Tomato Zupp'
Ready In: 2 hrs 15 mins
Serves: 4
Ingredients
- 1 medium carrot, peeled, chopped
- 1 medium parsnip, peeled, chopped
- 1⁄2 small red bell pepper, seeded, deveined, chopped (orange or yellow bell ok)
- 1 red onion, peeled and chopped
- 1 cup celery & leaves, chopped
- 1 garlic clove, minced
- olive oil or grapeseed oil, for sauteeing
- 30 ounces diced tomatoes (read Intro)
- 1⁄2 teaspoon dried greek oregano
- 3 tablespoons sweet vermouth
- 1 whole cinnamon stick
- 3⁄4 teaspoon spanish paprika
- 2⁄3 cup garbanzo beans
- 1 quart vegetable broth (or chicken broth)
- 3⁄4 cup half-and-half or 3⁄4 cup cream
- fresh parsley, for garnish
- salt and pepper, to taste
Directions
- Place the carrots, parsnip, bell pepper, onion and celery in a food processor. Chop small.
- Sautè the carrots, parsnip, bell pepper and onion with the garlic in about 2 tablespoons of olive oil or grape seed oil on medium heat for 5 minutes.
- Add the remaining ingredients except for the half and half cream and the fresh parsley.
- Simmer slowly on the stove top on low for about 30 minutes or in a crock pot on LOW for 2-3 hours.
- Just before serving, if desired, stir in the cream and heat through.
- Note: soup can be left chunky or whirl it to desired consistency.
- Garnish the soup with fresh parsley. Season with salt and pepper, to taste.
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