Chunky Tomato Soup/Sauce
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
8-10
ingredients
- 2 tablespoons olive oil
- 1⁄2 cup parsnip, diced
- 1⁄2 cup celery, diced
- 1 cup carrot, diced
- 1 cup onion, diced
- 4 garlic cloves, minced
- 2 bay leaves
- 2 tablespoons dried parsley
- 2 tablespoons dried basil
- 2 teaspoons dried oregano
- 2 (14 1/2 ounce) cans tomato puree, undrained
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 7 cups water
- 1⁄2 cup red wine
- 1 beef bouillon cube
- 2 tablespoons brown sugar
directions
- Heat the oil over medium heat in a large, heavy soup pot and add vegetables, garlic and dried herbs.
- Sauté until wilted (about 10 minutes).
- Add tomato products, water, wine, bouillon cube and sugar.
- Cover and cook for about 20 minutes (until boiling).
- Lower heat, uncover, remover bay leaves, and puree using an immersion blender being careful not to splatter and burn yourself.
- I like mine chunky, so I leave some chunks.
- Taste and correct seasoning (sugar, salt and pepper), if necessary.
- Substitute vegetable bouillon for beef for vegan recipe.
- Serve hot.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
kit in NO
New Orleans, Louisiana
I am a native New Orleanian who is primarily French, Irish, English, and Spanish. I have a degree in Chemistry and work for the Federal Government. I am married to a college Chemistry professor and we have two cats. In my free time, I tutor math and science, paint, restore antiques, garden, and sew. Living in New Orleans has taught me a real appreciation for food. Since cooking is a real passion for me, I have probably a hundred cookbooks. The only thing I can say that I don't like about my life is that I have to watch my weight.