tomato vegetable soup

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A light and refreshing soup to enjoy some of the middle to late summer vegetables. Freeze in small to medium size batches to enjoy your summer vegetables all winter long.
Servings:
6 to 8 main course / 10 to 12 side dish
Preparation Time:
1.5 hours
Tools
  • soup pot w/ lid
  • cutting board & knife
  • bowl & strainer
  • long wooden spoon

Ingredients

  • 2 carrots, sliced/chopped
  • 2 ribs celery, sliced/chopped
  • 1 lg. onion, chopped
  • 1 t. olive oil
  • 1 t. kosher salt

  • 2 lbs. mixed vegetables; sliced/chopped
  • 1 t. olive oil
  • 1 t. kosher salt
  • 2 lbs. tomatoes; peeled, seeded, sliced/chopped
  • 1/2 t. fresh ground black pepper

  • 2 cloves garlic, sliced/minced
  • 1 t. fresh herbs, chopped/minced
  • 1 t. olive oil
  • 1 t. kosher salt
  • 1/2 t. fresh ground black pepper
  • 1/2 t. red chile pepper flakes

  • 1 qt. vegetable broth or water
  • juice from seeded tomatoes

  • 1 t. fresh herbs, chopped/minced
  • juice from 1/2 lemon
  • kosher salt & pepper to taste
Cooking Instructions
  1. First decide how large/small you want your vegetables sliced/chopped, then wash and prepare all of the vegetables. Sort the vegetables from longest to shortest cooking times.
  2. Place the soup pot on medium high heat and add the carrots, celery, onions, olive oil, and salt. Stir to coat vegetables with olive oil. Cook, stirring occasionally, until some of the onions and carrots start to take on a little bit of colour.
  3. Stir in the other vegetables one at a time. Starting with the ones that need the longest cooking time. Wait a couple of minutes before adding the next vegetable. Add extra oil & salt if needed. Stir in the tomatoes and pepper last.
  4. Stir in the garlic, herbs, and pepper. Cook until you can start to smell the garlic.
  5. Stir in the broth and tomato juice. Turn heat to high. Cover until soup starts to boil. Reduce heat to low and simmer partially covered for 20 to 30 minutes. Stir occasionally.
  6. Stir in more herbs, lemon juice, and salt & pepper to taste.
Notes


This is a great side dish with a hearty sandwich & salad. To turn it into a vegan main course add cooked beans and corn and serve over cooked pasta or rice. To turn it into a vegetarian main course add cooked, cheese filled tortellini or cheese and spinach filled ravioli. For a non-vegetarian main course add cooked smoked Spanish chorizo, Italian sausage, shredded chicken, or shell fish.


My first batch of vegetable soup this summer included green and purple bell peppers, yellow hungarian chile, green and yellow string beans, red potatoes, peas, and corn.

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Sounds yummy. I like my

Sounds yummy.

I like my tomato soups to be VERY tomatoy, so I'd replace half the veggie broth with some of the cherry tomato juice/sauce that I've been experimenting with. Cherry tomatoes are so juicy that running them through the food mill with basil, caramelized onions and garlic produces something like a tomato broth. Of course, it only makes sense when you grow your own cherry tomatoes and have to figure out something to do with them all.

Do you ever make tomato cream soups? I've come to realize that I've never had a scratch tomato soup where adding the cream has improved the flavor. Unfortunately, it's almost impossible to find restaurants anymore that make tomato soups without the cream.

Yes, I do, but not often.

Yes, I do, but not often. For creame of tomato soup I always start by removing the skins and seeds and I always use chicken stock for the base. By removing the skins and seeds I can puree the soup enough so that it blends well with the creame. I also cook a light roux into the soup before adding the creame at the end.