Vegetable Tomato Soup Food

QUICK AND EASY VEGETABLE SOUP

Steps:

• In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

EVERYDAY VEGETABLE SOUP

Steps:

• Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
• Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
• Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.

HEARTY VEGETABLE SOUP

Steps:

• In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

GARDEN TOMATO VEGETABLE SOUP

Steps:

• Combine vegetable stock, tomato puree, and water in a large pot and stir together. leave stove hot enough for mixture to bubble a little.
• Once tomato mixture has had a chance to heat, add pasta and can of diced tomatoes (along with the juice in the can). add olive oil and garlic salt.
• Cook frozen corn and carrots in a separate pot; add to mixture when cooked.
• After all vegetables have been chopped/sliced, add to mixture.
• Let soup cook on stove for about 15-20 minutes, until all vegetables have softened and absorbed the mixture. enjoy!

TOMATO VEGETABLE SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Add remaining ingredients; bring to a boil. Reduce heat and simmer, covered, for 40 minutes or until vegetables are tender.

TOMATO VEGETABLE SOUP

Steps:

• Saute onions with olive oil, salt, and pepper until translucent.
• Set aside.
• Dice potatoes, carrots, and celery.
• Set aside.
• In a large sauce pan, whisk chicken broth, crushed tomatoes, and tomato past until smooth.
• Add vegetables and stewed tomatoes.
• Simmer on LOW for 30-45 minutes, or until carrots and potatoes are soft.

HEALTHY TOMATO SOUP

Steps:

• Heat the oil in a large pan and cook the onion for 8-10 mins until softened and starting to take on a little colour. Add the carrots, garlic, peppers and sweet potato. Cook for a further 10 mins, stirring often and taking care not to burn the garlic. Add the tomatoes, stock, herbs and 1 litre of water. Bring to a simmer. Cover and cook for 20 mins until the sweet potato is soft.
• Use a hand blender to whizz the soup until smooth. Stir in the cream and season to taste. Can be chilled for three days or frozen for up to three months.

CHUNKY MEDITERRANEAN TOMATO SOUP

Steps:

• Heat a large non-stick pan, tip in half the vegetables and the garlic, and cook, stirring, over a high heat until they start to soften - about 5 mins. Tip in the basil, tomatoes, stock cube and 2 cans of water, then blitz with a hand blender to get the mixture as smooth as you can.
• Add the remaining frozen veg, cover the pan and cook for 15-20 mins more until the veg is tender. Ladle into bowls. Serve with the herby ricotta on rye bread.