Tomato Vegetable Soup
Posted by Ellen Delgado
Stalks Celery, Salt, Bell Pepper, Onion, Zucchini, Vegetable Broth, Black Pepper, Dried Oregano, Dried Basil, Olive Oil, Crushed Tomatoes, Carrots, Cloves Garlic
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Tomato Vegetable Soup Recipe
This Tomato Vegetable Soup is a hearty and nutritious meal that is ideal for chilly days. It's packed with fresh vegetables and herbs and comes together quickly.
Ingredients
- 2 stalks celery, sliced
- 1/2 tsp salt
- 1 bell pepper, chopped
- 1 onion, chopped
- 1 zucchini, sliced
- 4 cups vegetable broth
- 1/4 tsp black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tbsp olive oil
- 1 can crushed tomatoes (28 oz)
- 2 carrots, sliced
- 3 cloves garlic, minced
Time Needed
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Instructions
- Warm the olive oil in a large pot over medium heat.
- Sauté the onion and garlic until the onion is translucent.
- Sauté the carrots, celery, bell pepper, and zucchini for 5 minutes.
- Combine the crushed tomatoes, vegetable broth, oregano, basil, salt, and black pepper in a mixing bowl.
- Bring to a boil, then reduce to a low heat and cook for 20 minutes.
- Blend the soup with an immersion blender or a regular blender until smooth.
- Serve immediately with crusty bread or crackers.
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