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Even More Warming Soups for Cool Weather

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Tomato Vegetable Soup
serves 6–8

1/4 cup oil (optional)
2 cloves garlic, diced
2 onions, chopped
1 large potato, peeled, cubed
2 carrots, sliced
2 celery stalks, sliced
1/2 cup broccoli, chopped
1/2 cup cauliflower, chopped
1/2 cup fresh green peas
12 cups tomato sauce/stewed tomato juice
1/8 cup tamari (or to taste)
1 tsp. dried parsley
1/2 tsp. dried dill weed
1/2 tsp. garlic powder
1/2 tsp. sea salt
1/2 tsp. dried sweet basil

1. In a large soup pot, heat the oil or water over medium heat. Add garlic, onions, potato, carrots and celery. Sauté for five minutes. Season with half of the spices.
2. Add the remaining vegetables and cook for 3–4 minutes. Add tomato sauce, leaving two cups aside. Simmer for an hour. Add the remaining seasonings, to taste.
3. When veggies are soft, spoon half of them, especially carrots and potatoes, into a blender. Add the remaining tomato juice/sauce and purée for one minute.
4. Return mixture to the pot. Cook for one hour over low heat and serve.