EASY HOMEMADE VEGETABLE SOUP
Provided by: Adam and Joanne Gallagher
Total time: 40 minutes
Prep time: 10 minutes
Cook time: 30 minutes
Yield: Makes about 8 cups of soup or 4 to 6 servings
|3 tablespoons olive oil|
|2 cups chopped onion (1 medium)|
|1 ½ cups chopped carrot (3 to 4 carrots)|
|1 ½ cups chopped celery (2 to 3 stalks)|
|2 tablespoons tomato paste|
|4 teaspoons minced garlic (4 cloves)|
|3/4 teaspoon ground fennel seed|
|1/2 teaspoon ground black pepper|
|1/2 teaspoon fine sea salt, plus more to taste|
|1/8 to 1/4 teaspoon crushed red pepper flakes (optional for heat)|
|1 (15-ounce) can diced tomatoes with their liquid|
|6 cups stock or broth, see our ultra-satisfying veggie broth or homemade chicken stock|
|2 cups chopped potato (2 medium)|
|3 to 4 heaped cups chopped or shredded cabbage|
|2 bay leaves|
|1 cup frozen peas|
|1/2 teaspoon apple cider vinegar or fresh lemon juice, optional|
- Heat the oil in a stockpot pot or Dutch oven over medium heat. Add the onions, carrots, celery, and tomato paste. Cook, stirring often until the vegetables have softened and the onions are translucent; 8 to 10 minutes.
- Add the garlic, fennel, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.
- Pour in the canned tomatoes and their juices as well as the stock/broth.
- Add the potatoes, cabbage, and bay leaves. Raise the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.
- Simmer for 20 minutes or until the potatoes, and other vegetables are tender. Add the frozen peas and cook for five more minutes.
- Remove the pot from the heat and remove the bay leaves. Stir in the cider vinegar (or lemon juice). Taste and season with more salt, pepper or vinegar. Serve.
ServingSize 1 cup, Calories 137, FatContent 5.7g, SaturatedFatContent 0.8g, CholesterolContent 0mg, SodiumContent 677.5mg, CarbohydrateContent 20.3g, FiberContent 4.9g, SugarContent 7.5g, ProteinContent 3.2g
ROASTED TOMATO BASIL SOUP RECIPE | INA GARTEN | FOOD NETWORK
Provided by: Ina Garten Bio & Top Recipes
Total time: 1 hours 50 minutes
Prep time: 15 minutes
Cook time: 1 hours 35 minutes
Yield: 6 to 8 servings
|3 pounds ripe plum tomatoes, cut in half lengthwise|
|1/4 cup plus 2 tablespoons good olive oil|
|1 tablespoon kosher salt|
|1 1/2 teaspoons freshly ground black pepper|
|2 cups chopped yellow onions (2 onions)|
|6 garlic cloves, minced|
|2 tablespoons unsalted butter|
|1/4 teaspoon crushed red pepper flakes|
|1 (28-ounce) canned plum tomatoes, with their juice|
|4 cups fresh basil leaves, packed|
|1 teaspoon fresh thyme leaves|
|1 quart chicken stock or water|
- Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
- In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.