Creamy Veggie Tomato Soup |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 15 |
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This is a delicious and easy soup that is a kid pleaser in my house. Even though the cream is optional, it adds that extra bit of flavour and texture and even with the cream it is low calorie. Ingredients:
1 teaspoon olive oil |
3 carrots |
2 stalks celery |
1 large onion |
3 -4 garlic cloves |
1 red pepper |
1 orange bell peppers or 1 yellow pepper |
2 green onions |
1/4 cup fresh parsley |
1 (796 ml) can whole tomatoes |
1 (540 ml) can diced tomatoes (seasoned) |
2 (156 ml) cans tomato paste |
1 vegetable bouillon cube |
2 teaspoons brown sugar |
1 teaspoon salt (or to taste) |
1 teaspoon oregano |
1/2 cup cream (optional) |
Directions:
1. I use a food processor to finely chop the veggies because it is faster, but you can do it by hand.
2. Finely chop or process in food processor: carrots, celery, onion, green onion, parsley, peppers and garlic.
3. Heat soup pot with a tsp of olive oil and add the chopped veggies and cook for a few minutes.
4. Add the canned whole tomatoes and diced tomatoes to the food processor and blend, then add to the pot.
5. Add the tomato paste and the spices and let simmer for about 30-45 min, stirring occasionally.
6. With a hand blender, food processor or blender, blend the soup completely and return to a simmer for another 5 minute Remove from heat, adjust seasonings and add the cream. (Or add a drizzle of cream right to the bowl while serving).
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