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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This soup is great for this time of year as the vegetables are new and have such a great taste and flavor. Ingredients:
2 tablespoons extra virgin olive oil |
2 tablespoons butter |
1 medium onion, chopped small |
3 large garlic cloves, chopped small |
2 cups canned crushed tomatoes, with juice |
4 cups vegetable broth |
1 large yukon gold potato, peeled and cubed 3/8 inch |
2 medium carrots, scrubbed and sliced 1/8-inch thick |
1/2 cup cauliflower floret |
2 large celery ribs, chopped |
6 cups water |
4 tablespoons vegetable stock base or 4 tablespoons chicken soup base |
1 small sweet red pepper, seeded and diced |
1 cup frozen baby peas |
2 tablespoons dried dill weed |
3/4 teaspoon seasoning salt |
1/2 teaspoon black pepper, freshly ground |
Directions:
1. In a large saucepan or cooking pot, add olive oil and butter and heat on medium-high.
2. Add onions and saute until translucent, about 5 minutes.
3. Add garlic, tomatoes including liquid and continue to cook on medium-high heat for another 6 to 8 minutes.
4. Add vegetable or chicken broth, potatoes and carrots and cook for 10 minutes, stirring occasionally.
5. Add cauliflower, celery, water, vegetable soup base and cook for 8 minutes or until vegetables are just tender.
6. Add red pepper, petite baby peas, dill weed, seasoning salt and pepper and cook for another 3 minutes.
7. Adjust seasonings to taste.
8. Serve soup hot.
9. Refrigerate any unused portions.
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