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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 medium zucchini, sliced |
2 medium carrots, sliced |
10 mushrooms, sliced |
1 medium onion, sliced |
1 10-ounce russet potato, peeled, cut into 1-inch pieces |
3 14 1/2-ounce cans vegetable broth |
3 cups canned crushed tomatoes with added puree |
1 14 1/2-ounce cans stewed tomatoes |
3 tablespoons chopped fresh parsley |
2 tablespoons chopped fresh cilantro |
1 tablespoon chopped garlic |
1 teaspoon dried basil |
1 teaspoon dried oregano |
additional chopped fresh parsley |
Directions:
1. Combine zucchini, carrots, mushrooms, onion and potato in heavy large Dutch oven. Add vegetable broth, crushed tomatoes, stewed tomatoes, 3 tablespoons parsley, cilantro, garlic, basil and oregano. Bring mixture to boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
2. Strain cooking liquid into large saucepan; reserve vegetables. Place 3 cups vegetables in blender. Add 1/4 cup cooking liquid. Puree until smooth. Stir puree into remaining cooking liquid in saucepan. Return remaining vegetables to cooking liquid. Season to taste with salt and pepper. (Can be prepared 5 days ahead. Cover and refrigerate.)
3. Bring soup to simmer. Ladle into bowls. Sprinkle with additional parsley.
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