Tomato Basil Vegetable Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A quick, tasty vegetable soup. We have a herb garden and this is a great way to use up the extra basil. Ingredients:
6 c. beef broth ( or to keep it vegetarian use vegetable stock) |
1 red bell pepper diced |
1 green bell pepper sliced |
1/2 onion sliced |
4 cloves garlic thin sliced |
8 oz mushrooms sliced |
3 c. coarsely chopped tomoatoes or 2-15 oz can chopped tomatoes drained |
2 t tomato paste |
1 chipotle chile in adobo minced (canned) |
1 t honey |
1/2 c. fresh basil, chiffonaded |
1 t olive oil |
salt and pepper to taste |
Directions:
1. In a pot heat the olive oil
2. Add the onion,red and green bell peppers.
3. Saute for 3 minutes
4. Add the mushroom and sliced garlic
5. Saute for an additional 3 to 4 minutes
6. Add tomato paste and 1/2 the basil
7. Mix well with the vegetables - 30 seconds
8. Add the beef stock, minced chipotle chile, tomatoes, and honey
9. Bring to a boil and then reduce to a low simmer
10. SImmer for 20 minutes
11. Check for salt and pepper
12. Add the remaining basil to the pot cook for a minute or two before ladling into bowls.
13. Serve with a crusty bread and a sharp cheese.
14. (This soup can be pureed if you preferred a smoother tomato soup. I like the chunky version)
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