Tomato Vegetable Soup

This is a simple but tasty vegetable soup that I made to use up a variety of different vegetables in my fridge. Sometimes I get a little carried away at the farmer’s market and buy more produce than I end up using in a week, but fortunately there is always soup to take care of any extras :)

Tomato Vegetable Soup
2 tablespoons oil (butter/ghee/coconut oil)
1 onion, peeled and diced
3-4 cloves garlic, peeled and chopped
3 ribs celery, sliced
3 carrots, peeled and sliced
1 leek (white and lighter green parts only)
4 cups chicken stock or vegetable stock
1 large can tomatoes (I used Pomi Chopped Tomatoes which is 26oz)
1 cup (approx.) chopped cauliflower
1 cup (approx.) chopped broccoli
1 turnip, peeled and diced
2 small zucchini, sliced or diced
6-8 button mushrooms, sliced
2 teaspoons dried basil (use fresh for even better flavor!)
1/2 teaspoon dried thyme (use fresh for even better flavor!)
1 teaspoon sea salt (or to taste)
Pepper
Optional: parmesan and fresh parsley for serving

1. Heat oil in a large pot. Add the onion and saute for 5 minutes or so.
2. Add the garlic, celery, carrots and leek. Cook for a further 5 minutes.
3. Add the stock, tomatoes and all remaining vegetables except for quick cooking ones (like zucchini because I don’t like it mushy!)
4. Add the basil, thyme, salt (to taste) and pepper.
5. Simmer for about 20-30 minutes, until all vegetables are cooked. I added the zucchini with about 10 minutes to go.
6. I love to serve this with a sprinkle of parmesan and a sprig of parsley!

Linking to: Sunday Night Soup Night, Souper Sundays @ Kahakai Kitchen, Sunday SchoolMonday ManiaMake Your Own MondaysInspire Me MondayFat Tuesday, Traditional TuesdaysReal Food WednesdaysWhole Food WednesdayAllergy Free WednesdaysHearth and Soul HopFull Plate Thursdays, Simple Lives ThursdayFight Back FridayFreaky FridayFresh Bites FridayFriday Food Flicks, Foodie Friday

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14 Responses to Tomato Vegetable Soup

  1. It looks tasty. healthy, and like the perfect way to use up those extra veggies. ;-) Thanks for sharing with Souper Sundays.

  2. Great way to use up the extra vegetables. Nothing like a good hearty soup. Yours looks amazing!

  3. What a comforting and delicious soup. I really like all the lovely wholesome fresh veggies and the combination of herbs you have used.

  4. Jen says:

    This looks awesome. I am on a tomato famine right now. All my tomatoes from last year have been used up and I am waiting for the new stuff to grow. I am saving this recipe to make batches for the winter. Looks great!

    • Debbie says:

      I know what you mean…..I won’t buy tomatoes from a store unless they’re locally grown, and even then they don’t taste nearly as good as home grown. But I do fall for canned tomatoes quite heavily :)

  5. Miz Helen says:

    Hi Debbie,
    I just love your Tomato Vegetable Soup, I could eat a soup like this every day. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  6. Diane Balch says:

    What a wonderful collection of vegetables in this soup. Thank you for sharing it on foodie friday.

  7. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! :)

  8. AleaMilham says:

    This soup looks amazing! Soup is such a delicious way to use up the extra veggies. I love the assortment of vegetables in this soup!

  9. I love a bowl of soup with 4 or more servings of vegetables. This one is simply packed with nutritious food! Thanks for sharing it with us at Whole Food Wednesdays.
    http://www.beyondthepeel.net

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