Garden Tomato Vegetable Soup |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 11 |
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I wanted to create a great vegetable soup that I could make at home. I love Panera Bread's 'Garden Vegetable', so I decided to use that as inspiration for my own recipe and it turned out even better! Ingredients:
5 cups vegetable stock |
1 cup tomato puree |
2/3 cup water |
1/3 cup small semolina pasta |
1 (14 ounce) can diced tomatoes |
1 1/2 cups frozen sweet whole kernel corn |
1 1/2 cups crinkle cut frozen carrots |
5 stalks celery hearts, chopped |
1 sliced red bell pepper |
1 small zucchini, thinly sliced |
1 tablespoon garlic salt |
1 tablespoon extra virgin olive oil |
1 small yellow onion, finely chopped |
Directions:
1. Combine vegetable stock, tomato puree, and water in a large pot and stir together. leave stove hot enough for mixture to bubble a little.
2. Once tomato mixture has had a chance to heat, add pasta and can of diced tomatoes (along with the juice in the can). add olive oil and garlic salt.
3. Cook frozen corn and carrots in a separate pot; add to mixture when cooked.
4. After all vegetables have been chopped/sliced, add to mixture.
5. Let soup cook on stove for about 15-20 minutes, until all vegetables have softened and absorbed the mixture. enjoy!
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