Roasted Tomato and Vegetable Soup
This is a classic recipe that has been used for decades. Some people don’t like all the vegetables, and if that is you, leave out the ones you don’t like. FOr that matter, you can also include your favorites if they are not listed.
Roasted Tomato and Vegetable Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 stalk celery sliced
- 1 medium carrot chopped
- 1 teaspoon bottled minced garlic 2 cloves
- 3 14 ounce cans reduced-sodium vegetable broth
- 2 cups cut-up peeled, and seeded butternut squash
- 1 14 1/2 ounce can fire-roasted diced tomatoes or one 14-1/2-ounce can diced tomatoes undrained
- 1 15 - 19 ounce can white kidney beans cannellini beans, rinsed and drained
- 1 small zucchini halved lengthwise and sliced
- 1 cup small broccoli and/or cauliflower florets
- 1 tablespoon snipped fresh oregano or 2 teaspoons dried oregano crushed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- In a 4-quart Dutch oven, heat oil over medium heat. Add onion, celery, carrots, and garlic; cook for 5 minutes.
- Stir in broth, squash, and undrained tomatoes. Bring to boiling; reduce heat.
- Cover and simmer for 20 minutes.
- Add beans, zucchini, broccoli, oregano, salt, and pepper; cook for 5 minutes more. If desired, sprinkle each serving with Parmesan cheese.
Variation: Slow Cooker Version
- Omit olive oil.
- In a 3-1/2- to 4-quart slow cooker combine onion, celery, carrot, garlic, broth, squash, tomatoes, beans and dried oregano (if using).
- Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. If using low-heat setting, turn cooker to high-heat setting.
- Add zucchini, broccoli, fresh oregano (if using), salt and pepper. Cover and cook 30 minutes more. Serve as above.
Notes
Variation: Slow Cooker Version
Omit olive oil. In a 3-1/2- to 4-quart slow cooker combine onion, celery, carrot, garlic, broth, squash, tomatoes, beans and dried oregano (if using). Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. If using low-heat setting, turn cooker to high-heat setting. Add zucchini, broccoli, fresh oregano (if using), salt and pepper. Cover and cook 30 minutes more. Serve as above.
Omit olive oil. In a 3-1/2- to 4-quart slow cooker combine onion, celery, carrot, garlic, broth, squash, tomatoes, beans and dried oregano (if using). Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. If using low-heat setting, turn cooker to high-heat setting. Add zucchini, broccoli, fresh oregano (if using), salt and pepper. Cover and cook 30 minutes more. Serve as above.
Nutrition
Calories: 22kcal
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