Rustic Vegetable Tomato Soup

Warming hearts, one bowl at a time. At least that’s how it is for me. I love soup of all kinds, especially hearty and healthy ones that use your favorite seasonal vegetables. This Rustic Vegetable Tomato Soup is a hit! Packed with flavor and perfect for that cool winter night. If you’re experiencing the cold that we are here in Boston this week, you can relate!

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Rustic Vegetable Tomato Soup

Rustic Vegetable Tomato Soup

Rustic Tomato Soup

5.0 rating
3 reviews

Rustic Vegetable Tomato Soup



Prep Time 10 min
Cook Time 45 min
Total Time 55 minutes



Author: Lexi

Ingredients

Directions

  • Chop all vegetables and set aside
  • Heat olive oil in a large pot.
  • Saute garlic, onions, carrots, purple potatoes, and celery for 8-10 minutes, stirring often until onion is translucent and potatoes have softened.
  • Add in green beans, zucchini, mushrooms, and cauliflower. Let cook for 7-10 minutes, stirring often until translucent. Add 2 teaspoons of water if the bottom of the pan starts to brown.
  • Add in 3 cups of broth, diced tomatoes, tomato paste, and spices.
  • Bring soup to a boil and then reduce heat to a simmer. Let simmer for 45 minutes.
  • Taste and adjust spices as desired.
  • Recipe Notes

  • This recipe was updated on January 19th, 2017

  • Nutrition

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    Rustic Tomato Soup

     I was selected by American Express as to help educate consumers about how to use Membership Rewards points. As such I was paid for my services, but all gift choices selected and opinions about the gifts and American Express are my own. http://t.cmp.ly/68ee5b1be62ebaeb5a

    What is your favorite soup?

    5.0 rating
    3 reviews

    Rustic Vegetable Tomato Soup



    Prep Time 10 min
    Cook Time 45 min
    Total Time 55 minutes



    Author: Lexi

    Ingredients

    Directions

  • Chop all vegetables and set aside
  • Heat olive oil in a large pot.
  • Saute garlic, onions, carrots, purple potatoes, and celery for 8-10 minutes, stirring often until onion is translucent and potatoes have softened.
  • Add in green beans, zucchini, mushrooms, and cauliflower. Let cook for 7-10 minutes, stirring often until translucent. Add 2 teaspoons of water if the bottom of the pan starts to brown.
  • Add in 3 cups of broth, diced tomatoes, tomato paste, and spices.
  • Bring soup to a boil and then reduce heat to a simmer. Let simmer for 45 minutes.
  • Taste and adjust spices as desired.
  • Recipe Notes

  • This recipe was updated on January 19th, 2017

  • Nutrition

    Loading nutrition data...

    14 comments
    January 10, 2014

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    14 Responses

    1. That looks amazing girl!!! I just bought some purple potato’s and it looks like this soup is going to end up being their new home 🙂

    2. Loved this soup, was so delicious! I made a huge batch to last a few days. I especially loved the kick from the chilli flakes, made such a difference. I added a tin of beans for protein.

    3. Made this last week and it was seriously amazing. I added a green bell pepper and only did 1 tbsp of tomato paste and it came out fantastic. I also did not have oregano on hand so I subbed with an italian spice blend, and I did not have crushed red pepper but I had crushed pepper flakes..I love the kick it added!

    4. The seasoning on this soup is really good; it takes it beyond your normal vegetable soup! I added ground turkey for a complete meal! Fantastic on a winter night

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    Author: Lexi

    Ingredients

    Directions

    Recipe Notes


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