Free Online Recipes
 |  

Sign Up login
 
 

Tomato Vegetable Soup Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Tomato Vegetable Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   10

Ingredients
4 tbsp Virgin Olive Oil
1/2 Head Garlic roughly chopped
28 oz Can Italian Peeled Tomatoes
28 oz water
1 Chicken or vegetable bouillon
1 Large Zucchini
1 Medium carrot
1 Celery Stalk
1 Medium Potato
 
1 medium onion
1 cup Broccoli Florets
1 cup peas
1 cup Roughly shredded cabbage
Hot Pepper (optional)
Salt to taste
1 sprig Chopped Basil to add to soup when ready to serve
Parmigiano Reggiano to sprinkle on soup

Instructions
In a food processor blend the tomatoes for just 3-4 seconds, you still want the tomatoes chuncky In a 5 quart pot begin to brown the garlic in olive oil When garlic takes on a golden color add the tomatoes and 28 oz of water Let it boil and then add the rest of the ingredients except for the basil and the Parmesan Let it cook for about 20 minutes or until vegetables are softer but have not lost their shape and color Serve with fresh basil leaves Add Parmigiano Reggiano if desired (recommended) Serving Suggestions- Serve as a first course with Bread and a dish of various cheeses. Serve as an appetizer followed by a main dish Serve with a sandwich.


Originally Submitted
5/3/2012





0 Out of 5 from 0 reviews

You can add this Tomato Vegetable Soup recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.