Creamy Veggie Soup
For all the soups I make, this is one of my favorites. The blend of vegetables and seasonings work so well together. The soup is creamy and full of flavor. I eat the soup hot, most of the time, but in hot weather, I eat it cold. It is an easy way to eat more veggies.
I have a friend who is trying to eat more veggies, so I shared some of this soup with her. She really liked it. The soup freezes well, so you can make a big batch and freeze some for later. While I have the recipe below- you can add other veggies and play around with the soup. For texture, you can serve it with croutons on top. This is also nice served with a grilled cheese sandwich.
Creamy Veggie Soup
3 T. oil
2 onions, chopped
3 carrots, peeled and sliced
2 ribs celery, sliced
3-4 sweet potatoes, peeled and cubed
1 medium cauliflower, chopped
6 c. stock- I used chicken, but you could use vegetable
1 qt. tomatoes- I used home canned but you could use 1 (28 oz.) can
2 T. Tuscan seasoning* recipe follows
¼ c. hot sauce- or to taste
Salt and pepper to taste
In large pot, heat oil and cook onions until tender. Add carrots and celery and cook a few minutes longer. Add remaining vegetables, stock, and seasonings and simmer, covered for an hour or longer. Puree soup in blender in batches until smooth or use an immersion blender to puree the soup. Warm up soup before serving. Adjust seasonings and serve. Makes a lot of soup – but freezes well.
*Tuscan Seasoning
½ c. dried basil
½ c. dried oregano
½ c. dried marjoram
3 T. dried minced onion
2 T. dried minced garlic
2 T. dried rosemary
2 T. dried parsley
1 t. crushed red pepper
Combine all ingredients and store in an air tight container. Use this blend in tomato sauce or other Italian dishes. Also, you can add to vinegar and oil with a little salt, if desired, to make a quick salad dressing.
