Tomato and Vegetable Soup

So, when I made this soup a few days ago two things went wrong. First, I didn’t use enough tomatoes. Second, I added a little Tabasco sauce to spice it up, only to come down with a terrible sore throat that night (not from the soup, basically everyone I know is ill right now — but I mean, Tabasco doesn’t really calm your tonsils, so it wasn’t the greatest idea).

I’ve accounted for my mistakes in the recipe listed below, so it should be right. And, of course, if you want a little zing, make sure your throat doesn’t feel at all scratchy. Because while soup is the balm to a cold, a hot and spicy one is not.

Ingredients

Extra virgin olive oil

8 small-medium tomatoes, quartered and roasted

4 cups vegetable broth

1 to 2 cups filtered water

1 onion, diced

4 to 6 garlic cloves, minced

6 large carrots, peeled and chopped

6 celery stalks, chopped

1/4 cabbage, chopped

1 endive, chopped

Small handful or container of kalamata olives, chopped or whole, brine included

Fresh parsley, chopped

Fresh basil, chopped

Seasonings (coriander, oregano, thyme, sage, garlic powder) to taste

Salt and pepper, to taste

Tabasco sauce (optional)

Directions

1. Preheat oven to 400 degrees Fahrenheit. Wash and quarter tomatoes. Place skin-side down on a cookie sheet. Drizzle with a little olive oil and sprinkle with salt and pepper. Place in oven for about 30 minutes.

2. While the tomatoes are roasting, heat some oil in a large soup pot. Add the onions and cook for 4 to 6 minutes. Add the garlic, celery and carrots and cook for a few more minutes, stirring often.

3. Add the vegetable broth, bring to a boil and then simmer on low.

4. When  the tomatoes are done, place them in a blender with 1 to 2 cups filtered water and blend well. Be careful because they are still hot. Pour into the soup mix.

5. Heat thoroughly, then add the endive, cabbage and olives. Let Simmer.

6. Add seasonings, and salt and pepper. Simmer for a few more minutes. If you want a little spicy zing to your soup, try adding between a teaspoon and a tablespoon of Tabasco sauce.

7. Serve with gluten-free bread, crackers or alone.

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Tags: , , , , ,

Categories: Main dish, Soup

Author:rsedlak1

Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.

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