Vegetable soup with tomatoes

Vegetable Soup with Tomatoes - An Explosion of Flavors and Colors from the Garden

Preparation time: 20 minutes
Cooking time: 1 hour and 50 minutes
Total: 2 hours and 10 minutes
Number of servings: 6

Today, I propose a recipe for vegetable soup with tomatoes, a dish full of vitamins, flavor, and color, blending tradition and the goodness of fresh ingredients. This recipe is not only an excellent way to enjoy seasonal vegetables but also a perfect opportunity to impress your family and friends with a healthy and delicious meal. Vegetable soup is a dish that has stood the test of time, loved by generations for its comforting taste and health benefits.

Ingredients

- 1 medium zucchini
- 2 slices of celery
- 1 large carrot
- 2 green onions
- 1 potato
- 1 packet of cream of tomato soup
- 1 bowl of canned tomatoes (approximately 400g)
- 1 cup of rice (preferably long-grain rice)
- 1 bunch of fresh parsley
- 1 bunch of lovage (optional)
- 1-2 tablespoons of olive oil or vegetable oil
- Salt and pepper to taste
- A little dried basil (optional)

Necessary utensils

- A large pot
- A frying pan
- A sharp knife
- A grater
- A wooden spoon
- A cutting board
- A skimmer or serving spoon

Steps of preparation

1. Preparing the vegetables:
Start by peeling all the vegetables. Cutting the vegetables is an essential step, and uniform cubes will ensure even cooking. Cut the zucchini, carrot, potato, and celery into approximately 1 cm cubes. You can chop the green onions finely, and for the celery, it is ideal to use a grater to turn it into delicate strips.

2. Sautéing the vegetables:
Heat the oil in a frying pan over medium heat. Add the green onions and sauté for 2-3 minutes until they become translucent. Then, add the other chopped vegetables (zucchini, carrot, potato, and celery) and sauté for about 5-7 minutes. This process will intensify the flavors and add a sweet note to your soup.

3. Cooking the soup:
Transfer the sautéed vegetables to a large pot and add about 2 liters of water. Add a teaspoon of salt and let the mixture boil over high heat. Once the water starts to boil, reduce the heat to low and let the soup simmer for about 1 hour and 30 minutes. This cooking time will allow the vegetables to reveal their flavors and create a delicious base for your soup.

4. Adding the tomatoes:
After the vegetables have cooked well, add the packet of cream of tomato soup and the canned tomatoes. These will give the soup a vibrant color and rich flavor. Let everything boil together for another 15-20 minutes. This is the perfect time to taste and adjust the seasonings. You may want to add a little pepper or more salt, according to your preferences.

5. Finalizing the soup:
At the end, add the washed rice under cold water, stir, and let the soup simmer until the rice is cooked, about 10-15 minutes. Don’t forget to stir occasionally to prevent the rice from sticking to the bottom of the pot.

6. Adding the greens:
When the rice is ready, remove the soup from the heat and add the chopped parsley and lovage. These herbs will add a fresh note and special flavor. Now it’s time to let the soup rest for 10 minutes before serving.

Serving suggestions

Vegetable soup with tomatoes is served hot, alongside a slice of fresh bread or crunchy croutons. You can add a spoonful of sour cream or Greek yogurt for extra creaminess, or even a few drops of extra virgin olive oil for a refined taste. A simple green salad would perfectly complete the meal.

Possible variations

This recipe is extremely versatile! You can add other vegetables you have on hand, such as bell peppers, peas, or green beans. Additionally, for a protein boost, you can add cubes of tofu or cooked chicken, depending on your culinary preferences.

Nutritional benefits

Vegetable soup with tomatoes is an excellent source of vitamins and minerals. Fresh vegetables provide important fiber, aiding digestion, and essential nutrients like vitamin C, potassium, and folic acid. Additionally, tomatoes are rich in lycopene, a powerful antioxidant that helps protect the body.

Frequently asked questions

Q: Can I use frozen vegetables for this recipe?
A: Yes, it’s an excellent option! Frozen vegetables are often blanched at harvest, preserving their nutrients. However, cooking time may vary, so make sure to check them.

Q: How can I make the soup spicier?
A: If you like a little heat, you can add fresh chili or chili paste at the beginning of cooking, along with the onion.

Q: How long does the soup keep in the fridge?
A: Vegetable soup keeps well in the fridge for 3-4 days. Make sure to store it in an airtight container to maintain its freshness.

Conclusion

Vegetable soup with tomatoes is not only a comforting dish but also a healthy choice for any meal. This simple and quick recipe brings together accessible ingredients and an easy-to-follow preparation method, making it ideal for both beginners and experienced cooks. I encourage you to try it and bring your own variations. So put on your apron, gather the ingredients, and let’s cook a delicious soup together! Enjoy your meal!

 Ingredients: a zucchini, 2 slices of celery, 1 carrot, 2 green onions, 1 potato, a packet of cream of tomato soup, a small bowl of tomatoes in broth, parsley, a cup of rice, delicate, salt, a little basil if you have it

 Tags:  soups tomatoes vegetables