This vegetable soup is perfect for those nights when you crave warm, comforting soup but have little energy, never mind time. The vegetables are cut into good-sized chunks, cook until tender then are blitzed with an immersion blender or in a food processor or blender. The recipe makes quite a bit but the soup is even more flavorful the following day and packs well for lunch at one’s desk. It’s incredibly thick and hearty so often I serve it alone. Paired with a grilled cheese sandwich of some sort, the soup with half a sandwich will leave you stuffed and satisfied. If you prefer your soup thinner, by all means, add a bit more water or broth. Make certain to blend until smooth and the end result will be a creamy, velvety meal. Enjoy!
Creamed Vegetable Soup
- 3 tablespoons olive oil
- 3 medium onions, cut into eighths
- 7-9 cloves of peeled garlic
- 5 medium zucchini, cut into 1″ rounds
- 5 medium organic carrots, cut into 1/2″ rounds
- 5 stalks of celery, cut into 1/2″ pieces
- 7 large tomatoes, cut into eighths and core end trimmed off
- 1 pound fresh green beans, stalk end snapped off
- 1 tablespoon dried oregano
- water
- 1 large handful fresh basil leaves
- salt and pepper to taste
- In a large dutch oven or soup pot heat olive oil over medium heat and add onions. Stir occasionally, and cook until they begin to turn translucent.
- Add the garlic, zucchini, carrots and celery and continue stirring. Cook until the vegetables begin to soften.
- Add the tomatoes, green beans and oregano. Stir until all the vegetables are well combined and the oregano is evenly distributed.
- Add water to the pot just up to the vegetables but not covering them. You can always add more water if needed.
- Bring to a boil then drop the heat down to a medium simmer, cover and cook for 45-60 minutes or until the carrots and green beans are tender and completely cooked through.
- Add the basil, stir, then process until smooth with an immersion blender or transfer to food processor or blender and blend until smooth.
- Add salt to taste
- Add freshly cracked black pepper over individual servings.
- May be served hot, warm or cold.
