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Garden Tomato Soup

fatfree.kitchen's picture
Ingredients
  Garlic 1 Clove (5 gm), minced
  Chopped red onion 3⁄4 Cup (12 tbs)
  Chopped scallions 3⁄4 Cup (12 tbs)
  Chopped celery 1 Cup (16 tbs)
  Chopped tomatoes 3 1⁄2 Cup (56 tbs) (Fresh Or Canned Low-Sodium, With Liquid)
  Diced zucchini 3⁄4 Cup (12 tbs)
  Diced yellow summer squash/Pattypan squash 3⁄4 Cup (12 tbs)
  Chopped green bell pepper 1⁄2 Cup (8 tbs)
  Thinly sliced carrots 3⁄4 Cup (12 tbs)
  Sliced mushrooms 3⁄4 Cup (12 tbs)
  Corn kernels 1 2⁄3 Cup (26.67 tbs) (Fresh, Frozen, Or Canned)
  Water 3 Cup (48 tbs)
  Dried oregano leaves 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
Directions

1. Heat water in a heavy soup pot over medium heat. Add garlic, red onion, scallions, and celery. Cook and stir over medium heat until tender. Add more liquid during this process if necessary.
2. Place 1 cup of the tomatoes in a blender or food processor and puree.
3. Add pureed and chopped tomatoes, zucchini, yellow summer squash or pattypan squash, green pepper, carrots, mushrooms, corn, water, oregano leaves, and black pepper. Bring to a boil.
4. Reduce heat, cover, and simmer for 25 minutes.
Variation â–  Substitute 1 1/2 cups sliced green beans for the zucchini and yellow summer squash.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday

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