Description
A warm and comforting soup filled with hearty vegetables and vibrant herbs, perfect for chilly evenings.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until the onion is translucent.
- Stir in diced carrots and celery, cooking for an additional 5 minutes.
- Add canned diced tomatoes (with juices) and vegetable broth to the pot.
- Sprinkle in oregano and basil, season with salt and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 20-30 minutes, stirring occasionally.
- Adjust seasoning as needed, and serve hot, garnished with fresh parsley if desired.
Notes
For a thicker consistency, use an immersion blender to purée some of the soup. This soup can also be personalized with leftover vegetables or cooked beans for added nutrition.
