The weather outside is frightful, but trust me, this soup is delightful. Loaded with hearty vegetables, this dish will warm you up on the coldest days.
This recipe is made with fresh vegetables and spices, so it’s a vibrant departure from typical canned soup. Mix it up by adding your favorite produce to the tomato base and change the seasonings to fit your taste. Let me know how you stay warm during Bellingham winters and if this soup did the trick in the comments below.
- 1 tablespoon oil
- ½ small onion, diced
- 2 cloves garlic, diced
- ½ cup carrots, chopped
- 1 cup mushrooms, sliced
- 1 zucchini, chopped
- 1 teaspoon italian seasoning
- 1, 14.5 ounce can of diced tomatoes
- 4 cups vegetable broth
- 2 cups spinach
- ¼ cup basil, chopped
Step 1: Heat oil in a large pot over medium heat
Step 2: Saute onion, garlic, carrots and celery until tender
Step 3: Add zucchini, seasoning, tomatoes and broth, and bring to a simmer
Step 4: Reduce heat to low and cover for 25 minutes
Step 5: Add spinach and basil. Cook for five minutes
Step 6: Add salt and pepper
Bonus: Opt for the classic soup and grilled cheese sandwich combo when enjoying this recipe. If you’re feeling fancy, save some fresh basil leaves and add them between layers of mozzarella cheese for a delicious twist.