Garden Tomato Vegetable Soup

5 cups vegetables or beef stock
1 cup tomato puree
2/3 cup water
1/3 cup small semolina pasta
1 (14 oz) can diced tomatoes
1 1/2 cups frozen sweet whole kernel corn
1 1/2 cups crinkle cut frozen carrots or baby carrots chopped
5 stalks celery hearts, chopped
1 sliced red bell pepper
1 small zucchini, thinly sliced
1 tbsp Galena Garlic Seasoning
1/4 cup Delizia Garlic Extra Virgin Olive Oil
1 small yellow onion, finely chopped
4 tbsp Delizia Chipotle Extra Virgin Olive Oil

Saute the onions and peppers in the chipotle olive oil. Combine the vegetable stock, tomato puree, and water in a large pot and stir together. Leave stock hot enough for mixture to bubble a little.
Once tomato mixture has had a chance to heat, add pasta and can of diced tomatoes (along with the juice in the can). Add garlic olive oil and garlic seasoning.
Cook frozen corn and carrots in a separate pot; add to mixture when cooked.
After all vegetables have been chopped/sliced, add to mixture.
Let soup cook on stove for about 15-20 minutes, until all vegetables have softened.
Makes 6-8 servings

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