Creamy Tomato Vegetable Soup
Servings: 6
Total Time: 45 minutes
Ingredients
8 cups freshly diced tomato, divided
2 cloves garlic
1 cup peeled, sliced gold potato
1 cup sliced carrot
1/2 cup chopped celery
1/2 cup sliced beet
1 TBSP soy sauce
1/2 tsp kosher salt
1/4 tsp pepper
2 cup water
2 TBSP chopped parsley
1/4 cup heavy cream
Directions
1. In a dutch oven or large saucepan combine 6 cups tomatoes, garlic, potato, carrot, celery, beet, soy sauce, salt and pepper and water.
2. Cover and cook over medium until the vegetables are tender, about 30 minutes.
3. Add the remaining diced tomatoes and parsley and simmer for 10 minutes.
4. Puree the soup using an immersion blender or stand blender in batches. Stir in the cream and simmer for 10 minutes more.
5. Taste and season with additional salt & pepper if needed.
2. Cover and cook over medium until the vegetables are tender, about 30 minutes.
3. Add the remaining diced tomatoes and parsley and simmer for 10 minutes.
4. Puree the soup using an immersion blender or stand blender in batches. Stir in the cream and simmer for 10 minutes more.
5. Taste and season with additional salt & pepper if needed.
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