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Creamy Tomato Vegetable Soup
A creamy tomato soup packed with vegetables.
servings: 6
total time: 45 minutes
recipe by: Rae
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
- In a dutch oven or large saucepan combine 6 cups tomatoes, garlic, potato, carrot, celery, beet, soy sauce, salt and pepper and water.
- Cover and cook over medium until the vegetables are tender, about 30 minutes.
- Add the remaining diced tomatoes and parsley and simmer for 10 minutes.
- Puree the soup using an immersion blender or stand blender in batches. Stir in the cream and simmer for 10 minutes more.
- Taste and season with additional salt & pepper if needed.
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