Creamy Veggie Tomato Soup

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 15
• 1 teaspoon olive oil
• 3 carrots
• 2 stalks celery
• 1 large onion
• 3 -4 garlic cloves
• 1 red pepper
• 1 orange bell peppers or 1 yellow pepper
• 2 green onions
• 1/4 cup fresh parsley
• 1 (796 ml) can whole tomatoes
• 1 (540 ml) can diced tomatoes (seasoned)
• 2 (156 ml) cans tomato paste
• 1 vegetable bouillon cube
• 2 teaspoons brown sugar
• 1 teaspoon salt (or to taste)
• 1 teaspoon oregano
• 1/2 cup cream (optional)

Recipe

• 1 i use a food processor to finely chop the veggies because it is faster, but you can do it by hand.
• 2 finely chop or process in food processor: carrots, celery, onion, green onion, parsley, peppers and garlic.
• 3 heat soup pot with a tsp of olive oil and add the chopped veggies and cook for a few minutes.
• 4 add the canned whole tomatoes and diced tomatoes to the food processor and blend, then add to the pot.
• 5 add the tomato paste and the spices and let simmer for about 30-45 min, stirring occasionally.
• 6 with a hand blender, food processor or blender, blend the soup completely and return to a simmer for another 5 minute remove from heat, adjust seasonings and add the cream. (or add a drizzle of cream right to the bowl while serving).