This vibrant Tomato Vegetable Soup delivers a deep, savory flavor profile driven by sun-dried tomatoes and generous amounts of garlic. The base is pureed to create a silky texture, then enriched with fresh tomatoes, zucchini, and mushrooms for heartiness. It is a versatile dish that warms the soul on chilly days and serves as an excellent meal-prep option. Whether you serve it with a side of crusty bread or add a little pasta for substance, this soup highlights simple, high-quality ingredients. The recipe allows for easy customization, such as swapping in spinach for a “Florentine” variation. It is a wholesome, plant-based comfort food that is quick to prepare and deeply satisfying.
Tomato Vegetable Soup (Gibas
Description
This vibrant Tomato Vegetable Soup delivers a deep, savory flavor profile driven by sun-dried tomatoes and generous amounts of garlic. The base is pureed to create a silky texture, then enriched with fresh tomatoes, zucchini, and mushrooms for heartiness. It is a versatile dish that warms the soul on chilly days and serves as an excellent meal-prep option. Whether you serve it with a side of crusty bread or add a little pasta for substance, this soup highlights simple, high-quality ingredients. The recipe allows for easy customization, such as swapping in spinach for a "Florentine" variation. It is a wholesome, plant-based comfort food that is quick to prepare and deeply satisfying.Ingredients
Directions
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In a large pot, combine sun-dried tomatoes, 5-6 cloves of minced garlic, fresh basil leaves (or 1 tablespoon dried basil), and enough water to cover.
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Bring to a boil, then reduce heat and simmer until the tomatoes are soft and the garlic is cooked through, about 10-15 minutes.
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Transfer the mixture to a blender. Add enough of the hot cooking liquid to help the blender run smoothly, then puree until completely smooth.
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Return the pureed base to the pot. Add 5 large chopped tomatoes (peeled and seeded if desired) and sliced zucchini.
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Simmer the soup, stirring occasionally, until the tomatoes have broken down into a saucy consistency and the zucchini is almost tender, about 10 minutes.
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Add sliced mushrooms and continue simmering until the mushrooms are cooked through and have absorbed some of the liquid, about 5-7 minutes.
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Meanwhile, cook small pasta (such as mostaccioli) in a separate pot of boiling salted water according to package directions until al dente.
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Drain the pasta. Place a portion of pasta in each serving bowl and ladle the hot vegetable soup over the top.
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Garnish with additional fresh basil if desired and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 31.7kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 3.6mg1%
- Total Carbohydrate 7.0g3%
- Dietary Fiber 0.4g2%
- Sugars 0.2g
- Protein 1.4g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
