Tomato soup with vegetables
I grew up on tomato soup and it’s still one of my favorites. This recipe has lots of fresh vegetables and a rich tomato flavor, and features regularly at my house, especially during the colder winter months. It’ll fill your belly with wholesome goodness. A healthy and easy to make soup you and your family will definitely enjoy!
Makes 4 servings
1 large onion, finely chopped
2 cloves of garlic, chopped
1 small butternut squash, cut into cubes
1 medium sweet potato cut into cubes
1 zucchini cut into cubes
1 Tbsp tomato paste
4 Tbsp chopped parsley
1 Tbsp Moroccan paprika
Pinch of turmeric
1 tsp sugar
1.5 liters tap water
2 Tbsp chicken bouillon
Ground black pepper
Salt (to taste)
1. Bring a pot of water to the boil. Score the tops of the tomatoes and drop them in the boiling water. Cook for 2-3 minutes, drain, and peel.
2. Put 4-5 Tbsp of oil in a pot, add the vegetables except for the tomatoes, and sauté for a few minutes.
3. Add the other ingredients and bring to a boil, cooking for around two minutes. The add the tomatoes and lower the heat. Cook for around 50 minutes.
*4. Taste and adjust seasoning.
Good to know…
You can make this a day or two in advance, it’ll only make the soup tastier. Instead of butternut squash you can add 2 carrots. The soup isn’t sweet even though it has a bit of sugar in it. Will keep for up to 4 days in the fridge.