Garden Tomato Soup Recipe
Summary
Ingredients
1/4 cup water, nonfat chicken broth, vegetable stock, or wine
1 clove garlic, minced
3/4 cup chopped red onion
3/4 cup chopped scallions
1 cup chopped celery
3 1/2 cups chopped fresh or canned low-sodium tomatoes, with liquid
3/4 cup diced zucchini
3/4 cup diced yellow summer squash or pattypan squash
1/2 cup chopped green bell pepper
3/4 cup thinly sliced carrots
3/4 cup sliced mushrooms
1 2/3 cups fresh, frozen, or canned corn kernels
3 cups water
1 teaspoon dried oregano leaves
1/4 teaspoon black pepper
Directions
1. Heat water in a heavy soup pot over medium heat. Add garlic, red onion, scallions, and celery. Cook and stir over medium heat until tender. Add more liquid during this process if necessary.
2. Place 1 cup of the tomatoes in a blender or food processor and puree.
3. Add pureed and chopped tomatoes, zucchini, yellow summer squash or pattypan squash, green pepper, carrots, mushrooms, corn, water, oregano leaves, and black pepper. Bring to a boil.
4. Reduce heat, cover, and simmer for 25 minutes.
Variation â– Substitute 1 1/2 cups sliced green beans for the zucchini and yellow summer squash.
2. Place 1 cup of the tomatoes in a blender or food processor and puree.
3. Add pureed and chopped tomatoes, zucchini, yellow summer squash or pattypan squash, green pepper, carrots, mushrooms, corn, water, oregano leaves, and black pepper. Bring to a boil.
4. Reduce heat, cover, and simmer for 25 minutes.
Variation â– Substitute 1 1/2 cups sliced green beans for the zucchini and yellow summer squash.
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