TOMATO AND VEGETABLE SOUP (Pareve)
By Faith
Although my Bubbe never wrote a single recipe on paper, I am including my version of her Tomato and Vegetable Soup, a lovely spring or summer soup that can be easily expanded when those guests multiply, but which will not expand your waistline! "cooking with faith"
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Time to Make
Prep Time: 0 minutes
Cook Time: 20 minutes
Serving Size
Makes 2 quarts Serving
Recipe Ingredients
- 1 tsp. fresh fennel (from the leafy portion top)
- 1 tsp. dried thyme
- 1 cup sliced carrots
- 2 Tbsp. brown sugar
- 1/4 cup fresh curly parsley, minced
- 2 cloves garlic, crushed
- 2 green peppers, sliced in strips
- 1 cup chopped onions
- 2 lbs Roma tomatoes, skinned and sliced, or 1 quart can tomatoes, pureed
- Salt and pepper to taste
- 1/4 cup safflower or vegetable oil
- 1 quart tomato juice or vegetable juice
Instructions
1. Place all the ingredients except the juice in a heavy pot. 2. Cover and simmer 10 minutes, then add the juice and cook 10 minutes more. 3. With a hand-held blender stick, puree the contents of the pot. 4. Reheat and serve with crackers and chive garnish.
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