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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"

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.