Herb Tomato Vegetable Soup
a favourite from Grace’s Place cookbook.
YIELD
about 2 litres of soup
PREP. TIME:
20 min – give or take
COOKING TIME:
50 min. stove top
20 min. for instant pot
Good For:
any day
Introduction
About this Recipe
This soup is all vegetable. It prepares very quickly and is a great accompaniment to a meal that features a great bread. The mix of herbs and spices is just right.
Ingredients
-
2 Tablespoon butter (plus a little oil)
-
2 sticks celery, Diced
-
2 large carrots, diced
-
1 large onion, diced
-
14 oz diced tomatoes (half a regular can)
-
1 Litre water
-
2 chicken oxo cubes (or 4 teaspoons chicken bovril)
-
1/2 teaspoon salt
-
1/2 teaspoon black pepper
-
tobasco sauce (to taste)
-
1 pinch of nutmeg
-
1/4 teaspoon savoury
-
1/2 teaspoon thyme
-
1 teaspoon basil
-
1 teaspoon sugar
Step by Step Instructions
Instant Pot : Step 1
If your using and instant pot it’s a good idea to to prepare all you vegetables ahead of time. I also like to pre-measure the herbs and spices. I prefer smaller pieces of vegetable but aesthetically you might enjoy big rounds of carrots in contrast to the smaller bits bits of the other vegetables.
Instant Pot : Step 2
Place instant pot on sauté, add butter and a little oil, as soon as the butter starts to melt, add the diced onion.
Instant Pot : Tip
Once the onions are transparent but not burnt, add all the other ingredients. Switch to high pressure for 15 minutes. You can use a quick release. Serve.
Tip
While the original recipe didn’t call for oil I’ve found that a little oil, added in with the butter, keeps the butter from browning too fast.
Stove Top : Step 1
In a large pot sauté onions in butter with a little oil.
Stove Top : Step 2
Once the onions are transparent but not burnt, add all the other ingredients.
Stove Top : Step 3
Bring to a boil and simmer for about 40 minutes until all the vegetables are tender. Serve
Herb Tomato Vegetable Soup
2 Tablespoon butter (plus a little oil)
2 sticks celery, Diced
2 large carrots, diced
1 large onion, diced
14 oz diced tomatoes (half a regular can)
1 Litre water
2 chicken oxo cubes (or 4 teaspoons chicken bovril)
1/2 teaspoon salt
1/2 teaspoon black pepper
tobasco sauce (to taste)
1 pinch of nutmeg
1/4 teaspoon savoury
1/2 teaspoon thyme
1 teaspoon basil
1 teaspoon sugar
Stove Top instructions: In a large pot sauté onions in butter with a little oil (the oil helps to keep the butter from browning too quickly). Once the onions are transparent but not burnt, add all the other ingredients. Bring to a boil and simmer for about 40 minutes until all the vegetables are tender. Serve
Instant Pot instructions: Place instant pot on sauté, add butter and a little oil, as soon as the butter starts to melt, add the onions. Once the onions are transparent but not burnt, add all the other ingredients. Switch to high pressure for 15 minutes. You can do a quick release. Serve.
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