Updated: Mar 14
I really like soup.
My partner does not.
He also doesn't really like tomatoes.
And sometimes I just don't give a shit. A girl needs to LIVE. You know what I mean?
And so I made this soup.
To my surprise.... HE ACTUALLY LIKED IT. You know it must be good.
This is a no-recipe, recipe, where things do not need to be exact so the things below are approximations. I recommend testing things as you go and adjusting seasonings until its just right for you!
NO-RECIPE RECIPE FOR LOADED VEGETABLE TOMATO SOUP
2 tbsp olive oil
1 medium yellow onion, diced
6 medium carrots, thinly sliced
1 small head celery, thinly sliced
2 leeks, white and light green parts only, thinly sliced
about 2 tsp of each: salt, pepper, garlic powder, onion powder, , smoked paprika, Italian seasoning or Italian soffitto, more to taste and preference
about 1 tsp of each dried basil, thyme, crushed red pepper, more to taste and preference
3-4 cups sliced mushrooms
2 ears of corn, kernels removed
3 garlic cloves, pressed or minced
1-15oz can of kidney beans
1-28 oz can of crushed tomatoes
1-32 oz box of vegetable broth
8-10 tbsp salted butter
1/4 parmesan cheese, thinly grated, plus more for garnish
fresh basil for garnish
in a large soup pot, heat olive oil over medium, once hot, add in the onion, carrot, celery, and leeks. Cook, mixing well for 3 minutes. Then add in the salt, black pepper, garlic powder, onion powder, smoked paprika, Italian or soffritto seasoning, basil, thyme, and crushed red pepper. Mix well and cook, stirring occasionally, for 6-8 minutes, until the veggies start to release liquid and cook down.
Then add in the mushrooms, corn, garlic, beans, tomatoes, and broth. Stir well to combine. Bring to a bowl, cover with a lid and reduce to a simmer. Cook for 25-30 minutes. Then remove the lid, and let cook uncovered until the soup reduces. Then add in the butter and cheese.
Taste everything again and adjust anything to your liking. Add to bowls, shave more parmesan cheese, add fresh basil and enjoy!