thick vegetable soup for the freezer

Name: Thick Vegetable Soup For The Freezer
Prep time: 20 min
Cook time: 35 min
Cuisine: Canadian
Ingredients: 2 tablespoon(s) olive oil; 2 - onions, finely chopped; - sea salt and freshly ground black pepper; 4 - garlic cloves, finely chopped; 1 tablespoon(s) finely chopped rosemary leaves; 4 - celery ribs, small chopped; 4 - carrots, small chopped; 4 - zucchini, chopped; 1 - 28 oz (800 g) can whole tomatoes, chopped; 4 cup(s) hot vegetable stock; - handful of flat-leaf parsley, finely chopped

(1 rating)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

This is a hearty soup that's especially nice on a snowy or any cold day. Lot's of good flavor.

(1 rating)

yield serving(s)

prep time 20 Min

cook time 35 Min

method Stove Top

Ingredients For thick vegetable soup for the freezer

2 Tbsp

olive oil
2

onions, finely chopped
sea salt and freshly ground black pepper
4

garlic cloves, finely chopped
1 Tbsp

finely chopped rosemary leaves
4

celery ribs, small chopped
4

carrots, small chopped
4

zucchini, chopped
1

28 oz (800 g) can whole tomatoes, chopped
4 c

hot vegetable stock
handful of flat-leaf parsley, finely chopped

How To Make thick vegetable soup for the freezer

1
Heat the oil in a large pan, add the onions, and cook over low heat for 6-8 minutes or until soft. Season with sea salt and freshly ground black pepper, then add the garlic, rosemary, celery, and carrots and cook over low heat, stirring occasionally, for 10 minutes.

2
Add the zucchini and cook for 5 minutes, then stir in the tomatoes and squash them with the back of a fork. Add the stock, bring to a boil, then reduce to a simmer and cook for 20 minutes. Season with salt and pepper, then stir in the parsley.
3
Let cool completely, then transfer to as many freezer-proof containers as you wish, seal, and freeze for up to 3 months.
4
To serve, defrost in the refrigerator overnight, then transfer to a pan and heat until piping hot. Serve with crusty bread.
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