By Emily Grant
Finely chop the onion, carrots, and celery. Mince the garlic cloves.
In a large pot, heat 2 tbsp of olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.
Add the minced garlic to the pot and sauté for another 1-2 minutes until fragrant.
Stir in the tomato paste, then add the can of diced tomatoes along with their juices. Cook for an additional 2 minutes.
Pour in the vegetable broth and add the dried Italian herbs. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25 minutes.
While the soup is simmering, preheat your oven to 375°F (190°C).
In a small bowl, mix the butter with a pinch of salt and pepper. Spread the mixture over the slices of bread.
Place the buttered bread slices on a baking sheet and bake in the oven for about 10 minutes, or until they are golden and crisp.
Taste the soup and adjust seasoning with salt and pepper if needed. Serve hot, garnished with chopped parsley if desired, along with the garlic bread.
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This Soup Vegetarian Comfort Food recipe is ready in 40 minutes and features olive oil, onion, carrot and other delicious ingredients. Contains 300 calories total.
Finely chop the onion, carrots, and celery. Mince the garlic cloves.
In a large pot, heat 2 tbsp of olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.
Add the minced garlic to the pot and sauté for another 1-2 minutes until fragrant.
Stir in the tomato paste, then add the can of diced tomatoes along with their juices. Cook for an additional 2 minutes.
Pour in the vegetable broth and add the dried Italian herbs. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25 minutes.
While the soup is simmering, preheat your oven to 375°F (190°C).
In a small bowl, mix the butter with a pinch of salt and pepper. Spread the mixture over the slices of bread.
Place the buttered bread slices on a baking sheet and bake in the oven for about 10 minutes, or until they are golden and crisp.
Taste the soup and adjust seasoning with salt and pepper if needed. Serve hot, garnished with chopped parsley if desired, along with the garlic bread.
Calories per Serving: 300
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