Vegetable
Basil Soup
Kathy W.
Yield:6-8 servings
1 onion, chopped
1 large carrot, diced
1 large stalk celery, diced
3 TB butter
2-3 large tomatoes, diced
1 medium potato, diced
4 c. chicken broth, maybe more
1 tsp. basil
½ cauliflower, chopped
1-2 zucchinis, sliced ¼” thick and quartered
1 small pkg. frozen peas
**OPTIONS: do half chicken broth half beef broth, substitute sweet potato and/or butternut squash for potatoes, leave out peas...other options are endless!
**OPTIONS: do half chicken broth half beef broth, substitute sweet potato and/or butternut squash for potatoes, leave out peas...other options are endless!
Sauté onion, carrot, and celery in butter until soft. Add tomatoes, potato, chicken broth, and
basil. Cook for 15 minutes (boil, then simmer). Add cauliflower and cook for 10
minutes. Add zucchinis and cook 5-10 more mins. Stir in frozen peas and bring
to simmer.
Serve with parmesan cheese on top.
