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Vegetable Soup with Sweet Basil




Source of Recipe


Simply Recipes


List of Ingredients




Vegetable Soup with Sweet Basil


* 2 small leeks, white part only
* 1 large potato, peeled
* 1 small onion
* 2 stalks celery
* 1 medium zucchini
* 12 green beans
* 2 medium carrots, peeled
* 6 tablespoons olive oil
* 3 tablespoons water
* 2 quarts chicken stock (or 2 qts water, 4 bouillion cubes, a pinch of thyme, and 1/2 bay leaf OR you can use vegetable broth for a vegetarian option)*
* 4 to 6 ripe tomatoes, peeled and seeded
* 4 medium garlic cloves
* 30 fresh basil leaves, washed and dried
* Salt
* 1/2 teaspoon freshly ground black pepper
* A few drops of Tabasco sauce

*Use gluten-free stock or bouillon for gluten-free version.

Recipe







Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4 inch diced cubes.

In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the water. Add the vegetables and sauté over medium-low heat until all the water evaporates. Do not brown the vegetables.

Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes.

Meanwhile, in a food processor fitted with the metal blade, put the tomatoes, basil, garlic, and remaining 3 tablespoons of olive oil. Pulse until pureed.

Stir the puree into the cooked soup. Do not let the soup return to a boil. Season, to taste, with salt, pepper, and a few dashes of Tabasco. Serve the soup hot or cold from a tureen or in individual bowls.

Yield: Serves 6.