We’re Cooking: Fire-Roasted Tomato and Veggie Soup

I caught a bit of a cold right after Christmas and all I wanted was tomato soup, tomato juice and tomatoes….who knows, I am a tomato lover but for what ever reason the little taste I had for that week craved tomatoes…  This healthy soup satisfied those cravings and soothed my soar throat with perfect warmth.


Fire Roasted Tomato and Veggie Soup
2 tablespoons olive oil
2 large carrots – Tips and ends removed, scrubbed and sliced into thin disks
1 large yellow onion – sliced thin
3 cloves garlic – sliced thin
2 celery stalks – sliced thin
1 zucchini squash – cut in half, then sliced into thin half moons
1 large can fire roasted tomatoes
2 whole jarred roasted red peppers – chopped well
2 cups tomato juice
4 cups chicken stock
Salt and Pepper
2 tablespoons fresh basil – chopped
1 tablespoon fresh dill – chopped
1 tablespoon fresh parsley – chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons red pepper flakes
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce

Heat oil over medium heat in a large Dutch oven. Add the carrots, onion, celery and begin to sweat the veggies for about 5 minutes.  Add the squash and garlic and season with salt and pepper to your taste (about 1 tablespoon of each).   Cook for 7-10 minutes as the veggies soften adding a bit of stock it needed.  Add the peppers, tomatoes, dried spices, vinegar, hot sauce and Worcestershire sauce.  Cook for 3-5 minutes as the flavors meld together.  Add the stock and tomato juice and bring to a boil, then simmer for 10 minutes.  Add the fresh herbs and simmer for another 10-15 minutes, until ready to serve.  Adjust any final seasoning and serve hot.