Blended Vegetable Soup

This blended vegetable soup is super easy to make and is also low in fat but delicious. You can use a wide variety of vegetables depending on taste and what’s in the fridge.

However you will want to give some thought as to which you choose to blend. In this recipe I did not want to blend the mushrooms as they can quickly overpower more mellow-tasting ingredients. Instead, I sautéed the mushrooms on the side and added during the last 15 minutes.

Similarly if you were using spinach you would probably not want to blend it into this recipe because it would either make the soup quite green or possibly combine with the red tomato and orange carrot to make “mud” color. Not too appetizing.

Start with:

-5 cups homemade chicken broth

-2 tbsp olive oil

-2 carrots, chopped

-3 stalks celery, chopped

-½ Spanish onion, chopped

-3 cloves garlic, minced

-1 large tomato, chopped

-1 baking potato, cubed

-8 mushrooms, sliced

In a soup pot lightly sauté the veggies, except mushrooms, in olive oil. Add chopped tomato and stock and bring to boil. Lower the heat and simmer until vegetables are softened. Cool. Then puree in your blender to the desired consistency. For instance, one lot you might blend quite smooth, while another you leave chunky. If you don’t have a blender, try mashing right in the pot or press portions through a food mill. Suit yourself. Return to heat.

In another pan, sauté mushrooms until the moisture is released and add to soup. Season to taste with thyme, fresh parsley, celery seed, pepper, a tsp of tamari, a dash of hot sauce, freshly ground black pepper and a small amount of freshly grated romano cheese.

Serve with toast which has been brushed with garlic-infused olive oil, then broiled, and a salad for a full meal.

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