Danielle's Harvest Hearty Italian Vegetable Soup
"This is a thick and creamy vegetable soup that I created one day just messing about in the kitchen and was surprised at how good it came out to be. The recipe makes a lot--perfect to make in bulk and freeze for a rainy day. Hope others can enjoy it as much as we have!"
- Ready In:
- 55mins
- Ingredients:
- 23
- Serves:
-
15-20
ingredients
- 12 cups crushed tomatoes
- 5 cups water
- 5 cups milk
- 1 cup heavy cream or 1 cup whipped cream
- 4 tomatoes, of your choice
- 1 large onion
- 1 1⁄2 frozen creamed spinach
- 1 cup frozen zucchini summer squash
- 1 cup mixed vegetables
- 1 cup corn
- 1 teaspoon garlic powder
- 1 teaspoon onion salt
- 1 teaspoon celery salt
- 1 teaspoon seasoning salt
- 1 teaspoon italian seasoning
- 1 teaspoon parsley
- 1 teaspoon oregano
- 1 teaspoon sage
- 1⁄2 teaspoon nutmeg
- 3 allspice berries, crushed
- 3 tablespoons olive oil
- 2 tablespoons sugar
- 1 1⁄2 cups pasta
directions
- Start with a large cooking pot and or soup pot and empty the 12 cups of crushed tomatoes into it.
- Then add your water milk and cream.
- Tturn the heat to a low medium setting to slowly heat.
- Defrost the creamed spinach and mix it in the pot.
- In another pot bring water to a boil and when boiling, add your fresh tomatoes and boil them a few minutes until you see the skin separating, then quickly drain and run under cool water to shock the skin off the tomatoes.
- Cut tomatoes into cubes.
- Peel and chop the onion.
- Add onion and fresh tomatoes back into pot with olive oil a few sprinkles of garlic powder and parsley and 2 tablespoons sugar ( sugar helps the tomatoes to not taste too acidic).
- Saute for a few minutes until tender and add back in large pot and stir.
- Add seasonings slow for even flavor and stir.
- Take your frozen zucchini summer squash and thaw just till warm, then chop into medium chunks and add into soup.
- Take frozen mixed vegetables and corn and thaw as well until just warm and add into soup, if canned just strain and add.
- Add in your pasta of your choice, macaroni, penne -- etc and stir.
- Turn heat to a high medium and cover.
- Gently boil about 15 minutes until pasta and vegetables are tender.
- Allow to cool and serve!
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RECIPE SUBMITTED BY
Hi my Names Danielle, iam 24 yrs old. I live in Harrisburg Pa, I love to cook and I love to bake, I find it fun and exciteing to make creations and try new foods.
