Simple Vegetable Soup

Name: Simple Vegetable Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 serving(s)
Ingredients: 2 medium tomatoes, peeled and seeded; 2 small russet potatoes, peeled; 2 carrots, peeled; 2 garlic cloves, peeled; 2 cups vegetable broth (can use chicken broth); salt, to taste (broth usually has enough); 1/2 teaspoon white pepper (if you use black it won't be as pretty); 2 tablespoons lemon juice; 1 tablespoon fresh basil or 1 teaspoon dried basil

Submitted by Chef George S.

"The basic soup can be varied almost infinitely by changing the herbs used. You can also use a variety of toppings; I like small crisp garlic croutons, sour cream, or even avacado & sour cream on the soup (cold) in summer."

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Ready In:: 35mins
Ingredients:: 9
Serves:: 2

ingredients

2 medium tomatoes, peeled and seeded
2 small russet potatoes, peeled
2 carrots, peeled
2 garlic cloves, peeled
2 cups vegetable broth (can use chicken broth)
salt, to taste (broth usually has enough)
¹⁄₂ teaspoon white pepper (if you use black it won't be as pretty)
2 tablespoons lemon juice
1 tablespoon fresh basil or 1 teaspoon dried basil

directions

Coarsely chop vegetables.
Add all ingredients except herbs and lemon juice to broth in a sauce pan, and bring to a boil. Decrease heat, cover pan, and simmer for 15 minutes, or until vegetables are soft.
Remove from heat and allow to cool to room temperature. Add lemon juice and herbs, and process in food processor or food mill until smooth.
At this point, soup can be refrigerated for up to 3 days or frozen up to 3 months.
Serve soup either hot or cold. Garnish with fresh herbs or other topping of your choice.

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RECIPE SUBMITTED BY

Chef George S.

I live in the heart of Oregon's Willamette Valley -- the most beautiful place on earth! I share my home with a friend and way too many cats. I am a licensed massage therapist with an office in my home. My maternal grandfather was a chef, and it is his picture and name I am using. Both sets of grandparents owned (and cooked for) their own restaurants. My parents were awesome cooks. We are slow food advocates. We don't buy out of season or out of region foods, unless there is no alternative (bananas come to mind here). I am so fortunate to live where I do. I can buy all my meat from local farmers (humane practices, no antibiotics or hormones, no feedlot mentality). Oregon produces great artisan cheeses from cows, goats and sheep. Seafood? Dungeness crab season starts this week, and we have fresh salmon, shrimp, scallops, mussels and bottom fish available year 'round. I will match our local fruits and vegetables against any in the world. I can buy organic, locally grown and stone ground flours in the bulk bins of a low-cost supermarket. Oregon wines and specialty beers are a great accompaniment to any meal.

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