Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Prepare the vegetables by washing and peeling the carrots, then chop them into small pieces along with the celery and onions. Dice the potatoes into 1-inch cubes and mince the garlic. Finely chop the parsley for garnish later.
- In a large pot, heat the olive oil over medium heat until shimmering. Add the chopped onions, carrots, and celery, sautéing for 5-7 minutes until softened. Stir in the minced garlic and cook for an additional minute.
- Add the cubed potatoes and canned chopped tomatoes to the pot, mixing everything together. Pour in enough vegetable broth to cover the veggies and stir in the thyme, oregano, salt, and black pepper. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes.
- Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. You can also use a regular blender, ensuring to vent the lid.
- Ladle the soup into bowls, garnish with chopped parsley, and add crème fraîche if desired. Serve with crusty bread for dipping.
Nutrition
Notes
This soup is versatile; feel free to add seasonal veggies or spices based on your preference. Make ahead for easy meals throughout the week.