Tomato Vegetable Soup

Tomato Vegetable Soup
Makes 6 servings

1 Tbsp Olive Oil
1 (14 ounce) can chicken stock
1 (11.5 ounce) can tomato juice
1 (6 oz) can tomato paste
1 Tbsp Orange Juice
1 (14.5 ounce) can diced tomatoes (don’t drain)
1 cup water
1 medium sweet onion, diced
2 cloves garlic, finely diced
1 large potato, diced
2 ribs celery, diced
2 (10 oz) bags frozen Mixed Vegetables, thawed
Emeril’s Essence seasoning, to taste (recipe here)

1. Heat the olive oil in a large stock pot over medium high heat
2. Add the onions and saute until translucent (about 6 minutes)
3. Add the garlic and heat for another minute
4. Add the chicken stock, water, orange juice, tomato juice and tomato paste and stir until combined
5. Add the potatoes, celery, tomatoes with juice, and mixed vegetables
6. Season to taste with salt, pepper and Emeril’s Essence
7. Bring to a boil, then reduce heat to medium low, and simmer for 45 minutes until all vegetables are tender
8. Adjust seasoning to taste, and garnish with croutons, cheese, or dried basil

Larry with Pot of Hot BrothThis is a comforting, filling, tomato-based vegetable soup. We don’t include salt and pepper in the ingredients, because they are included in Emeril’s Essence. You need to check the flavor and adjust the seasoning to suit your tastes. Tomato soups are chock full of vitamin C, and a great way to get the antibiotic effect of the onions and garlic. If you’re fighting a winter cold or flu, this is a delicious dairy-free version of tomato soup. Any time, any season, tomato soup is always a welcome addition to the table.