Vegetable Tomato Soup
From: Marielle, Quebec, Quebec, Canada
Comments: An excellent traditional soup.
If desired, simply omit or replace celery slices with any other vegetable such as zucchini, turnip... dices.
Pasta noodles can be boiled apart into salted boiling water, rinsed under cold water, drained and stirred into soup just before serving.
Servings: 6 to 8
IngredientsPreparation
  • 3 tablespoons [45 g] butter [optional]
  • 1 onion, diced
  • 7 cups [1.75 L] water
  • 1 [28-ounce / 796-mL] can tomatoes, with juice
  • 2 or 3 peeled carrots, sliced
  • 1/2 cup [125 mL] celery slices
  • Finely minced celery leaves, to taste
  • 1 teaspoon [5 mL] minced parsley
  • 1/4 teaspoon [1 mL] thyme
  • 1 1/2 teaspoons [7.5 mL] salt
  • 1/2 teaspoon [2.5 mL] pepper
  • 1/4 to 1/3 cup [60 to 80 mL] tiny pasta noodles
  • Melt butter into a large casserole; lightly brown onion dices, or, as I usually do, simply transfer onion dices into casserole.
  • Pour in water and tomatoes with juice; add carrot and celery slices, minced celery leaves and parsley, thyme, salt and pepper.
  • Bring to a boil then leave to simmer slowly, covered, for 50 minutes.
  • Mix in pasta noodles and leave to simmer for approximately 7 to 8 minutes more, to just soften pasta noodles, before serving.