Lemon Thyme and Ginger

Purée of Vegetable Soup

Oh baby it’s cold outside and nothing warms up a numb body better than a steaming hot bowl of soup. Purée of vegetable soup is an easy recipe made with ingredients typically found in a well-stocked pantry and refrigerator. Canned tomatoes, canned or fresh cannellini beans, onions, carrots and celery make up the foundation for this hearty soup. The additional ingredients, like herbs, spices and other vegetables, add extra body and flavor for a bright tasting vegetable soup with great depth of flavor.

My original intention was to create a hearty tomato soup recipe. I love tomato soup, especially when paired with a grilled cheese sandwich. Essentially, I did develop a tomato soup, but one with a blended flavor of tomatoes, aromatics and legumes. As a result, compared to a traditional tomato soup, the tomato flavor is less pronounced. I found the generous amount of mixed vegetables softens the tomato flavor, creating a hearty and fresh tasting blend of garden delights.

I love living where there are four distinct seasons, but during this dark and chilly winter, I sometimes need a reminder of the sunny and warm days to come. These short days with harsh and biting temperatures can make a person feel sad and extra hungry. Do you find your appetite increases during the winter? Mine does. I believe the body needs extra calories to maintain a normal body temperature. That is my theory but some scientists disagree.

If you find you are always craving something extra during the winter, instead of reaching for a bunch of crackers, or cookies, make a bowl of vegetable soup. Not only will it provide sustenance and warm you up, the bright color and taste will lighten your winter mood and give hope for the spring days to come.

Warming winter foods:

Swedish meatballs

Beef stew with Horseradish Sauce

Cod Braised in Tomato Saffron Broth

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Purée of Vegetable Soup

This is a fresh tasting and hearty soup perfect for cold fall and winter days. It is an easy and delicious soup made with canned tomatoes, canned white beans, onion, celery, and carrots. I also added fennel bulb for a brighter flavor. If you prefer, substitute it with roasted red pepper or any leafy green vegetable you wish. Also, any canned or fresh white bean works with this recipe. If you are using canned beans, make sure they are the low or no salt variety. Homemade stock is preferred, but low-salt store bought stock will work just fine. You can also use chicken stock if you are not making this a vegetarian meal. Fresh herbs like thyme, basil or tarragon are nice additions as well. Add the thyme instead of the Herbs of Provence, and the fresh basil or tarragon after the soup is puréed.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 7 cups

Author Ginger

Ingredients

• 2 TB extra virgin olive oil
• 1 onion (about 9 oz / 254 g), minced
• 3 celery stalks about 8 oz /223 g, minced
• 2 carrots about 6 oz/ 165 g, minced
• 1 bay leaf
• 1/2 tsp Herbs de Provence
• 1/2 tsp Kosher salt
• 1/2 fennel bulb about 7 oz / 219 g, minced (optional)
• 3 cloves garlic minced
• 1/4 tsp red pepper flakes
• 1/4 cup 60 ml dry white wine
• 1- 28 oz can 800 g whole peeled tomatoes in purée
• 1- 15 oz can 425 g cannellini beans
• 2 1/2 cups 625 ml vegetable broth
• Freshly ground black pepper

Garnish

• 2 TB raisins
• 2 TB chopped walnuts
• 2 TB chopped celery leaves
• 1 TB extra virgin olive oil
• 1-2 tsp sherry vinegar or red wine vinegar
• Small pinch of salt

Instructions

1. Heat extra virgin olive oil in a large stock pot over medium-high heat. Add the minced onion, celery, carrots and bay leaf. Cook the vegetables until they begin to get soft but not browned, about 5 minutes. While cooking occasionally stir the vegetables so they don't brown or stick to the bottom of the pan.
2. Add the fennel and cook for 5 more minutes, or until the vegetables are soft.
3. Add the minced garlic and red pepper flakes, cook until the garlic becomes fragrant, about one minute.
4. Add the white wine and cook until almost evaporated.
5. Cut up the tomatoes into 3-4 irregular size pieces and add them and their juices to the vegetables. Add the vegetable stock and cannellini beans. Cook for about 15-20 minutes or until the vegetables are very soft. Taste the soup after 7 minutes and correct the seasoning with more Kosher salt and or fresh ground black pepper.
6. Turn off the heat and remove the pot from the stove. Remove the bay leaf and discard.
7. Purée the soup with a blender or an immersion blender, until smooth or to your desired consistency.
8. Taste and correct the seasoning with salt and black pepper.
9. Garnish with croutons, your favorite garnish, or the celery raisin walnut garnish.

Garnish

1. Put all the ingredients into a small bowl and mix together. Taste and correct the seasoning. Let the garnish sit for 15 minutes before serving. Serve room temperature with the soup.

Recipe Notes

You can make this soup any consistency you like. If you do not own a blender or food processor, keep it chunky. Add more stock to thin it out if you think it needs it.
To make it smooth with chunks of vegetables, strain out about 2 cups (500 ml) of the cooked vegetables from the soup before you purée it. Once the soup is puréed to your desired consistency, add the mixed vegetables back in.

For more pronounced tomato flavor, add a tablespoon of tomato paste to the pot of cooked vegetables before you add the tomatoes and other liquid ingredients. You may need more stock to thin out the consistency.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.