Categories: Main Dish, Soup

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 1 medium onion , chopped small
• 3 large garlic cloves , chopped small
• 2 cups canned crushed tomatoes , with juice
• 4 cups vegetable broth
• 1 large yukon gold potato , peeled and cubed 3/8 inch
• 2 medium carrots , scrubbed and sliced 1/8-inch thick
• 1/2 cup cauliflower floret
• 2 large celery ribs , chopped
• 6 cups water
• 4 tablespoons vegetable stock base or 4 tablespoons chicken soup base
• 1 small sweet red pepper , seeded and diced
• 1 cup frozen baby peas
• 2 tablespoons dried dill weed
• 3/4 teaspoon seasoning salt
• 1/2 teaspoon black pepper , freshly ground

Directions

1. In a large saucepan or cooking pot, add olive oil and butter and heat on medium-high.

2. Add onions and saute until translucent, about 5 minutes.

3. Add garlic, tomatoes including liquid and continue to cook on medium-high heat for another 6 to 8 minutes.

4. Add vegetable or chicken broth, potatoes and carrots and cook for 10 minutes, stirring occasionally.

5. Add cauliflower, celery, water, vegetable soup base and cook for 8 minutes or until vegetables are just tender.

6. Add red pepper, petite baby peas, dill weed, seasoning salt and pepper and cook for another 3 minutes.

7. Adjust seasonings to taste.

8. Serve soup hot.

9. Refrigerate any unused portions.

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