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January 14, 2008

Creamy Tomato Vegetable Soup

Creamy Tomato and Vegetable Soup

It's a cloudy cool day here in Maryland today and I immediately thought of soup for lunch! What's better on a cold, cloudy day than a nice, hot pot of soup!

This soup is thick, warm, creamy, filling and also healthy if you stick to low-fat or fat-free sour cream. The rosemary and oregano give it a nice flavor, while the garlic and onion give it a bit of a kick. The sour cream comes in at the end to make things nice and creamy, while giving the soup a mellow undertone throughout. Your end product is just perfect for a cold winter day!

What You'll Need:
Extra virgin olive oil
1/2 an onion, chopped
1 rib of celery, chopped
1 large carrot, chopped
1 1/2 cups of greens beans, chopped
1 leek, chopped
2 cloves of garlic, minced
1 sprig of rosemary, chopped
1-2 tablespoons of oregano, chopped
6 button mushrooms, sliced
1 cup of frozen corn
1 cup of broth (Note: Any type of broth you like will work. I used some homemade chicken broth that I made the other day.)
1 - 28 ounce can of crushed tomatoes with basil (Note: If you can't find them with basil you can add 1 teaspoon of dried basil to the soup.)
1/3 cup of sour cream (Note: Any type will work. I used fat-free.)

In a medium sized stock pot sauté onions, celery, carrot, green beans, leek and garlic until onion is tender. Add rosemary and oregano and stir to mix. Next add mushrooms and corn, along with the broth and tomatoes. Stir to incorporate and bring to a quick boil. Reduce heat to simmer and cook for 1 hour. Add sour cream and stir to mix throughout the soup. Cook for an additional ten minutes to heat the sour cream and then serve warm.

Notes: I had originally wanted to use thyme in this soup instead of rosemary and oregano, but I realized I was out of dried thyme and I didn't grow any this winter to keep indoors so I went with fresh rosemary and oregano, which I do have growing. You could leave the basil out of the soup entirely if you wanted. You could also eat the soup without adding in the sour cream.

Oh and don't forget! If you like chocolate and haven't entered yet be sure and enter Dianne's Dishes first ever contest for four bars of Green and Black's organic chocolate!! You have until Today, January 14, 2008 at 5:00 PM EST to enter. So take this link and register if you haven't already. Oh and tell your friends! Comments will be closed after five and I'll contact the person who has won to get their address so I can send their chocolate their way. Tomorrow morning I'll announce who has won so good luck!

Free chocolate...What's not to like? ;o)

Posted by Dianne at January 14, 2008 11:20 AM

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Soup is my favorite part of winter. This one looks especially good!!

Posted by: Deborah at January 14, 2008 4:30 PM

Thanks Deborah! I have to admit...I eat soup year round. I know some that won't eat soup in the summer, but I think it's a year round food! :o)

This one came together nicely. The sour cream gave it just the right punch.

Posted by: Dianne at January 14, 2008 4:35 PM

This looks really good. I'm increasing the number of soups that I make. It's a great way to get veggies into my youngest daughter!

Thanks for the email!

Posted by: Asthmagirl at January 14, 2008 10:32 PM

Soup is how I sneak mushrooms into Alexis. She says she doesn't "like" them, but when they are chopped up in soup she eats them every time! ;o) LOL

Posted by: Dianne at January 15, 2008 9:06 PM

I made this for dinner tonight and I am eating it right now. It's delicious soup!

Posted by: reader at March 8, 2009 12:59 AM

Glad you liked it! I love tomato based soups!

Posted by: Dianne at March 9, 2009 2:56 PM

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