Tomato Vegetable Soup

Tomato soup is by far one of my favourite comfort foods. When I’m not feeling well or am super tired I often turn to my classic childhood favourite, Campbell’s Tomato Soup.  Yesterday, after dealing with snow, ice, hail and power outages I decided to make a healthier version of Tomato Soup that my whole family could enjoy. I threw in an assortment of vegetables I had in my fridge but you could easily add or change for your favourites.

Ingredients

• 900 ml vegetable stock
• 1 large can tomato sauce (29 oz can or 2×15 oz cans)
• 2 tbsp butter, ghee or olive oil
• 1 clove garlic, minced
• 1 medium leek, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 2 medium potatoes, diced
• 1 medium zucchini, shredded (or diced)
• 1/3 cup peas
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/4 tsp red pepper flakes
• 1 tsp basil
• Optional: macaroni noodles

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Directions

1. Melt butter and saute down, leeks, carrots and celery for 5 minutes.
2. Add garlic, salt, pepper and potatoes and continue cooking for 3-4 minutes.
3. Pour in vegetable stock and tomato sauce, bring up to a simmer.
4. Once simmering add shredded zucchini, peas, red pepper flakes and basil.
5. Let simmer for 25-30 minutes.
6. Garnish with fresh basil (and macaroni noodles) and serve.

Note: I cook my macaroni noodles separate because I find the noodles soak up too liquid when I cook them in the soup but this is a personal preference.