Vegetable Soup to Accompany a Grown Up Grilled Cheese Sandwich!

It’s really rainy and cold today, but April showers do bring May flowers, so I don’t mind it too much. The weather is making me crave some good ole comfort food though, a la grilled cheese and tomato soup! But since I’m feeding my husband and toddler too, I wanted to step it up a notch. I found a picture on Pinterest for a grilled Swiss cheese and spinach sandwich. I loved it and thought that was the perfect sandwich. So I decided to make some vegetable soup to accompany our sandwiches.

Serving Size: 4
Cook Time: 45 minutes

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 2 cups chopped finely chopped onions
  • 1 cup thinly sliced celery
  • 2 teaspoons Italian seasoning
  • Coarse sea salt and freshly ground pepper
  • 4 cups chicken broth
  • 2 cans (14 ounces) diced tomatoes, with juice
  • 1 ounce can tomato paste
  • 8 cups diced fresh  vegetables, I used  carrots, peas and corn

Heat olive oil in a large heavy bottom pot or Dutch oven, over medium heat. Add onions, celery, and Italian seasoning; season generously with salt and pepper. Allow the veggies to cook, stirring frequently, until onions are translucent, about 5 minutes.

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Add in the chicken broth, tomatoes and their juice, tomato paste, and 3 cups water to pot. Bring the mixture to a roaring boil. Reduce heat to a simmer, and cook, uncovered for 20 minutes.

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Add the vegetables to pot, and continue simmering, uncovered, until the vegetables are tender, 20 minutes. Season with salt and pepper to taste.

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Serve alongside with your favorite grilled cheese sandwich or some crusty bread!

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