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
- 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.
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.
Add the vegetables to pot, and continue simmering, uncovered, until the vegetables are tender, 20 minutes. Season with salt and pepper to taste.
Serve alongside with your favorite grilled cheese sandwich or some crusty bread!