Remy’s Signature Soup
Remy’s Signature Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can crushed tomatoes, 28 ounce
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- as needed salt
- as needed pepper
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- as needed fresh parsley, chopped, for garnish
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min
- 2
Add the chopped onion, carrots, and celery to the pot. Sauté the vegetables, stirring occasionally, for 5 to 7 minutes, or until they have softened.
⏱️ 7 min
- 3
Add the minced garlic to the pot and cook for another 1 minute until it becomes fragrant.
⏱️ 1 min
- 4
Stir in the crushed tomatoes, vegetable broth, dried basil, and dried oregano.
⏱️ 2 min
- 5
Bring the soup to a gentle simmer, then reduce the heat to low. Cover the pot and allow it to cook for 20 minutes to allow the flavors to meld together.
⏱️ 20 min
- 6
Add the diced zucchini, yellow squash, red bell pepper, and green bell pepper to the simmering soup.
⏱️ 2 min
- 7
Continue to simmer the soup for another 10 to 15 minutes, or until all the added vegetables are tender-crisp.
⏱️ 15 min
- 8
Season the soup with salt and pepper to taste, adjusting as needed.
⏱️ 1 min
- 9
Ladle the hot soup into individual bowls and garnish generously with fresh chopped parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Remy’s Signature Soup
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can crushed tomatoes, 28 ounce
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- as needed salt
- as needed pepper
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- as needed fresh parsley, chopped, for garnish
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min - 2
Add the chopped onion, carrots, and celery to the pot. Sauté the vegetables, stirring occasionally, for 5 to 7 minutes, or until they have softened.
⏱️ 7 min - 3
Add the minced garlic to the pot and cook for another 1 minute until it becomes fragrant.
⏱️ 1 min - 4
Stir in the crushed tomatoes, vegetable broth, dried basil, and dried oregano.
⏱️ 2 min - 5
Bring the soup to a gentle simmer, then reduce the heat to low. Cover the pot and allow it to cook for 20 minutes to allow the flavors to meld together.
⏱️ 20 min - 6
Add the diced zucchini, yellow squash, red bell pepper, and green bell pepper to the simmering soup.
⏱️ 2 min - 7
Continue to simmer the soup for another 10 to 15 minutes, or until all the added vegetables are tender-crisp.
⏱️ 15 min - 8
Season the soup with salt and pepper to taste, adjusting as needed.
⏱️ 1 min - 9
Ladle the hot soup into individual bowls and garnish generously with fresh chopped parsley before serving.
⏱️ 1 min