Harvest Vegetable Soup
This simple soup has the flavor and aroma ofnewly picked vegetables and herbs. Don’t skip the bread and cheese topping. Itadds crunchy texture to the soup. Finish this soup meal with a simple salad ofromaine lettuce and shredded carrots.
Ingrediënten
- 2 tablespoons olive oil
- 1 small diced red onion
- 2 zucchini halved lengthwise and thinly sliced
- 2 cups sliced oyster mushrooms
- 4 medium cored diced tomatoes
- 2 cups vegetable juice
- 2 cups vegetable or chicken broth
- ¼ cup slivered basil
- 4 thin slices French bread
- ¼ cup grated Parmesan cheese
Instructies
- Preheat the broiler.
- Heat the oil in a medium-sized pot.
- Add the onion, zucchini, mushrooms, and tomatoes.
- Sauté over high heat 10 minutes or until the vegetables are tender and the tomatoes are pulpy.
- Add the vegetable juice and chicken broth.
- Simmer 2 minutes or until hot.
- Stir in the basil and simmer 2 minutes.
- Meanwhile, place the bread on a cookie sheet and sprinkle with Parmesan.
- Place the cookie sheet under a broiler, 3 inches from the heat, and broil for 20 seconds or until the cheese browns lightly.
- Pour the soup into 4 bowls.
- Cover each serving with a cheese-topped bread slice.
--------------------------------------------------------------------------------------------------
