Tomato Soup - Variation xxx

Saturday, May 20, 2023

Tomato Soup - Variation X


Prep time: 20

Cook time: 40


Fresh Ingredients:


1 yellow onion, skin removed and halved

3 tbsp unsalted butter.

1 carrot, peeled and sliced into thin rounds.

1 cup chopped butternut squash (substitute acorn)

2 cups (1/2 small head) chopped cauliflower. (approx)

2 cups chopped fresh spinach. (approx)

freshly grated Parmesan cheese


Pantry Ingredients:


15 oz can diced tomatoes

5 cups vegetable stock/broth

1 tsp salt

1 tsp pepper

1/2 tsp chili flakes

1/2 cup Orecchiette pasta


For Serving:


Grated Parmesan Cheese

Fresh Cracked Black Pepper

Hot fresh bread, or crackers if you prefer.



In a large saucepan (5qt minimum) over medium heat, add the diced tomatoes and the onion, butter, salt, and pepper. Bring to a slow simmer for about 1 hour, covered.


Remove the onion with tongs (easiest), then add the carrots, squash, and cauliflower. Cook for an additional 30 minutes, then add the chopped spinach and the orecchiette - and cook for an additional 15 minutes or until the pasta is done. Adjust seasonings if needed, garnish with parmesan cheese.


Place a large soup pot or Dutch oven on medium-high heat. Add the tomatoes, broth, onion, butter, salt, pepper, and chili flakes. Bring to a low boil. Cover and cook for 60 minutes, until the onion becomes very mushy and starts to fall apart. Then, with a slotted spoon and tongs, remove the onion from the soup and discard.


Add the carrots, squash, mushrooms, and cauliflower to the soup. Continue to cook until soft. Add the pasta and cook until al dente. Then add the kale and cook until soft. At this point, all the veggies and pasta should be soft.


Season with freshly grated Parmesan cheese.


If you love soup as much as I do, you are always looking to add more soups to the list. I have about 15 different tomato type soups and the photographs on FF's website just drew me into that rich looking broth and made me feel warm and comfy - so I had to give it a go. Hubs really liked it as well. We changed the sizes of the tomatoes and the stock, we both had 2 bowls, and we have leftovers, so 10 cups of stock seem a bit much. This recipe is adapted from Flourishing Foodie.

The original recipe called for kale, which doesn't like me..but we had some fresh spinach we picked from the garden - also we didn't have as much cauliflower as called for as only one small head was ready to pick from the garden.  Bottom line, use what you have.  A small amount of either zucchini or maybe a diced potato would have also been a great addition.  I more than likely will add celery to this soup next time I make it.

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