Aside from vegan tomato basil, this hearty vegetable soup is one of my all time favs. Spring, winter, summer, I’ll take it any time of the year. I’ve had several variations of this dinning out but never found the perfect broth to veggie ratio. So, in my attempts to create this soup I’ve so deliciously imagined up, I decided to stray from any recipe, add my favorite veggies, and make it my own.
Recipe: I sauteed onions, garlic, celery, and carrots. I added the veggie broth and brought it to a boil. Once it was boiling, I added broccoli and potatoes. Brought that to a boil and then let it simmer. In the mean time I was roasting cherry tomatoes in the oven. Right before serving, I added the roasted tomatoes, basil, oregano, and rosemary.
It turned out absolutely fantastic; healthy, hearty, fresh, and perfect for this time of the year!