CREAMY TUSCAN VEGETABLE SOUP

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vegetable broth

🥗Healthier: water + herbs

💰Cheaper: water

Water is cost-effective and can be flavored with herbs.

Start with roasted garlic oil and roasted garlic in a pot until sizzly.

Add chopped celery, carrots, and red onion to the pot.

Season with salt, pepper, dried basil, dried oregano, and red pepper flakes.

Cook the vegetables until they are softened slightly.

Add chopped roasted red peppers and artichoke hearts to the pot.

Stir in diced tomatoes and microwave the mixture.

Add chicken broth to the pot and bring to a boil, stirring occasionally.

Let the soup simmer for about 20 minutes.

Wash and dry flat leaf spinach, then cut it into strips (chiffonade).

Scoop out some of the soup's vegetables to keep some texture.

Use an immersion blender to puree the soup until smooth and thick.

Turn the heat back up to medium and add the reserved vegetable chunks back into the soup.

Stir in cream and the chiffonade of spinach until heated through and spinach is wilted.

Garnish the soup with shaved Italian cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens