Favorite multi-vegetable soup recipes?
Roast carrots, onions, garlic and butternut squash until soft and puree. You will likely need to add vegetable stock. Sprinkle with spicy pepitas and drizzle on pumpkinseed oil.
Another I love is roasting tomatoes and red peppers; puree and swirl in peppered orange creme fraiche.
Though it does not include multiple vegetables I love pureed minted pea soup drizzled with chive oil and sprinkled with crispy shallots.
I have made this Tortellini Vegetable Soup many times and I don't always add the tortellini as it is good even without it. When the soup is cooked (and obviously before you add the tortellini if you choose to), I like to use my stick blender to puree it a bit. Just a preference of mine.
TORTELLINI VEGETABLE SOUP
1T vegetable oil
1/2 c sliced carrots
1/2 c chopped onions
1 clove garlic, crushed
2 cans vegetable broth
1 can Italian diced tomatoes
1 can tomato paste
1 c water
1 zucchini, diced
1 can Great Northern Beans, drained and rinsed
12 oz cheese tortellini
1-1/2 tsp Italian seasoning
salt and pepper to taste
Grated Parmesan cheese
In a large pot, heat oil over medium-high heat. Add carrots, onion, and garlic; cook, stirring occasionally until vegetables begin to soften (about 5 minutes). Stir in broth, tomatoes, tomato paste, and water. Simmer 10 minutes. Add zucchini, beans, tortellini, and seasoning. Cover and simmer 10 minutes. Garnish with Parmesan.