Today is a gorgeous, clear, albeit pretty warm fall day. Despite that, I had a serious hankering for some sort of soup–and my favorite happens to be the above veggie.
It’s obvious that every now and again we all desire a seriously hearty soup–thick and creamy and absolutely rich. But, let’s face it. Talk about fat overload.
So this is my alternative. It will leave you totally fufilled and completely warm. It’s like wrapping up in an afghan and watching a horrible Lifetime movie on Sunday. And that’s even better with this soup.
You can make it really any way you want–vegetarians can use veggie stock; but I like chicken because its more flavorful. And I used a can of petit diced tomatos and an onion-carrot-celery base. There are no rules to veggie soup. I like mine a bit spicy (cue the red pepper flakes!) and I’ll never leave out beans or pasta or both to give it more oomf.
Obviously, fresh veggies would be the tops. But I like to use frozen corn and frozen green peas because you can always get them and they are cheap, and fresh when frozen! Budget friendly veggies are always a plus, methinks.
Play around with combos and send me yours! I’m always looking for new soupy soups.