- Tomato - Cherry Tomatoes - Carrots - Potatoes - Zucchini - Garlic - Bouillon cube - Olive oil - Water
Peel the potatoes and the carrots. Roughly chop all the vegetables into halves or quarters.
Drizzle olive oil in the bottom of a soup pot. Add the garlic to the hot oil. Let sear lightly. Add in all the veggies at once.
Pour enough water to cover. This is KEY! Too much water and the soup is no good. You want to barely cover all the vegetables. If needed you can add more water at the end.
Let simmer on medium heat for about a half hour until all the vegetables are cooked through, stirring occasionally. The potatoes should break apart with your spoon. Turn off the heat.
MAGICAL LEEK SOUP
FANCY CREAM OF CAULIFLOWER SOUP
LE CHEF'S FRENCH ONION SOUP GRATINÉE