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Melt butter in a large pot over medium low heat.
Tomato vegetable soup recipe. Add the broth and bring to a boil. Combine vegetable stock tomato puree and water in a large pot and stir together. 1 can diced tomatoes 14 5 ounce 1 2 can tomato sauce 14 5 ounce 2 cups diced potatoes i like to use baby red or golden potatoes to avoid peeling 4 cups chicken bone broth or store bought stock broth or 4 cups water 1 1 3 table spoon better than bullion base chicken or vegetable salt and pepper to taste.
Increase heat to medium and simmer until soup is reduced 10 to 20 minutes. 2 medium carrots diced. In a stockpot sauté the onions and celery in the oil over medium heat until tender 5 minutes.
In a large sauce pan whisk chicken broth crushed tomatoes and tomato past until smooth. Simmer on low for 30 45 minutes or until carrots and potatoes are soft. Once tomato mixture has had a chance to heat add pasta and can of diced tomatoes along with the juice in the can.
Bring to a boil and simmer for 30 minutes or until all vegetables are tender. Add olive oil and garlic salt. Plunge the tomatoes into boiling water and then into iced water to remove their skins.
2 1 2 pounds fresh tomatoes peeled and chopped. Add the tomatoes salt. Add vegetables and stewed tomatoes.
Once the vegetable broth is boiling reduce the heat to a slow simmer and allow to heat covered for another 30 minutes. Leave stove hot enough for mixture to bubble a little. Cook and stir onion carrots celery and garlic until vegetables are tender about 10 minutes.
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