Super Soup Base

Makes 16 cups of soup base

This makes a wonderfully flavorful tomato-garlic soup base, to which you can add all sorts of things to alter the final character of the dish. Since it makes 16 cups, you can divide it up, freeze it and use it whenever you need a soup.

Here are some of the variations:

Tomato Chickpea Soup with Corn Chips

Tuscan Tomato, Swiss Chard and Pasta Soup

Hungarian Tomato-Cabbage Soup with Butter Beans

1 tbsp Extra Virgin Olive Oil

2 large onions, chopped (about 4 cups)

2 medium carrots, peeled and chopped (1 cup)

2 medium ribs celery, chopped (¾ cup)

8 cups clear vegetable broth

8 medium garlic cloves, chopped

2 28-oz cans diced peeled tomatoes, with juice

2 tsp dried basil or to taste

Salt and freshly ground black pepper to taste

½ cup chopped fresh parsley

  1. Heat oil in stock pot over medium-high heat. Add onions, carrots and celery and sauté until vegetables are soft, about 10 minutes.
  2. Stir in broth, garlic, tomatoes and their juice, bring to boil and season with salt and pepper.
  3. Reduce heat to low and simmer, uncovered, for 30 minutes.
  4. Stir in parsley and correct seasoning.

Source: "Natural Health", January/February 2002

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