A simple, but comforting vegetable soup with tomato and paprika.
Ingredients
| Name | Rarity | Needed | |
|---|---|---|---|
| Olive Oil | 1 tablespoon | ||
| Onion (chopped) | 1 | ||
| Carrot (chopped) | 3 | ||
| Celery Stalks (chopped) | 2 | ||
| Mushrooms (chopped) | 8 oz | ||
| Garlic Powder | 1 teaspoon | ||
| Tomato Paste | 1 tablespoon | ||
| Paprika | 1½ teaspoons | ||
| Italian Seasoning | 1 teaspoon | ||
| Bay Leaf | 1 | ||
| Crushed Tomatoes | 1 cup | ||
| Vegetable Broth | 4 cups | ||
| Water | — | ||
| Salt | — | ||
| Pepper | — |
Directions
Chop carrots and celery into one-inch chunks. Chop the onion into large chunks.
2 Celery 3 Carrot 1 Onion
Heat olive oil in a pot and add the onions, carrots, celery, and a pinch of salt. Cook for 5-7 minutes or until softened.
1 tablespoon Olive Oil
While the vegetables cook, chop mushrooms into chunks. Add mushrooms and a pinch of salt, and cook for another 5 minutes until they release moisture.
8 oz Mushrooms
Stir in tomato paste, garlic powder, and paprika. Cook 1-2 minutes until fragrant and the paste darkens slightly.
1 tablespoon Tomato Paste 1 teaspoon Garlic Powder 1½ teaspoons Paprika
Add italian seasoning, bay leaf, vegetable broth, and crushed tomatoes. Add salt and pepper, mix, and taste the broth for additional seasoning if needed. Add any amount of water needed, ensuring that all of the vegetables are submersed. Bring to a boil, then cover and simmer for 20-25 minutes.
1 teaspoon Italian Seasoning 1 Bay Leaf 4 cups Vegetable Broth
Poke a carrot and celery piece using a fork to check for readiness. The fork should pierce through, with a little resistance. Taste broth for additional seasoning, if needed. Remove from heat, and serve warm! This recipe goes good with bread.