What could be better than a warm bowl of homemade soup on a chilly fall day? A warm bowl of homemade soup drizzled with Udo’s Oil, like this Tomato Vegetable Soup! By mixing Udo’s Oil into your warm-hug-of-a-meal, not only are you upping your nutritional game with a boost of good fats that are essential for health, you are also improving the absorption of the good fats, the absorption of the fat-soluble nutrients in the soup, enhancing the flavors with added fats, and improving the satiety factor.
Like with all hot foods, just be sure to add Udo’s Oil to the meal once it has been removed from the heat source, transferred to a serving dish, and ready to be served! Here is a Tomato Vegetable Soup recipe just begging to be drizzled with Udo's Oil!
Fall Tomato Vegetable Soup
TIP: This recipe can be modified using various vegetables and herbs available in your kitchen, so feel free to modify. Once you have the basic stock done with the garlic and onions (the first 5 ingredients), you can modify the herbs and vegetables as you wish.
- 1 (24 oz.) can diced tomatoes
- 4 cups (32 fl. oz.) vegetable broth
- 1 (6 oz.) can tomato paste (puree)
- 2 large or 3 medium garlic cloves, crushed
- 1 small onion, diced
- 6 sprigs fresh parsley (or other fresh herbs like thyme), stems removed, loosely chopped
- 1 teaspoon dried Italian herbs
- 2 cups nugget potatoes, larger nuggets halved (or 2 small to medium potatoes, cut into 1/2- to 1-inch pieces)
- 2 medium carrots, washed, quartered lengthwise, and cut into 1-inch pieces across
- 1 small turnip (or other root vegetable), chopped into bite-sized pieces
- 1 1/2 cups water (or more for desired consistency)
- 3 lacinato kale leaves, torn into roughly 1-inch pieces, stems discarded
- 1/4 cup grated parmesan (optional)
- 1 Tbsp of Udo's Oil
- Salt and pepper to taste
- In a large stockpot, add can of diced tomatoes, vegetable broth, and tomato paste, and bring to a low boil.
- Add onion, garlic, potatoes, carrots, root vegetable, fresh and dried herbs, salt and pepper to taste.
- Cover and boil on low for 30-40 minutes, or until vegetables are cooked.
- Add 1 1/2 cups of water, or as necessary, making sure not to water down flavors.
- Stir kale into soup, and adjust seasonings (salt, pepper, herbs) as desired. Cover and cook on low.
- Heat for 15-20 more minutes.
- Transfer to bowls, drizzle up to a tablespoon of Udo’s Oil into soup, sprinkle with parmesan or a dollop of sour cream or Greek yogurt (optional), and serve. Refrigerate or freeze any remaining soup.