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Vegetable Soup with Sun Dried Tomato Bread Crumb Crunch

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Vegetable Soup with Sun Dried Tomato Bread Crumb Crunch

On a busy day this soup can be made even easier by starting with a box of organic vegetable stock.

PREP TIME
10 mins
COOK TIME
10 mins
SERVINGS
2

Preparation

Vegetable Stock
  1. Roast potatoes, tomatoes, garlic, carrots, turnip and celery ribs in olive oil in a pre-heated 475° oven for 15-20 minutes, until vegetables pick up color.
  2. Transfer vegetables to a stockpot filled with 2 quarts of water, the clove studded onion and parsley.
  3. Allow the water to come to a boil, then simmer broth for 45 minutes. Strain. Discard vegetables or use as a side dish for another meal.
Vegetable Soup
  1. Bring the broth to a boil, add all vegetables except frozen peas.
  2. Cook until the vegetables are tender, approximately 25 minutes.
  3. Add peas, than cook an additional minute. Salt and pepper to taste.
Sun Dried Tomato Breadcrumb Crunch
  1. In a heated skillet, heat olive oil.
  2.  Add Sun dried Tomatoes and breadcrumbs.
  3. Stir to coat all breadcrumbs with oil. Continue stirring until breadcrumbs turn golden brown.
  4. Top each soup bowl with a tablespoon of crunch.

Ingredients

Vegetable Stock
  • 1 T olive oil
  • 1 medium potato
  • 6 Roma tomatoes, cut in half
  • 1 garlic clove, smashed
  • 2 large carrots, peeled, cut quarters
  • 1 turnip cut in half
  • 4 celery ribs with leaves, cut quarters
  • 2 quarts water
  • 1 large onion, studded with 2 cloves
  • 5 sprigs of parsley, washed and tied together
  • Salt and pepper to taste
Vegetable Soup
  • 6 – 8 cups of Vegetable broth
  • 1 1 medium potato, diced
  • 1 1 medium carrot, diced
  • ½ cup diced celery
  • 6 cauliflower florets, cut small
  • 1 small onion, diced
  • 2 stems of parsley, tied together
  • ½ cup frozen peas
Sun Dried Tomato Breadcrumb Crunch
  • ¼ cup olive oil
  • 2 T diced Sun dried Tomatoes, briefly hydrated
  • 1½ cups Italian seasoned breadcrumbs (parsley, minced garlic, salt & pepper)

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