Chop the following into a 3 quart soup pot:
- 2 Carrots
- several stalks of Celery
- 1 lg. Purple Shallot
- 1 sm. Purple Onion
- 1 med. Cipollini Onion
- 2 tiny Bell Peppers
Sauté in a couple tablespoons of EVOO for just a few minutes, then add the following. Cover and simmer 20 minutes then uncover and continue to simmer another 10 minutes.
- 1½ cold filtered water
- 3 sprigs Fresh Rosemary
- 1T Roasted Garlic and Herb Seasoning
- 1T Better Than Bouillon - vegetable flavor
- ½t finely ground black and cayenne pepper
Remove the rosemary sprigs, add 28oz. of Crushed-Diced Tomatoes and 1T sugar then blend with an immersion blender. I didn't use the smaller can of stewed tomatoes.
This looks so good. It's a rainy day here. Would be perfect for lunch!
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