ok, so really, can you go wrong with soup?
delicious veggies or potatoes or pasta or beans (or meat if you are so inclined) + broth + seasoning = instant comfort!
this soup is one of those, “let’s see what i have in the vegetable bin and pantry, throw it all together in a giant pot and see how it turns out” kind of soups. aka: the best kind.
so as i rummaged for this particular let’s-see-what-is-in-the-veg-bin-and-pantry-and-throw-it-all-together-soup (yes, that’s the official title for the recipe now) (isn’t it delightfully annoying?) (ANYWAY), i found some carrots, celery, onion and zucchini and started with that. ok. looking like a vegetable soup is in the works here.
hmmm, what about adding a can of fire roasted diced tomatoes?
and some frozen corn?
got just a handful left, yesssss!
then veg broth?
then some italian seasoning?
how about some dill?
i told you it was a throw everything in the pot kind of a soup!
the best kind.
as i may have mentioned before.
i was a little nervous about the addition of dill, though it was just a small amount…and the cream cheese was a bold move.
a bold, GOOD MOVE.
i served this soup to my family for dinner, and my carnivorous [aka: he would only eat meat and potatoes every day for the rest of his life if i let him but i don’t] huzband had SECONDS. and nearly licked his bowl. and said it’s the best soup he’s ever had.
OH YES PEOPLE, i WIN AT LIFE.
so here you go. the recipe. so you too, can win at life.
1 white or yellow onion, finely chopped
2 stalks celery, [preferably toward the center of the bunch so they’re sweet] thinly sliced
5 slender carrots, peeled and thinly sliced. but not too thin. like 1/8th inch thin.
*a few cloves of crushed garlic would have been soooo good here. but i was out. *pout*
2 zucchini, quartered and sliced, not too thin
28 oz can of fire roasted diced tomatoes [i love the Muir Glen Brand, so delicious]
about 1 cup frozen corn
4 ounces cream cheese
6 cups veg broth [or 4 cups broth + 2 cups water] [which is what i did]
1 Tablespoon Italian seasoning
1 teaspoon dill
freshly cracked black pepper, about 20 turns
couple dashes red chile pepper. or more. or not. whatever.
1/2 cup Acini di Pepe pasta, optional. but more fun. just sayin’.
in a giant soup pot, sauté the onion, celery and carrots over medium heat until crisp-tender*.
*basically, when you can stick a fork through the carrot pieces easily but they are still firm when you have a taste. after you cool it off for a sec, of course. because…ouch. no mushy vegetables, ok? ew.
add the zucchini for the last couple minutes of sautéeing, then throw in the corn. add the salt and pepper over top.
cut the cream cheese into small cubes and toss all over the pot. stir until melted.
add the can of tomatoes, broth [and water if you don’t have enough broth]
and the seasonings.
and now the fun part!
toss in the 1/2 cup of those tiny cute little pasta beady lookin’ things right into the soup pot! yeah! just do it!
it’s like magic.
turn the heat down just a bit, cover and simmer for 10-15 minutes or so.
remove the lid and give a stir here and there.
unless you have telepathic stirring abilities, then leave the lid on. and call me.
serve with fresh parmesan over top and your favourite crackers or bread on the side.
and totally add other stuff of your own! just remember to add more broth if you increase the other ingredient amounts.
hope you enjoy.