Fire Roasted Tomato and Vegetable Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 medium zucchini diced
- 1 medium carrot diced
- 8 oz mushrooms sliced
- 28 oz crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 cup pasta small shapes
- salt to taste salt
- pepper to taste pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, zucchini, carrot, and mushrooms and cook until slightly softened, about 5 minutes.
- Stir in crushed tomatoes, vegetable broth, thyme, and oregano. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add pasta and cook until tender, about 8-10 minutes.
- Season with salt and pepper to taste.
