Simple, delicious comfort food for a long Canadian winter, nothing fancy here. After a day on the outdoor ice rink, I used to return inside to this steaming hot soup. Serve with crackers or toast.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 10 |
| Yield: | 5 quarts |
Ingredients
- 2 tablespoons olive oil
- 1 large white onion, minced
- 6 cups chicken broth
- 6 cups tomato juice
- 2 cups canned diced tomatoes
- 1 cup water
- 2 white potatoes, cubed
- 1 cup cauliflower florets
- 1 cup diced celery
- 2 tablespoons herbes de Provence
- 1 tablespoon white sugar
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 2 bay leaves
- 1 cup elbow macaroni
Instructions
- Heat the olive oil in a large soup pot over medium-low heat; cook and stir onion in the oil until translucent, about 5 minutes. Stir chicken broth, tomato juice, diced tomatoes, and water into the pot; bring to a boil.
- Stir potatoes, cauliflower, celery, herbes de Provence, sugar, salt, black pepper, and bay leaves into the pot; reduce heat, cover, and simmer, stirring occasionally, for 1 hour.
- Return soup to a boil, stir in macaroni, and cook until macaroni is tender yet firm to the bite, about 6 minutes. Remove soup from heat; let stand for 5 minutes before serving.
Reviews
Added some leftover chicken. Kind of bland. Won’t make it again. Didn’t care for the flavor.
I made a few changes but for the most part followed the recipe…..I use beef broth and I’ve added zucchini…and I use (eye ball) more broth and tomato juice….I have a big pot and with the extra veggies gets crammed in there….BUT….TASTY AF
Tasty soup. easy. Would add some green veggies next time