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Thick Vegetable Soup For The Freezer

Annacia *


This is a hearty soup that's especially nice on a snowy or any cold day. Lot's of good flavor.


★★★★★ 1 vote

Depends on your family. I freeze 6 (2 person) dinner sized containers form this amount
20 Min
35 Min
Stove Top


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2 Tbsp
olive oil
onions, finely chopped
sea salt and freshly ground black pepper
garlic cloves, finely chopped
1 Tbsp
finely chopped rosemary leaves
celery ribs, small chopped
carrots, small chopped
zucchini, chopped
28 oz (800 g) can whole tomatoes, chopped
4 c
hot vegetable stock
handful of flat-leaf parsley, finely chopped

How to Make Thick Vegetable Soup For The Freezer


  • 1Heat the oil in a large pan, add the onions, and cook over low heat for 6-8 minutes or until soft.
    Season with sea salt and freshly ground black pepper, then add the garlic, rosemary, celery, and carrots and cook over low heat, stirring occasionally, for 10 minutes.
  • 2Add the zucchini and cook for 5 minutes, then stir in the tomatoes and squash them with the back of a fork.
    Add the stock, bring to a boil, then reduce to a simmer and cook for 20 minutes.
    Season with salt and pepper, then stir in the parsley.
  • 3Let cool completely, then transfer to as many freezer-proof containers as you wish, seal, and freeze for up to 3 months.
  • 4To serve, defrost in the refrigerator overnight, then transfer to a pan and heat until piping hot.
    Serve with crusty bread.

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About Thick Vegetable Soup For The Freezer

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Canadian
Other Tags: Quick & Easy, Healthy

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