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Balsamic Tomato Soffritto Soup

Name: Balsamic Tomato Soffritto Soup
Prep time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1/4 cup olive oil; 2 cups diced onions; 1 cup diced peeled carrots; 1 cup diced celery; 1/2 teaspoon salt; 1/2 teaspoon Italian seasoning; 3 cloves garlic, finely chopped; 1 can (28 oz/796 mL) Muir Glen Organic Fire Roasted Crushed Tomatoes, undrained; 2 tablespoons balsamic vinegar; 1/2 teaspoon sugar; 1 carton (32 oz) Progresso™ chicken broth; 1/4 cup thinly sliced fresh basil leaves; 1/4 cup shredded Parmesan cheese

Prep 50 min
Total 50 min
Servings 4

Fill your freezer with this savoury soffritto soup base, and you can have a delicious, homemade soup in no time. Turn this veggie-based soup into a hearty meal by topping with cooked Italian sausage, shredded rotisserie chicken or even a fried egg, and serve with crusty bread for dipping.

June 1, 2018

Ingredients

1/4 cup olive oil
2 cups diced onions
1 cup diced peeled carrots
1 cup diced celery
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
3 cloves garlic, finely chopped
1 can (28 oz/796 mL) Muir Glen Organic Fire Roasted Crushed Tomatoes, undrained
2 tablespoons balsamic vinegar
1/2 teaspoon sugar
1 carton (32 oz) Progresso™ chicken broth
1/4 cup thinly sliced fresh basil leaves
1/4 cup shredded Parmesan cheese

Steps

1

In 12-inch skillet, heat olive oil over medium-high heat. Add onions, carrots, celery, salt and Italian seasoning. Cook 12 to 15 minutes, stirring frequently, until vegetables soften and begin to brown. Add garlic; cook 30 seconds. Stir in tomatoes, vinegar and sugar; cook 4 to 6 minutes or until liquid evaporates.
2

In 4-quart saucepan, place broth; stir in tomato mixture. Heat to simmering over high heat. Reduce heat to medium-low; cook 5 minutes to combine flavours. Top with basil and Parmesan cheese.
3

To freeze: Follow directions in Step 1. Remove from heat; cool 10 minutes. Transfer to two 1-quart resealable freezer plastic bags; freeze up to 3 months. When ready to serve: In 4-quart saucepan, add broth and contents of both bags of frozen tomato mixture. Heat to simmering over high heat. Reduce heat to medium-low; cook 8 to 12 minutes, breaking up frozen mixture with spatula, until mixture thaws and begins to simmer. Cook 5 minutes longer to combine flavours. Top with basil and Parmesan cheese.

For even more fresh flavour, top the finished soup with more fresh Italian herbs – flat-leaf parsley, marjoram, oregano or thyme leaves.
Soffritto is the foundation of many classic Italian soups and sauces. It consists of sautéed onion, celery, carrot and spices.