Skip to main content
BROWSE

View Recipe

FIRE-ROASTED TOMATO VEGETABLE SOUP

Active Time : 45 Minutes
Total Time : 45 Minutes
Serves : 6
INGREDIENTS
  • 2 tablespoons Pure Wesson® Canola Oil
  • 2 cups chopped zucchini
  • 1-1/2 cups chopped carrots
  • 1 cup chopped yellow onion
  • 1-1/2 teaspoons smoked paprika
  • 1/4 teaspoon ground red pepper
  • 1 cup frozen whole kernel corn
  • 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained
  • 2 cups Hunt's® Tomato Sauce
  • 2-1/2 cups water
  • 1/2 cup Culinary Circle Shredded Parmesan Cheese
DIRECTIONS

Heat oil in large saucepan or Dutch oven over medium-high heat. Add zucchini, carrots and onion; cook 10 minutes or until vegetables are tender, stirring occasionally.

Add paprika and red pepper; cook 1 minute more or until fragrant, stirring constantly. Add corn, undrained tomatoes, tomato sauce and water; bring to a boil. Reduce heat to medium-low; cover and simmer 10 minutes for flavors to blend.

Ladle soup into bowls; sprinkle with cheese.