I’ve always loved tomato soup and this recipe for Tomato Soup Loaded with vegetables and meat is probably one of the best ones. There are so many vegetables in it but even the pickiest eater will not notice this. The meat in it makes it satisfying enough to have it as a meal on its own.
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Tomato Soup Loaded with vegetables and meat
I have loved tomato soup as long as I can remember and I really believe most children love to eat it. As many parents know it can be a real challenge to get your children to eat vegetables. This tomato soup loaded with vegetables and meat is the perfect way to get your kids to eat lots of veggies without them even knowing! Another really good thing about this recipe is the ability to use up all those vegetables that would otherwise end up in the bin. I love to go overboard with this tomato soup that secretly doubles as a vegetable soup. I grab my biggest pan and start adding and adding and adding. Sometimes my pan gets so full I can’t put the lid on until the veggies are cooked a bit.
Perfect to freeze
Because I love to go overboard with this Tomato soup loaded with vegetable and meat and there is only my husband and I in this household I always end up with lots of containers of healthy soup in my freezer. Perfect for nights I don’t feel like cooking. I simply take it out of the freezer, heat it in a pot and add a dollop of goat cheese or sour cream after plating it up. Served with crusty bread or grilled cheese sandwiches for a fantastic week-night dinner.
I love fresh vegetables so they don’t need to be hidden on my account but I do know children struggle with eating veggies and for them this soup is perfect. Like I said, a lot of times I use vegetables I have at hand in order to prevent wasting food. I really hate wasting food so trying to keep that to an absolute minimum is important to me. In this case I used celery, carrots, onions, garlic, red bell peppers, leeks and lots of fresh tomatoes. I always start of with a nice piece of stewing beef ( beef chuck ) and leave that to simmer for about 2 hours. Than I add all the vegetables and leave it to simmer for about another hour. No need to chop everything with precision because you will blitz it up later anyway so don’t worry about a lot of prep time. I take out the beef chuck and shred it. With an immersion blender I blend the soup and add the meat back in. However I also love meatballs in my Tomato Soup so that’s my next step. Keeping the seasoning simple with just salt, pepper and a little bit of freshly ground nutmeg. Forming small balls of the mince and putting them in the soup to cook to allow them to soak up all the flavors.
Tomato Soup Loaded with Vegetables and Meat
The perfect soup to get even the pickiest eaters to eat vegetables without them even noticing it!
- 2 large onions, roughly chopped
- 1.5 kg tomatoes, roughly chopped
- 2 large carrots, peeled and roughly chopped
- 2 red bell peppers
- 1 stalk leeks, washed and roughly chopped
- 4 cloves garlic, peeled and roughly chopped
- 2 stalks celery, peeled and roughly chopped
- 2 liters water
- 500 grams beef chuck
- 4 stock cubes, beef
- 250 minced meat, I used half beef, half pork
- 1 egg
- salt and pepper to taste
- 1 pinch freshly ground nutmeg
Place beef chuck in the largest pot you have and add 2 liters of water and the stock cubes. Bring to a boil and let simmer for about 2 hours.
Place Bell peppers under a hot grill so their skin will get a bit charred and they will cook slightly. Remove skin from bell peppers and chop them.
Add all the vegetables to the pot and let simmer for another hour.
Remove the chuck roast from the pot and shred it. Blend the soup with an immersion blender until smooth. Add meat to blended soup. Mix minced meat with egg, a pinch of nutmeg and salt and pepper to taste. ( I used a bit less than a tsp). Once the ingredients are well combined ( add a little bit of bread crumbs if the mixture is too soft) form little meatballs and cook them in the soup so they can soak up all those gorgeous flavors.
Spoon soup in bowls with a dollop of goat cheese or sour cream and serve with crusty bread or grilled cheese sandwiches.
Make sure you use the most fragrant tomatoes you can get your hands on because this will make all the difference!
Please don't take a short cut with the bell peppers because putting them under a hot grill does not only help you to remove the skin easier but also makes them taste a lot sweeter. If you really can't be bothered to grill the bell peppers just leave them out or use a jar of grilled peppers.