Chunky Tomato and Vegetable Soup

It’s always fun when you can whip together a soup with random things you have in your fridge – and have enough leftover for lunch the next day.

I created this soup out of necessity – I needed to make dinner but also needed to use up the vegetables I had left in the fridge.. so we can make room for another bag of vegetables.  I didn’t have any meat thawed out (which is fine because a veggie based soup was what I was after). .. but I had a lot of spare veggies – carrots, celery, garlic, onion..   sauteed in a little butter (which is a healthy fat) and then simmered in my dutch oven for 25 minutes until the potatoes softened up, this soup was amazing.

Have an Instant Pot? You could probably use that too – mine was making rice so I had to pull the dutch oven out of hibernation – but if you are using your pressure cooker, you would want to adapt this differently (adding the broth, tomatoes and paste to the veggies first, and cooking for 4 minutes on manual), then adding in the milk at the end.

I used homemade chicken stock, and chopped vegetables, and added a few cups of raw milk and a little seasoning and voila – it was so good that the kids asked for seconds.