- 2 tbsp olive oil extra virgin
- 1 med onion chopped
- 2 tbsp butter
- 3 cloves garlic minced
- 4 cups mixed vegetables (fresh or frozen) chopped
- 1 tsp salt
- 1 tsp pepper
- 1 tsp thyme dried or fresh
- 1 qt chicken or turkey stock
- 1 qt tomatoes chopped
Heat olive oil in a large pot over medium heat. Add the chopped onions and cook over medium-low heat until tender and softened.Stir in the minced garlic and cook for about 2 minutes, just until fragrant.Add the vegetables, whether fresh or frozen, and cook until they have thawed and begun to soften slightly. Stir occasionally to allow everything to cook evenly.Season with salt, pepper, and dried thyme. Stir well and continue cooking for another 2 minutes to allow the flavors to come together.Add the tomatoes and stock, stirring to combine. Bring the soup to a gentle boil, then reduce the heat to a simmer. Let the soup simmer uncovered for about 30 minutes, allowing the flavors to develop.Taste before serving and adjust seasoning as needed. Serve warm with crusty bread, biscuits, or crackers.
