A comforting and colorful soup ready in less than 20 minutes, perfect for busy evenings. Generously loaded with fresh vegetables, it comes together with pantry staples and delights the whole family.
⏱️17 min
📊Easy
👥4 servings
🍽️Soup
quickbudget-friendlyfamilyvegetarian
Ingredients
2 moyennescarrots
2 moyenneszucchini
1 pièceleeks
1 litrevegetable broth
400 gcanned crushed tomatoes
2 cuillères à soupeolive oil
1 pincéesalt
1 pincéeblack pepper
1 cuillère à caféHerbes de Provence
Instructions
1PREPARE THE VEGETABLES: Peel the carrots and cut them into rounds approximately 5 mm thick for even cooking. Wash the zucchini and cut them into half-moons. Clean the leeks by removing the tough green parts, then slice them thinly. This careful preparation will give you a homogeneous and pleasant-textured soup.
2SAUTÉ THE VEGETABLES: Pour the olive oil into a Dutch oven or large pot over medium-high heat. Start by adding the carrots and leeks for 2-3 minutes, stirring regularly, then add the zucchini. Sauté everything together for 2 more minutes until the vegetables begin to become translucent and lose their surface moisture.
3DEGLAZE AND SEASON: Pour in the hot vegetable broth along with the crushed tomatoes and their juice. Sprinkle with Herbes de Provence, then season with salt and pepper. Mix well to combine and bring quickly to a boil while partially covered.
4SIMMER GENTLY: Reduce the heat to medium and let simmer covered for 8-10 minutes. The vegetables should be tender but retain a slight crunch for better texture. You should be able to easily pierce the carrots with a fork but they should not fall apart.
5ADJUST SEASONING: Taste the soup and adjust the salt and pepper to your preference. If you prefer a thicker soup, partially mash a few vegetables against the side of the pot with the back of a spoon. Serve immediately in shallow bowls, optionally garnished with a drizzle of olive oil or croutons.