Creamy Tomato Vegetable Soup

You'd think it was autumn or something the way I've been churning out soup lately!  But a few pages over from my Navy Bean Soup recipe was this reminder from Minnesota.

In one of the restaurants I worked in there was a young man who had an incredible knack of coming up with the most wonderful dishes with just what he had on hand.  And simple.  This recipe has just 8 ingredients and, of course, can be easily varied to suit your tastes.  We always made the soup with chunky vegetables so that's how I continue to make it.  I slice the zucchini lengthwise and them cut them into half-moon slices.  Same with the carrots if they get really wide on the bottom half.

I don't use S&P myself, but season to your taste.  Try adding Italian Seasoning and Parmesan cheese for a different taste.  You can drain the diced tomatoes if you want a thicker broth or add it if you like it thinner.  I do splurge and use half-and-half, but keep the portions smaller.

CREAMY TOMATO VEGETABLE SOUP (makes about 8 cups)

1/2 medium onion, diced
2 medium carrots, sliced
6-8 medium mushrooms, sliced
1 medium zucchini, sliced
14.5 oz can tomato sauce
14.5 oz can petite diced tomatoes
1 1/2 Tbsp sugar
10 oz half-and-half

In a medium saucepan over medium heat, saute onion and carrot in a small amount of olive oil until just becoming tender.  Add mushrooms and zucchini.  Stir.  Cover and stir every minute or two until vegetables are to the tenderness of your liking.

Add tomato sauce, diced tomatoes, sugar, and half-and-half.  Bring to heat over a medium-low heat.  Season to taste, if necessary.