Big Batch Vegetable Soup

-Ingredients

2 tablespoons olive oil
2 cups chopped onions or thinly sliced leeks (whites only)
1 cup thinly sliced celery
2 teaspoons Italian seasoning
Coarse salt and ground pepper
3 (14.5 ounce) cans reduced-sodium vegetable or chicken broth
1 (28 ounce) can diced tomatoes, with juice
1 tablespoon tomato paste
8 cups mixed fresh or frozen vegetables,
such as carrots, corn, green beans, lima beans, peas, potatoes,
and zucchini (cut larger vegetables into smaller pieces)

-Cooking Directions

Heat oil in a large stockpot over medium heat.
Add onions or leeks, celery, and Italian seasoning; season with salt and pepper.
Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil.
Reduce heat to a simmer, and cook, uncovered, 20 minutes.

Add vegetables to pot, and return to a simmer.
Cook, uncovered, until vegetables are tender, 20 to 25 minutes.
Season with salt and pepper, as desired. Let cool before storing.

Pour remaining soup in small batches into bowl of a food processor; carefully
puree until smooth, and return to saucepan.
Stir in cream; season with salt and pepper.
Garnish with the reserved mushrooms, and serve hot.

Yield: 8 servings