Okra and Tomato Soup

Name: Okra and Tomato Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 medium yellow onion, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 28 oz canned diced tomatoes; 4 cups vegetable broth; 1 lb fresh or frozen okra, sliced; 1 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper

A classic vegetable soup featuring tender sliced okra simmered with juicy tomatoes and aromatic herbs.

40 minEasyServes 695 cal/serving

AmericanSoupStovetopVegetarianVeganHigh FiberLow CarbGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

Ingredients

2 tbsp olive oil
1 medium yellow onion, diced
2 celery stalks, diced
4 garlic cloves, minced
28 oz canned diced tomatoes
4 cups vegetable broth
1 lb fresh or frozen okra, sliced
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper

Instructions

1

Heat 2 tbsp olive oil in a large soup pot over medium heat.
2

Add 1 medium diced yellow onion, 2 diced celery stalks, and 4 minced garlic cloves, sautéing for 5 minutes until softened.
3

Stir in 28 oz canned diced tomatoes, 4 cups vegetable broth, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper, then bring to a simmer.
4

Add 1 lb sliced fresh or frozen okra and simmer uncovered for 20 minutes until tender.

Questions

How long does Okra and Tomato Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Okra and Tomato Soup?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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