Vegetable Soup

Cooking Instructions

1 Heat butter in an 8-cup glass measure, uncovered, at 100% for 2 minutes. Add onions and cook for 3 minutes longer.

2 Add carrots and celery. (You will have about 2 cups of chopped vegetables.) Add thyme and 1/4 cup of the tomato juice and cook, uncovered, at 100% for 10 minutes.

3 Remove from oven. Pour into the workbowl of a food processor and puree.

4 Return puree to an 8-cup glass measure. Add as much of the remaining tomato juice as needed to make 2 cups.

5 Add broth, and salt and pepper to taste. Cook, uncovered, at 100% for 2 minutes.

Wine Pairing(s)

Chateau Franc Maillet Pomerol ''Cuvee Jean Baptiste''

Terranoble Chardonnay Central Valley

Bleasdale Reserve Shiraz Langhorne Creek

Louis Jadot Meursault 'Goutte D'Or'

Chateau Teyssier Saint Emilion Grand Cru

Mountford Estate Pinot Noir

Penley Estate Chardonnay

Mountford Estate Chardonnay

Turnbull Syrah Napa Valley

Louis Jadot Santenay 'Clos de Malte'