Can I make soup with these ingredients?

[CantStopTheFeeling2]

I've got 3 large carrots, 2 onions, 1 red onion, 7 sticks of celery & 6 large tomatoes.

I've got plenty of stock cubes.

The veg will all go off and I don't want to throw it away if possible.

Thanks.

Yes, I think that would be quite nice. Definitely better to use rather than waste!

Yes, tasty vegetable soup - though it may be a little thin. Perhaps add some potato and / or lentils to give it s bit of bulk?

Chuck a handful of white rice in it, that will thicken it up a bit

Yes - finely chop everything but the tomatoes and sweat in some oil/oil and butter until softened. Add stock and the diced tomatoes. Blend with a stick blender if you like. Add some broken up spaghetti or small pasta shapes for texture or make some croutons and sprinkle on top.

I wouldn't use so much celerey. You can always chop it up finely and freeze it for use in Bolognese, lasagne and future soups.

Yes, I would add a couple of potatoes and whizz it up at the end.

I'd add some bacon, potato and lentils and a little curry powder...

I'd make pasta sauce with it - cook it til the carrots are soft then blitz it smooth with hand blender. Add red lentils for thickening and added fibre, as they cook down to mush.

I do something similar (no celery as it's the work of the devil) but add some tinned tomatoes and some basil and the add some filled pasta.

Of course you can make soup with that.
We always do to use up bits of left over veg. I usually stir in sour cream or whatever cream we have that needs using up.
Sometimes I add some za'atar on the top for a little bit of crunch when I'm about to eat it.

What you have is good for a basic soup or a good base if you want to add anything into it.

Might be a bit over celeried? I’d use half that and eat the other rest.

Carrots, one white one red onion, tomatoes: sweat chopped carrot and onion in butter. Meanwhile roast the peeled tomatoes to intensify flavour and dry them out a bit. Blitz to a smooth soup with stock as required., add a handful of rice and some ripped basil leaves. Once rice is cooked, season to taste.

One white onion and a head of celery: de-string the celery and sweat with chopped onion and a peeled chopped potato in olive oil. Once softish add stock to taste and blitz until smooth. serve with a dollop of crème fraiche and some snipped chives.

This is what I call “bottom of the fridge soup”. Basically chuck in everything that needs using up, plus a potato or two to thicken it if necessary. And any type of cream at the end. A good selection of your favourite spices helps too.

I'd add a spoon of curry powder and a handful of lentils

Stick in a sweet potato and a tablespoon of single cream, cant fail!

I don't have any potatoes but I do have some red split lentils. I've never used them before. Left over when family were staying and someone made soup. Think I'll try that with the curry powder and see how it goes 😆

Definitely roast the tomatoes first. Cut in half and sprinkle with olive oil and salt and balsamic vinegar, if you like it and roast for 20 mins/half an hour until slightly charred. They will have much more flavour.

yes, use the lentils, remember they swell up
I'd add some rice/pasta as well- but I am famous for very hearty soups
just add a small amount of curry powder

How did it turn out OP.
I didn't make soups for years as I found them a bit boring but I now enjoy making them with ' whatevers' as we call it. I sometimes add a little lemon at the end on some, cream in others. My last couple was Kale and cream and the other one was carrot and ginger. They went down a treat with a quickly made flat bread ( it's quicker to make the bread than the soup.)