Ingredients

1-2 tablespoons olive oil

1 medium onion, diced (or a large leek)

2 cups diced carrot (about 2 medium carrots)

2 cups diced celery (2 stalks)

4 cloves garlic, roughly chopped

1 tablespoon fresh thyme (or substitute oregano, rosemary, sage, tarragon, or 1½ teaspoons dried thyme or Italian seasoning)

2 tablespoons white wine, vermouth, or sherry cooking wine (optional)

5 cups mixed vegetables, chopped small (zucchini, fennel, summer squash, green beans, peas, cauliflower, corn, potatoes, tomatoes, bell pepper, cabbage, kale, etc.)

4 cups vegetable stock or broth (or chicken, beef, or bone broth)

2 cups water

2 bay leaves

1 teaspoon kosher salt

½ teaspoon pepper

Pinch cayenne pepper

¼ cup fresh Italian parsley (or basil ribbons)

½ teaspoon lemon juice or vinegar (added at the end)

Additional pepper, cayenne, or chili flakes to taste

A drizzle of olive oil, gremolata, or grated pecorino cheese for serving

Instructions

Step 1: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until deeply golden and fragrant, about 5 minutes.

Step 2: Add the diced carrots, celery, garlic, and thyme to the pot. Sauté for 7-8 minutes, stirring often. If using, splash in white wine, vermouth, or sherry and cook until the alcohol evaporates.

Step 3: Stir in the longer-cooking vegetables, then add the water, broth, salt, pepper, and bay leaves.

Step 4: Bring the soup to a simmer, cover, and cook until the carrots are just tender, approximately 10-12 minutes. Then add any quick-cooking vegetables like spinach, kale, or corn. Cook for 3-4 more minutes and stir in the fresh parsley.

Step 5: Taste the soup and add a small splash (about ½ teaspoon) of lemon juice or vinegar to brighten the flavors. Adjust seasoning with additional pepper and a pinch of cayenne or chili flakes as desired.

Step 6: If the broth tastes bland, add more salt and acid until balanced.

Step 7: Serve the soup hot with a drizzle of good olive oil, crusty bread, grated pecorino or parmesan cheese, or a spoonful of gremolata for a fresh finish.

Tips & Variations

Use whatever vegetables you have on hand to customize this soup; root vegetables add sweetness, while leafy greens brighten the flavor.

For a richer taste, substitute part of the vegetable stock with chicken or bone broth.

Add a handful of cooked pasta or grains near the end for a heartier meal.

Fresh herbs at the end boost flavor, but dried herbs work well too—just reduce the amount by half.

Try finishing with gremolata (a mix of lemon zest, garlic, and parsley) for a bright, herbaceous kick.

FAQs

Can I freeze this vegetable soup?

Yes, this soup freezes well. Let it cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

What can I use instead of fresh thyme?

If you don’t have fresh thyme, substitute with oregano, rosemary, sage, tarragon, or simply use 1½ teaspoons of dried thyme, Italian seasoning, or Herbs de Provence for similar flavor.