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Ultimate Vegetable Soup Recipe

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★★★★★

5 from 124 reviews

A hearty and versatile vegetable soup packed with fresh garden vegetables, herbs, and a touch of acidity for brightness. This comforting soup is easy to customize with your favorite veggies and can be enjoyed vegan or with added cheese for extra richness. Perfect for a healthy, cozy meal any time of year.

Ingredients

Scale

Base 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 (about 2 stalks)
  • 4 cloves garlic, rough chopped
  • 1 tablespoon fresh thyme (or substitute oregano, rosemary, sage, tarragon or 1 1/2 teaspoons dried thyme, dry Italian seasoning, or Herbs de Provence)
  • 2 tablespoons white wine, vermouth, or sherry cooking wine (optional)

Vegetables

  • 5 cups veggies of choice, chopped small (e.g., zucchini, fennel bulb, summer squash, green beans, peas, cauliflower, corn, potatoes, tomatoes, bell pepper, cabbage, kale)

Liquids & Seasonings

  • 4 cups vegetable stock or broth (chicken, beef, or bone broth can be used)
  • 2 cups water
  • 2 bay leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • Pinch cayenne pepper

Finishing Touches

  • ¼ cup fresh Italian parsley or basil ribbons
  • ½ teaspoon lemon juice or vinegar
  • Pepper, cayenne, or chili flakes to taste
  • A drizzle of olive oil, gremolata, or grated pecorino cheese for serving

Instructions

  1. Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until deeply golden and fragrant, about 5 minutes.
  2. Add carrots, celery, garlic, and herbs: Stir in the diced carrots, celery, chopped garlic, and fresh thyme. Sauté for 7-8 minutes while stirring frequently to build flavor. If using, add a splash of white wine, dry vermouth, or sherry cooking wine now and let it cook off for extra depth.
  3. Add longer-cooking vegetables and liquids: Add your choice of longer-cooking vegetables along with 4 cups of broth, 2 cups of water, kosher salt, black pepper, and the bay leaves. Stir to combine.
  4. Simmer the soup: Bring the soup to a simmer, cover with a lid, and cook until the carrots are just tender, about 10-12 minutes. Then add any quick-cooking vegetables like spinach, kale, or corn, and cook for an additional 3-4 minutes.
  5. Finish with herbs and acidity: Stir in the fresh parsley. Taste the soup and add ½ teaspoon of lemon juice or apple cider vinegar to brighten the flavors. Adjust seasoning with more pepper, cayenne, or chili flakes as desired.
  6. Final seasoning and serving: If broth tastes bland, add more salt and acid as needed. Serve the soup hot in bowls with a drizzle of good olive oil. Optionally, top with grated pecorino cheese or a spoonful of gremolata. Enjoy with crusty bread if desired.

Notes

  • Feel free to customize the vegetables based on season and preference.
  • The white wine or vermouth is optional but adds nice depth of flavor.
  • The lemon juice or vinegar at the end is key to balancing the soup’s flavors.
  • This recipe can be made vegan by skipping cheese or using a plant-based alternative.
  • For a heartier soup, add beans or small pasta during the simmer stage.
  • Leftovers store well in the fridge for 3-4 days and freeze beautifully.

Keywords: vegetable soup, healthy soup, vegetarian soup, Italian soup, easy soup recipe, vegetable broth soup, cozy soup, homemade soup

Find it online: https://www.sanacooks.com/ultimate-vegetable-soup-recipe/