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Homemade Vegetable Soup Recipe

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★★★★★

4.5 from 56 reviews

This Homemade Vegetable Soup is a comforting and wholesome recipe packed with a variety of fresh and frozen vegetables simmered in a flavorful broth infused with herbs and a Parmesan rind for depth. Perfect for a nourishing meal that is both hearty and light.

Ingredients

Scale

Base and Seasonings

  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. unsalted butter
  • 1 tsp. dried basil
  • 1 tsp. dried thyme
  • 1/4 tsp. crushed red pepper flakes (optional)
  • 3 tsp. kosher salt, divided

Vegetables

  • 1 medium yellow onion, finely chopped
  • 12 cloves garlic, 6 grated, 6 sliced, divided
  • 1 c. halved grape tomatoes
  • 2 large carrots, sliced into 1/4“-thick rounds
  • 2 large celery stalks, sliced 1/4″ thick
  • 8 oz. honey gold or marble potatoes, quartered (about 2 c.)
  • 4 oz. fennel bulb, fronds removed, bulb coarsely chopped
  • 1 c. frozen corn
  • 1 c. frozen green beans
  • 1 c. frozen peas
  • 1/3 c. chopped fresh Italian parsley

Other Ingredients

  • 2 tbsp. vegetable bouillon paste
  • 1 Parmesan rind
  • 8 cups water

Instructions

  1. Bloom the spices and sauté aromatics: In a large pot over medium heat, heat olive oil and butter until the butter melts. Add dried basil, dried thyme, and crushed red pepper flakes if using. Cook, stirring frequently, for about 30 seconds until the herbs bloom and become fragrant. Then add the finely chopped onion, grated garlic (6 cloves), and 2 teaspoons of the kosher salt. Cook, stirring occasionally, and reduce heat to medium-low if the onions brown too quickly. Continue until the onions soften and turn lightly golden, about 6 minutes.
  2. Incorporate tomatoes and bouillon: Add halved grape tomatoes and vegetable bouillon paste to the pot. Using the back of the spoon, gently mash the tomatoes as you cook them for 2 to 3 minutes until they soften and integrate with the onion mixture.
  3. Add main vegetables and simmer: Add sliced carrots, celery, quartered potatoes, and coarsely chopped fennel bulb to the pot. Season with the remaining 1 teaspoon of salt. Cook, stirring occasionally, just to warm the vegetables through for about 1 minute. Add the Parmesan rind, sliced garlic (remaining 6 cloves), and 8 cups of water. Increase heat to bring the soup to a gentle simmer. Once simmering, reduce heat to medium-low and cook, stirring occasionally, until all the vegetables are tender, about 20 to 25 minutes.
  4. Finish with frozen vegetables and herbs: Remove the Parmesan rind from the pot. Stir in frozen corn, frozen green beans, frozen peas, and chopped fresh Italian parsley. Stir until the frozen vegetables are thawed and heated through. Taste and adjust salt if necessary before serving.

Notes

  • For a spicier kick, do not omit the crushed red pepper flakes.
  • If you prefer a vegetarian option, ensure the vegetable bouillon paste is vegetarian-friendly.
  • Use fresh herbs if available for enhanced flavor, adjusting quantities accordingly.
  • The Parmesan rind adds umami depth but can be omitted for a dairy-free version; consider adding a splash of soy sauce or miso paste for complexity.
  • This soup stores well and often tastes better the next day after flavors meld.

Keywords: vegetable soup, homemade soup, vegetarian soup, healthy soup, easy vegetable soup

Find it online: https://thefoodrecipe.com/homemade-vegetable-soup-recipe/