Vegetable Soup Recipe
In the midst of our busy lives, nothing is more comforting than a bowl of hearty, homemade vegetable soup. This recipe is a celebration of simplicity and nourishment, bringing together a medley of vibrant vegetables in a dish that’s both satisfying and wholesome. The versatility of this soup makes it a staple for any season, whether you’re looking for a light summer lunch or a warming winter dinner.
Ingredients Overview
The beauty of this vegetable soup lies in its ingredients, each playing a crucial role in creating a rich and layered flavor profile. The base of the soup begins with extra-virgin olive oil, which adds a subtle depth and helps to sauté the onion to perfection. The diced onion, seasoned with sea salt and freshly ground black pepper, forms the aromatic foundation of the dish.
Garlic, often considered the cornerstone of many recipes, infuses the soup with its distinctive, pungent flavor. Carrots and sweet potatoes introduce a natural sweetness that balances the acidity of the fire-roasted diced tomatoes. These tomatoes, canned at their peak, bring a smoky undertone to the soup, enhancing its overall flavor.
For seasoning, dried oregano offers a traditional herbal note, while the optional fresh thyme or rosemary provides a more robust and fragrant twist. Red pepper flakes add a gentle heat, elevating the soup’s complexity without overpowering the other ingredients.
The heart of the soup is made up of a variety of fresh vegetables, including cherry tomatoes, green beans, zucchini, and kale. Each vegetable is selected for its texture and flavor, ensuring that every spoonful offers a delightful contrast. Chickpeas are the protein-rich component that adds substance, making this soup a well-rounded meal. A splash of white wine vinegar at the end brightens the dish, while bay leaves infuse a subtle earthiness throughout the cooking process.
This recipe welcomes flexibility, encouraging the use of fresh vegetables when available or canned alternatives in a pinch. Feel free to substitute ingredients to suit your taste or dietary needs—this soup is forgiving and adaptable.
Step-by-Step Cooking Instructions
The preparation of this vegetable soup is straightforward, yet each step is vital in building a robust flavor.
Begin by heating the olive oil in a large pot over medium heat. The diced onion is the first to enter the pot, seasoned generously with sea salt and a few grinds of black pepper. As the onion sautés, it becomes translucent and tender, releasing its natural sweetness. This process typically takes around eight minutes, but the key is to stir occasionally to prevent any browning, ensuring the onion remains soft and aromatic.
Next, add the diced carrot and sweet potato to the pot. These root vegetables require a bit more time to soften, so continue stirring for an additional two minutes. This step allows the carrot and sweet potato to start releasing their sugars, which will caramelize slightly in the oil, adding a subtle sweetness to the soup.
The fire-roasted diced tomatoes and chopped garlic are then incorporated into the mix. The tomatoes, rich with a smoky flavor, meld beautifully with the garlic’s pungency. At this stage, dried oregano, red pepper flakes, and any fresh herbs you’ve chosen join the pot. Stir everything together, ensuring the vegetables are well coated in the fragrant mixture.
Pour in the vegetable broth, which serves as the soup’s base. The bay leaves are added next, bringing a mild herbal note that complements the other ingredients. Once the mixture reaches a boil, reduce the heat to a gentle simmer. Cover the pot and allow the soup to cook for 20 minutes. This simmering stage is crucial, as it gives the flavors time to meld together, creating a rich and cohesive broth.
After 20 minutes, it’s time to introduce the fresh vegetables—halved cherry tomatoes, chopped green beans, and diced zucchini. These ingredients need only 10 to 15 minutes of simmering under the covered pot to become tender. As they cook, they absorb the flavors of the broth while retaining their individual textures.
The final steps involve adding the drained and rinsed chickpeas, which provide a creamy contrast to the crisp vegetables. Stir in the white wine vinegar, a bright note that cuts through the richness of the soup, and finally, add the chopped kale. The kale needs just five minutes to wilt, maintaining its vibrant color and adding a slightly bitter edge that balances the sweetness of the carrots and sweet potatoes.
Recipe Tips & Frequently Asked Questions
Flavor Enhancements:
- Add a dash of smoked paprika for an additional layer of smoky flavor.
- Consider a squeeze of fresh lemon juice just before serving to add a citrusy brightness.
- If you prefer a spicier soup, increase the red pepper flakes or add a pinch of cayenne pepper.
Texture Tips:
- For a chunkier soup, reduce the simmering time by five minutes, ensuring the vegetables retain more of their bite.
- To create a smoother soup, use an immersion blender to partially blend the soup before adding the chickpeas and kale.
Storage and Reheating:
- Store leftover soup in an airtight container in the refrigerator for up to five days.
- Reheat gently on the stovetop over low heat, adding a splash of vegetable broth if the soup thickens too much during storage.
Can I Freeze This Soup?
- Yes, this soup freezes exceptionally well. Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to three months. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stovetop.
How Do I Make It Vegan?
- This soup is naturally vegan as long as the vegetable broth used is free from animal products. Always check the labels if you’re unsure.
What Other Vegetables Can I Use?
- Feel free to swap in other vegetables like bell peppers, spinach, or butternut squash. This soup is highly adaptable to whatever fresh produce you have on hand.
What to Serve With This Recipe
A hearty vegetable soup like this pairs wonderfully with a variety of sides.
For bread pairings, consider serving it alongside a crusty baguette or a slice of rustic sourdough bread. The bread’s crunchy exterior and soft interior are perfect for soaking up the rich broth.
If you’re looking to round out the meal with a side dish, a simple green salad with a light vinaigrette complements the soup’s flavors without overpowering them. A couscous or quinoa salad with fresh herbs and citrus would also be a delightful companion.
As for beverages, this soup pairs well with both alcoholic and non-alcoholic options. A light, crisp white wine like Sauvignon Blanc enhances the freshness of the vegetables, while a sparkling water with a twist of lime provides a refreshing, palate-cleansing contrast.
Variations to Try
This vegetable soup recipe serves as a versatile base that can be easily customized.
For those seeking a protein boost, consider adding diced chicken, tofu, or extra chickpeas. These additions make the soup even more satisfying while still keeping it light.
If you’re a fan of spice, feel free to experiment with the heat level. Increasing the red pepper flakes or adding a chopped jalapeño can give the soup a fiery kick.
Seasonal variations are another great way to adapt this recipe throughout the year. In the summer, swap out the sweet potato for fresh corn and zucchini blossoms. During the winter months, root vegetables like parsnips and turnips can be used to create a heartier, more warming version.
This vegetable soup recipe is a delightful blend of fresh ingredients, carefully selected to create a harmonious and satisfying dish. Its simplicity allows the natural flavors of the vegetables to shine, while the flexibility of the recipe makes it adaptable to your tastes and the season. Whether you enjoy it as a light lunch or a warming dinner, this soup is sure to become a favorite in your recipe collection. Experiment with the variations, pair it with your favorite sides, and don’t hesitate to make it your own.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 1 teaspoon sea salt, more to taste
- Freshly ground black pepper
- 4 garlic cloves, chopped
- 1 medium carrot, diced
- 1 small sweet potato, diced
- 1 (14.5-ounce) can fire roasted diced tomatoes
- 2 teaspoons dried oregano, or 2 tablespoons chopped fresh thyme or rosemary
- ¼ teaspoon red pepper flakes, plus more to taste
- 4 cups vegetable broth
- 2 bay leaves
- 1 cup halved cherry tomatoes
- 1 cup chopped green beans
- 1 zucchini, diced
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 tablespoons white wine vinegar
- 1½ cups chopped kale
Instructions
Heat the olive oil in a large pot over medium heat. Sauté the diced onion with the sea salt and a few grinds of black pepper, stirring occasionally for about 8 minutes until the onion becomes translucent. Add in the diced carrot and sweet potato, and cook for another 2 minutes while stirring.
Incorporate the fire-roasted diced tomatoes, chopped garlic, dried oregano, and red pepper flakes. Pour in the vegetable broth and add the bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for 20 minutes.
Next, add the halved cherry tomatoes, chopped green beans, and diced zucchini to the pot. Stir in the chickpeas, cover again, and let it simmer for an additional 10 to 15 minutes until the green beans are tender.
Finally, mix in the white wine vinegar and chopped kale. Cook for another 5 minutes, until the kale has wilted. Adjust the seasoning to taste and serve hot.
Vegetable Soup Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion diced
- 1 teaspoon sea salt more to taste
- Freshly ground black pepper
- 4 garlic cloves chopped
- 1 medium carrot diced
- 1 small sweet potato diced
- 1 14.5-ounce can fire roasted diced tomatoes
- 2 teaspoons dried oregano or 2 tablespoons chopped fresh thyme or rosemary
- ¼ teaspoon red pepper flakes plus more to taste
- 4 cups vegetable broth
- 2 bay leaves
- 1 cup halved cherry tomatoes
- 1 cup chopped green beans
- 1 zucchini diced
- 1 15-ounce can chickpeas, drained and rinsed
- 2 tablespoons white wine vinegar
- 1½ cups chopped kale
Instructions
- Heat the olive oil in a large pot over medium heat. Sauté the diced onion with the sea salt and a few grinds of black pepper, stirring occasionally for about 8 minutes until the onion becomes translucent. Add in the diced carrot and sweet potato, and cook for another 2 minutes while stirring.
- Incorporate the fire-roasted diced tomatoes, chopped garlic, dried oregano, and red pepper flakes. Pour in the vegetable broth and add the bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for 20 minutes.
- Next, add the halved cherry tomatoes, chopped green beans, and diced zucchini to the pot. Stir in the chickpeas, cover again, and let it simmer for an additional 10 to 15 minutes until the green beans are tender.
- Finally, mix in the white wine vinegar and chopped kale. Cook for another 5 minutes, until the kale has wilted. Adjust the seasoning to taste and serve hot.