Basic Vegetable Soup Recipe Recipe

Name: Basic Vegetable Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 4 teaspoons olive oil; 1 medium onion, medium dice; Kosher salt; Freshly ground black pepper; 2 medium carrots, medium dice; 2 medium garlic cloves, finely chopped; 1 celery stalk, medium dice; 2 cups additional vegetables of your choice (such as red pepper, cabbage, asparagus, mushrooms, fennel, or peas), medium dice; 1 bay leaf (optional); 1 pinch dried thyme (optional); 1/4 cup white wine or dry vermouth (optional); 4 cups (1 quart) low-sodium chicken or vegetable broth; 1 pound Yukon Gold potatoes, medium dice; Pesto, for garnish (optional, see above)

Servings: persons

4 teaspoons olive oil
1 medium onion, medium dice
Kosher salt
Freshly ground black pepper
2 medium carrots, medium dice
2 medium garlic cloves, finely chopped
1 celery stalk, medium dice
2 cups additional vegetables of your choice (such as red pepper, cabbage, asparagus, mushrooms, fennel, or peas), medium dice
1 bay leaf (optional)
1 pinch dried thyme (optional)
1/4 cup white wine or dry vermouth (optional)
4 cups (1 quart) low-sodium chicken or vegetable broth
1 pound Yukon Gold potatoes, medium dice
Pesto, for garnish (optional, see above)

1
Heat the olive oil in a large saucepan or Dutch oven over medium-high heat until shimmering.
2
Add the onion, season with salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes.
3
Add the carrots and garlic, season with salt and pepper, and cook, stirring occasionally, until the garlic is fragrant, about 2 minutes.
4
Add the celery and, if using, any hearty vegetables (such as cabbage and fennel) and the bay leaf and thyme.
5
Season again with salt and pepper and cook an additional 5 minutes.
6
If using, add the wine or vermouth (for some acidity) and cook, stirring occasionally, until the alcohol has reduced by about half, about 2 minutes.
7
Add the broth, potatoes, and any quicker-cooking vegetables (such as asparagus and peas).
8
Let the soup come to a boil, then reduce the heat to low and gently simmer, uncovered, until the potatoes can be easily pierced with a fork, about 15 to 25 minutes.
9
Taste and season with additional salt and pepper as needed.
10
If you choose, serve with a dollop of pesto.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 teaspoons olive oil, 1 medium onion, medium dice, Kosher salt, Freshly ground black pepper, and more.

Yes, Basic Vegetable Soup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Basic Vegetable Soup Recipe

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