Summerfield Vegetable Soup Recipe

Name: Summerfield Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 onion, sliced thin; 2 cups thinly sliced mushrooms; 2 cloves garlic, peeled and sliced; 2 bulbs fennel, trimmed and sliced thin; 1 red pepper, cored, seeded and cut in large pieces; Salt to taste; 1 tablespoon chopped fresh marjoram, or 1/2 tablespoon dried; 1 tablespoon chopped fresh oregano, or 1/2 tablespoon dried; 4 sprigs fresh thyme, or 1/2 tablespoon dried; 1 bay leaf; 1 cup Italian plum tomatoes, fresh or canned, drained and chopped; 2 cups glace de veau dissolved in 4 cups warm water, or 6 cups well-flavored veal or chicken stock; 1/2 pound fresh spinach, rinsed and chopped; 1/2 cup sour cream; Freshly ground black pepper to taste; Freshly ground nutmeg to taste

Servings: persons

2 tablespoons butter
1 onion, sliced thin
2 cups thinly sliced mushrooms
2 cloves garlic, peeled and sliced
2 bulbs fennel, trimmed and sliced thin
1 red pepper, cored, seeded and cut in large pieces
Salt to taste
1 tablespoon chopped fresh marjoram, or 1/2 tablespoon dried
1 tablespoon chopped fresh oregano, or 1/2 tablespoon dried
4 sprigs fresh thyme, or 1/2 tablespoon dried
1 bay leaf
1 cup Italian plum tomatoes, fresh or canned, drained and chopped
2 cups glace de veau dissolved in 4 cups warm water, or 6 cups well-flavored veal or chicken stock
1/2 pound fresh spinach, rinsed and chopped
1/2 cup sour cream
Freshly ground black pepper to taste
Freshly ground nutmeg to taste

1
Melt butter in a heavy soup pot over medium heat.
2
Add onion, mushrooms, garlic, fennel and red pepper, and stir to coat with butter.
3
Sprinkle with salt and cook until vegetables are limp and onion is transparent.
4
Add herbs and cook 1 minute, stirring.
5
Add tomatoes and glace de veau.
6
Bring to a simmer and cook, covered, 30 minutes.
7
Add spinach and cook just long enough to wilt.
8
Process soup in a food processor, in batches if necessary.
9
Add a little sour cream to each batch.
10
Return all the soup to the pot and bring back to a simmer.
11
Add more salt, if desired, along with black pepper and nutmeg.
12
Serve immediately.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 tablespoons butter, 1 onion, sliced thin, 2 cups thinly sliced mushrooms, 2 cloves garlic, peeled and sliced, and more.

Yes, Summerfield Vegetable Soup 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.

That's it — enjoy your meal!

Summerfield Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions