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Vegetable Soup Recipe

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4.3 from 13 reviews

A hearty and flavorful vegetable soup packed with fresh vegetables and herbs, simmered to perfection for a comforting and nutritious meal. Ideal for a light lunch or dinner, this soup balances zesty chili powder with aromatic thyme and fresh basil.

Ingredients

Vegetables and Herbs

  • 1 yellow onion, chopped (about 2 cups)
  • 4 celery ribs, chopped (about 2 cups)
  • 3 garlic cloves, minced
  • 2 cups diced zucchini
  • 6 ounces fresh or frozen green beans, cut into 1-inch pieces (about 1 cup)
  • ¼ cup roughly chopped fresh basil, plus more for garnish

Liquids and Canned Goods

  • 4 cups vegetable or chicken stock
  • 1 (28-ounce) can whole tomatoes, crushed
  • 1 (14-ounce) can tomato sauce

Spices and Extras

  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon dried thyme
  • 2 teaspoons chili powder
  • 1 tablespoon brown sugar (optional)
  • Freshly grated parmesan cheese (optional, for garnish)

Instructions

  1. Heat the Oil and Cook Aromatics: Heat the extra-virgin olive oil in a large stockpot over medium-high heat. Once the oil shimmers, add the chopped onion and celery. Stir frequently and cook until the onion is translucent and softened, about 4 minutes.
  2. Add Garlic and Vegetables: Stir in the minced garlic, diced zucchini, and green beans. Cook for an additional 2 minutes until the garlic is fragrant and the vegetables begin to soften.
  3. Add Seasonings and Liquids: Mix in the kosher salt, dried thyme, chili powder, roughly chopped fresh basil, and optional brown sugar. Pour in the vegetable or chicken stock, crushed tomatoes with their juice, tomato sauce, and 2 cups of water. Stir to combine all ingredients.
  4. Simmer the Soup: Bring the mixture to a boil over high heat, then immediately reduce the heat to low. Let the soup simmer gently, uncovered, until the zucchini and green beans are tender, about 30 minutes, allowing the flavors to meld beautifully.
  5. Serve and Garnish: Ladle the soup into bowls. Garnish with additional fresh basil and freshly grated parmesan cheese if desired to add a rich and fresh finishing touch.

Notes

  • Brown sugar is optional but helps balance the acidity of the tomatoes.
  • You can substitute chicken stock with all vegetable stock to keep the soup vegetarian.
  • For a spicier kick, increase the chili powder or add a pinch of red pepper flakes.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
  • Fresh herbs like basil added at the end brighten the soup and enhance flavor.

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