If there’s food more suited for cold weather than a steaming pot of vegetable soup, we have yet to find it. But too many of the versions out there are bland and uninspiring, with limp, insipid vegetables. That’s why we came up with this handy choose-your-own-adventure formula. No matter what type of vegetables you use, it yields a big batch of soup that’s full of flavor and texture. It’s the kind of nourishing meal that the whole family will be happy to eat all season long, especially if served alongside a couple of crostini. Follow our general guidelines below, and remember, don’t stress—soup is as forgiving as it is versatile.
homemade vegetable soup with toasted bread on cutting board Credit: Marcus Nilsson
Always Start by Sautéing Aromatics
In a large pot, heat 2 tablespoons extra-virgin olive oil over medium-high. Add 1 cup chopped onion or other alliums (leeks, shallots, scallions), 1 tablespoon minced garlic, 3/4 cup diced carrot, and 1/2 cup diced celery. Season with salt and cook, stirring, until onion is translucent, about three minutes.
tomato paste parmesan cheese and fresh herbs for soup Credit: Marcus Nilsson
Deepen the Base
Stir in 1 teaspoon dried oregano or thyme (or two to three sprigs fresh) and/or 1 tablespoon tomato paste or a Parmesan rind for flavor.
starches squash turnips potato for soup Credit: Marcus Nilsson
Give It Some Heft
Add 2 cups peeled and diced hard, starchy vegetables, like potatoes, parsnips, turnips, or squashes.
measuring cups of chicken vegetable broth and water Credit: Marcus Nilsson
Pick a Liquid
Pour in 8 cups low-sodium chicken or vegetable broth, or water. Bring to a boil, then reduce to a simmer and cook for five minutes.
fresh green beans broccoli and sliced zucchini for soup Credit: Marcus Nilsson
Go Green
Put in 1 to 2 cups quick-cooking vegetables cut into bite-size pieces, like green beans, broccoli, zucchini, peas, and/or corn (unless using frozen; in that case, add in step six). Return to a boil, then reduce to a simmer and cook five minutes more.
rice peas chickpeas and leafy greens for soup Credit: Marcus Nilsson
Add Texture
Stir in 1 cup cooked rice, pasta, or canned chickpeas or other beans or legumes, plus 1 to 2 cups chopped leafy greens, such as spinach, arugula, kale, or Swiss chard. Heat through.
olive oil shredded parmesan fresh herbs and toasted bread for soup Credit: Marcus Nilsson
Serve or Save
Ladle into bowls; drizzle with more olive oil, Parmesan, and fresh herbs. Make crostini for dipping. To freeze the soup: Let cool, then ladle into resealable plastic bags. Freeze flat on a cookie tray, then stack horizontally.
homemade vegetable soup with toasted bread on cutting board Credit: Marcus Nilsson
homemade vegetable soup with toasted bread on cutting board
Credit: Marcus Nilsson
tomato paste parmesan cheese and fresh herbs for soup Credit: Marcus Nilsson
tomato paste parmesan cheese and fresh herbs for soup
starches squash turnips potato for soup Credit: Marcus Nilsson
starches squash turnips potato for soup
measuring cups of chicken vegetable broth and water Credit: Marcus Nilsson
measuring cups of chicken vegetable broth and water
fresh green beans broccoli and sliced zucchini for soup Credit: Marcus Nilsson
fresh green beans broccoli and sliced zucchini for soup
rice peas chickpeas and leafy greens for soup Credit: Marcus Nilsson
rice peas chickpeas and leafy greens for soup
olive oil shredded parmesan fresh herbs and toasted bread for soup Credit: Marcus Nilsson
olive oil shredded parmesan fresh herbs and toasted bread for soup
