From grandma's recipe box
Vegetable Soups Recipes
Bright, simple soups that make the most of whatever is in your garden or fridge. Easy to make and easy to love.
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About Vegetable Soups
Vegetable soups are built on chopped vegetables simmered in water or stock. Onion, carrot, celery, potato, tomato, and leafy greens are common. Herbs and a little oil or butter bring everything together.
These soups are lighter than chowders and stews, and they do not need meat to taste good. Some are chunky, and some are blended smooth. Unlike lentil soups, they rely on the vegetables themselves for body and flavor.
Questions folks ask
How do I make vegetable soup more flavorful?
Cook the onions and carrots in oil first until soft. Season well and add herbs or a splash of lemon at the end.
Can I use frozen vegetables?
Yes. Frozen vegetables work well in soup. Add them straight from the freezer.
How do I make a smooth soup?
Use an immersion blender in the pot, or blend in batches. Let it cool a bit first and be careful with the hot liquid.
Kitchen tips
- Cut vegetables about the same size so they cook evenly.
- Add quick-cooking vegetables like zucchini or greens near the end.
- Blend part of the soup for a thicker feel without cream.
- Use a Parmesan rind or bay leaf for extra depth.
- Clean out the fridge by turning odds and ends into soup.