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A Crowd-Pleasing Classic: Hearty and Flavorful Vegetable Soup

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Table of Contents hide
1 Ingredients:
2 Instructions:
2.1 Sautéing the First Round: Begin by heating sunflower oil in a large pot over medium heat. Add one chopped onion and cook until softened and translucent.
2.2 Adding the Heartier Vegetables: Add the chopped carrot and potatoes to the pot with the softened onion. Season with salt and cover the vegetables with water. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
2.3 Preparing the Second Round of Vegetables: While the first pot simmers, heat another pan with sunflower oil over medium heat. Add the second chopped onion and cook until softened.
2.4 Roasting the Veggies: Add the chopped red pepper and tomatoes to the pan with the softened onion. To easily peel the tomatoes, make an X on the bottom of each tomato before adding them to the pan. Fill the pan with a small amount of hot water and let the tomatoes rest for 1-2 minutes. This loosens the skins for easier peeling. Peel the tomatoes and chop them before adding them back to the pan.
2.5 Flavor Boost: Add the minced garlic cloves to the pan and cook the vegetables for an additional 2-3 minutes. Season with salt, black pepper, red pepper (paprika), and basil. Stir well to combine all the flavors.
2.6 Soup Symphony: Once the first pot of vegetables is cooked, add the roasted vegetables from the second pan to the pot. This creates a wonderful depth of flavor in the soup.
2.7 Noodle Time: Bring the soup to a simmer and add your desired noodles. Cook according to package instructions, or until the noodles are al dente.
2.8 Fresh Touch: Once cooked through, stir in the chopped parsley for a fresh and vibrant touch.
2.9 Optional Garlicky Garnish: If desired, prepare a garlicky garnish by melting butter in a small pan. Add the minced garlic and rosemary and cook for a minute or two, until fragrant. Drizzle this flavorful oil over individual bowls of soup before serving. Top with grated hard cheese and enjoy with crusty baguette bread for dipping.

Ingredients:

For the Soup:

  • Vegetables:
      • 2 onions

     

      • 1 carrot
      • 3 potatoes
      • 1 red pepper

     

      • 2 tomatoes
      • 2 garlic cloves
      • Chopped parsley (for garnish)

     

  • Seasoning:
      • Salt
      • Black pepper

     

    • Basil
  • Other:
      • Sunflower oil

     

    • Noodles
  • Optional Additions:
      • Your favorite leafy greens (spinach, kale)

     

    • Cooked chicken or lentils (for added protein)
» MORE:  Melt-in-Your-Mouth Tender Beef with Roasted Vegetables

For the Garnish (Optional):

    • 3 cloves garlic, minced
    • Rosemary
    • Butter (100-130g)
  • Hard cheese (50g, grated)
  • Baguette bread

Instructions:

    1. Sautéing the First Round: Begin by heating sunflower oil in a large pot over medium heat. Add one chopped onion and cook until softened and translucent.
    2. Adding the Heartier Vegetables: Add the chopped carrot and potatoes to the pot with the softened onion. Season with salt and cover the vegetables with water. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
    3. Preparing the Second Round of Vegetables: While the first pot simmers, heat another pan with sunflower oil over medium heat. Add the second chopped onion and cook until softened.
    1. Roasting the Veggies: Add the chopped red pepper and tomatoes to the pan with the softened onion. To easily peel the tomatoes, make an X on the bottom of each tomato before adding them to the pan. Fill the pan with a small amount of hot water and let the tomatoes rest for 1-2 minutes. This loosens the skins for easier peeling. Peel the tomatoes and chop them before adding them back to the pan.
    2. Flavor Boost: Add the minced garlic cloves to the pan and cook the vegetables for an additional 2-3 minutes. Season with salt, black pepper, red pepper (paprika), and basil. Stir well to combine all the flavors.
    3. Soup Symphony: Once the first pot of vegetables is cooked, add the roasted vegetables from the second pan to the pot. This creates a wonderful depth of flavor in the soup.
    1. Noodle Time: Bring the soup to a simmer and add your desired noodles. Cook according to package instructions, or until the noodles are al dente.
    2. Fresh Touch: Once cooked through, stir in the chopped parsley for a fresh and vibrant touch.
    3. Optional Garlicky Garnish: If desired, prepare a garlicky garnish by melting butter in a small pan. Add the minced garlic and rosemary and cook for a minute or two, until fragrant. Drizzle this flavorful oil over individual bowls of soup before serving. Top with grated hard cheese and enjoy with crusty baguette bread for dipping.

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