Description

A hearty and flavorful homemade vegetable soup made with fresh and frozen vegetables, aromatic herbs, and a Parmesan rind for depth. This comforting soup is perfect for cooler days and offers a nutritious, vegetable-packed meal that is easy to prepare on the stovetop.

Ingredients

Scale

Fats and Oils

2 Tbsp. extra-virgin olive oil
2 Tbsp. unsalted butter

Spices and Seasonings

1 tsp. dried basil
1 tsp. dried thyme
1/4 tsp. crushed red pepper flakes (optional)
3 tsp. kosher salt, divided

Fresh Vegetables and Aromatics

1 medium yellow onion, finely chopped
12 cloves garlic, 6 grated, 6 sliced, divided
1 cup halved grape tomatoes
2 large carrots, sliced into 1/4“-thick rounds
2 large celery stalks, sliced 1/4″ thick
8 oz. honey gold or marble potatoes, quartered (about 2 cups)
4 oz. fennel bulb, fronds removed, bulb coarsely chopped
1/3 cup chopped fresh Italian parsley

Other Ingredients

2 Tbsp. vegetable bouillon paste
1 Parmesan rind
1 cup frozen corn
1 cup frozen green beans
1 cup frozen peas
8 cups water

Instructions

Bloom spices and soften aromatics: In a large pot over medium heat, heat olive oil and butter until the butter melts. Add dried basil, thyme, and crushed red pepper flakes (if using). Cook while stirring frequently for about 30 seconds until the spices become fragrant. Add finely chopped onion, grated garlic, and 2 teaspoons of kosher salt. Cook on medium-low heat, stirring occasionally to prevent browning, until the onions soften and turn lightly golden, approximately 6 minutes.
Incorporate tomatoes and bouillon: Add halved grape tomatoes and vegetable bouillon paste to the pot. Using the back of a spoon, gently mash the tomatoes into the onion mixture. Cook for 2 to 3 minutes until the tomatoes are softened and fully blended with the aromatics.
Add root vegetables and simmer: Add sliced carrots, celery, quartered potatoes, and coarsely chopped fennel to the pot. Season with the remaining 1 teaspoon of salt. Stir occasionally and cook until the mixture is heated through, about 1 minute. Add the Parmesan rind, sliced garlic cloves, and 8 cups of water. Bring the soup to a gentle simmer, then reduce the heat to medium-low. Cook uncovered, stirring occasionally, until all the vegetables are tender, about 20 to 25 minutes.
Finish with frozen vegetables and herbs: Remove and discard the Parmesan rind. Stir in the frozen corn, green beans, peas, and chopped Italian parsley. Cook just until the frozen vegetables are thawed and heated through. Taste and adjust seasoning with additional salt if needed. Serve hot.

Notes

This soup is easily customizable with any seasonal vegetables you have on hand.
The Parmesan rind adds a rich umami flavor; if unavailable, a small amount of grated Parmesan cheese can be added at the end.
For a vegan version, substitute the butter with additional olive oil and omit the Parmesan rind or use a vegan cheese alternative.
Leftovers store well refrigerated for up to 3 days or frozen for up to 3 months.
Serve with crusty bread for a complete meal.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: vegetable soup, homemade soup, healthy soup, vegetarian, easy dinner, vegetable broth soup, classic soup recipe