Homemade soup is much easier to make than most people think – plus it's a fabulous way to eat lots of veggies. This step-by-step guide is designed to show you how to make vegetable soup without using a recipe.
Amounts are given here, but they are flexible. Very flexible. Feel free to play around the the proportions based on your taste and what's at the market or in your fridge. It's the basic method of putting the soup together that is important.
Whether you want to make a chunky vegetable soup or a creamy (puréed) vegetable soup (like the Carrot Sunchoke Soup pictured above), the method is the same. The only difference is for chunky soups you'll want to be a bit more careful to cut the vegetables into even, bite-size or smaller pieces for even cooking and easy eating. Creamy soups will be puréed at the end, so how the veggies look going into the soup doesn't matter.
What vegetables work? Try any of the veggies below, alone or in combination:
- Artichoke Hearts
- Belgian Endives
- Brussels Sprouts
- Celery Root
- Fava Beans
- Green Peas
- Sweet Corn
- Swiss Chard
- Tomatoes (make sure to seed them first and, for a prettier soup, peel them too
- Winter Squash
Note that you can tame the stronger flavor of cruciferous vegetables like broccoli or cabbage by using them with milder tasting potatoes. Also, you can thicken up soups made with leafy vegetables like spinach by using them with starchy vegetables like potatoes or celery root.