Cozy vibes notwithstanding, the best thing about this easy vegetable soup recipe is its endless capacity for customization. Out of sweet potatoes but wondering what to do with the second half of that butternut squash? Peel and dice the squash into ½” cubes and make the swap. Not into peas? Frozen green beans work just as well. Add in parsnips, turnips, zucchini, or any other fresh vegetables lingering in your crisper. Or reach into the pantry: For a hearty soup with extra protein, stir in cooked lentils—or a can of chickpeas, white beans, or black beans—along with the peas. Got some canned tomatoes? Sure, those can go in too. Have fresh herbs or leafy greens to use up? Stir a few handfuls of spinach, chard, or kale in right at the end and garnish with any tender herb instead of, or in addition to, the dill (fresh parsley, chives, and tarragon all work well).
For the most robust flavor, chicken stock makes a solid base for the broth, but to keep this soup vegetarian (and even vegan), you’ll want to use vegetable broth. For cooks who really want to taste their chosen veg, omit the broth and simply use water. When properly seasoned, it can be just as tasty and will save you a few bucks at the grocery store, though you may want to compensate by adding a few extra aromatics and other seasonings (oregano and other dried herbs, crushed red pepper flakes, a spoonful of miso or mushroom powder).
And while we wouldn’t say no to a final grating of Parmesan, there is one final flourish that’s nonnegotiable: A spritz of fresh lemon juice over each bowl wakes up all those earthy, wintry flavors, reminding you there’s sunshine down the road.
Recipe information
Total Time
45 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Heat 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other large heavy pot on the stovetop over medium. Add 1 medium yellow onion, finely chopped, 1 large carrot, peeled, halved lengthwise, thinly sliced into half moons, 1 celery stalk, thinly sliced on a diagonal, 3 garlic cloves, finely chopped, and 1 dried bay leaf. Season with 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and a generous amount of freshly ground black pepper and cook, stirring occasionally, until vegetables are softened, 10–12 minutes.
Step 2
Stir in 1 Tbsp. double-concentrated tomato paste and cook, stirring constantly, until paste deepens in color, about 2 minutes. Add 1 large sweet potato, peeled, cut into ½" cubes, 2 medium Yukon Gold potatoes, peeled, cut into ½" cubes, and 4 cups reduced-sodium broth; bring to a simmer. Cover and cook, adjusting heat as needed to maintain simmer, until potatoes are tender, 18–20 minutes; remove from heat.
Step 3
Working carefully, use an immersion blender to blend about a quarter of the soup into a coarse purée. (Alternatively, carefully blend about 1½ cups soup in an upright blender until smooth; return to pot.)
Step 4
Add ½ cup frozen peas to soup and heat over medium until peas are bright green, about 2 minutes; remove from heat.
Step 5
Divide soup among serving bowls. Top with coarsely chopped fresh dill and a drizzle of olive oil. Pass lemon wedges for squeezing.
Do ahead: Soup can be made 3 days ahead. Cool to room temperature, then chill, covered in an airtight container, or freeze for up to 3 months. Reheat over medium-low.
Editor’s note: This vegetable soup recipe was first printed in the December 2010 issue of ‘Gourmet;’ it has been updated for style. Head this way for more of our most nourishing soup recipes →
Recipe notes
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