what to add to vegetable soup to make it taste better

You lot know how most vegetable soups are pretty tired and "blah"? Not this 1! This hearty homemade vegetable soup is full of fresh, wholesome flavors.

I'g excited to share this vegetable soup recipe with you lot. Information technology's honestly the best I've ever had, and I hope yous'll agree. You just might have all the ingredients you'll need to make this piece of cake soup on mitt already.

I can call back of so many reasons to brand this soup. Warm up with a big bowl of veggie soup on a cold solar day. Make information technology for someone who's under the atmospheric condition. My husband has a cold and information technology's snowing exterior every bit I type, and so this soup is merely what nosotros need right at present.

Prepare a batch and you'll have a healthy side dish ready to go for the rest of the week. This soup is a swell way to lighten up heavier meals, particularly as nosotros go into the holidays. Did I mention that information technology's vegetarian, vegan and gluten free for all to savor?

Vegetable Options for Vegetable Soup

This homemade vegetable soup is versatile by design, and then you can savour it from autumn through winter. We'll apply onion, carrots and celery as a base of operations.

We'll as well add two cups of seasonal vegetables to make this soup more hearty and interesting. Choose from veggies yous have on paw, or grab your favorites at the store. Any of these will work:

Sweet potatoes or regular potatoes, cut into ane/2-inch cubes
Butternut squash, cut into i/ii-inch cubes
Green beans, trimmed and cut into 1-inch long segments
Bell pepper, chopped
Cauliflower, cutting into very small seize with teeth-sized pieces
Zucchini or yellow squash, chopped
Fresh greens: Kale, collard greens, chard, or spinach

How to Make the Best Vegetable Soup

We'll use several uncomplicated techniques to build flavor as we cook this soup. Hither's how:

1) Showtime with the veggies.

Nosotros'll sauté chopped onion, celery, carrots and seasonal vegetables in olive oil, with some salt. This softens them upwards and enhances their flavors. Calculation table salt during different stages of the cooking process builds more flavor than just adding it all at the stop.

2) Add together fresh minced garlic, curry powder, and stale thyme.

Sautéing these ingredients for about ane infinitesimal wakes up their flavors, just isn't long enough to take chances called-for the garlic (burnt garlic tastes awful).

Curry powder is the secret to making this soup and so delicious. We aren't adding much. You probably won't be able to pinpoint the flavour, just information technology adds some subtle intrigue and warmth to this soup. I've also used curry powder in my lentil soup and chickpea noodle soup every bit well, and it always works like a charm.

3) Add canned diced tomatoes with their juices.

We'll cook them all together for a couple of minutes to reduce any tinny flavors. I used burn down-roasted diced tomatoes for these photos, but regular diced tomatoes were just every bit good. I always recommend using Muir Glen brand of tomatoes considering they taste the best and come up in BPA-costless cans.

4) Almost done—add some vegetable broth, h2o, and more flavorings.

Vegetable broth keeps this soup vegetarian/vegan. We'll also add together bay leaves, crimson pepper flakes, and a trivial more salt. If you lot're sensitive to spice, y'all can reduce or omit the scarlet pepper flakes. If you dear spice like me, yous might even desire to double the amount at the cease (add to sense of taste). Regardless, nosotros'll let the soup gently simmer for 25 minutes so the flavors can meld together.

five) Add together chopped fresh greens and finally, some fresh lemon juice.

Lastly, we'll add chopped greens for health bonus points, and simmer for 5 minutes to soften them upward. Earlier serving, we'll brighten upwards the soup with a big squeeze of lemon juice (1 of my other go-to soup tricks) and add together another splash of olive oil for rich flavor. Taste the soup before and afterwards these additions, and you'll notice a big departure! Finally, flavour to taste with salt and pepper, equally necessary.

Watch How to Make Vegetable Soup

Delight let me know how this soup turns out in the comments. I love hearing from you lot, and your feedback encourages other readers to try the recipe.

Peckish more than hearty, healthy, meatless soups this flavor? Me, too. Here are a few more groovy options:

Classic Minestrone Soup
Best Lentil Soup
Chickpea Noodle Soup
Pasta e Fagioli (Italian Pasta and Beans Soup)
Quinoa Vegetable Soup with Kale
Sweet Potato, Kale and Chickpea Soup

Don't miss the hearty soups in my cookbook, Dearest Existent Food. They're some of my favorites!

Seriously Skilful Vegetable Soup

Author:
Prep Time: xv minutes
Cook Time: 45 minutes
Total Fourth dimension: 1 hour
Yield: 6 bowls 1x
Category: Soup
Method: Stovetop
Cuisine: Mediterranean

★ ★ ★ ★ ★

iv.9 from 421 reviews

This vegetable soup recipe is seriously so good! It's easy to brand, and full of veggies and fresh flavor. If y'all're feeing nether the weather or just wanting to lighten up your meals, this soup is the answer. Recipe yields 6 bowls of soup.

Scale

Ingredients

iv tablespoons extra-virgin olive oil, divided
1 medium yellow or white onion, chopped
3 carrots, peeled and chopped
2 celery stalks, chopped
2 cups chopped seasonal vegetables, such equally sugariness potatoes, green beans, butternut squash, potatoes, bong pepper, zucchini or yellow squash
i teaspoon fine body of water table salt, divided, to taste
6 cloves garlic, pressed or minced
½ teaspoon back-scratch powder
½ teaspoon stale thyme
one large can (28 ounces) diced tomatoes
4 cups (32 ounces) vegetable broth
2 cups h2o
2 bay leaves
½ teaspoon reddish pepper flakes, reduce or omit if sensitive to spice
Freshly ground black pepper, to taste
2 cups chopped kale or collard greens or chard (thick ribs removed), or spinach
i tablespoon lemon juice

Instructions

Warm iii tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and ½ teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
Add together the garlic, curry powder and thyme. Cook until fragrant while stirring frequently, about 1 infinitesimal. Cascade in the diced tomatoes with their juices and melt for a few more than minutes, stirring oftentimes.
Pour in the goop and h2o. Add together ½ teaspoon more table salt, 2 bay leaves and the red pepper flakes. Season generously with freshly ground black pepper. Raise the oestrus and bring the mixture to a boil, then partially embrace the pot and reduce heat to maintain a gentle simmer.
Cook for 25 minutes, and then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens accept softened to your liking.
Remove the pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Gustation and season with more salt, pepper and/or scarlet pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable goop and your personal preferences.) Divide into bowls and enjoy.

Notes

Recipe adapted from my quinoa vegetable soup and lentil soup.

Storage suggestions: This soup keeps well in the fridge for about 4 days. It freezes and defrosts well if y'all want to freeze extra portions for later!

Recommended equipment: I'm convinced that everything I cook in my Dutch oven (affiliate link) comes out extra delicious.

▸ Nutrition Information

The information shown is an estimate provided past an online nutrition computer. Information technology should not be considered a substitute for a professional nutritionist's advice. See our total nutrition disclosure hither.

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Source: https://cookieandkate.com/vegetable-soup-recipe/