Best Vegetable Soup Recipe
Vegetable soups that fill a bowl — Roasted Tomato Soup, Beefy Vegetable Soup, Slow Cooker Vegetable Soup, Cabbage Soup — for cold, busy weeknights.
★ dinner
dinnerRoasted Tomato Soup
Never going back to canned tomato soup after trying this recipe. We made this soup in our Enameled Cast Iron Dutch Oven in the color Stone.
Larder & VineIngredients
- 2 - 28 ounce cans Whole San Marzano tomatoes
- 4 cloves Garlic
- 4 sprigs Thyme
- 1 teaspoon Salt
- Pinch Red pepper flakes
- 3 tablespoons Olive oil
- 1 Onion (diced)
- 2 tablespoons Tomato paste
- 2 teaspoons Soy sauce
- 2 cups Stock (chicken or vegetable)
Instructions
- 1Preheat oven to 425ºF.
- 2Pour the tomatoes, along with their liquid, onto a parchment-lined baking sheet in a single layer. Top with the garlic, thyme, salt, red pepper flakes, and 2 tbsp of the oil. Roast the tomatoes for 35-40 minutes, until they are soft and caramelized. Remove and discard the thyme sprigs and let cool slightly.
- 3While the tomatoes are cooling, heat the remaining 1 tbsp oil in your Dutch oven over medium heat. Add the onion and cook until softened and translucent, 3-5 minutes. Add the tomato paste and cook for 1 minutes. Add the soy sauce, stock and roasted tomato mixture and simmer for about 15 minutes, or until slightly reduced.
- 4Transfer to a blender in batches and bled until smooth. Add salt and red pepper flakes to taste.
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Open in Pepper →A Pot Of Soup Fixes The Week
Soup stretches. A pound of ground beef, a can of tomatoes, and whatever vegetables are going soft in the drawer turn into supper for tonight and lunch tomorrow, and it only costs you one pot.
Cooks on Pepper reach for this collection when it's cold out, when the fridge needs cleaning out, or when they want dinner simmering by the time everybody walks in the door.
Every recipe here is a real pot of soup — Roasted Tomato Soup with San Marzanos and thyme, Perfect Tomato Soup, Roasted Tomatoes Soup with Cheese Toasties, Old-Fashioned Vegetable Beef Soup with stew meat, Slow Cooker Vegetable Soup, Tikka Masala Tomato Soup, and a simple Cabbage Soup.
Quick Tips
- 1
Brown the beef first
Cook ground beef or stew meat in the pot for 5 to 8 minutes until it's got dark bits on the bottom, then build the soup right on top of them.
- 2
Roast tomatoes before blending
Halve tomatoes, toss with olive oil, and roast at 400°F for 35 to 40 minutes so they concentrate and sweeten before they go in the pot.
- 3
Add vegetables in stages
Carrots and potatoes need 20 to 25 minutes, while green beans, corn, and cabbage only need the last 10 so they don't go to mush.
- 4
Salt at the end
Stock reduces as it simmers, so wait until the last 5 minutes to taste and adjust, then finish with a splash of vinegar to wake it up.
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