Though vegetable soup is often just made up of random ingredients hanging around your fridge and pantry, it deserves to be exceptional. After all, it’s warm and comforting, while still being full of fresh and nutritious veggies—what more could you ask for? With a few tricks and tips (bouillon paste, a Parmesan rind, and frozen veggies are key!), it’s easy to take it from basic to “chef’s kiss.”
Recipe Tips
- The soup gets sweetness and crunch from fresh carrots, celery, fennel, and a little texture and added heartiness from baby potatoes. You can add other fresh veggies you like, but be mindful that veggies have different cooking times. Harder, tougher veggies (we’re looking at that leftover piece of squash in your crisper) take more time to cook than softer ones like zucchini.
- Frozen veggies also add bulk to this hearty soup and can be used straight from the freezer and into the cooking pot.
- Grate some of the garlic or give them a quick pulse in the food processor for easy prep.
- There’s no best time to use that Parmesan rind you’ve been hiding in the recesses of your fridge than now. Toss a piece or two of these leftover cheese rinds to add a salty-savory depth to the broth.
- A soup like this develops its flavors gradually so make sure to keep tasting it every step of the cooking process. Tasting often gives you a better idea on how to build up on flavor without overdoing it.
- You can upgrade this homemade veggie soup into a nutritious, hearty meal all its own by adding chickpeas, whole beans, or lentils. Just make sure to choose canned beans for quicker cooking time.
Substitutions & Alternatives
Bouillon cubes are more readily available locally than bouillon paste, but this doesn’t mean you can’t make this hearty homemade veggie soup anymore. You may substitute bouillon paste with a bouillon cube. But take note: depending on the bouillon brand’s formulation, 1 Tbsp. of bouillon paste or powder may be equivalent 3 bouillon cubes. In this case, we suggest starting off with a small amount and tasting the broth as you go along. Build up on the flavor gradually, adding only a small amount little by little.
What To Serve This With
Homemade vegetable soup like this may be served as a starter or as a main dish. Opt for a rustic bread like sourdough or a baguette to accompany this healthy chowder.
Storage
Vegetable soup can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. You can also freeze it in resealable freezer bags or containers for up to 1 month. Reheat in a pot on the stove over medium-low heat, just until warmed through, and don’t forget to taste and add more salt to taste if needed.
