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Dinner Tonight: Six Vegetable Soup
This is the vegetable soup you would have never eaten as a kid. I mean, it's all vegetables, with absolutely no meat in sight. Potatoes take up the bulk of each bite, with tomatoes lending some color and much needed acidity. But I like to think I've grown since then, and while the desire to make a huge batch of vegetable soup doesn't strike often, I can now say that I have a solid recipe when needed.
Like most of my favorite soup recipes, this one comes from Barbara Kafka's Soup: A Way of Life. It couldn't be easier. Plus, since the prime spring vegetables are about a month from appearing in markets, this a great soup for using the heartier winter vegetables. Make sure to add a hefty slug of hot sauce—it really makes every bite pop.
Dinner Tonight: Six Vegetable Soup
About This Recipe
| Yield: | 4 to 6 people |
| Active time: | 30 minutes |
| Total time: | 1 hour |
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 garlic clove, minced
- 2 cups canned chopped tomatoes
- 8 cups chicken stock
- 1/2 pound Yukon gold potatoes, peeled, cut into 1/4-inch cubes
- 1 small carrot, peeled and diced
- 4 ounces frozen peas
- 3 medium scallions, ends trimmed, thinly sliced
- 2 tablespoons kosher salt
- Black pepper
- Hot sauce
Procedures
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1
Melt butter in a medium-sized saucepan set over medium heat. Add onion and cook until translucent, about five minutes.
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2
Add tomatoes and stock, turn heat to high and bring to a boil. Lower heat to medium low and simmer for 15 minutes.
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3
Add potatoes and carrots and simmer for another 15 minutes.
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4
Add the frozen peas, scallions, salt, pinch of black pepper, and a dash of hot sauce. Heat until warmed. Then turn off the heat and serve. Add more salt, black pepper and hot sauce to taste.
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