America’s Test Kitchen Recipe for Vegetable Soup Made Easy

When the weather turns chilly or you simply crave a warm, nourishing meal, nothing beats a hearty bowl of vegetable soup. America’s Test Kitchen has perfected this classic comfort food, delivering a recipe that balances rich flavors with the wholesome goodness of fresh vegetables.

This vegetable soup is vibrant, packed with a variety of vegetables that retain their texture and nutrients thanks to smart cooking techniques. Whether you’re a seasoned home cook or just starting out, this recipe is approachable and rewarding.

What makes this soup stand out is its depth of flavor, achieved through a combination of aromatic vegetables, herbs, and a touch of acidity to brighten the palate. It’s the perfect meal to enjoy on a cozy night or to prepare in advance for quick weekday lunches.

If you love wholesome, satisfying soups, this vegetable soup recipe will quickly become a staple in your kitchen.

Why You’ll Love This Recipe

This recipe is a celebration of fresh, seasonal vegetables with a perfect harmony of flavors. It’s:

• Rich and flavorful: The slow sautéing of aromatics and the combination of herbs infuse the broth with incredible taste.
• Nutritious and filling: Loaded with a variety of vegetables, it provides vitamins, fiber, and antioxidants.
• Customizable: Easily swap in your favorite vegetables or add beans for extra protein.
• Easy to make: Clear instructions and common kitchen equipment make this accessible for cooks of all levels.
• Great for leftovers: The flavors deepen overnight, making it even better the next day.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 3 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup diced potatoes (Yukon Gold preferred)
• 1 (14.5 oz) can diced tomatoes with juice
• 6 cups low-sodium vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 tablespoons freshly chopped parsley
• 1 tablespoon fresh lemon juice

Equipment

• Large heavy-bottom pot or Dutch oven
• Wooden spoon or heatproof spatula
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Ladle for serving
• Optional: Immersion blender (for creamier texture)

Instructions

1. Heat the olive oil in your large pot over medium heat until shimmering.
2. Add the chopped onion, carrots, and celery. Sauté, stirring occasionally, until the onions are translucent and the carrots start to soften, about 5-7 minutes.
3. Stir in the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to let it burn.
4. Add the diced potatoes, green beans, and zucchini to the pot. Stir to combine all the vegetables evenly.
5. Pour in the vegetable broth and canned tomatoes with their juice. Stir well.
6. Add the dried thyme, oregano, and bay leaf. Increase the heat and bring the soup to a boil.
7. Once boiling, reduce the heat to low and let the soup simmer gently, uncovered, for about 25-30 minutes, or until the vegetables are tender but not mushy.
8. Remove the bay leaf. Taste and season with salt and freshly ground pepper as needed.
9. Stir in the fresh lemon juice and chopped parsley for a bright, fresh finish.
10. Serve hot with crusty bread or your favorite side, or let cool and store in the fridge for up to 4 days.

Tips & Variations

“For a creamier soup, consider blending half of the soup with an immersion blender before adding the parsley and lemon juice.”

To make this soup your own, try these variations:

• Add beans: White beans or chickpeas add protein and make the soup more filling.
• Spice it up: Add a pinch of red pepper flakes or a dash of homemade chili powder for warmth and depth.
• Use seasonal veggies: Swap in squash, kale, or sweet potatoes depending on what’s fresh and available.
• Herb options: Fresh basil or dill can be great substitutes for parsley.

Nutrition Facts

Serving Suggestions

This vegetable soup pairs beautifully with a variety of sides to complete your meal. Try serving it with warm, crusty bread or garlic-knots for dipping.

A fresh green salad or a simple quinoa pilaf can round out the plate.

For a heartier meal, pair the soup with a grilled cheese sandwich or a slice of your favorite focaccia bread. If you’re looking for vegan options, check out our A to Z Vegetarian Recipes for Every Meal and Occasion for ideas that complement this soup perfectly.

Conclusion

America’s Test Kitchen’s vegetable soup recipe is a timeless classic that brings warmth and comfort with every spoonful. Its rich flavors, combined with a variety of fresh vegetables, make it a nourishing choice that’s easy to prepare.

Whether you enjoy it as a light lunch or a satisfying dinner, this soup is versatile enough to please any palate.

With its simple ingredients and straightforward method, you’ll find yourself reaching for this recipe again and again. Plus, its flexibility means you can customize it to suit your tastes or whatever vegetables you have on hand.

For more delicious and healthy vegetarian meals, explore our collection like Ancient Grains Vegetarian Recipes for Healthy Delicious Meals or hearty options in Best Vegetarian Recipes No Dairy for Delicious Meals.

Enjoy the cozy goodness!

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