Cooler weather lends itself to warm soup. Below is a basic vegetable soup recipe that I’ve turned to over the years. It is easy to extend with additional vegetables and while it is vegetarian there’s no reason it can’t become the base for some meated creation.
Prep time: 20 minutes
Total time: 60 minutes
- 2 sweet potatoes, peeled, 1/4″ dice
- 2 Tbsp. vegetable oil (divided)
- kosher salt & cracked black pepper
- 1 lb. carrots, 1/4″ dice
- 1 bunch celery hearts, 1/4″ dice
- 1.5 lbs. red onions, 1/4″ dice
- 5 qt. vegetable broth
- 1 qt. water
- 1 16 oz. box bow tie pasta
- Preheat oven to 400°F. Toss sweet potato cubes, 1 Tbsp. oil, a healthy pinch of salt & 1/2 tsp. black pepper together until sweet potatoes are evenly covered with oil and seasonings. Spread on a rimmed baking pan and bake until just tender (~30 minutes). Set aside.
- In a large soup pot saute the carrots, celery and onion in the remaining oil until the onions become translucent. Add the broth and water; bring to a boil. Drop to a simmer and cook for ~30 minutes.
- About 20 minutes before eating turn the heat back up to high. Once at a boil add the pasta and cook per the instructions on the box. When the pasta is done to your likeness add the added the roasted sweet potatoes to the soup. Reheat potatoes if necessary and serve with grated Parmesan cheese.
We had some vegetable broth in the freezer so I used that for this recipe. That said I often use Better Than Bouillon Vegetable Base. Just add a tablespoon of the concentrate to a quart of hot water and you’re ready to roll.