It’s the homey, comforting, delicious vegetable soup that you always thought you’d make as a mother. Now’s your chance to make a great one.
Honestly, I didn’t expect this to be as good. I thought I was making a soup that was as basic as it gets.
That classic type of vegetable soup that I should have added to my repertoire years ago.
The type that works with almost any vegetables that you have in your fridge, no matter if you add a veggie or leave one out if you don’t have it on hand.
But perhaps I didn’t because I didn’t think it was interesting enough.
But I was very wrong. So, I set out to make that soup that’s chock full of every kind of veggie. It didn’t take too long to chop, and we stuck to mostly the basics. Doubling up on the onion adds a lot of flavor and sweetness. Adding in the potato and sweet potato makes it heartier.
But this one also has a tomato and corn which is just the right little touch to make it a bit more updated. But honestly, this soup is a template. Leave out the veggie you’re missing. Add the one that you need to use up.
You can add a grain if you like, or a can of beans if you like, and really make this into a meal. We stuck to the veggies this time.
First, sauté that onion and garlic.
Then add the veggies and cook a few more minutes.
Add the liquids and let it all simmer…
After about an hour of simmering, it’s ready. The corn needs less cooking time, so you can add that about three quarters of the way in.
When I tasted this, I was more than a little surprised. It’s anything but basically. It’s naturally, deliciously sweet.
Everything even wanted the leftovers the next day too! It’s great rewarmed too, just add water as needed.
The Diced Veggie Soup
Ingredients
- 2 tbsp oil
- 2 onions, sliced
- 4-5 garlic cloves, coarsely chopped
- 2 carrots, diced
- 1 celery, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 sweet potato, peeled and diced
- 1 Yukon Gold potato, peeled and diced
- 1 large tomato, diced
- 7 cups water
- 2 tbsp consomme
- 8 oz tomato sauce
- kernels from 1 ear of corn
- additional water, as needed
Instructions
- Heat oil in a large soup pot over medium heat. Add onions and garlic and sauté until onions are soft, 5-7 minutes.
- Add all vegetables except for the corn and cook for a few minutes.
- Add water, consomme, and tomato sauce. Bring to a boil and simmer for 45 minutes.
- Add corn and simmer for an additional 15 minutes. Add water as needed as the water cooks out, or when you want to rewarm.
I make this all the time and when I’m short on time I buy two boxes of chopped veg in Gourmet Glatt (5.99 a box) saves lots of time and energy and gets the veg perfectly diced… homemade in the same time as store bought…
That works!!!
When you say 2 tbsp consomme, do you mean broth or soup mix?
soup mix
Can this be made without tomato sauce?
As with all recipes, you can try however you like and make it your own, but obviously it won’t taste exactly the same. I haven’t tried it without tomato sauce so can’t vouch.
This is my go to veggie soup. I add a quarter cup barley and a quarter cup basmati rice about 20 minutes after it’s simmering. I also do not use tomatoes sauce.
Barley and rice would be amazing. I’m sure it gets super creamy!
Can I used canned corn?
Sure, it’s just one ingredient and it’s not a “corn soup” so shouldn’t make a big difference.
I make a similar soup, except I add red lentils to thicken the broth and add protein.
I’ve also added tiny pasta like alphabet noodles to appeal to the littles
It always hits the spot
Yum! Will try that. I haven’t seen alphabet noodles since I was a kid, but will look out for them!
This came out amazing! I swapped out the consomme for salt, pepper, garlic powder and onion powder. I also accidentally put in a 15 oz can of tomato sauce instead of 8 oz so I added a bit of honey to cut the acidity. It was so flavorful and hearty…thanks for a great recipe!
Is there salt in this recipe?
The consomme provides the salt, but you can always add more to your taste if desired.
Heaven! I did a few pulses with my hand blender and then added canned corn. Finished to the last drop bh! Thanks for such a delicious recipe!
What type of consommé powder ? Chicken or onion
Looks yum! Does this soup freeze well?
In general, blended soups freeze better than chunky soups. Here’s a guide: https://betweencarpools.com/how-to-freeze-anything/
It should taste fine when being frozen, but usually the consistency comes out mushier when rewarmed.
It lasts well in the fridge for a few days.