Start with almost any assortment of vegetables and roast them for a rich, flavorful stock. Then use additional veggies and your homemade stock to complete the meal and feed your soul with Farm Fresh Vegetable Soup!
You can easily alter the herbs and vegetables accordingly to customize these recipes with items that you have on hand. The process of roasting the vegetables for the stock and sautéing them for the soup brings an amazing depth of flavor out of them!
- 6 sprigs fresh flat-leaf parsley
- 6 sprigs fresh thyme
- 6 medium carrots, cut into 1-inch pieces
- 4 medium celery ribs, cut into 1-inch pieces
- 1 large yellow onion, peeled and cut into 8 wedges
- 1 medium red onion, peeled and cut into 8 wedges
- 2 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 cup dry white wine
- Position a rack in the center of the oven and heat the oven to 450°F.
- In a large roasting pan, toss the herb sprigs, carrots, celery, and onions with the oil, 2 tsp. salt, and a few grinds of black pepper. Spread into a snug single layer. Roast, stirring twice, until the vegetables are tender and browned in spots, about 40 minutes.
- Transfer everything to a 6-quart heavy-duty pot, add 3 quarts cold water, and bring to a boil. Turn the heat down and simmer gently, uncovered, for 30 minutes.
- Add the wine and simmer until the broth is reduced by about one-third and has a full vegetable flavor, 20 to 30 minutes more. Season to taste with more salt, if necessary.
- Strain the broth through a fine-mesh sieve lined with damp cheesecloth or a coffee filter into a clean container, pressing gently on the vegetables to extract as much liquid as possible. Discard the solids.
- If you are not using the broth immediately, let it cool, then cover and refrigerate or freeze.
- Make Ahead Tips
Note: The broth can be refrigerated for up to 3 days or frozen for up to 3 months.
- 1/4 cup extra-virgin olive oil
- 3 medium celery ribs, cut into 1/4-inch pieces
- 2 medium carrots, cut into 1/4-inch pieces
- 2 medium cloves garlic, minced
- 1 medium red onion, cut into 1/4-inch pieces
- 2 Tbs. minced fresh flat-leaf parsley
- 1 small eggplant, cut into 1/2-inch pieces
- 1 large red potato, cut into 1/2-inch pieces
- 1 medium yellow squash, cut into 1/2-inch pieces
- 1 medium zucchini, cut into 1/2-inch pieces
- Kosher salt and freshly ground black pepper
- Kernels from 1 ear fresh corn
- 6 to 8 cups Roasted Vegetable Stock or store-bought lower-salt vegetable or chicken broth
- 1 cup chopped fresh kale (ribs removed)
- 1/2 oz. (1/2 cup) finely grated Parmigiano-Reggiano; more for serving
- 1/4 cup thinly sliced fresh basil
- 6 thin slices Pancetta
- Preheat oven to 375°
- Warm the oil in a 5-quart heavy-duty pot over medium-low heat. When it’s warm—not hot—add the celery, carrots, garlic, onion, and parsley. Cook, stirring occasionally, until the onion is translucent and the carrots have begun to soften, about 10 minutes.
- Stir in the eggplant, potato, yellow squash, zucchini, 1/2 tsp. salt, and a few grinds of pepper. Cook, stirring often (the potato tends to stick to the bottom of the pot), until the vegetables are tender but still hold their shape, 15 to 20 minutes.
- Add the corn and 6 cups of the broth; bring to a boil. Turn the heat down to low, partially cover, and simmer gently for 10 minutes. Return to a boil and stir in the kale. Simmer, stirring once or twice, until the kale is tender. Add more broth to thin the soup, if you like. Season to taste with salt and pepper.
- Roast the pancetta in a single layer on a baking sheet lined with foil for 10-15 minutes or until crisp.
- Remove from the heat and stir in the Parmigiano and basil. Let cool to warm or room temperature before serving; the soup will thicken as it cools. Serve topped with a pancetta crisp and additional grated Parmigiano at the table.
(Printable recipes can be found in my recipe index under Soups)