Quick Hearty Vegetable Soup
This quick hearty vegetable soup recipe is easy to prepare and even more delicious. There are so many ways to prepare vegetable soup and none are wrong! Vegetable soup does not need to be complicated and was typically a soup thrown together using your leftover fridge/pantry remains. Whether you may prefer to have a healthy reset or bounce back from a cold this soup will not disappoint. Be sure to follow these steps and transform this recipe into your liking by using veggies you may prefer. Here is our take on a classic soup. Enjoy!
Ingredients
- 1 tbsp butter or avocado oil
- 1 yellow onion diced
- 1 tbsp fresh garlic minced
- 6 celery stalks chopped
- 4 small red potaoes peeled & cut into chunks
- 16 oz frozen mixed vegetables
- 2 tbsp tomato paste
- 14oz can diced tomatoes
- 1 tsp sea salt (more if needed)
- ½ tsp black pepper
- 32 oz chicken broth
- ⅓ cup heavy cream
- grated parmesan for topping
Instructions
- In a large stockpot, heat your olive oil.
- Once warmed, add in your onions and saute for 1-2 minutes. Add the fresh garlic and mix.
- Next, add in the celery and potatoes. Season with about ½ tsp sea salt and pepper. Let everything cook down for about 4-5 minutes until softened.
- Add in frozen mixed vegetables and mix. Then add in the tomato paste and diced tomatoes and mix until everything is combined. Season with additional ½ tsp sea salt.
- Next, pour in the chicken stock. Mix and let cook for a few minutes and bring it to a boil. Once it's boiling, add in the heavy cream and mix.
- Turn the heat down to simmer and let everything simmer covered for about 20 minutes.
- Serve with fresh grated parmesan and sourdough or grilled cheese on the side. Enjoy!
Notes
For Storing: Store in the fridge in an airtight container for up to 3 days!