Our quick vegetable soup recipe is a simple but hearty dish that bursts with nutrition and flavor. It combines a medley of vegetables and spices to create a soup that's comforting and satisfying, making it a perfect choice for a wholesome weeknight dinner or a cozy lunch.
This recipe uses common household ingredients like onions, celery, and potatoes. However, it also includes stewed tomatoes and instant rice, which you might need to pick up from the supermarket. Stewed tomatoes are canned tomatoes that have been cooked and seasoned, and they add a rich depth of flavor to the soup. Instant rice is rice that has been pre-cooked and then dried, so it cooks faster than regular rice.
Essential Ingredients for Quick Vegetable Soup
Olive oil: Used for sautéing the onion and celery, it adds a layer of richness to the soup.
Onion: Adds a sweet and savory depth to the soup.
Celery: Provides a subtle fresh flavor and crunchy texture.
Vegetable broth: The base for the soup, contributing to its overall flavor.
Potatoes: Adds heartiness and texture to the soup.
Stewed tomatoes: Contribute a rich tomato flavor and texture.
Fresh thyme: Adds an aromatic and slightly minty flavor.
Salt and pepper: Used for seasoning.
Frozen mixed vegetables: Adds color, texture, and additional nutrients to the soup.
Instant rice: Adds bulk and makes the soup more filling.
One reader, Cissiee Doran says:
This quick vegetable soup recipe is a game-changer! It's so easy to make and incredibly delicious. The flavors are rich and comforting, and it's perfect for a quick and healthy meal. I love how versatile it is - I can add my favorite veggies and it always turns out amazing. Highly recommend!
Techniques Required for Making Quick Vegetable Soup
How to sauté the onion and celery: In a dutch oven or heavy stockpot, heat the olive oil over medium heat. Cook and stir the onion and celery for about 10 minutes until tender.
How to simmer the soup: After adding the broth, potatoes, stewed tomatoes, thyme, salt, and pepper, bring the mixture to a boil. Then, mix in the frozen mixed vegetables and rice, and simmer for 20 minutes.
How to serve the soup: Ladle the soup into bowls and serve. Enjoy!
How To Make Quick Vegetable Soup
This quick and easy vegetable soup promises a hearty and rich dish made from vegetable broth and instant rice that’s ready in under an hour.
Serves:
Ingredients
- 1tbspolive oil
- 1small onion,chopped
- ½cupcelery,sliced
- 14½ozvegetable broth,(3 cans)
- 15ozwhole potatoes,(1 can), cubed
- 14½ozstewed tomatoes,(1 can)
- ½tspfresh thyme,chopped
- salt and ground black pepper,to taste
- 16ozfrozen mixed vegetables,(1 pkg)
- ½cupinstant rice
Instructions
-
Heat olive oil in a Dutch oven or heavy stockpot over medium heat; cook and stir onion and celery for about 10 minutes until tender.
-
Add broth, potatoes, stewed tomatoes, thyme, salt, and pepper; bring to a boil. Mix vegetables and rice into broth mixture and simmer for 20 minutes.
-
Serve and enjoy.
Nutrition
- Calories: 311.28kcal
- Fat: 4.59g
- Saturated Fat: 0.72g
- Monounsaturated Fat: 2.63g
- Polyunsaturated Fat: 0.84g
- Carbohydrates: 59.87g
- Fiber: 9.75g
- Sugar: 4.43g
- Protein: 8.81g
- Sodium: 1127.08mg
- Calcium: 97.72mg
- Potassium: 988.74mg
- Iron: 2.96mg
- Vitamin A: 315.56µg
- Vitamin C: 47.82mg
Technique Tip for Enhancing the Flavor of Quick Vegetable Soup
When preparing your vegetable soup, it's important to remember that the size of your vegetable cuts matter. Uniformly cut vegetables not only cook evenly but also give your soup a more appealing look. For root vegetables like potatoes, make sure to cut them into smaller pieces as they take longer to cook compared to other vegetables. Also, if you prefer your soup with a bit more texture, consider adding the instant rice towards the end of the cooking process. This will ensure that the rice doesn't become too soft and mushy.
Time-Saving Tips for Preparing This Soup Recipe
Plan ahead: Pre-chop vegetables and store them in airtight containers in the fridge for easy access when making the soup.
Use frozen vegetables: Frozen vegetables are already cleaned and chopped, saving you time on prep work.
Invest in a food processor: A food processor can quickly chop and dice vegetables, cutting down on prep time for the soup.
Multi-task: While the soup is simmering, use that time to clean up the kitchen or prepare other dishes for the meal.
One-pot meal: Look for recipes that allow you to cook everything in one pot to minimize cleanup time.
Batch cooking: Make a large batch of soup and freeze individual portions for quick and easy meals in the future.
Substitute Ingredients For Quick Vegetable Soup Recipe
olive oil - Substitute with vegetable oil: Vegetable oil can be used as a neutral substitute for olive oil in this recipe.
onion - Substitute with shallots: Shallots have a milder flavor compared to onions and can be a great substitute in this recipe.
celery - Substitute with fennel: Fennel has a similar crunchy texture and a hint of licorice flavor that can work well in place of celery.
vegetable broth - Substitute with chicken broth: Chicken broth can add a savory depth of flavor to the soup, similar to vegetable broth.
whole potatoes - Substitute with sweet potatoes: Sweet potatoes can add a touch of sweetness and a different texture to the soup.
stewed tomatoes - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar texture and flavor to stewed tomatoes in the soup.
fresh thyme - Substitute with dried thyme: Dried thyme can be used in place of fresh thyme, but use it sparingly as it is more concentrated in flavor.
frozen mixed vegetables - Substitute with canned mixed vegetables: Canned mixed vegetables can be used as a convenient alternative to frozen ones.
instant rice - Substitute with quinoa: Quinoa can be a nutritious substitute for instant rice, adding protein and a nutty flavor to the soup.
Best Way to Present This Quick and Easy Soup
Elevate the plating: Arrange the soup in a shallow, wide bowl to showcase the vibrant colors and textures of the vegetables. Ensure that each ingredient is visible and artfully arranged.
Garnish with fresh herbs: Sprinkle a few delicate, fresh thyme leaves on top of the soup to add a pop of color and a burst of aromatic flavor.
Enhance with a drizzle of olive oil: Just before serving, drizzle a high-quality, fruity olive oil over the soup to add a luxurious sheen and a touch of richness.
Serve with artisanal bread: Accompany the soup with a slice of crusty, artisanal bread, lightly toasted and brushed with garlic-infused olive oil for an extra touch of sophistication.
Present in elegant tableware: Serve the soup in elegant, porcelain bowls or crockery to elevate the dining experience and create a sense of luxury.
Add a sprinkle of finishing salt: Just before serving, add a pinch of flaky sea salt to enhance the flavors and provide a delightful crunch with each spoonful.
Offer freshly ground pepper: Present the soup with a pepper mill on the table, allowing guests to freshly grind black pepper over their soup to their liking.
Essential Tools for Making Vegetable Soup
- Dutch oven: A heavy-duty pot with a tight-fitting lid, perfect for slow cooking soups and stews.
- Stockpot: A large pot with a wide base and tall sides, ideal for making large batches of soup or stock.
- Cutting board: A flat surface for chopping and preparing vegetables and other ingredients.
- Chef's knife: A versatile and essential kitchen tool for chopping, slicing, and dicing vegetables and other ingredients.
- Wooden spoon: A sturdy and heat-resistant utensil for stirring and mixing ingredients in the pot.
- Measuring cup: For accurately measuring liquids such as vegetable broth.
- Measuring spoons: For precise measurements of spices and seasonings.
- Ladle: A long-handled spoon with a deep bowl, used for serving the soup.
- Stove: For cooking and simmering the soup.
How To Store and Freeze Homemade Vegetable Soup
Let the vegetable soup cool completely before storing or freezing. This prevents condensation from forming, which can lead to spoilage and freezer burn.
Transfer the cooled soup to an airtight container or freezer-safe zip-top bags. If using bags, remove as much air as possible before sealing to prevent freezer burn.
Label the container or bag with the date and contents. Vegetable soup can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
When ready to enjoy the frozen soup, thaw it in the refrigerator overnight. Alternatively, you can thaw the soup in the microwave using the defrost setting, stirring occasionally to ensure even thawing.
Reheat the thawed soup in a pot over medium heat, stirring occasionally, until it reaches the desired temperature. You may need to add a little water or broth to thin the soup if it has thickened during storage.
For best quality, consume the reheated soup within 2-3 days. Do not refreeze previously frozen soup, as this can affect its texture and flavor.
If you plan to freeze individual portions for quick meals, consider using smaller containers or freezer-safe muffin tins. Once frozen, transfer the soup portions to a larger freezer bag for easy storage and quick reheating.
How To Reheat Leftover Vegetable Soup
Stovetop method: transfer the leftover vegetable soup to a pot and reheat it over medium heat, stirring occasionally until it reaches the desired temperature. This method allows you to control the heat and ensure that the soup is evenly reheated without overcooking the vegetables.
Microwave method: pour the leftover soup into a microwave-safe bowl and cover it with a lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high power in 1-2 minute intervals, stirring between each interval, until the soup is heated through. Be careful when removing the bowl from the microwave, as it may be hot.
Slow cooker method: if you have a large amount of leftover soup, you can reheat it in a slow cooker. Transfer the soup to the slow cooker, cover it, and heat on low for 1-2 hours or until it reaches the desired temperature. This method is convenient if you want to reheat the soup without much supervision.
Oven method: preheat your oven to 350°F (175°C). Pour the leftover soup into an oven-safe dish and cover it with foil. Place the dish in the preheated oven and heat for 15-20 minutes, or until the soup is heated through. Stir the soup occasionally to ensure even heating.
Immersion blender method: if your leftover vegetable soup has become too thick after refrigeration, you can use an immersion blender to puree some of the vegetables and create a smoother consistency. Reheat the soup using one of the above methods, then blend until you reach the desired texture.
Random Fact About Quick Vegetable Soup
The quick vegetable soup recipe is a great way to incorporate a variety of vegetables into your diet. It's a convenient and healthy option for those looking for a quick and nutritious meal. This soup is packed with essential nutrients and can be easily customized with your favorite vegetables. It's a versatile dish that can be enjoyed as a light lunch or a hearty dinner. Plus, it's a great way to use up any leftover vegetables you have in your fridge. So, next time you're in a rush, consider making this quick vegetable soup for a satisfying and wholesome meal.
Is Making Vegetable Soup at Home Economical?
This vegetable soup recipe is highly cost-effective for a household. With affordable and easily accessible ingredients, it provides a nutritious and satisfying meal for a family of four. The use of frozen mixed vegetables and instant rice keeps the cost low, while still delivering a flavorful and hearty dish. The approximate cost for this recipe is around $10, making it an excellent budget-friendly option. Overall Verdict: 9/10
Is This Vegetable Soup Healthy or Unhealthy?
This quick vegetable soup recipe is a nutritious and well-balanced meal. The combination of vegetables, including potatoes, tomatoes, and mixed frozen vegetables, provides a good source of vitamins, minerals, and fiber. The use of olive oil adds healthy monounsaturated fats, while the vegetable broth keeps the sodium content in check. The addition of instant rice provides a source of carbohydrates for energy.
To further enhance the healthiness of this recipe, consider the following suggestions:
- Opt for low-sodium vegetable broth to reduce the overall sodium content
- Include a variety of colorful vegetables, such as carrots, bell peppers, and leafy greens, to increase the nutrient diversity
- Replace instant rice with brown rice or quinoa for added fiber and complex carbohydrates
- Add lean protein sources, such as beans or tofu, to make the soup more satiating and balanced
- Experiment with different herbs and spices, like garlic, basil, or cumin, to boost flavor without relying on salt
- Serve the soup with a side salad or whole-grain bread for a complete and satisfying meal
Editor's Thoughts on This Quick and Easy Vegetable Soup
This quick vegetable soup recipe is a simple and satisfying dish. The combination of fresh vegetables, potatoes, and thyme creates a hearty and flavorful soup. The use of frozen mixed vegetables and instant rice makes it convenient for a quick meal. However, to elevate the dish, consider adding some fresh herbs like parsley or basil for a burst of freshness. Additionally, a squeeze of lemon juice at the end can brighten the flavors. Overall, it's a versatile recipe that can be easily customized to suit individual tastes.
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Why trust this Quick Vegetable Soup Recipe:
This recipe offers a delightful combination of vegetables, potatoes, and rice, providing a wholesome and satisfying meal. The use of fresh thyme adds a burst of aromatic flavor, while the convenience of frozen mixed vegetables makes this soup a quick and easy option for busy individuals. With the addition of stewed tomatoes and vegetable broth, this recipe promises a rich and savory taste. Trust in the simplicity and nourishment of this soup, perfect for any occasion.
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