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vegetable soup recipe Garden-Red Vegetable Soup With Herb Oil
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
This Garden-Red Vegetable Soup with Herb Oil is a vibrant, healthy, and versatile recipe perfect for quick, comforting meals. It features garden-fresh flavors, can be customized for various diets, and is excellent for meal prep.
Ingredients
- 2 tablespoons olive oil (for sautéing)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 (28 ounce) can crushed tomatoes
- 6 cups low-sodium vegetable broth
- 1 cup fresh spinach or kale, chopped
- Salt, to taste
- Black pepper, to taste
- 0.25 cup fresh parsley
- 0.25 cup fresh basil
- 2 tablespoons olive oil (for herb oil)
- 1 clove garlic (for herb oil)
- Pinch of salt (for herb oil)
Instructions
- Sauté Aromatics: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery; cook for 5-7 minutes, stirring occasionally, until softened and fragrant.
- Add Garlic & Peppers: Stir in minced garlic and diced red bell pepper; continue to cook for 2-3 minutes until the garlic is fragrant and the pepper slightly softens.
- Build Soup Base: Pour in the crushed tomatoes and vegetable broth. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing flavors to meld.
- Introduce Remaining Veggies: Add the diced zucchini and chopped spinach (or kale) to the pot. Cook for 5-10 minutes more, stirring occasionally, until zucchini is tender-crisp and spinach is wilted. Season generously with salt and pepper to taste.
- Prepare Herb Oil: While soup simmers, combine fresh parsley, fresh basil, 2 tablespoons olive oil, 1 clove garlic, and a pinch of salt in a small food processor or using an immersion blender. Process until smooth and vibrant green.
- Serve: Ladle the hot soup into individual bowls. Drizzle each serving generously with the fresh, aromatic herb oil.
Notes
To enhance flavor, use organic ingredients and in-season vegetables. For meal prep, consider making larger batches and storing. If soup is too thin, simmer uncovered; if too thick, add more broth. A squeeze of lemon juice can brighten flavors.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: General
Nutrition
- Serving Size: 1.5 cups (360 g)
- Calories: 130 calories
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg