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Sep 13, 2011 05:26 PM

Favorite multi-vegetable soup recipes?

I'm in the mood for making vegetable soups, nothing cream based or with potatoes yet as it is still very hot here. But please share any recipes you have of any flavor type for soups with multiple vegetables! Thanks

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  1. Roast carrots, onions, garlic and butternut squash until soft and puree. You will likely need to add vegetable stock. Sprinkle with spicy pepitas and drizzle on pumpkinseed oil.

    Another I love is roasting tomatoes and red peppers; puree and swirl in peppered orange creme fraiche.

    Though it does not include multiple vegetables I love pureed minted pea soup drizzled with chive oil and sprinkled with crispy shallots.

    1. I like French pistou soup (I use Ina Garten's recipe). It does usually have potatoes in it, but you could leave those out. I like throwing random vegetables in it, including zucchini, green beans, carrots, onion, squash, etc.

      1. I have made this Tortellini Vegetable Soup many times and I don't always add the tortellini as it is good even without it. When the soup is cooked (and obviously before you add the tortellini if you choose to), I like to use my stick blender to puree it a bit. Just a preference of mine.


        1T vegetable oil
        1/2 c sliced carrots
        1/2 c chopped onions
        1 clove garlic, crushed
        2 cans vegetable broth
        1 can Italian diced tomatoes
        1 can tomato paste
        1 c water
        1 zucchini, diced
        1 can Great Northern Beans, drained and rinsed
        12 oz cheese tortellini
        1-1/2 tsp Italian seasoning
        salt and pepper to taste
        Grated Parmesan cheese

        In a large pot, heat oil over medium-high heat. Add carrots, onion, and garlic; cook, stirring occasionally until vegetables begin to soften (about 5 minutes). Stir in broth, tomatoes, tomato paste, and water. Simmer 10 minutes. Add zucchini, beans, tortellini, and seasoning. Cover and simmer 10 minutes. Garnish with Parmesan.

        1. Gypsy soup, from the Moosewood cookbook, is one of my fall favorites. The recipe calls for sweet potatoes but you can use whatever sturdy veggies you have on hand. I up the quantity of spices.

          1 Reply
          1. re: tcamp

            That looks delicious. And, from the same blog, this looks like something I might be throwing together soon. I like the addition of the chunky roasted tomatoes with the squash (which is also wonderful with pumpkin):