It’s Autumn! Today I got my first craving for vegetable soup.
I have my stock standard recipe, but I find that I get sick of it.
So share your favourite vegetable soup recipes with me!
I’m not a person who makes stew from scratch but this cite has a cool looking one. Bobotheoptimist would like it.
This has vegetables, and it’s soup, but it’s not what most people think of as “vegetable soup.” (Do you eat meat, BTW?)
Corn Cheddar Chowder
Frozen hash brown potatoes (the kind that are little cubes, not shreds)
One medium onion, chopped
One can of creamed corn
Milk
Flour
Butter
Sharp cheddar cheese, shredded
Sage & bay leaf
A little white wine or dry vermouth, optional
Saute the onions in butter in your soup pot for five minutes or so. Add a couple of tablespoons of flour and continue sauteing until the flour is cooked. Add a couple of cups of the frozen potatoes (or the equivalent amount of peeled pototoes, diced). Add enough water to cover the potatoes and the bay leaf, a teaspoon or so of ground sage, and the optional wine. Simmer until the potatoes are done. (Watch this part. Depending on how much flour you added, the liquid can get quite thick and be prone to scorching.)
When the potatoes are cooked, add the creamed corn and enough milk to give it the consistency that looks right to you. Bring this mixture to a simmer and add the cheese. Stir until the cheese is melted and let it simmer another 5 minutes or so.
Pumpkin Rarebit Soup
4 cups cooked pumpkin (canned okay)
1 cup stock or water
1 1/2 cups light beer or ale
1 1/2 cups chopped onion
2 tbsp butter
1 tsp salt
4 cloves minced garlic
2 tbsp worcestershire sauce
pepper to taste
cayenne pepper to taste
1 cup packed grated cheddar cheese
- In a blender or food processor, combine pumpkin and stock.
- In a heavy sauce pan or soup pot, combine the pumpkin mixture with the beer.
- Heat to boiling point, cover and let simmer.
- In a pan over low heat, saute onion and garlic with salt in butter. Keep cooking until almost brown.
- Add onion mixture to the simmering pumpkin puree. Add remaining ingredients, including cheese.
- Stir well, and let simmer for another 20 to 30 minutes
It’s a very hearty soup. Add some bread or popovers, and you have a great meal.
VEGETABLE SOUP W/ PISTOU
4-5 cloves garlic, chopped
1 lg sweet onion, chopped
2 celery ribs, chopped
2 carrots, 1/2’d and sliced
2 med Russet potatoes, peeled and cubed
2 small zucchini, 1/2’d and sliced
2 lg fresh tomatoes, peeled, seeded, and chopped
1/2 # green beans, trimmed and cut in 2" pieces
1 can cannellini beans, drained
4 oz vermicelli, broken into 1" pieces (I’m sure I added a bit more than that)
10c boiling water
1/4 c olive oil
pinch of cayenne - kosher salt and fresh cracked pepper to taste
Pistou (recipe to follow)
In lg stockpot, heat oil over med heat, and saute onion, celery, and carrot until softened. Add garlic and cook a min or two. Add potatoes, then boiling water, and bring to a boil. Reduce heat to low, cover and simmer 15 min. Stir in tomatoes, cayenne, and green beans - salt & pepper to taste, and cook for 5 min. Stir in zucchini, pasta, and beans, and cook covered for 10 min, or until pasta is tender.
PISTOU
3 cloves garlic
1/2 oz parmesan
1 oz gruyere
1 c fresh basil leaves
pinch of kosher salt
6 tbs EVOO
Process garlic cloves, then cheeses until finely chopped. Scrape down sides of processor, and add basil, salt, and 4 tbs of the EVOO. Process mixture until it becomes creamy and pale green, and is of pouring consistancy - about 15 seconds. If necessary, add remaining EVOO by tbs. (makes about 3/4 c.)
To serve, mix 1 c of the soup broth w/ the pistou, then add back to the pot. Makes 10-12 servings - about 3 1/2 qts
It’s been awhile since I made this, but this soup, to me, SCREAMS Autumn/Harvest/Farmer’s Market.
Soooooooooo good w/ fresh crusty bread, maybe a bit of cheese, and a nice fruit-type dessert - preferably also from the market or @ peak of season. 
These all sound awesome! I’m printing them off right now! Thanks! 
best soup EVER, from here.
1 Cup Yukon Potatoes, peeled and diced into 1/2 inch cubes
1 Cup Parsnips, peeled and sliced 1/2 inch thick
1 Cup Carrots, peeled and sliced 1/2 inch thick
1 Large Leek, cleaned thoroughly and sliced thinly into half-moons
1 Cup Sweet Potatoes, peeled and diced into 1/2 inch cubes
1 Cup Rutabagas, peeled and diced into 1/2 inch cubes
1 Head of Garlic
1 Cup Apple Cider
3 Tablespoon Vegetable Oil
2 Tablespoons Butter, unsalted
4 Cups Vegetable or Chicken Stock, or Water
2 Bay Leaves
1 Tablespoon Fresh Chopped Thyme
1 Tablespoon Fresh Chopped Sage
Salt and Pepper, to taste
PREPARATION:
Preheat oven to 400 degrees. Cut off the top third of the head of garlic. Sprinkle a little oil on top of the exposed cut and loosely wrap the garlic in foil. Place garlic in oven to roast.
In a large bowl, toss the potatoes, sweet potatoes, parsnips, carrots, and rutabagas with 3 tablespoons of oil. Spread the vegetables evenly onto a cookie sheet and place in oven. Roast for approximately 15 minutes.
In a large, heavy pot, melt the butter. Add the leeks and saute for about 3 minutes. Add the roasted root vegetables and apple cider. Continue to cook until cider has reduced by half.
Add the stock or water, thyme, bay leaves, and sage. Bring to a boil, reduce to a simmer, and cook for another 10 minutes.
Remove garlic from oven. Garlic should be soft and aromatic. Squeeze the garlic from the bulbs into a small bowl. Mash the garlic well with a fork. Stir the roasted garlic into the stew.
Season stew with salt and pepper. Serve hot.
I made this for my annual Harvest Party, along with a pot of beef stew for my non-vegetarian friends. This was devoured by vegetarian and carnivore alike, and praised to the skies, despite that fact that I’d forgotten to put the herbs in!