Chef George S.'s Note:
The basic soup can be varied almost infinitely by changing the herbs used. You can also use a variety of toppings; I like small crisp garlic croutons, sour cream, or even avacado & sour cream on the soup (cold) in summer.
My Private Note
Units: US | Metric
- 2 medium tomatoes, peeled and seeded
- 2 small russet potatoes, peeled
- 2 carrots, peeled
- 2 garlic cloves, peeled
- 2 cups vegetable broth (can use chicken broth)
- salt, to taste (broth usually has enough)
- 1/2 teaspoon white pepper (if you use black it won't be as pretty)
- 2 tablespoons lemon juice
- 1 tablespoon fresh basil or 1 teaspoon dried basil
- 1Coarsely chop vegetables.
- 2Add all ingredients except herbs and lemon juice to broth in a sauce pan, and bring to a boil. Decrease heat, cover pan, and simmer for 15 minutes, or until vegetables are soft.
- 3Remove from heat and allow to cool to room temperature. Add lemon juice and herbs, and process in food processor or food mill until smooth.
- 4At this point, soup can be refrigerated for up to 3 days or frozen up to 3 months.
- 5Serve soup either hot or cold. Garnish with fresh herbs or other topping of your choice.
Browse Our Top Vegetable Recipes
Nutritional Facts for Simple Vegetable Soup
Serving Size: 1 (374 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 270.4
- Calories from Fat 22
- Total Fat 2.4 g
- Saturated Fat 0.5 g
- Cholesterol 2.4 mg
- Sodium 868.9 mg
- Total Carbohydrate 56.2 g
- Dietary Fiber 7.7 g
- Sugars 10.8 g
- Protein 8.3 g
The following items or measurements are not included: