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Makes 4 servings 1x
Time 30 to 60 minutes, depending on how soft you want the vegetables
1. Put the olive oil in a large pot over medium-high heat. Trim, peel, and chop the onion; add it to the pot. Peel and chop 2 garlic cloves; add them to the pot and stir.
2. Cook, stirring occasionally until the onion softens, 3 to 5 minutes. Start adding the vegetables, firmest first, stirring occasionally until they thaw and begin to get tender. Continue adding and stirring, adjusting the heat to prevent burning, until the vegetables in the pot begin to thaw. Toss in the bouquet garni (or dried herbs).
5. Add the tomatoes and 3 cups water, and a pinch of salt. Bring the soup to a boil, then lower the heat so it bubbles steadily but gently, and cook, stirring once or twice and adding a little more water if needed, until the vegetables are as tender (and the broth is as deeply flavored) as you like. Stir in some pepper and taste and adjust the seasoning. Remove the bouquet garni if you used one and serve, drizzled with more olive oil.
– Adapted from How to Cook Everything Fast, Completely Revised 2nd Edition
Creamy Frozen Vegetable Soup
When the soup is ready, turn off the heat and purée, using an immersion or upright blender. Add 1 cup cream if you’d like and reheat before serving.
Hearty Frozen Vegetable Soup
More substantial and won’t take more time if you have any of these ingredients—for example, bits of leftover braises and stews—parked in the fridge. When the soup is ready add roasted or grilled chopped chicken or other meat or fish; canned or cooked beans; any cooked rice or grain; or buttered egg noodles. Then cook long enough to just heat through before serving.
Frozen and Fresh Vegetable Soup
If you’ve got time to prepare any fresh vegetables, go for it, substituting them for part of the total weight. The same technique will work perfectly. Trim and chop whatever vegetables you’d like, then organize and cook them as described.