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Karen Katz’s French Harvest Soup

Photo: Getty Images

BY The Editors

PUBLISHED August 7, 2024

The first thing I ever cooked out of Julia Child’s Mastering the Art of French Cooking was her recipe for Soupe à l’Oignon. If you’re true to the recipe, it requires you to hover over your onions for an hour. I’ve changed it up a bit and turned it into a roasted vegetable soup so I can shove the veggies in the oven and walk away for an hour. – Karen Katz

 

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Karen Katz shared this recipe when she joined us on Food with Mark Bittman.

Listen to Karen Katz on Food with Mark Bittman
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Karen Katz’s French Harvest Soup

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Makes 4 servings 1x

Units Scale

Ingredients

  • 1 large yellow onion, skinned and quartered
  • 1 large sweet pepper
  • 1 large bell pepper
  • 1 head garlic, cut in half
  • 3 ears corn
  • 1 large tomato
  • 2 Yukon gold potatoes, halved
  • 1/4 cup olive oil
  • 3 cups chicken stock or bone broth
  • Salt and pepper
  • 1 tablespoon adobo sauce (chipotle)
  • 1 baguette (for croutons)
  • 2 tablespoons olive oil
  • 1/2 pound Gruyère cheese, thickly grated

Instructions

Preheat oven to 375°F.

Place the onion, peppers, garlic, corn, tomato, and potatoes on a baking sheet, and generously brush with the 1/4 cup of olive oil.

Roast for approximately 45 minutes. The skin on the peppers, tomatoes, and garlic should be broken. Allow to cool, and then peel offthe skin. Scrape the kernels off of the corn cobs and set aside.

Chop all the other vegetables into large chunks. Place in stockpot with corn and enough chicken stock to almost cover the vegetables. Add the adobo sauce, and season to taste with salt and pepper. Bring to boil over high heat, and then reduce the heat to low and simmer for 20 minutes.

Slice the baguette into 1/2-inch rings and brush each piece with olive oil. Place separately on a large baking sheet, and place under the broiler for about thirty seconds until they start to brown. Flip over and broil for another thirty seconds, making sure not to burn them.

Strain the vegetables, saving the broth. Divide the veggies among the soup crocks. Add enough broth to fill the crocks within 1/2-inch of the lip of the bowl. Place the croutons on top, and cover with grated cheese. Place the crocks on a pan and broil for thirty seconds to melt the cheese. Serve hot.

– Recipe from Getting Sauced: How I Learned Everything I Know About Food From Working in TV

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