Best Big Batch Vegetable Soup Recipes

Big Batch Vegetable Soup image

Provided by Chef mariajane

Categories Clear Soup

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
2 cups onions, chopped (whites only) or 2 cups leeks, thinly sliced (whites only)
1 cup celery, thinly sliced
2 teaspoons italian seasoning
coarse salt and pepper
3 (14 1/2 ounce) cans reduced-sodium vegetable broth or 3 (14 1/2 ounce) cans chicken broth
1 (28 ounce) can diced tomatoes, with juice
1 tablespoon tomato paste
8 cups mixed assorted fresh vegetables (such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini, cut larger veggies int) or 8 cups frozen vegetables (such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini, cut larger veggies int)

Steps:

Heat oil in a large stockpot over medium heat. Add onions or leeks, celery and Italian Seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5-8 minutes.
Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20-25 minutes. Season with salt and pepper, as desired. Let cool before storing.

BIG BATCH VEGETABLE SOUP image

Number Of Ingredients 9

2 tablespoons olive oil
2 cups chopped onions or thinly sliced leeks (whites only)
1 cup thinly sliced celery
2 teaspoons Italian seasoning
Coarse salt and ground pepper
3 (14.5 ounce) cans reduced-sodium vegetable or chicken broth
1 (28 ounce) can diced tomatoes, with juice
1 tablespoon tomato paste
8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)

Steps:

Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes. Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes. Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing. Pour remaining soup in small batches into bowl of a food processor; carefully puree until smooth, and return to saucepan. Stir in cream; season with salt and pepper. Garnish with the reserved mushrooms, and serve hot. Yield: 8 servings