Best 2 Alton Brown Vegetable Soup Recipes

Immerse yourself in a culinary journey with Alton Brown's Vegetable Soup, a symphony of flavors that will tantalize your taste buds. This hearty and wholesome soup is a delightful blend of fresh vegetables, savory broth, and aromatic herbs. Each spoonful promises a burst of vibrant flavors, making it a comforting and nutritious meal for any occasion.

Alton Brown's culinary expertise shines through in this recipe, as he guides you through the steps of creating a vegetable soup that is both flavorful and visually appealing. With his detailed instructions, you'll learn how to select the best vegetables, create a rich broth, and incorporate a medley of herbs and spices to elevate the soup's taste.

In addition to the classic Vegetable Soup recipe, the article also features a collection of variations that cater to different dietary preferences and taste profiles. Whether you're looking for a vegan version, a low-carb option, or a spicy twist, you'll find a recipe that perfectly suits your needs.

From the classic Vegetable Soup to the innovative variations, this article provides a comprehensive guide to creating a delectable and satisfying vegetable soup. Get ready to embark on a culinary adventure and savor the goodness of fresh vegetables, aromatic herbs, and savory broth in every spoonful.

Let's cook with our recipes!

ALTON BROWN'S WINTER VEGETABLE SOUP

Alton Brown's Winter Vegetable Soup image

I watched Alton make this on The Best Thing I Ever Made. Posting here to make when it turns cooler. :) If you like, you can leave out the cheese to make this vegan.

Provided by Sharon123

Categories Vegetable

Time 2h15m

Yield 6 quarts

Number Of Ingredients 18

Ingredients

1/4 cup olive oil
8 ounces cremini mushrooms, halved and sliced (baby portobella or mushrooms of choice)
2 medium carrots, finely diced
2 celery ribs, finely diced
1 large onion, finely diced
1 tablespoon kosher salt
one can whole canned tomatoes (35 ounce)
2 teaspoons fresh sage leaves, chopped
1 teaspoon fresh rosemary leaf, chopped
4 garlic cloves, minced
2 1/2 quarts filtered water
3 tablespoons low sodium soy sauce
one piece parmesan rind (2x2 inch)
7 ounces butternut squash, cubed
5 ounces curly kale, chopped
2 (15 ounce) cans great northern beans, undrained
2 tablespoons red wine vinegar
shaved parmesan cheese, for serving

Steps:

Place 2 tablespoons of the olive oil into an 8-quart stockpot over high heat until the oil shimmers. Add the mushrooms and saute until browned, about 5 minutes. Remove the mushrooms from the pan and set aside.
Decrease the heat to low, add the remaining 2 tablespoons olive oil and the carrots, celery, onions and salt. Cook, stirring occasionally, until softened, about 30 minutes.
Add the tomatoes, sage, rosemary and garlic, and cook for 5 minutes, stirring to break up the tomatoes. Add the water, soy sauce and Parmesan rind, increase the heat to high and bring to a boil, about 15 minutes. Decrease the heat to low, add the squash and kale, cover and cook until tender, 30 to 35 minutes.
Return the mushrooms to the pot along with the beans and red wine vinegar and cook until all is heated through, about 15 minutes. Remove the cheese rind and serve warm with shaved Parmesan.

ALTON BROWN VEGETABLE SOUP

ALTON BROWN VEGETABLE SOUP image

Categories Vegetable

Number Of Ingredients 13

Ingredients

4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice

Steps:

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally. Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

Tips:

Use fresh vegetables: Fresh vegetables will give your soup the best flavor and texture. If you can, try to use vegetables that are in season.
Roast the vegetables before adding them to the soup: Roasting the vegetables will help to caramelize them and bring out their natural sweetness. This will give your soup a richer and more flavorful broth.
Use a variety of vegetables: The more variety of vegetables you use, the more flavorful your soup will be. Try to use a combination of root vegetables, leafy greens, and aromatic vegetables.
Don't overcook the vegetables: Overcooked vegetables will become mushy and lose their flavor. Cook the vegetables until they are just tender, but still have a slight bite to them.
Season the soup to taste: Once the soup is finished cooking, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.

Conclusion:

Alton Brown's vegetable soup is a delicious and healthy way to enjoy the bounty of the garden. It's a hearty and flavorful soup that's perfect for a cold winter day. With its variety of vegetables, this soup is a great way to get your daily dose of fruits and vegetables. It's also a good source of fiber, vitamins, and minerals. So next time you're looking for a healthy and delicious soup recipe, give Alton Brown's vegetable soup a try.