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Easy Onion Vegetable Soup

  • Prep 3 min
  • Total 35 min
  • Servings 2

Homemade soup in about 30 minutes? Perfect. And it's vegetarian. MORE + LESS -

Scaron
August 4, 2016

Ingredients

2
tbsp olive oil
1
sweet onion, cut in half and sliced thin
1
shallot, sliced thin
2
cloves garlic, minced
1
(32 fl) oz container vegetable stock (no salt added)
2
sprigs sage
5
sprigs thyme
Salt and pepper, to taste
1
(11 oz) bag frozen healthy colors nature's blend vegetables

Steps

Hide Images
  • 1
    Heat the olive oil in a pot over medium heat. Add the onions, scallions and garlic and cook for 6-7 minutes, until softened and slightly browned.
  • 2
    Add the vegetable stock, sage and thyme to the pot. For easiest removal, tie the sprigs of thyme and sage together before adding with kitchen twine. Cover and let cook for 20 minutes.
  • 3
    Taste the soup, and season with salt and pepper as desired. Stir in the veggies and cover again. Cook for an additional 5 minutes.
  • 4
    Let cool slightly and then serve with buttered snowflake rolls.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • My kids love soup and on time-pressed nights when I just can’t figure out what to eat, a recipe like my Onion Vegetable Soup is just the ticket for a fast, easy and tasty meal.

    Back when I was a vegetarian, the number one soup I missed was French onion. Since that’s made with beef stock, it was decidedly unvegetarian friendly. So, I did the next best thing: I made a pseudo-onion soup with vegetable stock, lots of onions and veggies.

    The key to getting the flavor right here is to buy a good vegetable stock. Avoid the ones that are heavy with tomatoes and carrots as that will skew the flavor in the wrong direction. The onions are slightly caramelized in the cooking process as well, which makes the flavor rich and onion-y … perfect for any evening.

    This soup, which serves two adults or one adult and two kids, is really simple to make. You start with a sweet onion, a shallot and a couple cloves of garlic. They cook up fast in a little oil and then you add the vegetable stock and herbs.

    That mixture boils for 20 minutes, and then you add salt, pepper and frozen veggies and cook for just a few more minutes. Cool it just a bit and you are totally ready to serve.

    What’s your favorite fast soup?

    Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.

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