Alton Brown Garden Vegetable Soup is a vibrant, nourishing dish that showcases the best of fresh produce. Known for his scientific approach to cooking, Alton ensures that every ingredient in this soup contributes to both flavor and nutrition.
This recipe is a perfect way to enjoy a comforting, homemade soup packed with vitamins and minerals. Whether you’re looking for a light meal or a flavorful appetizer, this vegetable soup delivers a delicious balance of taste and texture.
With a simple yet effective technique, Alton Brown’s method ensures a hearty and wholesome soup that’s easy to prepare and incredibly satisfying.
Is Garden Vegetable Soup Healthy?
Yes, garden vegetable soup is healthy. It is packed with vitamins, minerals, and fiber. Fresh vegetables provide essential nutrients.
It is low in calories and fat. Homemade versions avoid excess sodium and preservatives. I recommend using fresh, seasonal vegetables for the best nutrition.
How to make Alton Brown Garden Vegetable Soup?
Recipe Details
Preparation Time: 40 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 25 minutes
Course: Soup
Cuisine: American
Yield: 6 to 8 servings
Equipment Needed
- Large, heavy-bottomed stockpot
- Wooden spoon or spatula
- Knife
- Cutting board
- Measuring cups and spoons
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 of 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
Instructions
1. Preparing The Base
In a large, heavy-bottomed stockpot, heat the olive oil over medium-low heat. Once hot, add the chopped leeks, minced garlic, and a pinch of kosher salt. Sauté until the leeks begin to soften, approximately 7 to 8 minutes.
2. Adding Root Vegetables
Introduce the chopped carrots and diced potatoes to the pot. Continue to cook, stirring occasionally, for another 4 to 5 minutes.
3. Incorporating Green Beans
Add the fresh green beans, broken or cut into 3/4-inch pieces, to the mixture. Stir and cook for an additional 4 to 5 minutes.
4. Pouring In The Broth
Increase the heat to high and pour in the chicken or vegetable broth. Bring the mixture to a simmer.
5. Adding Remaining Vegetables
Once simmering, add the peeled, seeded, and chopped tomatoes, corn kernels, and freshly ground black pepper. Reduce the heat to low, cover the pot, and let it cook until all vegetables are fork-tender, approximately 25 to 30 minutes.
6. Final Touches
Remove the soup from heat. Stir in the chopped fresh parsley and freshly squeezed lemon juice. Taste and adjust seasoning with kosher salt as needed. Serve immediately.
Nutrition Facts Of Alton Brown Garden Vegetable Soup
- Calories: 100
- Total Fat: 2 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 790 mg
- Potassium: 470 mg
- Total Carbohydrates: 18 g
- Dietary Fiber: 3 g
- Sugars: 8 g
- Protein: 2 g
Serving Suggestions Of Alton Brown Garden Vegetable Soup
Pair With Crusty Bread
Serve this hearty vegetable soup alongside slices of warm, crusty bread to soak up the flavorful broth.
Add A Side Salad
Complement the soup with a simple green salad dressed with a light vinaigrette for a balanced meal.
Alton Brown Garden Vegetable Soup
Tips And Variations Of Alton Brown Garden Vegetable Soup
Seasonal Vegetable Choices
Utilize seasonal vegetables for optimal flavor and freshness. For instance, zucchini or bell peppers can be excellent additions during summer months.
Uniform Vegetable Sizes
Chop all vegetables into uniform sizes to ensure even cooking and a harmonious texture.
Layered Seasoning
Season the soup at various stages of cooking to build depth of flavor. Taste and adjust seasoning before serving.
Note
For a vegetarian or vegan version, opt for vegetable broth instead of chicken broth. Ensure all ingredients align with dietary preferences.
How To Improve The Flavour Of Vegetable Soup?
I boost the flavor of vegetable soup by sautéing onions, garlic, and spices before adding broth. I use homemade or high-quality broth for a richer taste. I add herbs like thyme, rosemary, or bay leaves for depth.
A splash of acid, like lemon juice or vinegar, brightens the flavors. I roast some vegetables before adding them for a deeper taste.
A small amount of soy sauce or miso gives umami richness. I finish with fresh herbs and a drizzle of good olive oil for extra flavor.
What Is The Best Thickener For Vegetable Soup?
The best thickener for vegetable soup depends on the texture I want. Flour or cornstarch works well for a smooth consistency. Mashed potatoes or blended beans make it creamy and hearty.
Tomato paste adds thickness with extra flavor. If I want a natural option, I let the soup simmer longer to reduce and thicken.
Conclusion
Alton Brown’s Garden Vegetable Soup is a testament to the beauty of simple, fresh ingredients coming together to create a comforting dish.
Whether enjoyed as a starter or a main course, this soup offers warmth and nourishment, making it a delightful addition to any meal.
Alton Brown Garden Vegetable Soup
Equipment
- Large, heavy-bottomed stockpot
- Wooden spoon or spatula
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients Â
- 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 of 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
InstructionsÂ
Preparing The Base
- In a large, heavy-bottomed stockpot, heat the olive oil over medium-low heat. Once hot, add the chopped leeks, minced garlic, and a pinch of kosher salt. Sauté until the leeks begin to soften, approximately 7 to 8 minutes.
Adding Root Vegetables
- Introduce the chopped carrots and diced potatoes to the pot. Continue to cook, stirring occasionally, for another 4 to 5 minutes.
Incorporating Green Beans
- Add the fresh green beans, broken or cut into 3/4-inch pieces, to the mixture. Stir and cook for an additional 4 to 5 minutes.
Pouring In The Broth
- Increase the heat to high and pour in the chicken or vegetable broth. Bring the mixture to a simmer.
Adding Remaining Vegetables
- Once simmering, add the peeled, seeded, and chopped tomatoes, corn kernels, and freshly ground black pepper. Reduce the heat to low, cover the pot, and let it cook until all vegetables are fork-tender, approximately 25 to 30 minutes.
Final Touches
- Remove the soup from heat. Stir in the chopped fresh parsley and freshly squeezed lemon juice. Taste and adjust seasoning with kosher salt as needed. Serve immediately.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.