Best 2 Alton Brown Vegetable Soup Recipes

Are you in search of a wholesome, flavorful, and versatile vegetable soup recipe that will warm you up from the inside out? Look no further! The renowned culinary expert Alton Brown has crafted a vegetable soup that promises to tantalize your taste buds and leave you feeling satisfied. Using an array of fresh, vibrant vegetables, herbs, and a rich aromatic broth, Alton Brown's vegetable soup is the perfect dish for a healthy and comforting meal. Whether you're a seasoned cook or just starting your culinary journey, this article will guide you through the steps of preparing this delicious soup, ensuring a delightful dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

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, seasonal vegetables. Fresh vegetables are more flavorful and nutritious than frozen or canned vegetables. When choosing vegetables, look for those that are brightly colored and free of blemishes.
Roast your vegetables before adding them to the soup. Roasting vegetables brings out their natural sweetness and flavor. To roast vegetables, simply toss them with olive oil, salt, and pepper, and then roast them in a preheated oven until they are tender and slightly browned.
Use a variety of vegetables. The more variety of vegetables you use, the more flavorful your soup will be. Some good options include carrots, celery, onions, potatoes, tomatoes, and leafy greens.
Don't be afraid to experiment with different flavors. You can add herbs, spices, and other seasonings to your soup to create a unique flavor profile. Some good options include garlic, thyme, rosemary, cumin, and chili powder.
Let your soup simmer for a while. Simmering allows the flavors of the vegetables to meld together and create a delicious, flavorful soup. Simmer your soup for at least 30 minutes, or longer if you have time.

Conclusion:

Alton Brown's vegetable soup is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy meal. The soup is packed with fresh vegetables, and the roasting process brings out their natural sweetness and flavor. The soup is also very versatile, and you can easily customize it to your own taste. Whether you are looking for a healthy weeknight meal or a comforting soup to warm you up on a cold day, Alton Brown's vegetable soup is a great option.