Best 2 Alton Browns Winter Vegetable Soup Recipes

Welcome to the world of culinary delights! Are you looking for a hearty and comforting soup that embraces the seasonality of winter vegetables? Look no further! In this article, we embark on a culinary journey to discover the best recipe for Alton Brown's Winter Vegetable Soup. Join us as we uncover the secrets behind this flavorful and nutritious dish, perfect for a chilly winter day. From selecting the freshest vegetables to mastering the art of simmering, we'll guide you through each step to create a soup that will warm your soul and leave you craving for more. Get ready to indulge in a symphony of flavors as we delve into the world of Alton Brown's Winter Vegetable Soup.

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

GARDEN VEGETABLE SOUP

Garden Vegetable Soup image

For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.

Provided by Alton Brown

Categories main-dish

Time 1h25m

Yield 6 to 8 servings

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.

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.

Tips:

Use fresh, seasonal vegetables. This will ensure that your soup is packed with flavor and nutrients.
Roast the vegetables before adding them to the soup. This will caramelize the vegetables and give them a deeper flavor.
Use a variety of vegetables. This will give your soup a more complex flavor and texture.
Don't be afraid to experiment with different spices and herbs. A little bit of cumin, coriander, or thyme can really elevate the flavor of your soup.
Serve your soup with a dollop of yogurt or sour cream. This will add a creamy richness to the soup.

Conclusion:

Alton Brown's Winter Vegetable Soup is a delicious and hearty soup that is perfect for a cold winter day. The soup is packed with fresh, seasonal vegetables and has a rich, flavorful broth. It is also very easy to make, so it is perfect for a busy weeknight meal. Whether you are looking for a healthy and satisfying soup or a comforting and delicious meal, Alton Brown's Winter Vegetable Soup is sure to hit the spot.