This Vegetable Soup Supreme is a comforting bowl of warmth, featuring a vibrant medley of seasonal vegetables like carrots, celery, zucchini, and tomatoes. The soup is elevated by a unique red cheese sauce made with Parmesan, garlic, basil, and tomato paste, which adds a creamy, savory depth without dairy overload. It&# 226;ÂÂs a perfect meal for chilly evenings or when you need a quick, nutritious dinner. The combination of fresh veggies and tender spaghetti creates a satisfying texture, while the aromatic herbs bring an authentic Italian flair to your table. Simple to prepare yet deeply flavorful, this soup is a family favorite that promises to warm both body and soul.
Vegetable Soup Supreme
Description
This Vegetable Soup Supreme is a comforting bowl of warmth, featuring a vibrant medley of seasonal vegetables like carrots, celery, zucchini, and tomatoes. The soup is elevated by a unique red cheese sauce made with Parmesan, garlic, basil, and tomato paste, which adds a creamy, savory depth without dairy overload. It&# 226;ÂÂs a perfect meal for chilly evenings or when you need a quick, nutritious dinner. The combination of fresh veggies and tender spaghetti creates a satisfying texture, while the aromatic herbs bring an authentic Italian flair to your table. Simple to prepare yet deeply flavorful, this soup is a family favorite that promises to warm both body and soul.Ingredients
Directions
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Slice the onion, carrots, celery, zucchini, and tomatoes using a food processor with a slicing disk or by hand.
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Heat olive oil in a large saucepan over medium heat.
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Add the sliced onion and sauté until tender and translucent, about 5 minutes.
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Add the sliced carrots, celery, zucchini, and tomatoes to the pan.
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Pour in 4 cups of water and bring the mixture to a simmer.
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Cook the vegetables until they are crisp-tender, approximately 10-12 minutes.
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Stir in the thawed frozen green beans, drained kidney beans, and broken spaghetti pieces.
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Return the soup to a simmer and cook for another 10 minutes until the pasta is tender.
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While the soup simmers, prepare the red cheese sauce: Cut Parmesan cheese into 1-inch cubes.
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Place the steel knife blade in a clean food processor bowl and process the cheese until chopped into 1/8-inch pieces.
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Measure out 1/4 cup of the chopped cheese and set aside the rest.
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In the same processor bowl, combine the garlic, 1/4 teaspoon salt, 2 tablespoons olive oil, tomato paste, and the 1/4 cup chopped Parmesan.
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Process the mixture until it forms a smooth, consistent paste.
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Stir the red cheese sauce into the hot soup just before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 207.4kcal
- % Daily Value *
- Total Fat 8.6g14%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 7389.7mg308%
- Total Carbohydrate 31.7g11%
- Dietary Fiber 11.0g44%
- Sugars 15.9g
- Protein 7.0g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup may thicken upon cooling; add a splash of water when reheating to reach desired consistency.
Substitutions: For a vegan version, omit the Parmesan cheese or use a nutritional yeast substitute. You can also swap kidney beans for white cannellini beans for a milder flavor.
Variations: Add fresh spinach or kale during the last 5 minutes of cooking for extra greens. A dash of red pepper flakes can add a nice kick of heat.
Tips: If you don't have a food processor, you can finely chop the vegetables by hand and mash the cheese sauce ingredients in a bowl with a fork.
