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Vegetable Soup Supreme

Vegetable Soup Supreme recipe image
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;€™s 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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 207.4
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;€™s 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
  • 1 Onion
  • 2 Carrots
  • 2 stalks Celery
  • 2 Zucchini
  • 3 Tomatoes
  • 2 tablespoons Olive oil
  • 1 1/2 teaspoons Salt
  • 10 ounces Frozen green beans
  • 1 can (15 oz) Red kidney beans, drained
  • 1/4 cup Spaghetti, broken into 2-inch pieces
  • 6 Garlic cloves
  • 1/4 teaspoon Salt (for cheese sauce)
  • 2 tablespoons Fresh Basil
  • 1/4 cup Tomato paste
  • 1/4 cup Parmesan cheese, chopped
  • 4 cups Water
Directions
  1. 1
    Slice the onion, carrots, celery, zucchini, and tomatoes using a food processor with a slicing disk or by hand.
  2. 2
    Heat olive oil in a large saucepan over medium heat.
  3. 3
    Add the sliced onion and sauté until tender and translucent, about 5 minutes.
  4. 4
    Add the sliced carrots, celery, zucchini, and tomatoes to the pan.
  5. 5
    Pour in 4 cups of water and bring the mixture to a simmer.
  6. 6
    Cook the vegetables until they are crisp-tender, approximately 10-12 minutes.
  7. 7
    Stir in the thawed frozen green beans, drained kidney beans, and broken spaghetti pieces.
  8. 8
    Return the soup to a simmer and cook for another 10 minutes until the pasta is tender.
  9. 9
    While the soup simmers, prepare the red cheese sauce: Cut Parmesan cheese into 1-inch cubes.
  10. 10
    Place the steel knife blade in a clean food processor bowl and process the cheese until chopped into 1/8-inch pieces.
  11. 11
    Measure out 1/4 cup of the chopped cheese and set aside the rest.
  12. 12
    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.
  13. 13
    Process the mixture until it forms a smooth, consistent paste.
  14. 14
    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.

Keywords: vegetable soup, italian soup, parmesan sauce, zucchini, carrots, celery, tomatoes, green beans, spaghetti, kidney beans, garlic, basil, comfort food, healthy dinner, meal prep, veggie broth, homemade soup, winter recipe, easy cooking, one pot meal, family favorite
Read it online: https://www.chefs-mate.com/recipe/vegetable-soup-supreme/