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Any-Veggie Soup
A warm bowl of pureed root vegetable soup offers deep comfort on a chilly evening. You can use whatever root vegetables you have on hand to create a smooth, satisfying meal. A splash of half-and-half stirred in at the end gives the broth a rich, creamy texture. Serve it with crusty bread for a simple weeknight dinner.
Ingredients
- 2 Tbsp. olive oil
- 1 cup chopped yellow onion (from 1 medium onion)
- ½ cup finely chopped celery (from 1 large celery stalk)
- 2 tsp. finely chopped garlic (from 2 garlic cloves)
- 8 cups chopped (½-inch cubes) peeled root vegetables (see recipe variations at right)
- 6 cups lower-sodium chicken broth or vegetable broth
- 1 tsp. kosher salt, divided
- ¼ cup half-and-half
Instructions
- 1Warm the olive oil in a large Dutch oven over medium-high heat. Toss in the chopped onion and celery. Cook the mixture while stirring frequently for about 6 minutes until the onion turns translucent and soft.
- 2Mix in the garlic and your choice of seasoning, cooking and stirring constantly for 1 minute. Add the chopped root vegetables, broth, and a half teaspoon of the salt. Turn the heat to high and bring the liquid to a boil.
- 3Place the lid on the pot and lower the heat to a simmer. Let the soup cook for about 25 minutes, stirring occasionally, until the root vegetables are completely tender.
- 4Take the pot off the heat. Blend the mixture with an immersion blender for 2 to 3 minutes until it reaches a very smooth consistency. Stir the half-and-half and the remaining half teaspoon of salt into the pureed soup before serving.