Veggie Soup with Basil Sauce Recipe

Olive oil: Used for sautéing the vegetables, adding a rich flavor and healthy fats.

Onion: Provides a sweet and savory base for the soup.

Garlic: Adds a pungent and aromatic flavor to the soup and basil sauce.

Carrots: Adds sweetness and color to the soup.

Celery: Adds a subtle flavor and crunch to the soup.

Vegetable broth: Forms the base of the soup, providing depth and flavor.

Diced tomatoes: Adds acidity and richness to the soup.

Dried thyme: Adds an earthy and slightly minty flavor.

Dried basil: Enhances the flavor of the soup with a sweet and peppery taste.

Zucchini: Adds a mild flavor and tender texture to the soup.

Green beans: Adds a crisp texture and fresh flavor.

Frozen peas: Adds sweetness and a pop of color.

Fresh basil leaves: The star of the basil sauce, providing a fresh and aromatic flavor.

Lemon juice: Adds brightness and acidity to the basil sauce.

Salt: Enhances the flavors of both the soup and basil sauce.

When sautéing the onion and garlic in olive oil, make sure to cook them until they are translucent and fragrant, but not browned. This will ensure a sweeter and more mellow flavor base for your veggie soup. Additionally, when blending the basil sauce, use a high-speed blender to achieve a silky smooth consistency, which will add a luxurious finish to your dish.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• chopped onion - Substitute with leeks: Leeks provide a mild onion flavor and similar texture.

• garlic - Substitute with shallots: Shallots offer a milder garlic flavor and can be used in the same way.

• chopped carrots - Substitute with parsnips: Parsnips have a similar texture and a slightly sweeter taste.

• chopped celery - Substitute with fennel: Fennel has a similar crunch and a slight anise flavor that complements soups.

• vegetable broth - Substitute with chicken broth: Chicken broth provides a similar base flavor, though it is not vegetarian.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes offer a similar consistency and flavor.

• dried thyme - Substitute with dried oregano: Oregano has a robust flavor that can replace thyme in soups.

• dried basil - Substitute with dried parsley: Parsley provides a mild, fresh flavor that can complement the soup.

• chopped zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor.

• chopped green beans - Substitute with asparagus: Asparagus offers a similar crunch and can be chopped to match the size of green beans.

• frozen peas - Substitute with edamame: Edamame provides a similar texture and a slightly different but complementary flavor.

• fresh basil leaves - Substitute with fresh cilantro: Cilantro offers a fresh, vibrant flavor that can replace basil.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor when fresh garlic is not available.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and fresh flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• Allow the veggie soup to cool to room temperature before storing. This prevents condensation and helps maintain the soup's texture.
• Transfer the cooled soup into airtight containers. Glass containers with tight-fitting lids are ideal, but BPA-free plastic containers or heavy-duty freezer bags work well too.
• If using freezer bags, lay them flat in the freezer to save space and ensure even freezing.
• Label each container or bag with the date and contents. This helps you keep track of how long the soup has been stored.
• Store the soup in the refrigerator for up to 4 days. For longer storage, place the containers in the freezer where the soup can be kept for up to 3 months.
• When ready to enjoy, thaw frozen soup in the refrigerator overnight. For a quicker option, place the sealed container in a bowl of cold water.
• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can use a microwave-safe bowl and heat in the microwave, stirring every 1-2 minutes.
• The basil sauce should be stored separately in an airtight container in the refrigerator. It will stay fresh for up to 5 days.
• For freezing the basil sauce, pour it into an ice cube tray and freeze until solid. Transfer the frozen cubes to a freezer bag and store for up to 3 months.
• When ready to use, thaw the basil sauce cubes in the refrigerator or at room temperature, then drizzle over the reheated soup.

• Stovetop Method:

  1. Pour the leftover veggie soup into a pot.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the soup begins to simmer, reduce the heat to low and continue to cook for an additional 5 minutes.
  4. Serve hot, and drizzle with the basil sauce just before serving.

• Microwave Method:

  1. Transfer the veggie soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 1-2 minutes if necessary.
  5. Drizzle with the basil sauce before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the veggie soup into an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the soup from drying out.
  4. Heat in the oven for 20-25 minutes, or until the soup is thoroughly heated.
  5. Stir the soup halfway through the heating process to ensure even warming.
  6. Serve hot with a fresh drizzle of basil sauce.

• Slow Cooker Method:

  1. Transfer the leftover veggie soup to your slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 1-2 hours, stirring occasionally to ensure even heating.
  4. Once the soup is hot, serve with a generous drizzle of basil sauce.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the veggie soup in the top pot of the double boiler.
  3. Stir occasionally, allowing the steam to gently reheat the soup.
  4. Heat until the soup is hot, then serve with the basil sauce drizzled on top.

• Large pot: Used to cook the soup and simmer the vegetables.

• Wooden spoon: Ideal for stirring the vegetables and soup without scratching the pot.

• Chef's knife: Essential for chopping the onions, garlic, carrots, celery, zucchini, and green beans.

• Cutting board: Provides a safe and stable surface for chopping all the vegetables.

• Measuring cups: Used to measure out the chopped vegetables and vegetable broth accurately.

• Measuring spoons: Necessary for measuring the olive oil, dried thyme, dried basil, lemon juice, and salt.

• Blender: Used to blend the basil leaves, olive oil, garlic, lemon juice, and salt into a smooth basil sauce.

• Ladle: Perfect for serving the hot soup into bowls.

• Serving bowls: Used to serve the finished soup.

• Small bowl: Useful for holding the basil sauce before drizzling it over the soup.

Pre-chop vegetables: Prepare all onions, carrots, celery, zucchini, and green beans in advance and store them in the fridge.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing fresh cloves.

Frozen peas: Utilize frozen peas to skip the washing and chopping steps.

Blender for basil sauce: Use a blender or food processor to quickly blend the basil leaves, olive oil, garlic, lemon juice, and salt.

Canned tomatoes: Opt for canned diced tomatoes to avoid the hassle of peeling and chopping fresh ones.