Garden Vegetable Soup

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This recipe is simple enough that a beginner in the kitchen (like myself can pull it off. I decided to add some sliced mushroom. Most of the work is in chopping the veggies. My wife really enjoyed the flavor and she can be picky at time when it comes to food. This recipe scores well in terms of being healthy, easy to prepare, and minimal cleanup afterwards.

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I found it a nice start, but I agree that the garlic was too much. It overpowered all the lovely fresh organic veggies I invested into it. I added chunk chicken to help the flavors balance out and take on some of the garlic.. I did like the idea of using leeks instead of a yellow onion. Leeks are so underappreciated! And the seasoning needs some work. It required a lot of salt. Parsley is useless amidst all that garlic, so I would recommend adventuring into some other herbs. I think next time I'll add zucchini in the last few minutes and cut the garlic down.

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Also added celery, great quick soup!

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I used less garlic than listed and found it overpowered the taste of the veges. I like to taste the vegetables first in vege soup. My preference. I would probably not use it at all next time, but the overall vege mixture for the soup was a perfect vegetable soup.

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I made this soup today and was very pleased with how it turned out! I have been craving a vegi soup for days and the freshness and big flavor from these vegi?s is just what I wanted! I used canned fire roasted tomatoes from Whole Foods and instead of corn, I added kidney beans to make it a satisfying lunch soup. I think the fire roasted tomatoes add a nice flavor to the soup. I found the soup to be quite tasty and look forward to having it for lunch this week! It is deeee-lish!!!

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Possibly the best vegetable soup I've ever eaten, not at all bland, as other commenters have suggested. Use best quality fresh vegetables and a good stock (homemade is ideal, and season generously with salt and pepper -- it needs nothing else. This soup is very forgiving and you can be pretty creative with substitutions and quantities. I added shredded green cabbage. I would never omit the tomatoes, as they give needed acidity. The recipe calls for vast quantities of garlic, don't skimp. Be prepared to do a lot of prep: or better yet, grab a partner and start chopping. I always double the recipe as this one goes fast.

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I'm a vegetarian and was looking for the perfect winter soup! Boy did I find it. This recipe was super easy to make and came out wonderfully. I did however add a couple of things.

I Added 1/4 cup of Dill
I spil the Dill & parsley and put half of it in when I put the Veggie Broth and the other half was used as a garnish after the soup was completed
I also added 2 cups of turnips & half of a white union. (this step was added when cooking the other veggies

This dish def hit the spot and I look forward to making it again :-

KEEP IT UP MR. BROWN! YOU HAVE DONE IT YET AGAIN!!!

-K from NYC

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I was a little confused by the five star ratings when I read all the reviews that said the soup was bland, but once I started cooking I saw what folks were talking about. The recipe works fine as a base, but it does need a boost of flavor. My adds:
1. As the garlic was heating up, I added a few shakes of dried red pepper flakes. Added a touch of heat and some flavor.I also used more garlic than called for.
2. I did half onion half leeks
3. After the leeks but before the other vegetables: about 1/4 maybe a 1/2 cup of white wine.
4. Once everything is combined I added a few more tablespoons of olive oil to the mix.
5. Added kale because I had it, but wish I had escarole.
6. Served it with Parmesan cheese sprinkled on top--generous sprinkle.

Totally vegetarian but really satisfying.

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I needed a reciper for vegeterian vegetable soup and for Sunday lunch as some of my guest were on a meat fast. I found several and choose to use this one. I got many compliments from all my guests, and requests for the recipe. Thanks Alton for coming to my rescue! Miriam

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This is almost identical to my own recipe and I love this soup! I agree with another poster who said she could eat this every day. I use organic veg broth and canned peeled whole tomatoes with liquid, breaking up the large chunks while cooking. I also add zucchini, celery, and some greens such as swiss chard. For the potatoes I use baby Yukon Golds, cut in half. To change it up, try it with a sprig of fresh rosemary instead of the basil and parsley. Serve with good quality freshly grated parmesan cheese sprinkled on top! Delicous!