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Best Vegetable Soup

the best Vegetable Soup recipe for the most comforting fall and winter meal

This is the Best Vegetable Soup I’ve ever had and if you’re a soup lover like me, then you have to try this simple and delicious recipe. It’s my interpretation of one of my favorite and most memorable dishes I had while in Italy. More specifically, it was in Capri at the famous Aurora Restaurant.

It’s so unique, flavorful, comforting, and easy to make. I was feeling SO sick during our time in Capri all thanks to a DEET allergy that I didn’t realize I had (which I was using because of my mosquito allergy)… sometimes, you can’t win! But this soup instantly made me feel so much better and it’s become a staple in our home. Serve it up with crispy bread and butter and dig in!

vegetable soup
The Vegetable Soup From Aurora Restaurant In Capri, Italy

How To Make The Best Vegetable Soup

Here’s a video of how to make the Best Vegetable Soup! For another delicious dish, check out my Shortcut Chicken & Rice Soup recipe!

Ingredients

  • ¼ cup extra virgin olive oil
  • 1 medium sweet vidalia onion (yellow onion), finely diced
  • 1 cup leeks, diced (about 2 stalks thoroughly washed)
  • 2 medium zucchini, diced (small pieces)
  • 2 medium carrots, diced (small pieces)
  • 2 Yukon gold potatoes, diced (small pieces)
  • 8 cups vegetable (or chicken) stock
  • 1 Parmigiano-Reggiano rind
  • 2 cloves garlic, minced
  • 2 dried bay leaves
  • 5 sprigs thyme, stem removed
  • ½ teaspoon fennel seeds, crushed
  • Salt & pepper to taste (season generously)
  • Tiny pinch of sugar (optional)
  • Freshly grated parmesan to top

Step-By-Step Recipe Method

  1. Heat oil over medium/medium-high heat in large pot or Dutch oven. Add onions, leeks, and carrots and cook until the onions are translucent and the carrots are tender (approximately 10 minutes).
  2. Add garlic, a pinch of salt, and pepper, then cook for 1 to 2 minutes.
  3. Add potatoes, fennel, and a pinch of sugar, then stir to combine. Cook for 2 to 3 minutes.
  4. Add broth, herbs, and Parmigiano-Reggiano rind. Bring to a boil and then reduce to a simmer (partially covered) until potatoes are starting to soften.
  5. Add zucchini and cook until tender (approximately 12 to 15 minutes).
  6. Remove the herbs, then taste and adjust for more seasoning. Serve with freshly grated Parmigiano-Reggiano and toasted bread for dipping. Enjoy!
Print Recipe

What You'll Need:

¼ cup extra virgin olive oil
1 medium sweet vidalia onion (yellow onion), finely diced
1 cup leeks, diced (about 2 stalks thoroughly washed)
2 medium zucchini, diced (small pieces)
2 medium carrots, diced (small pieces)
2 Yukon gold potatoes, diced (small pieces)
8 cups vegetable (or chicken) stock
1 Parmigiano-Reggiano rind
2 cloves garlic, minced
2 dried bay leaves
5 sprigs thyme, stem removed
½ teaspoon fennel seeds, crushed
Salt & pepper to taste (season generously)
Tiny pinch of sugar (optional)
Freshly grated parmesan to top

Steps:

1. Heat oil over medium/medium-high heat in large pot or Dutch oven. Add onions, leeks, and carrots and cook until the onions are translucent and the carrots are tender (approximately 10 minutes).

2. Add garlic, a pinch of salt, and pepper, then cook for 1 to 2 minutes.

3. Add potatoes, fennel, and a pinch of sugar, then stir to combine. Cook for 2 to 3 minutes.

4. Add broth, herbs, and Parmigiano-Reggiano rind. Bring to a boil and then reduce to a simmer (partially covered) until potatoes are starting to soften.

5. Add zucchini and cook until tender (approximately 12 to 15 minutes).

6. Remove the herbs, then taste and adjust for more seasoning. Serve with freshly grated Parmigiano-Reggiano and toasted bread for dipping. Enjoy!

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