Veggie Soup with Basil Sauce Recipe

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

Onion: Adds a sweet and savory base flavor to the soup.

Carrots: Provide sweetness and a slight crunch, enhancing the texture.

Celery: Adds a subtle bitterness and crunch, balancing the flavors.

Garlic: Infuses the soup with a robust, aromatic flavor.

Zucchini: Adds a mild, slightly sweet flavor and soft texture.

Yellow squash: Similar to zucchini, it adds a tender texture and mild flavor.

Diced tomatoes: Bring acidity and a rich tomato flavor to the soup.

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

Dried thyme: Adds an earthy, slightly minty flavor.

Dried oregano: Contributes a warm, aromatic flavor.

Basil leaves: Used in the sauce, they add a fresh, peppery flavor.

Pine nuts: Provide a creamy texture and nutty flavor to the basil sauce.

Nutritional yeast: Adds a cheesy, nutty flavor to the basil sauce.

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

When making the basil sauce, toast the pine nuts in a dry skillet over medium heat for a few minutes until they are golden brown. This will enhance their nutty flavor and add a deeper dimension to the sauce.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a high smoke point, making it a great alternative for sautéing.

• onion - Substitute with leek: Leeks offer a milder flavor and can add a subtle sweetness to the soup.

• carrots - Substitute with parsnips: Parsnips have a similar texture but provide a slightly sweeter and earthier flavor.

• celery stalks - Substitute with fennel: Fennel adds a slight anise flavor, which can enhance the complexity of the soup.

• garlic - Substitute with shallots: Shallots offer a milder, more nuanced flavor compared to garlic.

• zucchini - Substitute with eggplant: Eggplant has a similar texture and can absorb flavors well, making it a good alternative.

• yellow squash - Substitute with butternut squash: Butternut squash provides a slightly sweeter flavor and a creamy texture when cooked.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes offer a similar consistency and flavor profile, making them an easy swap.

• vegetable broth - Substitute with mushroom broth: Mushroom broth adds a rich, umami flavor that can enhance the depth of the soup.

• dried thyme - Substitute with dried rosemary: Dried rosemary offers a robust, earthy flavor that complements the other vegetables well.

• dried oregano - Substitute with dried marjoram: Dried marjoram has a similar flavor profile but is slightly milder and sweeter.

• fresh basil leaves - Substitute with fresh parsley: Fresh parsley provides a bright, slightly peppery flavor that can stand in for basil.

• pine nuts - Substitute with sunflower seeds: Sunflower seeds offer a similar texture and nutty flavor, making them a good alternative.

• nutritional yeast - Substitute with miso paste: Miso paste provides a similar umami flavor and can add depth to the basil sauce.

• olive oil - Substitute with flaxseed oil: Flaxseed oil is rich in omega-3 fatty acids and can be used as a healthy alternative in the basil sauce.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar tangy acidity, making it a good substitute for lemon juice.

• Allow the veggie soup to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery soup and potential spoilage.

• 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 will also work.

• Label each container with the date and contents. This ensures you can keep track of how long the soup has been stored and avoid any mystery meals.

• Store the soup in the refrigerator if you plan to consume it within 3-4 days. The flavors will meld together beautifully, making it even more delicious.

• For longer storage, place the containers in the freezer. The veggie soup can be frozen for up to 3 months without losing its flavor and texture.

• When freezing, leave some space at the top of the container to allow the soup to expand as it freezes. This prevents the container from cracking or the lid from popping off.

• To reheat, thaw the soup in the refrigerator overnight if frozen. Alternatively, you can use the defrost setting on your microwave for a quicker option.

• Reheat the soup on the stovetop over medium heat, stirring occasionally until it reaches the desired temperature. If the soup has thickened too much, add a splash of vegetable broth or water to reach your preferred consistency.

• The basil sauce should be stored separately in an airtight container in the refrigerator. It will stay fresh for up to a week.

• For freezing the basil sauce, pour it into ice cube trays and freeze until solid. Once frozen, transfer the cubes to a freezer bag or container. This way, you can easily add a burst of flavor to individual servings of soup.

• Stovetop method: Pour the leftover veggie soup into a pot. Heat over medium heat, stirring occasionally, until the soup is hot and steaming. This method helps maintain the texture of the vegetables and the flavors of the broth.

• Microwave method: Transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or a plate to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 1-minute increments until the soup is thoroughly heated. Be cautious as the bowl may get hot.

• Oven method: Preheat your oven to 350°F (175°C). Pour the leftover soup into an oven-safe dish. Cover with aluminum foil to prevent drying out. Heat for about 20-25 minutes or until the soup is hot. This method is great if you’re reheating a large quantity.

• Slow cooker method: Pour the leftover veggie soup into a slow cooker. Set it to low and heat for 1-2 hours, or until the soup is hot. This method is ideal for a hands-off approach and keeps the soup warm for an extended period.

• Double boiler method: Place the soup in a heatproof bowl. Set the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally until the soup is heated through. This gentle method prevents the soup from scorching.

• Large pot: Used for cooking the soup and allowing all the ingredients to meld together.

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

• Chef's knife: Essential for chopping the onion, carrots, celery, zucchini, and yellow squash.

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

• Garlic press: Convenient for mincing the garlic cloves quickly and efficiently.

• Measuring spoons: Necessary for measuring out the olive oil, thyme, oregano, and lemon juice accurately.

• Measuring cups: Used for measuring the vegetable broth and other liquid ingredients.

• Blender: Required for blending the basil leaves, pine nuts, nutritional yeast, olive oil, and lemon juice into a smooth basil sauce.

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

• Serving bowls: Used to serve the finished soup to your guests or family.

• Spatula: Helpful for scraping down the sides of the blender to ensure all ingredients are well mixed.

Prep ingredients ahead: Chop onion, carrots, and celery the night before to save time.

Use pre-minced garlic: Opt for jarred minced garlic to skip peeling and chopping.

Blender efficiency: Make the basil sauce while the soup simmers to multitask effectively.

Canned vegetables: Use canned diced tomatoes to avoid extra chopping.

Batch cooking: Double the recipe and freeze half for a quick meal later.