Soy-Free Classic Vegetable Broth Soup
Warm, comforting, and entirely soy-free, this Classic Vegetable Broth Soup is a versatile staple that's perfect for any occasion. Crafted with wholesome ingredients like carrots, celery, leeks, and fresh tomatoes, this recipe combines aromatics like garlic, thyme, and bay leaves to create a deeply nourishing and flavorful base. Sautéed vegetables and slow simmering bring out rich layers of taste, making this broth ideal as a standalone soup or a foundation for other dishes. Ready in just over an hour, it's naturally gluten-free, vegan, and packed with vitamins, making it as healthy as it is delicious. Perfect for meal prep, this dairy- and soy-free vegetable broth can be stored and enjoyed all week long!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 3 medium Carrots
- 3 Celery stalks
- 1 large Yellow onion
- 3 Garlic cloves
- 1 small Leek
- 1 medium Tomato
- 2 Bay leaves
- 3 Fresh thyme sprigs
- 1 small bunch Fresh parsley
- 10 Black peppercorns
- 1 teaspoon Salt
- 8 cups Water
Instructions
Begin by preparing your vegetables. Peel the carrots and chop them into large chunks. Slice the celery stalks. Peel and quarter the onion. Crush the garlic cloves with the side of a knife. Clean and roughly chop the leek. Quarter the tomato.
In a large stockpot, heat the olive oil over medium heat. Add the carrots, celery, onion, garlic, and leek. Sauté the vegetables for about 5 minutes, stirring occasionally until they begin to soften and the onions are translucent.
Add the tomato quarters to the pot, followed by the bay leaves, thyme sprigs, fresh parsley, and black peppercorns. Pour the 8 cups of water over the vegetables.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the broth simmer gently for 45 to 60 minutes. Check occasionally to ensure a slow simmer is maintained.
After the broth has simmered and developed flavor, remove it from the heat. Set a large fine-mesh strainer over another large pot or a heat-resistant bowl and strain the broth, discarding the solids.
Season the broth with salt, tasting and adjusting as necessary.
Serve the broth hot as a soup base or enjoy it alone. Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 3990 mg | 173% | |
| Total Carbohydrate | 82.3 g | 30% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 32.0 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2165 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
