Description
This cozy homemade Winter Vegetable Soup is hearty, nourishing, and packed with tender potatoes, sweet potatoes, peas, and fresh dill. It’s the perfect warming comfort food for cold days and makes for easy weeknight dinners.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 1/2 medium yellow onion, finely chopped
- 1 large carrot, halved and thinly sliced into half-moons
- 1 celery stalk, thinly sliced into half-moons
- 3 garlic cloves, finely chopped
- 2 dried bay leaves
- 2 teaspoons salt
- Ground black pepper
- 1 tablespoon tomato paste
- 1 large sweet potato, peeled and cut into 1/2-inch cubes
- 2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 4 cups vegetable broth
- 2 cups water
- 1/2 cup frozen peas
- Chopped fresh dill, for garnish
- Lemon wedges, for garnish
Instructions
- Heat olive oil in a medium Dutch oven or large pot on the stovetop over medium heat. Add the onion, carrots, celery, garlic, and bay leaf to the pot. Season with salt and a generous amount of black pepper and cook, stirring occasionally, until vegetables are softened, about 10–12 minutes.
- Stir in the tomato paste and cook, stirring constantly, until incorporated and deepened in color, about 2 minutes. Add all of the potatoes, vegetable broth, and water to the pot and bring everything to a simmer. Cover and cook until potatoes are tender, about 18-20 minutes, then remove from heat.
- Working carefully, use an immersion blender to blend about a quarter of the soup into a coarse purée. (Alternatively, carefully blend about 1½ cups soup in an upright blender until smooth; return to pot.)
- Add ½ cup frozen peas to soup and heat over medium until peas are bright green, about 2 minutes; remove from heat.
- Divide soup among serving bowls. Top with coarsely chopped fresh dill and a drizzle of olive oil. Pass lemon wedges for squeezing.
- Prep Time: 20
- Cook Time: 45
- Category: Soups
