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Double Layer Vegetable Soup (pics)
Posted on 10/19/19 at 7:11 pm
Posted on 10/19/19 at 7:11 pm
With the cooler weather barely creeping in, I decided today I wanted to experiment with vegetable soup. We are a house divided in that I like creamy puréed soups, as opposed to liquidy soups.
I love the idea of vegetable soup, but it’s always so bland to me. So today I tried something different - combining the puréed roasted version with the soupy traditional version.
Which vegetables you choose to use doesn’t really matter. Here we have carrots, leeks, shallots, garlic, squash, kale, cabbage, tomatoes, a sweet potato..
The first step of the process was to remove the meat from a rotisserie chicken and make stock in the instant pot. This may be vegetable soup, but it is not vegetarian.
While the stock was going, I started on “layer 1”, which is the roasted puréed portion.
Once roasted, added some of the fresh stock and the vegetables to a large stock pot and blended using my immersion blender. This is going to be the base and will help your soup be heartier, thicker, and more complex in flavor.
I sweated down some aromatics while the veggies were roasting so I added that to the purée at this point.
Now for the second layer. Combine the purée, remaining stock, raw vegetables (same ones I roasted, but also kale and cabbage), and a can of Cento tomato sauce. Season very well at this point.
Notice the Parmesan rind thrown in. I’ve had that baby in the freezer just waiting in a recipe like this.
Simmered a couple hours and added a can of corn and a can of green peas. Simmered some more. Added additional water and chicken base as needed.
It looks pretty normal, but the flavor is fantastic. Definitely not your normal bland vegetable soup. It made a metric ton so hit me up for a container
I love the idea of vegetable soup, but it’s always so bland to me. So today I tried something different - combining the puréed roasted version with the soupy traditional version.
Which vegetables you choose to use doesn’t really matter. Here we have carrots, leeks, shallots, garlic, squash, kale, cabbage, tomatoes, a sweet potato..
The first step of the process was to remove the meat from a rotisserie chicken and make stock in the instant pot. This may be vegetable soup, but it is not vegetarian.
While the stock was going, I started on “layer 1”, which is the roasted puréed portion.
Once roasted, added some of the fresh stock and the vegetables to a large stock pot and blended using my immersion blender. This is going to be the base and will help your soup be heartier, thicker, and more complex in flavor.
I sweated down some aromatics while the veggies were roasting so I added that to the purée at this point.
Now for the second layer. Combine the purée, remaining stock, raw vegetables (same ones I roasted, but also kale and cabbage), and a can of Cento tomato sauce. Season very well at this point.
Notice the Parmesan rind thrown in. I’ve had that baby in the freezer just waiting in a recipe like this.
Simmered a couple hours and added a can of corn and a can of green peas. Simmered some more. Added additional water and chicken base as needed.
It looks pretty normal, but the flavor is fantastic. Definitely not your normal bland vegetable soup. It made a metric ton so hit me up for a container
This post was edited on 10/19/19 at 7:27 pm
16
Posted on 10/19/19 at 7:24 pm to LouisianaLady
Looks fantastic. Thanks for sharing.
Posted on 10/19/19 at 7:26 pm to LouisianaLady
right on
I usually roast my veggies then add to the stock right before serving. I’ll try this next time
I usually roast my veggies then add to the stock right before serving. I’ll try this next time
Posted on 10/19/19 at 7:50 pm to LouisianaLady
Looks good LL. IWEI
Posted on 10/19/19 at 7:53 pm to emboslice
Thank you! I forgot to add that I sprinkled a little parmesan in my bowl as well.
This post was edited on 10/19/19 at 7:59 pm
Posted on 10/19/19 at 8:14 pm to LouisianaLady
That looks very, very good. I’d like to make that for the wife. Would you mind giving a rough breakdown of ingredient portions, including seasonings?
Posted on 10/19/19 at 9:36 pm to LouisianaLady
I also made veggie soup today. I’ve never thought about roasting the veggies before putting in the soup. Will try next time.
Posted on 10/19/19 at 11:16 pm to LouisianaLady
Proper 
Posted on 10/20/19 at 5:02 am to LouisianaLady
My problem would be resisting eating those beautiful roasted vegetables before they become soup. I've been known to do that with roasted cauliflower soup. Had to start all over the next day with more cauliflower.
Looks so good, LL!
Looks so good, LL!
Posted on 10/20/19 at 5:16 am to LouisianaLady
That's not something I'd usually make but it looks amazing!
Great job LL.
Great job LL.
Posted on 10/20/19 at 8:18 am to LouisianaLady
LL Eta: I really need an immersion blender
This post was edited on 10/20/19 at 8:23 am
Posted on 10/20/19 at 8:24 am to USEyourCURDS
quote:all clad makes a really good one, fyi
really need an immersion blender
Posted on 10/20/19 at 8:27 am to Rouge
Thanks, Rouge. I’ll check it out.
Posted on 10/20/19 at 8:30 am to USEyourCURDS
quote:bringing Texas hops to tailgate for Auburn. Tailgate in the Box lot next to new Mariucci performance center. Come find us.
USEyourCURDS
Posted on 10/20/19 at 8:52 am to Rouge
I will see if schedule permitsThis post was edited on 10/20/19 at 8:53 am
Posted on 10/20/19 at 9:21 am to LouisianaLady
How'd you do the stock? How much liquid/time.
I feel like making chicken noodle soup and have never done my own stock.
I feel like making chicken noodle soup and have never done my own stock.
Posted on 10/20/19 at 9:35 am to HoustonChick86
For the stock, I took the meat off of a rotisserie chicken and put the bones/scraps, an onion cut in half, a couple carrots chopped up, the bottom of a celery bunch (plus celery leaves/inner stalks), peppercorns, and rosemary into my Instant Pot. The rosemary was strong, so you might consider a different herb and/or cutting back on the rosemary.
Cover to the max fill line. High pressure for 45 minutes, depressurize, strain.
I've done it on the stove plenty times too. Just get a nice simmer going and let it go for 2-3 hours, adding more water as needed. I do like the flavor of Better Than Bouillon so I added some to the actual soup later.
Cover to the max fill line. High pressure for 45 minutes, depressurize, strain.
I've done it on the stove plenty times too. Just get a nice simmer going and let it go for 2-3 hours, adding more water as needed. I do like the flavor of Better Than Bouillon so I added some to the actual soup later.
This post was edited on 10/20/19 at 9:36 am
Posted on 10/20/19 at 9:46 am to Joshjrn
quote:
That looks very, very good. I’d like to make that for the wife. Would you mind giving a rough breakdown of ingredient portions, including seasonings?
Sure!
You really can use pretty much anything you want. I just walked around Southside Produce and grabbed things.
1 bunch celery
3 yellow squash
1 sweet potato
~13 roma tomatoes
2 bags carrots
3 leeks
1 bunch kale
garlic as needed
3 shallots
1 can tomato sauce (might would do a larger can next time)
1 head cabbage
Stock is posted above. For the roasted veggies, I did all of the tomatoes and then ~1/3 of each of the other veggies since I knew I wanted the other 2/3 in the actual souo. I didn't roast the kale or cabbage. Oil the veggies and toss with a nice few pinches of kosher salt.
For the aromatics I sweated, this is just a shallot, a couple celery stalks, half a leek, and garlic. Anytime I cook down vegetables like this, I put lots of dried herbs and seasonings. I read once that doing this releases the flavor from them that wouldn't come out just thrown into your food.. so its just a habit now. I like to season the heaviest during my onion/garlic saute in pretty much all recipes. This was oregano, parsley, salt, pepper, garlic powder, onion powder, and Umami powder from Trader Joes. I use that stuff in EVERYTHING.
Once everything was combined for soup, I did more of the same seasonings and also some Tony's. This is when I added my spoonful of Better Than Bouillon and also some Lea and Perrins.
Fish sauce wouldn't be bad to finish the soup off but since I had Worcestershire, a Parmesan rind, and Umami powder.. I didn't really need any more umami. Definitely taste as you go though. It started off bland but after the 2-3 hour simmer, it was awesome. Only had to add more water a couple times.
Oh and for the last half hour of the simmer, I went ahead and added a drained can of corn and green peas. Green beans would be good too.
Posted on 10/20/19 at 10:34 am to LouisianaLady
Awesome. Thanks.
Posted on 10/20/19 at 10:50 am to LouisianaLady
Looks awesome, LL! Good job!
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