Baked Vegetable Soup

Baked Vegetable Soup

9 Reviews
From: EatingWell Magazine, Soup Cookbook

Originally prepared in the wood-burning hearths of Italian homes, this peasant-style healthy vegetable soup recipe is simple to make in a modern oven. Brimming with artichokes, mushrooms, zucchini and leeks, this easy soup heats up the house as it becomes the perfect warming meal.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 5 tablespoons extra-virgin olive oil
  • 1 pound Yukon Gold potatoes, halved and sliced ¼ inch thick
  • 1½ teaspoons salt, divided
  • 2 medium zucchini, halved and sliced ½ inch thick
  • 2 medium leeks, white and light green parts only, thinly sliced (see Tip)
  • 4 medium stalks celery, thinly sliced
  • 10 ounces cremini (baby bella) mushrooms, quartered
  • 4 cups frozen artichoke hearts (two 9-ounce boxes), thawed, or 10 fresh artichoke hearts, quartered
  • ¼ cup chopped fresh parsley, plus more for garnish
  • 1 (15 ounce) can no-salt-added diced tomatoes, with their juice
  • 1 (2 inch) piece Parmesan cheese rind, plus finely shredded Parmesan for garnish
  • 6 cups water
  • ½ teaspoon ground pepper


  • Active

  • Ready In

  1. Preheat oven to 350°F.
  2. Pour oil into a large ovenproof pot (about 6-quart) and arrange potato slices in an even layer over the oil. Sprinkle with ¾ teaspoon salt. Layer in zucchini, leeks, celery, mushrooms, artichoke hearts and ¼ cup parsley; sprinkle with the remaining ¾ teaspoon salt. Pour tomatoes over the vegetables and nestle Parmesan rind into them. Add water (the vegetables will not be completely submerged), cover and bring to a boil over high heat.
  3. Once boiling, transfer the pot to the oven and bake, covered, until the vegetables are tender, but still firm, 1 to 1¼ hours. Season with pepper and serve garnished with parsley and Parmesan, if desired.
  • Tip: Clean leeks well to be sure they're grit-free: After slicing, place in a bowl filled with water and swish around to release any sand or soil trapped between the layers. Scoop the leeks out of the bowl with a slotted spoon, leaving any sand or soil behind in the bowl. Drain well. Repeat as needed.

Nutrition information

  • Serving size: about 1¾ cups
  • Per serving: 204 calories; 10 g fat(1 g sat); 7 g fiber; 26 g carbohydrates; 5 g protein; 149 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 1,290 IU vitamin A; 27 mg vitamin C; 97 mg calcium; 2 mg iron; 529 mg sodium; 813 mg potassium
  • Nutrition Bonus: Vitamin C (45% daily value), Folate (37% dv), Vitamin A (26% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 vegetable, 2 fat, ½ starch

Reviews 9

March 07, 2018
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By: DonnaBCR
A keeper. I used 4 leeks, chicken broth instead of water, and 2 15-oz cans of artichoke hearts. Mine was done in 45 minutes. Delicious!
January 07, 2018
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By: Shylah Eells
I omitted the mushrooms. I also added a diced yam and 1/4 cup of chopped green onion. I also used chopped fresh assorted heirloom tomatoes instead of canned tomatoes. I put mine in a crock pot for 1.5 hours on high. I've never had better soup.
February 07, 2017
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By: Carey
This was phenominal! A little bland, but I personally like it that way. I would suggest maybe adding some salt and pepper between each layer of vegetable and use chicken broth instead of water. I was going to do that, but was afraid the chicken broth would overwhelm. I will have to try it next time. Love this recipe!!!
February 23, 2016
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By: EatingWell User
Marvelous Technique I used this oven baking technique to make three entirely different soups. I had been daunted by the small size of my slow cooker, and by the stirring and sticking with range-top soups. I Googled for baked soup to verify that this technique would work and it does -- splendidly. Critics of this recipe need to learn to spice for their own tastes; learn to cook guys. ;) Pros: Makes a hearty Soup, Thoroughly cooks with little stirring, Ingredients do not stick to pot bottom Cons: Only the energy spent to heat the oven, minimal and efficient if you're already baking something
December 31, 2014
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By: EatingWell User
good on a cold night I used organic low sodium chicken stock instead of water, also used oregano, basil , garlic and to kick it up crushed red pepper. What a great flavor. Pros: cooking in the oven is great Cons: can't use water
December 14, 2014
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By: EatingWell User
Very disappointing! So bland I had to try doctoring it with chicken broth, garlic, basil, but nothing helped. It looked like such a promising recipe, but alas.... Cons: No seasoning & no taste.
October 30, 2014
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By: EatingWell User
3-peat After the chopping, there's no effort! Artichokes are a bit pricey as listed so I added a can of artichokes that I rinsed instead. Made twice per recipe to sooth winter blah's and a mild cold, and the third time, to add spice, I dropped in three unpeeled garlic cloves, and extra pepper. Pros: hearty, simple, different, no beans Cons: bland
October 16, 2014
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By: emachalek
Boring and Bland This was an interesting cooking method, and very simple. I baked this for only about 40 minutes, and that was plenty. But the flavor is very bland - not sure what to add to make it better, without overhauling this completely. Garlic and spices, at the very least. Pros: easy technique Cons: bland flavor
September 21, 2014
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By: EatingWell User
oven baking great idea This made a great, filling supper. I wish I had checked the vegies sooner than an hour. I suspect they will be mushy when reheated. I may add some smoked sausage slices, when serving the leftover. I had all ingredients but mushrooms, so omitted them. Pros: can prep ahead of time Cons: Series overdone in hour, would check at 45 minutes, or make larger pieces
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