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Baked Vegetable Soup
Baked Vegetable Soup
11 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.
- By: Jane Black EatingWell Recipe Contributor
Ingredients 8 servings
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Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 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
Preparation
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Active
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Ready In
- Preheat oven to 350°F.
- 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.
- 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.
- 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: 1½
- Exchanges: 3 vegetable, 2 fat, ½ starch
Reviews 11
April 06, 2019
By: sam johnson
After reading all the reviews, I added tomato paste, thyme, bay leaf, garlic, and oregano. Make sure to salt and pepper each layer, and use chicken stock NOT water. Also, I made it on the stove, simmering for 30 minutes. After all these changes, great soup!
February 13, 2019
By: Picklerick
Read the comments about it being bland so compensated for it.
-Added thyme, instead or parsley (personal hatred).
-Chicken stock instead of water.
-2 large cloves of garlic, pressed under a knife.
-And some tomato paste for a deeper flavor.
-Oh yeah and some white wine, cause I mean it is Mediterranean after all.
After all those adjustments, it came out really well.
But I’m only giving it a 3 star cause what’s the point of using a recipe if you change so many things that you might as well make it from scratch yourself.
March 07, 2018
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
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
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
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
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
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
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
