This Gordon Ramsay’s Vegetable Soup Recipe is a hearty and easy recipe, which is made with potatoes and diced tomatoes. It’s the ultimate comfort food recipe, ready in about 50 minutes.
Jump to RecipeGordon Ramsay’s Vegetable Soup Recipe Ingredients
- 2 tbsp olive oil
- 180g chopped yellow onion
- 240g peeled + chopped carrots
- 150g chopped celery
- 4 garlic cloves, minced
- 2 cans (410g each) low-sodium veggie or chicken broth
- 2 cans (410g) diced tomatoes (undrained)
- 450g peeled potatoes, chopped
- 15g chopped parsley
- 2 bay leaves
- 1.5g dried thyme
- Salt + black pepper, to taste
- 180g green beans (frozen or fresh)
- 150g corn (frozen or fresh)
- 120g peas (frozen or fresh)
How To Make Gordon Ramsay’s Vegetable Soup
- Sauté the base vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for about 4 minutes until they are slightly golden and softened.
- Add the garlic: Stir in the minced garlic and cook for another 30 seconds until it is fragrant.
- Build the broth: Pour in the broth, the undrained diced tomatoes, and add the chopped potatoes, bay leaves, thyme, salt, and pepper. Bring the mixture to a boil.
- Simmer the soup: Reduce the heat to a simmer, cover the pot, and cook for 10 minutes.
- Add the green beans: Stir in the green beans and continue to simmer for another 15–20 minutes, until the potatoes are just tender.
- Finish and serve: Stir in the corn and peas and let them cook for 5 more minutes until heated through. Remove the bay leaves, adjust the seasoning with more salt and pepper if needed, and serve hot, garnished with fresh parsley.
Recipe Tips
- How do I get the most flavor? Don’t skip the first step of sautéing the onion, carrots, and celery (the mirepoix). This simple step builds a deep, aromatic flavor base for the entire soup that you wouldn’t get from just boiling the vegetables.
- How do I keep my potatoes from getting mushy? Add the green beans and continue simmering only until the potatoes are just tender when pierced with a fork. They will continue to sit in the hot broth, so you don’t want to overcook them initially.
- How can I brighten up the soup’s flavor? For a fresh, vibrant finish, you can stir in a squeeze of fresh lemon juice or a bit of lemon zest right at the end of cooking.
- What’s the best way to finish the soup? A final drizzle of a high-quality, fruity extra virgin olive oil over each bowl just before serving adds a wonderful aroma and richness.
What To Serve With Vegetable Soup
This hearty soup is a meal in itself, but it’s a classic comfort pairing with:
- A warm, crusty baguette or sourdough bread for dipping
- A classic grilled cheese sandwich
- Saltine or oyster crackers
How To Store Vegetable Soup
Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 5 days. The flavor is often even better the next day. Freeze: This soup freezes very well. Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Vegetable Soup Nutrition Facts
- Calories: 150 kcal
- Carbohydrates: 25g
- Protein: 5g
- Fat: 4g
- Saturated Fat: 1g
- Sodium: 700mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Can I add other vegetables to this soup?
Absolutely. This soup is very versatile. You could add chopped zucchini, yellow squash, or mushrooms along with the green beans. A handful of fresh spinach or kale could also be stirred in at the very end until it wilts.
Can I make this soup creamy?
Yes. For a creamy version, you can use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, you can stir in a splash of heavy cream or full-fat coconut milk at the end of the cooking time.
Can I add a protein to make it a heartier meal?
Yes. You could add a can of drained and rinsed chickpeas or white beans along with the corn and peas. Cooked, shredded chicken would also be a delicious addition.
Try More Recipes:
- Gordon Ramsay Cream Of Broccoli Soup Recipe
- Gordon Ramsay Mushroom Soup Recipe
- Gordon Ramsay Chicken Noodle Soup Recipe
Gordon Ramsay’s Vegetable Soup Recipe
Course: SoupsCuisine: EuropeanDifficulty: Easy6
servings15
minutes35
minutes150
kcalA simple, hearty, and comforting vegetable soup packed with tender potatoes, carrots, and green beans in a savory tomato-herb broth.
Ingredients
2 tbsp olive oil
1 onion, 2 carrots, 1 stalk celery (all chopped)
4 garlic cloves, minced
2 cans (410g each) vegetable or chicken broth
2 cans (410g) diced tomatoes
450g potatoes, chopped
180g green beans
150g corn & 120g peas (fresh or frozen)
2 bay leaves, 1.5g dried thyme, 15g fresh parsley
Salt and pepper
Directions
- In a large pot, sauté the onion, carrots, and celery in olive oil for 4 minutes. Stir in the garlic and cook for 30 seconds.
- Add the broth, tomatoes, potatoes, bay leaves, thyme, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 10 minutes.
- Stir in the green beans and continue to simmer for another 15-20 minutes until the potatoes are tender.
- Add the corn and peas and cook for 5 more minutes.
- Remove bay leaves and serve hot, garnished with fresh parsley.
Notes
- Sautéing the initial vegetables is a key step for building a deep flavor base.
- For a brighter flavor, finish the soup with a squeeze of fresh lemon juice.
- The soup will thicken as it rests; you can add a splash of extra broth when reheating if needed.
- This soup freezes beautifully, making it a great meal-prep option.
