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Vegetable Drawer Soup

This is a great way to clean out the vegetable drawer in the fridge, though it's so easy and fab you may just start buying extra veggies and leave them in the fridge as an excuse to make it. Use whatever vegetables you have on hand and anything else you want to throw in there. Broccoli, cauliflower, bell peppers, onions, garlic, carrots, celery, asparagus, potatoes, squash, zucchini, you name it, it will work.
Course Main Course, Soup
Cuisine American
Keyword vegetable soup
Servings 6 - 8
Author The Cowgirl Gourmet


  • 2-3 tablespoons olive oil
  • 1 onion diced
  • 3 carrots washed, peeled and diced
  • 3 stalks of celery and the leaves chopped
  • 1 bell pepper cored and diced
  • 3 cloves garlic chopped
  • 4-6 cups whatever veggies you have or want in the soup washed and roughly chopped
  • 2-4 cups vegetable broth low sodium
  • 2-4 cups water
  • Parmesan rinds frozen (I toss my rinds in a Ziploc bag and store in the freezer until I need them for soup)
  • kosher or sea salt and freshly ground black pepper
  • A little drizzle of heavy cream if desired for a creamy soup


  1. In a soup pot, add 2-3 tablespoons olive oil and saute the onions, carrots, celery and bell pepper until onions are translucent, about 5 -7 minutes. Add the garlic and stir cooking a few more minutes.

  2. Toss the chopped veggies (broccoli, cauliflower, zucchini, asparagus, spinach, Swiss chard, potatoes, etc.) in the pot, stir to coat with olive oil and cook for 2 minutes. Using a combination of half vegetable broth and half water, cover the vegetables. Stir to combine and allow to simmer uncovered for 20-30 minutes or until the veggies are almost tender.

  3. Using a blender, ladle the soup in and pulse a few times to puree. I like my soup pureed, but I still leave some unpureed for texture. This will take a few batches. When each batch is the texture you want, pour it into a big bowl until everything is pureed. Alternatively, you could just stick the immersion blender in the soup pot and whirl until it's the texture you like.

  4. Once everything is the right texture, pour the soup back into the pot and let it cook about 5-10 more minutes. Now add a Parmesan rind or two if you have any in the freezer. The Parm will melt into the soup and create a creamy texture as well as add great flavor.

  5. Taste the soup and adjust the seasoning adding salt and freshly ground pepper as needed. By now the Parmesan rinds should have nearly melted or at least partially melted into the soup. You can remove them prior to serving or accidentally plop one in a bowl and let your guest gnaw on it a bit.

  6. If you want a creamy soup, drizzle a tablespoon or two of cream in the pot of soup and stir, adding more cream until you get the creamy color you want. Alternatively, you can add a 1/2 teaspoon or so to each bowl.

  7. Serve this amazing soup with a salad of mixed greens.