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Alton Brown's Winter Vegetable Soup Recipe

A hearty and flavorful winter vegetable soup inspired by Alton Brown's recipe from 'Good Eats'. This comforting soup is packed with mushrooms, carrots, celery, squash, kale, and beans, simmered in a rich broth with aromatic herbs. Easily customizable to be vegan by omitting the Parmesan cheese. Perfect for a chilly evening!

Prep Time 30 mins
Cook Time 135 mins
Calories 274.1 kcal
Protein 24g
Rating 3.5 (4 Reviews)
Alton Brown's Winter Vegetable Soup 85

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Alton Brown's Winter Vegetable Soup

  • 4 tablespoons olive oil
  • 1 pound cremini mushrooms
  • 2 cups chopped carrots
  • 2 cups chopped celery
  • 1 large onion
  • 1 teaspoon kosher salt
  • 2 (28-ounce) cans crushed tomatoes
  • 1 teaspoon dried sage
  • 1 teaspoon dried rosemary
  • 4 cloves garlic
  • 8 cups water
  • 2 tablespoons soy sauce
  • 1 parmesan cheese rind
  • 1 medium butternut squash
  • 5 cups chopped kale
  • 1 (15-ounce) can cannellini beans
  • 1 tablespoon red wine vinegar
  • Parmesan cheese (optional, for serving)

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How to Make Alton Brown's Winter Vegetable Soup

  1. Heat 2 tablespoons olive oil in an 8-quart stockpot over high heat until shimmering.
  2. Add 1 pound cremini mushrooms and sauté until browned, about 5 minutes.
  3. Remove mushrooms from pot and set aside.
  4. Reduce heat to low. Add remaining 2 tablespoons olive oil, 2 cups chopped carrots, 2 cups chopped celery, 1 large chopped onion, and 1 teaspoon salt.
  5. Cook, stirring occasionally, until vegetables are softened, about 30 minutes.
  6. Add 2 (28-ounce) cans crushed tomatoes, 1 teaspoon dried sage, 1 teaspoon dried rosemary, 4 cloves minced garlic, and cook for 5 minutes, stirring to break up tomatoes.
  7. Add 8 cups water, 2 tablespoons soy sauce, and 1 Parmesan cheese rind. Increase heat to high and bring to a boil. This will take about 15 minutes.
  8. Reduce heat to low. Add 1 medium butternut squash (peeled, seeded, and cubed), 5 cups chopped kale, cover, and cook until vegetables are tender, 30-35 minutes.
  9. Return the mushrooms to the pot along with 1 (15-ounce) can cannellini beans (drained and rinsed) and 1 tablespoon red wine vinegar. Cook until heated through, about 15 minutes.
  10. Remove the Parmesan rind. Serve warm, topped with shaved Parmesan cheese (optional).

Nutrition Information (Approximate per serving)

Sodium

61 g

Sugar

15g

Fat

7g

Carbs

12g

Recipe Categories (Choose a category and find related recipes!)

Starters Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Sweets & Sides Side Dishes Vegetarian Proteins Bean & Lentil Recipes Mushroom Recipes European Italian Mediterranean Healthy Vegetarian

Recipe Tags (Choose a tag and find related recipes!)

Celebrity Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Soups Stews Vegetables American Easy Diabetic Vegetarian Dietary Northeastern United States Novelty 4 Hours Or Less