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

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & 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

Heat 2 tablespoons olive oil in an 8-quart stockpot over high heat until shimmering.
Add 1 pound cremini mushrooms and sauté until browned, about 5 minutes.
Remove mushrooms from pot and set aside.
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.
Cook, stirring occasionally, until vegetables are softened, about 30 minutes.
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.
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.
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.
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.
Remove the Parmesan rind. Serve warm, topped with shaved Parmesan cheese (optional).

Nutrition Information (Approximate per serving)

Sodium

61 g

Sugar

15g

Fat

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

Frequently Asked Questions

How long does it take to make Alton Brown's Winter Vegetable Soup?

Alton Brown's Winter Vegetable Soup takes about 165 minutes from start to finish — roughly 30 minutes to prepare and 135 minutes to cook.

How many calories are in Alton Brown's Winter Vegetable Soup?

Alton Brown's Winter Vegetable Soup has approximately 274.1 calories per serving, with about 24 g protein, 12 g carbohydrates and 15 g fat.

What ingredients do I need for Alton Brown's Winter Vegetable Soup?

The key ingredients for Alton Brown's Winter Vegetable Soup are Olive Oil, Cremini Mushrooms, Carrots, Celery Ribs, Onion, Kosher Salt. See the full list with measurements above.