"Gotta Go!" Soup

Every kitchen needs a recipe like this one. It’s less a recipe than a strategy: whatever vegetables are wilting in the crisper drawer get a second life as soup. Even leftover salad with dressing still on it goes in. The dressing actually adds flavor instead of weighing things down, especially anything vinaigrette-based.

The blender is what pulls this together. Once everything has simmered until tender, a quick puree turns a random pile of vegetables into something silky and unified. The texture matters here. Chunky leftovers feel like sad fridge soup, but pureed smooth, the same ingredients become something restaurant-worthy.

Chicken broth is the only thing you might need to buy, and it carries the whole show. Use a quality one. A splash of Tabasco at the end wakes everything up, and a glug of cream makes it feel rich without piling on.

The homemade seasoning blend (garlic powder, onion powder, black pepper) tastes more savory than the sum of its parts. It’s worth mixing up a small jar to keep on hand.

Kitchen Tips

• Skip cruciferous vegetables like broccoli or cabbage if they’re more than 2 days old. The sulfur compounds get unpleasantly strong as they age.
• Add a peeled potato if your vegetable mix is on the watery side. It thickens the puree without dulling the flavor.
• Strain the soup after blending for a refined, restaurant-style finish.
• A splash of dry sherry stirred in just before serving adds a quiet warmth that’s hard to place but easy to love.

Variations

• Stir in cooked white beans before pureeing for a heartier, protein-packed bowl.
• Top with crispy croutons and grated parmesan for texture.
• Use vegetable broth in place of chicken to keep it fully vegetarian.