Vegetable Confetti Soup
Submitted by Tee
Colorful vegetable soup with fennel, carrots, zucchini, red pepper, and mushrooms in herb-infused chicken broth. Freezes beautifully and feeds a crowd with a Parmesan finish.
YIELD
10 servingsPREP
20 minCOOK
30 minREADY
50 minThis soup gets its name from all those bright little diced vegetables tumbling around in a fragrant, golden broth.
Fennel adds a subtle anise sweetness, carrots bring earthy color, red bell pepper and zucchini pop with freshness, and quartered mushrooms give each spoonful some meaty bite.
Tarragon and thyme keep the herb profile elegant without overpowering the vegetables themselves.
Finish each bowl with a generous shower of grated Parmesan for that salty, nutty edge.
Makes 10 to 12 servings, so it’s built for batch cooking. Refrigerate up to 4 days or freeze for 3 months.
Kitchen Tips
- Cut all vegetables to a consistent ⅓ inch dice for even cooking and that signature confetti look
- Add the red pepper, zucchini, and mushrooms later so they stay vibrant and don’t turn to mush
- Swap chicken broth for vegetable stock to make this fully vegetarian
Ingredients
Directions
Heat oil in a 6 quart pot.
Add onions.
Cook until soft, about 5 minutes.
Stir often.
Add carrots, fennel, stock, tarragon, thyme.
Bring to boil.
Simmer, covered, until vegetables are tender, 20 minutes.
Add red pepper, zucchini and mushrooms.
Cook, covered, for 10 minutes more.
Season to taste with salt and pepper.
Can be refrigerated as long as 4 days or frozen up to 3 months.
Serve hot, garnished with cheese.
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