What is the recipe for America’s Test Kitchen Provencal vegetable soup?

Introduction to America’s Test Kitchen Provencal Vegetable Soup

America’s Test Kitchen is known for providing well-tested and foolproof recipes that guarantee success in the kitchen. Their Provencal vegetable soup recipe is no exception. This soup is packed with flavor and nutrients, making it a perfect meal for any occasion. It’s a great way to incorporate a variety of vegetables into your diet, and it’s also vegan-friendly.

If you’re looking for a delicious and healthy soup recipe that will satisfy your taste buds, then this Provencal vegetable soup is the perfect option. It’s easy to make, requires only a few simple ingredients, and is sure to impress your family and friends.

Ingredients needed for the recipe

To make America’s Test Kitchen Provencal vegetable soup, you will need the following ingredients:

• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, chopped
• 2 celery ribs, chopped
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 red bell pepper, chopped
• 1 can of diced tomatoes
• 6 cups of vegetable broth
• 1 tablespoon of fresh thyme leaves
• 1 tablespoon of fresh oregano leaves
• 1 bay leaf
• ½ teaspoon of salt
• ¼ teaspoon of black pepper
• 2 tablespoons of olive oil

All of these ingredients can be found at your local grocery store or farmers’ market. Make sure to select fresh and high-quality vegetables to ensure the best flavor and texture for your soup.

Step-by-step instructions for making the soup

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic and sauté until fragrant, about 2-3 minutes.
3. Add the carrots, celery, zucchini, yellow squash, and red bell pepper, and sauté for another 5-7 minutes until the vegetables are slightly softened.
4. Add the canned tomatoes, vegetable broth, thyme, oregano, bay leaf, salt, and black pepper. Bring the soup to a boil and then reduce the heat to low.
5. Cover the pot and let the soup simmer for 30-40 minutes until the vegetables are fully cooked and tender.
6. Remove the bay leaf and discard it.
7. Use an immersion blender or transfer the soup to a blender to puree until smooth.
8. Serve hot with your choice of garnish.

Tips for selecting the best vegetables

When selecting vegetables for your Provencal vegetable soup, it’s important to choose fresh and high-quality produce. Look for vegetables that are firm, brightly colored, and free from bruises or blemishes. If possible, try to buy organic vegetables to avoid exposure to pesticides and other chemicals. It’s also a good idea to select vegetables that are in season to ensure the best flavor and texture.

The significance of using homemade vegetable broth

Using homemade vegetable broth is key to achieving the best flavor for your Provencal vegetable soup. Homemade broth is more flavorful and nutritious than store-bought broth, and it’s also free from preservatives and additives. To make homemade vegetable broth, simply simmer chopped vegetables, herbs, and spices in water for several hours until the flavors are infused into the broth. You can then strain the broth and use it in your soup recipe.

How to properly chop vegetables for the soup

Properly chopping vegetables is important for achieving the right texture and consistency in your soup. Make sure to chop the vegetables into uniform pieces, about ½ inch in size, so that they cook evenly. You can use a sharp knife or a food processor to chop the vegetables quickly and efficiently. It’s also a good idea to chop the vegetables into bite-size pieces so that they are easy to eat and enjoy.

The role of herbs and spices in enhancing flavor

Herbs and spices play a crucial role in enhancing the flavor of your Provencal vegetable soup. Fresh thyme and oregano add a fragrant and earthy flavor to the soup, while the bay leaf adds a subtle sweetness. Salt and black pepper help to balance the flavors and bring out the natural sweetness of the vegetables. You can adjust the amount of herbs and spices to your liking, depending on your taste preferences.

Cooking techniques for the soup’s perfect consistency

To achieve the perfect consistency for your Provencal vegetable soup, it’s important to simmer the soup over low heat for at least 30-40 minutes. This allows the flavors to meld together and the vegetables to fully cook and soften. You can also use an immersion blender or transfer the soup to a blender to puree until smooth. This will give the soup a creamy and velvety texture.

Serving suggestions and garnishes

You can serve your Provencal vegetable soup with a variety of garnishes, such as fresh herbs, croutons, or grated Parmesan cheese. You can also pair the soup with a crusty baguette or a side salad for a more substantial meal. The soup can be stored in the refrigerator for up to 4 days or frozen for longer storage.

Possible variations to the recipe

You can customize the recipe to your liking by adding or substituting different vegetables. For example, you can add potatoes, green beans, or Swiss chard to the soup for extra flavor and nutrition. You can also use different herbs and spices, such as basil, rosemary, or thyme, to enhance the flavor of the soup.

Common mistakes to avoid when making Provencal vegetable soup

One common mistake when making Provencal vegetable soup is overcooking the vegetables, which can result in a mushy and unappetizing texture. Make sure to cook the vegetables until they are tender but still have some bite. Another mistake is using too much salt or spices, which can overwhelm the flavors of the vegetables. Start with a small amount of salt and spices and adjust to your taste.

Conclusion and final thoughts on the recipe

America’s Test Kitchen Provencal vegetable soup is a delicious and healthy dish that is easy to make and perfect for any occasion. By following the simple steps and using fresh and high-quality ingredients, you can create a soup that is packed with flavor and nutrients. Whether you’re a vegan or a meat-lover, this soup is sure to satisfy your taste buds and leave you feeling satisfied and nourished.