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Williams-Sonoma Vegetable Soup


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  • 1 lb Roma tomatoes, peeled and seeded
  • 2 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 2 cups chicken broth
  • 4 cups water
  • 1 bay leaf
  • 3 sprigs fresh oregano
  • 2 sprigs fresh parsley
  • 2 strips 2 inches long lemon zest
  • 1/2 cup carrots, thinly sliced
  • 1 lb new potatoes, unpeeled, cut into 1 inch cubes
  • 1/2 cup celery, diced
  • 1/2 teaspoon salt
  • freshly ground pepper
  • 1 ear corn
  • 1/4 lb green beans, trimmed and sliced on a diagonal
  • 1/2 cup zucchini, julienned


Servings 4


Step 1

Cut tomatoes unto small pieces. Set aside. In large saucepan saute butter and onion for 3-4 minutes. Add chicken broth and water. Tie together with string bay leaf, oregano, parsley sprigs, and lemon zest, and add to pan along with potatoes, carrots, tomatoes, celery, salt, and pepper. Bring to a summer over medium heat, reduce to low, cover and cook 20 min. Cut kernels off corn and add to soup along with green beans and zucchini. Simmer covered for 15 minutes more. Remove herb bundle. Taste, adjust seasonings and serve immediately.


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