Two bowls of creamy soup garnished with herbs, served with toasted bread slices on a light marble surface.

Teri Fisher’s Leftover Vegetable Soup

Name: Leftover Vegetable Soup Recipe from Teri Fisher | Heart of the Home
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 2 pounds vegetables (like carrots, potatoes, parsnips – anything really!) peeled and roughly chopped; 3 tbsp extra virgin olive oil, divided, plus more for garnish; 3 shallots, chopped (or 1/2 yellow onion, chopped); 3 garlic cloves, minced; 2 tbsp minced thyme, plus more for garnish; 2 tsp cumin; 5 cups vegetable or chicken stock, plus a little extra as needed; 2 tbsp unsalted butter; Salt to taste; Pepper to taste

Teri Fisher, photographer and co-founder of Spoon Fork Bacon

Difficulty

Easy

Total time

75 min

Cooking time

55 min

Written by Teri Fisher, photographer, blogger and Bosch home appliances brand partner. The Bosch appliances received by Teri are part of a brand partnership.

Hi all, Teri Fisher here, photographer and co-founder of Spoon Fork Bacon. This soup is really easy to make, and the recipe is super flexible. The only thing you really need is two pounds of vegetables. If you don’t have enough vegetables, you can either cut the recipe in half or freeze your vegetables until you have enough to make the whole recipe. This route is further simplified by my three-tiered Bosch freezer—I can pop this bowl into the top drawer of the freezer where it’s easy to see, and add to it over time so it’s ready for cooking up when I am!

Ingredients

4 servings:

2 pounds vegetables (like carrots, potatoes, parsnips – anything really!) peeled and roughly chopped

3 tbsp extra virgin olive oil, divided, plus more for garnish

3 shallots, chopped (or 1/2 yellow onion, chopped)

3 garlic cloves, minced

2 tbsp minced thyme, plus more for garnish

2 tsp cumin

5 cups vegetable or chicken stock, plus a little extra as needed

2 tbsp unsalted butter

Salt to taste

Pepper to taste

Instructions

Step 1

Preheat oven to 375˚F. Spread carrots (or root vegetable of choice) onto a baking sheet, toss in 2 tablespoons oil, season with salt and pepper, and spread into a single layer. Roast carrots for 25-35 minutes, tossing around 15 minutes into the roasting process. Remove from oven.

Sheet pan filled with seasoned chopped potatoes, carrots, and cauliflower ready for roasting on a stovetop.

Step 2

Place Dutch oven onto stove over medium heat. Add remaining oil to pot. Add shallots (or onions) and garlic to pot and sauté for 3 to 4 minutes. Add thyme and cumin and continue to sauté for 3 to 4 minutes.

Tray of mixed chopped vegetables, including carrots, cauliflower, and potatoes, being placed into a modern stainless steel oven.

Step 3

Add carrots and stock to pot, simmer for 15 minutes. Allow mixture to slightly cool. Carefully pour mixture into a blender (this can be done in batches), add butter, salt and pepper and puree until smooth. Add more stock if mixture is too thick and continue to puree until smooth.

Green Dutch oven on a gas stove with a wooden spoon resting on top, simmering a creamy stew or sauce.

Step 4

Pour mixture back into the pot and adjust seasonings. Simmer for about 5 minutes. Ladle into bowls and drizzle with extra virgin olive oil and fresh thyme leaves. Serve.

I love keeping this soup in the fridge for an easy lunch with some toasty bread or adding in some left-over chicken if I have it! This recipe is the perfect way to make a delicious meal while using every bit of my groceries. Try it out with whatever you have at home and let me know what you think or what some of your favorite veggie combos are!

Green enameled pot of creamy orange soup swirled with cream and a wooden spoon, sitting on a marble countertop; potted plant and sunlit couch blurred in background.

The Fridge Behind Teri Fisher’s Kitchen

800 Series French Door Bottom Mount Refrigerator 36'' Brushed steel

B36CT80SNS

4.4 (3364)

Freestanding fridge-freezers with freezer at bottom (opens in a new window)

Open fridge with lidded plastic containers on the top shelf, cans and beer bottles and cartons on the middle shelves.

From Fridge Scraps to Favorite DishAfter upgrading our kitchen with Bosch appliances, I’ve become obsessed with keeping my fridge organized and using every ingredient. Even small scraps—like a bit of onion or carrot—go into my Leftover Vegetable Soup, a simple way to stay organized, reduce waste, and save money.Inside My Organized Kitchen

The recipe at a glance:

Person in a brown sweater standing in a modern kitchen, holding a white envelope, with jars and cups on the counter.

Get the Leftover Vegetable Soup RecipeFor the full instructions, download our printable recipe guide. It has everything you need to recreate this delicious meal in your own home.Download the PDF here