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+ servings
Three bowls of leftover vegetable soup and some toasted bread.

Leftover Vegetable Soup

Teri & Jenny
This Leftover Vegetable Soup recipe is designed to use any leftover vegetables you may have on hand, bits and pieces of recipes throughout the week. It's a great way to utilize all your food, and helps reduce your food waste!
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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course dinner, lunch
Cuisine American
Servings 4
Calories 379 kcal


  • 2 pounds vegetables like carrots, potatoes, parsnips – anything really! peeled and roughly chopped
  • 3 tbsp olive oil plus more for garnish
  • 3 shallots chopped, or half a yellow onion chopped
  • 3 garlic cloves minced
  • 2 tbsp thyme minced, plus more for garnish
  • 2 tsp cumin
  • 5 cups vegetable stock plus a little extra as needed
  • 2 tbsp unsalted butter
  • salt and pepper to taste
  • ¼ cup cream optional


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


Serving: 1servingCalories: 379kcalCarbohydrates: 40gProtein: 9gFat: 23gSaturated Fat: 9gCholesterol: 36mgSodium: 1293mgPotassium: 603mgFiber: 10gSugar: 4gVitamin A: 12717IUVitamin C: 31mgCalcium: 101mgIron: 4mg
Keyword vegetable soup, vegetables
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