Baked (!) Vegetable Soup

February 5th, 2013 3:47 pm by Kelly Garbato

2013-01-29 - VI Baked Vegetable Soup - 0007

Now that I’m doing more cooking, I’m for serious starting to appreciate the convenience and flexibility of baked dishes. (Prepare it an hour or even a day in advance, and pop in it the oven when your stomach starts threatening to grumble. Easy peasy!) Stuffed pasta. Spaghetti pie. Lasagna. Herbed rice. Baked French toast. And now: Baked Vegetable Soup, courtesy of Donna Klein’s Vegan Italiano.

This soup is surprisingly tasty, given how few seasonings it calls for. Just minced onion and garlic, along with salt, pepper, thyme, oregano, and veggie broth. (Though I must admit to doubling the thyme and oregano!) After Tami Noyes’s ‘Big Soup’ Minestrone, this seems downright stingy. But together they create a savory, chunky soup. (Potatoes, zucchini, peppers, and tomatoes, oh my!)

One which you’re supposed to serve on top of toasted French bread, but I enjoyed mine on the side (yet still partially submerged) because I like a little crunch in my bread. Otherwise I’m totally on the bread-bottomed-soup bandwagon.

My only quibble is with the cook time: after 45 minutes at 350F, the soup was hardly bubbling and the potatoes were still a bit crunchy, so I jacked the heat up to 400F and let it bake an extra 15 minutes. Next time around I’ll probably try 375F for 45 minutes, or 400 for 30. Depending on how hungry I am, natch.

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One Response to “Baked (!) Vegetable Soup”

  1. Baked Mixed Vegetable Casserole » V for Vegan: Says:

    […] Mixed Vegetable Casserole from Donna Klein’s Vegan Italiano – like last week’s Baked Vegetable Soup, but minus the broth! With potatoes, zucchini, tomatoes, bread crumbs, and tons o’ onion and […]

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