When I walk into the produce section of the grocery store, I am so grateful for the wide variety of colorful, fresh vegetables. When I’m making a broccoli stir-fry or looking for carrots for dipping, I always use fresh vegetables. But I have a different strategy for soups.
Years ago I gave a cooking class to a colleague named Fred who worked for Green Giant. He told me that their system is designed to harvest and package ripe produce within hours. Fred may have been biased, but he was a strong supporter of frozen vegetables. I took his advice to heart. Here’s why: I often bought more than I needed and ended up throwing away slimy spinach and limp carrots.
I also want to have meals on the table without spending time preparing vegetables. If you’re like me, it’s time to think about which vegetables you want to buy frozen. Not only do frozen vegetables help me save money and waste less food, they are also my secret to making soups quickly and easily.
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How to use frozen vegetables for soup
Frozen vegetables are already blanched so they are soft enough to eat straight from the package. I used to cook fresh vegetables until crispy and tender when making soup, so this is a nice shortcut. Thanks to the variety of frozen mixes available at the store, it’s easy to find the right vegetables for any soup I make.
The simplest vegetable soup is a box of broth brought to a simmer with a mixture of frozen vegetables Only thawed. Add some canned diced tomatoes and Italian herbs for a Mediterranean twist, or some soy sauce and sesame oil for a Chinese flavor profile. Add frozen, shelled edamame for protein, or leftover cooked chicken or other meat for a complete meal.
However, you don’t have to use my recipe. You can make almost any homemade soup using frozen vegetables. The result is a warm, comforting bowl on the dining table in record time.
Tips for using frozen vegetables
I’ve been using this quick soup technique for a while now. Here are some of my top tips:
Sauté Frozen Onions and Garlic: Frozen chopped onions are a real time saver! Simply heat some oil or butter in a pot and add it straight from the bag. Fry it like you would fresh onions, allowing the excess moisture to evaporate, then add frozen garlic. For even quicker prep, purchase frozen mirepoix, a blend of onions, carrots, and celery that adds an instant burst of flavor to any soup.
Use frozen vegetables for a quick creamy soup: Sauté the onions first, then add frozen broccoli, cauliflower, carrots, butternut squash, sweet potatoes, spinach, kale, or corn. Cook until thawed, then transfer the soup to a blender or food processor and process until smooth. Add cream of your choice, half and half, milk, or a dairy-free alternative. Return to the pan, heat through and season to taste.
