Total Time
Prep 10 mins
Cook 35 mins

This soup is great for this time of year as the vegetables are new and have such a great taste and flavor.

Ingredients Nutrition


  1. In a large saucepan or cooking pot, add olive oil and butter and heat on medium-high.
  2. Add onions and saute until translucent, about 5 minutes.
  3. Add garlic, tomatoes including liquid and continue to cook on medium-high heat for another 6 to 8 minutes.
  4. Add vegetable or chicken broth, potatoes and carrots and cook for 10 minutes, stirring occasionally.
  5. Add cauliflower, celery, water, vegetable soup base and cook for 8 minutes or until vegetables are just tender.
  6. Add red pepper, petite baby peas, dill weed, seasoning salt and pepper and cook for another 3 minutes.
  7. Adjust seasonings to taste.
  8. Serve soup hot.
  9. Refrigerate any unused portions.
Most Helpful

Mmmmm....what a fantastic recipe! I didn't expect this to turn out as well as it did. The directions were spot on. I only used 1 T. of dill and the only thing I would do different next time would be to use less soup base, it was a tad too salty for me. Thanks for this keeper recipe!

Lucky in Bayview September 29, 2013

Made exactly as posted, except I cooked a bit longer in step 4 because my potatoes and carrots weren't tender at all. Once they were barely tender I continued on, and the result was wonderful! This vegetable soup is so fresh and can taste each individual flavor and I'll definitely enjoy this again. Thanks for sharing! Made for Zaar Cookbook tag.

breezermom April 14, 2013

This is one of the best vegetable soups I have ever had. I served it at a church luncheon to about 75 people and they were raving about it. Several asked for the recipe.

meminsh February 11, 2013