This easy and delicious winter soup is the perfect comfort food, whether you need a cozy weeknight dinner or a nourishing meal to warm you up. It’s packed with wholesome vegetables, making it both nutritious and satisfying. The combination of sweet potatoes, Yukon Gold potatoes, and aromatic herbs creates a rich, velvety texture without the need for cream.

Save This Recipe!

Enter your email and we’ll send you this recipe so you can come back to it later! 😊

Name

Email

SAVE THIS RECIPE

Cuisine: American
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Why You’ll Love Making It

• One-Pot Simplicity – This soup is made in a single pot, making cleanup quick and easy.
• Perfect for Beginners – With simple techniques like sautéing and simmering, this recipe is great for those new to cooking.
• Creamy Yet Light – A quick blend of some of the potatoes creates a luscious texture without needing cream.
• Great for Meal Prep – The flavors deepen as it sits, making it even tastier the next day.
• Customizable – Swap out the vegetables or use different herbs to make it your own.

Ingredients

• 2 Tbsp. extra virgin olive oil, plus more for drizzling – Enhances flavor and helps sauté the vegetables.
• 1 medium yellow onion, finely chopped (about 8 oz.) – Adds a sweet and aromatic base.
• 1 large carrot, peeled, halved lengthwise, thinly sliced into half moons (about 7 oz.) – Contributes sweetness and texture.
• 1 celery stalk, thinly sliced on a diagonal – Adds a subtle earthiness and crunch.
• 3 cloves garlic, finely chopped – Brings depth and warmth to the soup.
• 1 dried bay leaf – Infuses the broth with a subtle herbal note (remove before serving).
• 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more to taste – Enhances all the flavors.
• Freshly ground black pepper, to taste – Adds a mild heat and balances the sweetness.
• 1 Tbsp. double-concentrated tomato paste – Adds depth and umami richness.
• 1 large sweet potato, peeled and cut into ½” cubes (about 1 lb.) – Contributes natural sweetness and creaminess.
• 2 medium Yukon Gold potatoes, peeled and cut into ½” cubes (about 1 lb.) – Provide a buttery texture.
• 4 cups reduced-sodium vegetable or chicken broth – Forms the base of the soup and adds depth of flavor.
• ½ cup frozen peas – Adds a burst of color and natural sweetness.
• Coarsely chopped fresh dill, for garnish – Provides a fresh, slightly tangy contrast.
• Lemon wedges, for serving – Balances the flavors with a bright touch of acidity.

Free

MINESTRONE COOKBOOK

Grab your FREE cookbook with our
10 Favorite Minestrone Soup Recipes

Send Me The Cookbook

Instructions

Step 1: Sauté the Aromatics

Heat 2 Tbsp. extra-virgin olive oil in a large Dutch oven or heavy pot over medium heat. Add the chopped onion, sliced carrot, celery, minced garlic, and bay leaf. Season with kosher salt and freshly ground black pepper. Stir occasionally and cook for 10–12 minutes, until the vegetables soften and the onions become translucent. This step develops the base flavor of the soup.

Step 2: Deepen the Flavor with Tomato Paste

Stir in 1 Tbsp. double-concentrated tomato paste, ensuring all the vegetables are coated. Cook for about 2 minutes, stirring constantly, until the paste darkens slightly. This caramelization enhances the soup’s richness.

Step 3: Simmer the Soup

Add the cubed sweet potatoes and Yukon Gold potatoes, then pour in 4 cups of broth. Increase the heat and bring the soup to a gentle simmer. Once simmering, reduce the heat to medium-low, cover, and cook for 18–20 minutes, stirring occasionally, until the potatoes are fork-tender. The soup will naturally thicken as the potatoes break down.

Step 4: Blend for a Creamy Texture

For a perfect balance of creaminess and texture, use an immersion blender to blend about a quarter of the soup, pulsing until you get a slightly thickened consistency. If using a regular blender, carefully transfer about 1½ cups of soup, blend until smooth, then stir it back into the pot.

Step 5: Add the Final Ingredients

Stir in ½ cup frozen peas and cook for about 2 minutes, just until they turn bright green. Remove the bay leaf and discard it. Taste and adjust seasoning, adding more salt or pepper if needed.

Step 6: Serve and Enjoy

Ladle the soup into serving bowls and top with a sprinkle of fresh dill and a drizzle of olive oil. Serve with lemon wedges on the side, allowing each person to squeeze fresh juice into their bowl for added brightness.

FAQs

Can I make this soup completely smooth?

Yes! If you prefer a fully creamy soup, use an immersion blender to purée the entire pot, or blend it in batches in a regular blender until completely smooth.

What can I serve with this soup?

This soup pairs well with crusty bread, grilled cheese, or a simple green salad. For a heartier meal, add cooked chicken, white beans, or lentils.

More Recipes You'll Love

Easy Italian Courgette & lemon Risotto

Simple Waffle

The Best One Pot Chicken Thighs With Garlic & Potatos