This homemade 10-vegetable soup is perfect for a chilly day

Nothing is more comforting on a chilly day than a steaming bowl of homemade soup. Whether you’re craving minestrone, tomato, lentil, butternut squash, or French onion, there’s nothing more satisfying for lunch or dinner. I love that soups are so easy to make and so delicious and nutritious to eat. You can serve a small cup as an appetizer or a generous bowl as a meal in itself.

Most soups improve after a day or two, so I always make enough for leftovers and to store in the freezer for times when I don’t feel like cooking. The secret to producing a rich, flavorful soup quickly and easily is to rely on what you already have in your refrigerator and pantry — leftover cooked chicken, beef, or turkey; beans, noodles, rice, vegetables, and herbs.

I usually begin with onions or shallots and garlic, perhaps some bacon or pancetta, and an herb bundle. Once the soup is underway and everything is in the pot, you can go about your other activities while it simmers. With homemade or store-bought chicken or vegetable broth on hand, the possibilities are endless.

Top Italian soups with a drizzle of extra-virgin olive oil, a dollop of pesto, and shavings of Parmesan. I store Parmesan rinds in a zipper bag in the refrigerator so I can drop one into a pot of soup to add depth and a distinct umami flavor. For a French-inspired soup, finish with a sprinkling of chives and grated Gruyère; for something more Spanish, try garlicky croutons or a splash of aged sherry vinegar. For a Middle Eastern touch, scatter chopped cilantro or mint, or crumble feta over the top.

Soups can take many forms — smooth or chunky, clear or creamy, rustic or elegant. Some focus on a single ingredient, while others bring together a medley of flavors and textures. Don’t be afraid to experiment. If you don’t have one vegetable, substitute another. You can purée part of the soup in a blender and return it to the pot, leaving the rest unpureed for added texture.

10-Vegetable Soup

Adapted from The Soup Solution by Charlotte Pike, Hamlin ($24.99).

This soup pairs well with a crisp, high-acid white wine like Rombauer Vineyards 2023 Sauvignon Blanc ( $28 ). Its citrus flavors complement the herbal notes in dish.

Author Pike writes, “This soup will keep up to 5 days in the refrigerator and also freezes well. If you are preparing in advance, it’s best not to add the kale until you reheat the soup to ensure they don’t overcook and turn sludgy.”

2 tablespoons good-quality olive oil

1 onion, finely chopped

3 garlic cloves, finely chopped

1 leek, trimmed and thinly sliced

1 carrot, cut into ½ inch dice

1 celery stick, trimmed and chopped

½ fennel bulb, thinly sliced

1 red or orange pepper, deseeded and cut into ½ inch dice

1 cup winter (butternut or acorn) squash, peeled and cut into 1/2 inch chunks

1-14 oz can chopped tomatoes

1-1/4 cups hot vegetable stock (homemade or purchased)

2 cups kale leaves or spring greens, stripped from the stalk and chopped into small pieces

Salt and freshly ground pepper

Warm the oil in a large saucepan over medium heat. Add the onion, garlic and leek and allow to cook for around 10 minutes until softened.

Season and add the carrot, celery, fennel, pepper and squash and cook for a further 5 minutes, stirring continuously. Add the tomatoes and stir well.

Next add the hot stock. Stir and allow to simmer for 45 minutes until the vegetables are fully tender.

Stir in the kale or greens, allow 5 minutes for them to wilt in the hot liquid. Taste and check for seasoning, adding a little more salt or pepper if it needs it, then remove from the heat and serve immediately.

Yield: 4-6