How to Make Vegetable Broth for Soup: Start with a Couple of Leeks

by Min Merrell
leek vegetable soup

Julia Child showed us how to make vegetable broth for soup right at the start of The Art of French Cooking. A good soup (without canned broth) starts with leeks. Gently cook the leeks in a pot in butter or olive oil over medium-low heat a good 20 minutes. Add plenty of water and you’ll have excellent broth.  

This particular soup is a kitchen scramble for sure. Cabbage, tomatoes, garbanzo beans, potatoes, cauliflower, parsley, butternut squash. Good soups call for some courage, not exact amounts. “Start throwing some stuff in the pot” is the most important line in this non-recipe.

Soup’s ready in nearly no time. Now, saltines are great with soup, but how about some Cheater Chef signature grilled bread? Cut the grilled bread into fingers, sprinkle with Parm or Gruyere. Pop into a hot oven for a couple minutes…

grilled bread croutons for vegetable broth


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