Soup with the Simons: Red wine vegetable

By | February 6, 2014


It’s been a long time (a really long time) since I used soup mix in my cooking. And yet, there’s half a bag of the stuff in my cabinet. What if I need it one day for something? That might happen, right? …Someone tell me to throw out the chemicals, please.

The best thing I’ve learned through my no-soup-mix experiments so far is that water is often a perfectly fine soup base. Vegetables, grains, and legumes have great natural flavors, and when they’re combined well and seasoned well, you can totally get away with not having stock on hand. Homemade stock has been on my to-do list practically since the day we got married, but I never get around to actually trying it. And that’s because I’ve made so many great soups without it.

Like this one. Sweet red wine and paprika take a handful of pretty ordinary vegetables to new levels of greatness. Seriously, this soup has a broth so rich in flavor and color that it feels like a special occasion dish even though it’s “just” a vegetable soup. It could be Shabbos soup, My In-Laws Are Coming soup, Congratulations on Your Promotion soup. Or just Glad I Didn’t Use Soup Mix soup.


F on February 15, 2014 at 9:15 pm.

How do you peel the tomatoes?


Tali Simon on February 15, 2014 at 9:27 pm.

Just added a link in the ingredient list.


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