How do you season vegetable soup?

[Anonymous]

Sounds like a silly question, but my recipe only seasons with salt and paper and it’s bland. What could I add more flavor?

[Anonymous]

What kind of broth are you using?

[Anonymous]

I add cheap cuts of steak and cook in beef bone broth instead of water. I add a bay leaf or two and a garlic based seasoning blend.

[Anonymous]

Vegetable broth with lots of to,stores so it’s a tomato based vegetable broth. All American recipe.

[Anonymous]

Dried mushrooms.

[Anonymous]

My secret ingredient is a jar of Rao's marinara. My soup is legend.

[Anonymous]

Ginger
Garlic
Green onions / scallions
Fresh herbs - thyme, oregano, parsley
A bit of acid, either lemon juice or red wine vinegar

[Anonymous]

Trader Joe’s garlic powder, lemom zest and lemon juice. but the secret is really browning the vegetables.

[Anonymous]

Anonymous wrote:Ginger
Garlic
Green onions / scallions
Fresh herbs - thyme, oregano, parsley
A bit of acid, either lemon juice or red wine vinegar

Aren’t the tomatoes acidic? Why add lemon?

[Anonymous]

Vegetable soup is bland. Unless it's pasta fagioli soup (sounds like pasta fajuul to me). I think my in laws add celery to it, not sure. I also had an amazing Persian soup once, the broth was yellow, maybe it had saffron and some type of grain in it, maybe oats.

[Anonymous]

Anonymous wrote:Vegetable soup is bland. Unless it's pasta fagioli soup (sounds like pasta fajuul to me). I think my in laws add celery to it, not sure. I also had an amazing Persian soup once, the broth was yellow, maybe it had saffron and some type of grain in it, maybe oats.

Maybe it was Soup de Jo - without any mushrooms for sure

[Anonymous]

Anonymous wrote:I add cheap cuts of steak and cook in beef bone broth instead of water. I add a bay leaf or two and a garlic based seasoning blend.

Then it's no longer vegetable soup. You're making beef broth. Yes, beef broth has a lot more flavor than vegetable soup, but that's not what OP asked about.

[Anonymous]

Garlic, bay leaf (or two), thyme. Sometimes a little herbs de Provence in place of, or in addition to, the thyme. If I'm feeling spicy, Tony Cachere's (I always add Tony's to beans).

[Anonymous]

I always start with tomato sauce as the base. Add water or veggie broth to thin it out so it’s not the thick consistency.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Ginger
Garlic
Green onions / scallions
Fresh herbs - thyme, oregano, parsley
A bit of acid, either lemon juice or red wine vinegar

Aren’t the tomatoes acidic? Why add lemon?

PP here. It depends on how many tomatoes are used relative to the other vegetables - OP didn’t give a recipe. Unless it’s a really tomato-heavy vegetable soup, my guess is that a little extra acid will go a long way in brightening up the flavor.