Homemade Vegetable Onion Soup Recipe

How to Make Onion Soup with Sautéed Carrots, Peppers and Corn

Once again, I decided to try a soup with veggies I already had in the fridge. This time there was nothing fancy like beetroot, so I decided to just use onions for a simple soup recipe.

This time I decided to make it lighter and healthier by using zero milk, spices, or processed starch. Just plain water, veggies, salt and pepper. Very coarse and very, very homemade.

Time: 20 mins

Serves: 2

You'll need:

2 medium sized red onions, coarsely chopped

2-4 cloves of garlic, coarsely chopped

2-3 baby carrots, finely chopped

1/2 green pepper, finely chopped

A handful of frozen sweet corn

Olive oil, butter

Salt, pepper 

1. Heat oil in a pot on medium flame. 

Add a cube of butter. 

2. Add onions and garlic. 

3. Sautée until they turn golden brown. Keep stirring so they brown evenly and don't burn to deep brown. This is essential for good caramelized taste. 

4. Lower the flame, take out the onions and garlic in a plate for cooling, leaving the oil in the pot. 

5. Add carrots to the pot and cook for 5 minutes until they start to get paler. 

6. Add chopped green pepper and cook for another couple of minutes until they become softer. Then add corns. 

7. In the meanwhile, blend the onions and garlic in a blender. Use 1/2 cup water to form a smooth paste. 

8. Add the mix to the pot with another 1/2 cup water. 

9. Add salt and pepper to taste. 

10. Bring to boil, and keep simmering after for desired thickness. Add more water if necessary. Cover with lid for at least 10 minutes for simmering, or until the ingredients are soft and consistently blended. 

11. Serve hot.