The Time-Saving Trick I Use Every Time I Make Soup

It works every time.

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When I walk into the produce section at the grocery store, I’m so grateful for the huge variety of colorful, fresh vegetables. When I’m making a broccoli stir-fry or looking for carrots to dip, I always go with fresh veg. But for soups, I have a different strategy.

Years ago, I taught a cooking class to a fellow named Fred who worked for Green Giant. He told me that their system was engineered to harvest and package ripe produce in hours. Now, Fred might've been biased, but he was strongly pro-frozen vegetables. I took his advice to heart. Here's why: I often bought more than I needed and wound up throwing away slimy spinach and limp carrots.

I also want to have meals on the table without spending time on vegetable prep. If you're like me, it's time to consider which vegetables to buy frozen. Not only does frozen veg help me save money and waste less food, it’s also my secret to making fast, easy soups. 

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How To Use Frozen Vegetables for Soup

Frozen vegetables are already blanched, which means that they're soft enough to eat right out of the package. I used to cook fresh vegetables until crisp-tender when making soup, so this is a nice shortcut. Thanks to the variety of frozen blends available at the store, it’s easy to find the right veg for whatever soup I'm making.

The simplest vegetable soup is a box of stock that’s brought to a simmer with a mix of frozen vegetables cooked until just thawed. Add some canned diced tomatoes and Italian herbs for a Mediterranean twist, or some soy sauce and sesame oil for a Chinese flavor profile. Toss in frozen shelled edamame for protein or leftover cooked chicken or other meat to make a full meal.

You don't have to use my recipe, though. You can make almost any homemade soup using frozen vegetables. The result will be a warm, comforting bowl on the dinner table in record time.

Tips for Using Frozen Vegetables

I’ve been using this speedy soup technique for a while. Here are some of my best tips:

Sauté Frozen Onions & Garlic: Frozen chopped onions are a real timesaver! Just warm some oil or butter in a pot and add them straight from the bag. Sauté as you would fresh onions, letting the extra moisture cook off, then add frozen garlic. For an even faster shortcut, buy frozen mirepoix, a blend of onions, carrots, and celery that adds an instant flavor boost to any soup.

Use Frozen Vegetables for a Quick Creamy Soup: Start by sautéing onions, then add frozen broccoli, cauliflower, carrots, butternut squash, sweet potatoes, spinach, kale, or corn. Cook until thawed, then transfer the soup to a blender or food processor and blend until smooth. Add your choice of cream, half and half, milk, or a non-dairy alternative. Return to the pan and heat through, seasoning to taste.

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