Ingredients
- 1 tablespoon olive oil
- 3 large white onions, diced
- 3 large carrots, diced
- 3 large stalks celery, diced
- 6 cloves garlic, chopped
- 1 ½ quarts vegetable broth
- 3 tablespoons dried sage
- salt and ground black pepper to taste
Why This Recipe Is So Tasty
Helpful Kitchen Tips
- Add the vegetables in stages to ensure each cooks perfectly without overcooking.
- Taste and adjust the seasoning at the end to bring out the best flavors.
Directions
Heat the olive oil in a large pot over medium heat. Add the onions, carrots, celery, and garlic, and cook them gently, stirring now and then, until the onions turn soft and translucent—this usually takes about 5 to 7 minutes. Next, pour in the vegetable stock and bring everything to a boil. While it’s heating up, use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot—that adds great flavor. Season the soup with sage, salt, and pepper, then lower the heat to a gentle simmer. Cover the pot and let it cook for about an hour so all the flavors can blend beautifully. When it’s ready, carefully transfer the soup in batches to a blender and puree until smooth, holding the lid firmly in place. If you prefer, you can skip the blender and use an immersion stick blender right in the pot to puree the soup. Pour it into bowls and enjoy!
