Cottage Vegetable Soup with Scarborough Fair Infused Olive Oil

This cottage vegetable soup is all about simple comfort and layered flavor, with a final drizzle of Scarborough Fair Infused Olive Oil Blend bringing parsley, rosemary, thyme, and sage into every warm spoonful.

Garden Infuzions

Cottage Vegetable Soup with Scarborough Fair Infused Olive Oil

A cozy cottage-style vegetable soup finished with Scarborough Fair Infused Olive Oil Blend for a savory, herb-forward bowl that feels simple, comforting, and full of Garden Infuzions flavor.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 bowls

Course: Dinner, Lunch, Side Dish

Cuisine: American Classics, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 tablespoons Scarborough Fair Infused Olive Oil Blend
• 1 tablespoon olive oil
• 1 medium yellow onion diced
• 2 medium carrots sliced
• 2 celery stalks sliced
• 3 cloves garlic minced
• 2 medium potatoes peeled and diced
• 1 zucchini diced
• 1 cup green beans trimmed and cut into 1-inch pieces
• 1 14.5-ounce can diced tomatoes
• 6 cups vegetable broth
• 1 bay leaf
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon dried rosemary
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice

Equipment

• 1 Large Soup Pot 5 to 6 quart
• 1 Wooden spoon for stirring
• 1 Chef Knife for chopping vegetables
• 1 Cutting board for prep
• 1 ladle for serving

Method

 

Instructions

1. Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery, then cook for 5 to 6 minutes until the vegetables begin to soften.
2. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the potatoes, zucchini, green beans, diced tomatoes, vegetable broth, bay leaf, salt, pepper, thyme, parsley, and rosemary. Bring to a boil.
4. Reduce the heat to low, cover partially, and simmer for 20 to 25 minutes until the potatoes and vegetables are tender.
5. Stir in the frozen peas and cook for 2 minutes more. Remove the bay leaf.
6. Turn off the heat and stir in the lemon juice. Ladle the soup into bowls and finish each serving with a drizzle of Scarborough Fair Infused Olive Oil Blend and fresh parsley.
7. Taste and adjust salt and pepper if needed before serving.

Notes

For a thicker soup, simmer uncovered for the last 5 minutes. For a brothier result, add 1 to 2 extra cups of vegetable broth. The finishing drizzle of Scarborough Fair Infused Olive Oil Blend is the flavor anchor, so add it right before serving.

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Recipe Tips

Cut the vegetables into even pieces so they cook at the same pace. Add the Scarborough Fair Infused Olive Oil Blend at the end for the freshest herb aroma, then taste and adjust the seasoning before serving.

Serving Suggestions

Serve this soup with crusty bread, warm biscuits, or a simple green salad. It also makes a lovely light supper when you want something cozy without much fuss.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Rewarm gently on the stove over medium-low heat, adding a splash of broth or water if the soup thickens.

Variations

Swap in zucchini, green beans, or corn depending on what you have on hand. You can also add small pasta, white beans, or a handful of chopped spinach near the end for a different texture.

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