Baked Vegetable Soup


A delicious way to use vegetables from the garden!


  • 5 tablespoons extra-virgin olive oil
  • 1 pound Yukon Gold potatoes, halved and sliced 1/4 inch thick
  • 1 1/2 teaspoons salt, divided
  • 2 medium zucchini, halved and sliced 1/2 inch thick
  • 2 medium leeks, white and light green parts only, thinly sliced (see Tip)
  • 4 medium stalks celery, thinly sliced
  • 10 ounces cremini (baby bella) mushrooms, quartered
  • 4 cups frozen artichoke hearts (two 9-ounce boxes), thawed, or 10 fresh artichoke hearts, quartered
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 1 15-ounce can no-salt-added diced tomatoes, with their juice
  • 1 2-inch piece Parmesan cheese rind, plus finely shredded Parmesan for garnish
  • 6 cups water (I substituted unsalted chicken stock.)
  • 1/2 teaspoon ground pepper


  • Preheat oven to 350°F.
  • Pour oil into a large ovenproof pot (about 6-quart) and arrange potato slices in an even layer over the oil. Sprinkle with 3/4 teaspoon salt. Layer in zucchini, leeks, celery, mushrooms, artichoke hearts and 1/4 cup parsley; sprinkle with the remaining 3/4 teaspoon salt. Pour tomatoes over the vegetables and nestle Parmesan rind into them. Add water (the vegetables will not be completely submerged), cover and bring to a boil over high heat.
  • Once boiling, transfer the pot to the oven and bake, covered, until the vegetables are tender, but still firm, 1 to 1 1/4 hours. Season with pepper and serve garnished with parsley and Parmesan, if desired.

*Eating Well, September/October 2014

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