How to Turn Anything to Soup
How to Turn Anything to Soup is a medium International recipe that serves 4. 250 calories per serving. Recipe by Joshua Weissman Recipes on YouTube.
Prep: 30 min | Cook: 40 min | Total: 1 hr 25 min
Cost: $28.14 total, $7.04 per serving
Ingredients
- 3 stalks Celery Stalks (trim ends, cut into rough dice)
- 2 medium Carrots (peeled, cut into rough dice)
- 1 medium Yellow Onion (peeled, diced)
- 3 tablespoons Extra Virgin Olive Oil (for sautéing mirepoix and vegetables)
- to taste Salt (helps draw out moisture)
- 1 Red Bell Pepper (seeded, rough chopped)
- 2 medium Yukon Gold Potatoes (peeled, diced)
- 2 Yellow Squash (rough chopped)
- 3 Leeks (white and light green parts only, cleaned and diced)
- 0.5 pound Shiitake Mushrooms (stems removed, roughly chopped)
- 3 Garlic Cloves (sliced)
- 1 tablespoon Gochujang (Korean chili paste, adds umami and heat)
- 1 tablespoon Tomato Paste (adds depth and color)
- 2 cups Chicken Stock (low‑sodium, can substitute vegetable stock)
- 0.5 cup Shiro Dashi (store‑bought Japanese dashi, salty and umami)
- 2 tablespoons Heavy Cream (optional garnish)
- 1/4 cup Croutons (optional garnish for crunch)
- 1 tablespoon Chives (thinly sliced, optional garnish)
Instructions
Prepare the Mirepoix
Trim the ends off the celery, peel the carrots, halve the onion, then dice all three into rough cubes (about 1/2‑inch pieces).
Time: PT15M
Sweat the Mirepoix
Heat 2‑3 tbsp olive oil in a large stock pot over medium heat. Add the diced celery, carrots, and onion. Stir occasionally and cook 2‑4 minutes until softened but not browned. Add a pinch of salt.
Time: PT4M
Temperature: medium
Prep Additional Vegetables
Rough‑chop the red bell pepper, Yukon gold potatoes, yellow squash, leeks (white and light green only, cleaned between layers), and shiitake mushrooms (remove stems).
Time: PT10M
Sweat the Main Vegetables
Add another 1‑2 tbsp olive oil to the pot. Toss in all the chopped vegetables, sprinkle with a generous pinch of salt, and stir to coat. Lower heat to medium‑low, cover, and let them sweat for about 5 minutes, stirring occasionally.
Time: PT5M
Temperature: medium‑low
Add Flavor Enhancers
Stir in sliced garlic, 1 tbsp gochujang, and 1 tbsp tomato paste. Increase heat to high and cook, stirring constantly, for 1‑2 minutes until the paste coats the vegetables and the raw aroma disappears.
Time: PT2M
Temperature: high
Add Liquid and Simmer
Pour in 2 cups chicken stock and 0.5 cup shiro dashi (or water if needed) until the liquid just reaches the tops of the vegetables. Bring to a boil, then reduce to low, cover, and simmer 15‑20 minutes until vegetables are extremely soft.
Time: PT20M
Temperature: low
Blend the Soup
Using a blender (in batches) or immersion blender, puree the soup until smooth. If the texture is too thick, thin with a little extra stock or water. Taste and adjust salt if needed.
Time: PT5M
Plate and Garnish
Ladle soup into bowls. Drizzle with heavy cream, sprinkle croutons and sliced chives (or any toppings you like). Serve hot.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 10 g
- Fiber
- 5 g
Dietary info: Vegetarian (use vegetable stock instead of chicken), Gluten‑Free (use gluten‑free gochujang), Dairy‑Free (omit cream)
Allergens: Dairy (cream), Soy (gochujang may contain wheat and soy), Wheat (if using regular gochujang)
Ingredient Substitutions
- Instead of Celery Stalks: Celery hearts
- Instead of Carrots: Parsnips
- Instead of Yellow Onion: white onion
- Instead of Extra Virgin Olive Oil: avocado oil, butter
- Instead of Salt: sea salt, kosher salt
- Instead of Red Bell Pepper: yellow bell pepper
- Instead of Yukon Gold Potatoes: russet potatoes
- Instead of Yellow Squash: zucchini
- Instead of Leeks: green onions
- Instead of Shiitake Mushrooms: cremini mushrooms, portobello
- Instead of Garlic Cloves: garlic paste
- Instead of Gochujang: sriracha, misos paste
- Instead of Tomato Paste: sun‑dried tomato puree
- Instead of Chicken Stock: vegetable stock
- Instead of Shiro Dashi: instant dashi powder dissolved in water
- Instead of Heavy Cream: coconut cream, half‑and‑half
- Instead of Croutons: toasted nuts
- Instead of Chives: green onion tops
Equipment Needed
- Large Stock Pot
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Ladle
- Blender or Immersion Blender
- Mesh Sieve (optional)
- Serving Bowls
Critical Steps — Do Not Skip
- Sweating the mirepoix without browning to develop flavor
- Ensuring vegetables are very soft before blending for a silky texture
- Blending hot liquid safely – vent the blender and work in batches
Chef Tips from the Video
- For an even richer flavor, roast the mirepoix vegetables at 400°F for 15 minutes before sweating.
- Use high‑quality homemade chicken stock for the best umami foundation.
- Add a dash of smoked paprika or a squeeze of lemon juice at the end for a bright finish.
Troubleshooting
Soup is too watery
Simmer uncovered for a few more minutes to reduce, or blend in a cooked potato for added body.
Soup is bland
Add a pinch more salt, a splash of soy sauce, or an extra teaspoon of gochujang for depth.
Blender overflows with steam
Allow the soup to cool for 5 minutes, vent the blender lid, and blend in smaller batches.
Mushrooms make the soup gritty
Strain the blended soup through a fine mesh sieve after blending to remove any remaining fibrous bits.
Storage
Refrigerator: Store in airtight containers for 3‑4 days
Freezer: Freeze in portion‑size bags for up to 2 months
Room temperature: Do not store at room temperature; cool quickly before refrigerating
Make-Ahead Tips
- Dice all vegetables up to 24 hours ahead and store in airtight containers in the fridge
- Prepare the mirepoix and keep it refrigerated; add oil and sweat when ready to cook
- Soup can be fully cooked, blended, and refrigerated; reheat gently on the stove
Frequently Asked Questions
What is the cultural significance and history of vegetable soup in international cuisine?
Vegetable soups have been a staple across cultures for centuries, originally created as a way to stretch limited ingredients and extract nutrition from scraps. In many traditions, such as French potage, Japanese miso soup, and American chicken‑vegetable broth, the soup serves as a comforting, nourishing base for meals and a method of preserving seasonal produce.
What are traditional regional variations of vegetable soup in European cuisine?
European vegetable soups range from the French potage Saint‑Germain, which uses puréed leeks and potatoes, to the Italian minestrone packed with beans, tomatoes, and pasta, and the Eastern European borscht, which features beets and cabbage. Each variation reflects local produce and seasoning preferences.
How is a classic French potage traditionally served?
A classic French potage is typically served hot in shallow bowls, garnished with a drizzle of cream, a sprinkle of fresh herbs such as chives or parsley, and sometimes a few croutons for texture. It is often enjoyed as a first course before the main meal.
What occasions or celebrations is vegetable soup traditionally associated with in Asian cultures?
In many Asian cultures, light vegetable soups like Japanese miso or Korean doenjang‑guk are served at the start of family meals, during New Year celebrations, and as a comforting dish for the sick. They symbolize warmth, health, and the sharing of simple, wholesome flavors.
What authentic traditional ingredients are essential for a classic mirepoix, and can they be substituted?
Traditional mirepoix consists of equal parts onion, carrot, and celery, finely diced and sweated in butter or oil. Substitutes include leeks for onion, parsnips for carrot, or fennel for celery, though the flavor profile will shift slightly.
What are the most common mistakes to avoid when making Joshua Weissman's versatile vegetable soup?
Common mistakes include over‑browning the mirepoix, which adds bitterness; not sweating the vegetables long enough, resulting in a grainy texture; and blending hot soup without venting, which can cause splattering. Follow the timing cues and vent the blender to avoid these issues.
Why does this soup recipe use gochujang and tomato paste together instead of just one umami source?
Gochujang provides a spicy, fermented depth while tomato paste adds a subtle sweetness and rich color. Together they create a balanced umami backbone that enhances the vegetables without overpowering them.
Can I make this versatile vegetable soup ahead of time and how should I store it?
Yes, the soup can be fully prepared, blended, and stored in airtight containers. Refrigerate for up to 4 days or freeze for up to 2 months. Reheat gently on the stove, adding a splash of stock if it thickens too much.
What texture and appearance should I look for when the soup is finished?
The finished soup should be smooth and velvety, with a uniform color ranging from pale cream to deep orange depending on the vegetables used. It should coat the back of a spoon and glide off without large chunks unless you prefer a rustic style.
How do I know when the vegetables are soft enough for blending?
When a fork easily pierces the vegetables and they feel almost melt‑in‑your‑mouth, they are ready. If you prefer a chunkier texture, you can stop a few minutes earlier; for a silky puree, let them become very tender.
What does the YouTube channel Joshua Weissman Recipes specialize in?
The YouTube channel Joshua Weissman Recipes specializes in detailed, technique‑focused cooking tutorials that blend classic fundamentals with modern twists, often emphasizing homemade fundamentals, flavor layering, and approachable gourmet dishes.
How does the YouTube channel Joshua Weissman Recipes' approach to soup making differ from other cooking channels?
Joshua Weissman Recipes emphasizes a modular, build‑your‑own method, teaching viewers how to create a base soup that can be adapted with any vegetables or proteins. This contrasts with many channels that provide a single fixed recipe, giving cooks flexibility and a deeper understanding of flavor foundations.
Last updated: August 20, 2026
