Recipes and Cooking Caramelized Onion-Vegetable Base Soup Be the first to rate & review! Chill or freeze this soup base and then pick one of our two delicious variations to give your meal a twist. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 22, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Prep Time: 45 mins Total Time: 45 mins Servings: 8 Yield: 12 cups (two 6-cup batches) Jump to Nutrition Facts Ingredients 2 tablespoon olive oil 3 cup halved and sliced onions 4 cloves garlic, finely chopped 6 cup vegetable broth or reduced-sodium chicken broth 1 pound carrots, sliced 1/2 inch thick 12 ounce fresh green beans, trimmed and cut into 1-inch pieces 2 medium red sweet peppers, cut into 1-inch pieces 1 14.5 ounce can diced tomatoes, undrained 3 tablespoon basil pesto 1 ½ tablespoon Worcestershire sauce 2 teaspoon dried basil, crushed ¾ teaspoon salt ½ teaspoon black pepper Directions In a 6- to 8-qt. Dutch oven heat oil over medium-low. Add onions and garlic. Cook 12 to 15 minutes or until tender and golden, stirring occasionally. Stir in broth, carrots, beans, and sweet peppers. Bring to boiling; reduce heat. Simmer, covered, 5 minutes. Remove from heat. Stir in remaining ingredients. Fill a sink half-full with ice water. Set pan in ice water and stir to cool. Divide soup between two large freezer containers. Label and freeze up to 3 months. To serve, thaw soup in refrigerator overnight. Transfer to a large Dutch oven; heat through over medium, stirring occasionally. Pesto- Mozzarella Vegetable Soup Prepare and freeze Caramelized Onion Big Batch Vegetable Soup as directed. Thaw one portion of soup in refrigerator overnight. Transfer to a 4- to 5-qt. Dutch oven. Heat through over medium, stirring occasionally. Preheat broiler. Arrange 4 to 6 1-inch slices Italian bread on a foil-lined baking sheet. Broil 4 inches from heat 1 minute or until toasted; turn bread. Spread each slice with 1 tsp. basil pesto and sprinkle with 2 Tbsp. shredded mozzerella cheese. Broil 1 minute more or until bread is toasted and cheese is melted. Serve soup with toasts. Makes 4 to 6 servings.Nutrition analysis per serving: 276 calories, 9 g protein, 37 g carbohydrate, 11g total fat (2 g sat. fat), 8 mg cholesterol, 6 g fiber, 12 g total sugar, 189% Vitamin A, 57% Vitamin C, 1205 mg sodium, 15% calcium, 14% iron Vegetable-Farro Soup Prepare and freeze Caramelized Onion Big Batch Vegetable Soup as directed. Thaw one portion of soup in refrigerator overnight. Transfer to a 4- to 5-qt. Dutch oven. Heat through over medium, stirring occasionally. Stir in 1 1/2 cups cooked farro; heat through. Top servings with chopped fresh mint or Italian parsley. Makes 4 to 6 servings.Nutrition analysis per serving: 217 calories, 5 g protein, 37 g carbohydrate, 6 g total fat (1 g sat. fat), 0 mg cholesterol, 6 g fiber, 10 g total sugar, 186% Vitamin A, 58% Vitamin C, 926 mg sodium, 8% calcium, 13% iron Rate it Print Nutrition Facts (per serving) 142 Calories 6g Fat 20g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 142 % Daily Value * Total Fat 6g 8% Saturated Fat 1g 5% Sodium 918mg 40% Total Carbohydrate 20g 7% Total Sugars 10g Protein 3g Vitamin C 51.7mg 259% Calcium 91mg 7% Iron 1.5mg 8% Potassium 455mg 10% Folate, total 44.1mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.