Veggie Tray Soup (Crudite Soup)

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It happens every Thanksgiving. After all the guests have gone and I’ve cleared out the wine & beer bottles, and whatever fell behind the bar, I survey the food table leavings. Invariably, there, next to the tray holding one sad, smushed pie remnant, and the half cookie that fell in somebody’s ginger ale, I will find most of a tray of fresh veggies. They are still gallantly cheerful, the brightest color in the afterparty glow. It makes me feel they deserve a good send off.  Sooooo….I came up with this day-after-the-party veggie tray–or if you prefer–crudite soup. Simply a saute of vegetable soup with the broccoli and cauliflower florets trimmed down to tiny, it’s really easy to make. (I mean, you’ve already done most of the prep work peeling & cutting the veggies to make the tray, right?) And it tastes really good with just a little crusty dunking bread and maybe a little cheese. Happy Holidays!

Makes 6 servings

Veggie Tray Soup Ingredients

  • 1/2 stick butter OR 3 Tbsp vegetable oil and 1 Tbsp non-dairy butter substitute
  • 1 large onion, peeled, and diced fine
  • 1 1/2 cup diced celery
  • 1 1/2 cups sliced small carrot rounds, or diced carrot sticks
  • 1/2 cup tender parts of the broccoli and cauliflower stems, diced
  • 1 1/2 cups tiny broccoli florets (Note: You’ll just be breaking up the broccoli florets from the veggie tray into really tiny florets, saving and dicing 1/4 cup of the tender parts of the stems to cook with the carrot)
  • 1 cup tiny cauliflower florets (Note: You’ll just be breaking up the cauliflower florets from the veggie tray into really tiny florets, saving and dicing  1/4 cup of the tender parts of the stems to cook with the carrot)
  • 1 tiny sweet pepper, diced (no more than 1 Tbsp) (optional)
  • 2 1/2 to 3 Tbsp all-purpose flour
  • 1 1/2 quarts (or a little more–to your liking) leftover-from-Thanksgiving turkey stock, or good quality vegetable or chicken stock
  • 1 Tbsp snipped parsley
  • salt and fresh-cracked pepper to taste
  • Purely optional: 1 cup diced leftover turkey meat


  1. In a heavy soup pot, over medium heat, melt butter or heat oil. Saute onion & celery until tender. Add carrot and the tender dice you trimmed from broccoli and cauliflower stems. Cook vegetables until slightly tender, adding a few spoons of water to help the veggies steam and soften without sticking, as needed. Add broccoli and cauliflower florets and cook until florets are firm-tender, adding a little more water as needed. Sprinkle vegetables with flour. Stir and saute until flour has toasted a bit. Add broth. Whisk well to smooth out the soup. Turn heat down to medium-low and simmer until slightly thickened, flavors meld, and all vegetables are tender. Add more broth if you want a brothier soup.  Salt and pepper and adjust to taste. Sprinkle in the parsley and stir. Keep soup hot until serving. NOTE: This is a versatile soup–adjust the amount of vegetables to your liking: more veg = chunkier soup. Add diced leftover turkey if you want a protein boost.

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