Quick Vegetable Soup from Williams Sonoma

40 mins (prep 10, cooking 30)
10 ingredients
4-6 servings
You can make this soup with any combination of fresh vegetables on hand. Just be sure to include some potatoes or carrots. Leave the vegetables chunky for a robust soup, or puree half of the vegetables for extra body.

Categories:  <-60-mins , beginner-cook , north-american , 3-steps-or-less , comfort-food , taste~mood , soups-&-stews , time-to-make , easy , american , clear-soup , vegetarian , vegetable ,
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Serving Size (244.75 g)
Servings 4
Amount per Serving
Calories 137.02 Calories from Fat 62.37
% Daily Value *
Total Fat 6.93g 42.63%
Saturated Fat 3.96g 79.24%
Trans Fat 0.24g %
Cholesterol 15.9mg 21.2%
Sodium 84.21mg 14.04%
Total Carbohydrate 18.48g 24.64%
Dietary Fiber 4.2 g 67.19%
Sugars 4.17 g %
Protein 4.22g 33.72%
Vitamin A 7997.33IU% Vitamin C 57.2mg%
Calcium 49.09mg% Iron 1.16mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, baking potato, dried thyme, freshly ground black pepper