Carrot & Wheat Berry Soup

Ten carrots, a cup of wheat berries, and a generous pour of dry white wine form the backbone of this rustic, plant-based soup. The carrots go in two batches at different times, which is the clever move here. The first five cook for 90 minutes until they practically dissolve into the broth, creating a naturally thick, sweet base. The second five go in for the last 45 minutes and hold their shape, giving you tender chunks to bite into.

Wheat berries need a long simmer to soften, and they’re worth the wait. After two hours in the pot, they turn plump and chewy with a nutty, almost popcorn-like flavor that adds serious substance to an otherwise vegetable-light soup. Each spoonful has that satisfying grain chew.

Sauteing the onions, garlic, and first round of carrots in wine instead of oil or butter is an unusual technique that builds a bright, acidic base. The alcohol cooks off during the long simmer, leaving behind a subtle fruitiness that pairs beautifully with the sweet carrots and tomatoes.

Kitchen Tips

• Watch the liquid level throughout the simmer. Wheat berries absorb a lot of water, and you may need to add more to keep the soup from going dry.
• Add the basil in the last 10 minutes, not at the beginning. Extended cooking destroys basil’s fresh, aromatic flavor.
• The soup thickens considerably as it cools. Add water or broth when reheating to bring it back to the right consistency.

Variations

• Creamy version: Blend half the soup with an immersion blender for a partly smooth, partly chunky texture.
• Add greens: Stir in a few handfuls of chopped kale or Swiss chard with the second batch of carrots.
• Farro substitute: Use farro instead of wheat berries for a similar chewy grain with a slightly shorter cook time.