Name: Vegetable Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 3 carrots, sliced; 2 celery stalks, sliced; 2 potatoes, peeled and diced; 1 zucchini, chopped; 1 cup green beans, cut into 1-inch pieces; 1 can (14.5 oz) diced tomatoes, with juice; 6 cups vegetable broth; 1 teaspoon dried thyme; 1 teaspoon dried basil; 1 bay leaf; Salt and black pepper to taste; 1 cup frozen peas or corn (optional); 2 tablespoons chopped fresh parsley (optional)

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Vegetable Soup is the ultimate comfort dish: warm, nutritious, and endlessly versatile. With each spoonful, you taste the vivid colors and flavors of fresh vegetables mingling in a rich, aromatic broth, delivering nourishment in every bite. Whether you’re craving something cozy on a chilly night or searching for a healthy meal to wow your family, this Vegetable Soup combines simplicity and heartiness in a way that’s both old-fashioned and completely modern. Gather around, because we’re about to whip up a pot of pure veggie goodness!

Ingredients You’ll Need

This recipe is delightfully uncomplicated, with each ingredient playing its own special role in layering flavors, textures, and vibrant colors. The real magic comes from combining everyday veggies in a way that’s so much more than the sum of its parts—plus, you can easily adapt it to what’s in your fridge.

Olive oil: Gives the base a lovely richness and helps carry all those veggie flavors.
Onion (1 medium, chopped): Adds sweetness and depth—don’t skip this crucial foundation!
Garlic (3 cloves, minced): For aromatic zing; feel free to add extra if you’re a garlic lover.
Carrots (3, sliced): Bring a natural sweetness and earthy note plus gorgeous color.
Celery (2 stalks, sliced): Keeps the soup fresh and balances the heartier veggies.
Potatoes (2, peeled and diced): Add body and make the soup satisfyingly hearty.
Zucchini (1, chopped): Offers tender bites and soaks up the seasoning beautifully.
Green beans (1 cup, cut into 1-inch pieces): Give crunch and a pop of green.
Diced tomatoes (1 can, with juice): Bring acidity, color, and a saucy richness to the broth.
Vegetable broth (6 cups): Forms the flavor-packed base—use a quality stock for best results.
Dried thyme (1 teaspoon): Delivers subtle herbal warmth.
Dried basil (1 teaspoon): Adds a classic, fragrant touch that pairs perfectly with tomatoes.
Bay leaf (1): Infuses the soup with that savory, something-special background note.
Salt and black pepper (to taste): A must-have for bright, bold flavor.
Frozen peas or corn (1 cup, optional): Tossed in at the end for a burst of sweetness and extra veg.
Fresh parsley (2 tablespoons, chopped, optional): A fresh, vibrant garnish that really finishes the dish.

How to Make Vegetable Soup

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large pot over medium heat. Once it shimmers, add the chopped onion and minced garlic. Sauté them together for about 2–3 minutes, or until your kitchen is filled with the mouthwatering smell of sweet and savory aromatics. This step builds the flavor foundation that makes Vegetable Soup sing!

Step 2: Build the Vege Base

Next, stir in the sliced carrots, celery, and diced potatoes. Let them cook for about 5 minutes, stirring occasionally. This softens the veggies and allows them to soak up all those delicious garlicky flavors. You’ll notice the colors getting brighter and the base getting a little golden—exactly what you want!

Step 3: Add Remaining Veg and Broth

Now it’s time to get serious. Toss in your chopped zucchini, green beans, the can of diced tomatoes with all their juicy goodness, and pour in the vegetable broth. Sprinkle in the dried thyme, basil, and tuck in the bay leaf. Season everything with salt and fresh cracked black pepper. Your pot will be brimming with color and anticipation!

Step 4: Simmer to Perfection

Bring the soup to a gentle boil, then reduce the heat and let it simmer uncovered for 25–30 minutes. Watch as the vegetables tenderize and the flavors meld together into a harmonious, soul-warming medley. If you’re adding frozen peas or corn, stir them in during the last 5 minutes—this keeps them sweet and perfectly cooked.

Step 5: Finish and Serve

Remove the bay leaf and give the soup a final taste, adjusting the salt and pepper if needed. Ladle hot Vegetable Soup into bowls and sprinkle generously with fresh chopped parsley if you like. Serve piping hot and soak in the warmth!

How to Serve Vegetable Soup

Garnishes

A finishing touch makes all the difference! A handful of chopped fresh parsley brightens every bowl, while a drizzle of good olive oil or a sprinkle of grated vegan parmesan adds luscious depth. For a little crunch, try scattering on some crispy croutons or toasted seeds right before serving.

Side Dishes

Vegetable Soup is delightfully adaptable when it comes to sides. Pair it with a thick slice of crusty bread or a warm baguette for dunking—pure comfort! A light green salad or a scoop of cooked rice, quinoa, or small pasta stirred into your bowl can also make the meal feel extra substantial.

Creative Ways to Present

For special occasions, serve Vegetable Soup in rustic bread bowls or in individual mugs for a heartwarming appetizer. You can even top each bowl with a dollop of pesto, a swirl of plant-based cream, or crispy chickpeas for a little gourmet flair. Get creative and make it your own signature dish!

Make Ahead and Storage

Storing Leftovers

Store leftover Vegetable Soup in an airtight container in the fridge, where it will keep for up to 5 days. The flavors deepen as the soup rests, making next-day bowls extra delicious. Just allow it to cool slightly before refrigerating to maintain veggie texture and flavor.

Freezing

This soup is a freezer superstar! Let it cool completely, then portion into airtight containers or freezer bags, leaving a little space at the top for expansion. It will keep beautifully in the freezer for up to 3 months. Thaw it overnight in the fridge for best results.

Reheating

To reheat, simply warm the Vegetable Soup in a saucepan over medium heat until steaming hot. Stir occasionally and add a splash of water or broth if it’s thickened up too much. You can also microwave in short bursts, stirring between intervals for even heating.

FAQs

Can I use different vegetables in this Vegetable Soup?

Absolutely! Feel free to swap in seasonal or leftover veggies like bell peppers, sweet potatoes, kale, or spinach. Vegetable Soup is incredibly flexible, so use what you have and love.

Is Vegetable Soup suitable for a vegan or gluten-free diet?

Yes, this recipe is naturally vegan and gluten-free. Just double-check your vegetable broth to ensure there are no hidden additives or gluten ingredients if you’re sensitive.

Can I add pasta or beans to make it heartier?

Definitely—stir in some cooked pasta, rice, or canned beans during the last 10 minutes of simmering for a more filling meal. It’s a great way to bulk up the soup and make it extra cozy.

What’s the best way to get maximum flavor in Vegetable Soup?

Use a good-quality vegetable broth and don’t rush the sautéing at the start. Giving the onions and garlic time to soften and develop flavor is crucial for a robust, tasty base.

How can I adjust the texture of the soup?

If you like a chunkier soup, cut your vegetables into larger pieces. For a smoother texture, you can blend part of the soup before serving—just remember to remove the bay leaf before blending!

Final Thoughts

If you’re looking for a cozy, nourishing meal that always hits the spot, Vegetable Soup is truly a favorite worth making again and again. There’s so much to love in one simple pot—so grab your veggies and a big spoon, and treat yourself to this heartwarming classic!

Vegetable Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 17 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegan

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Description

This hearty Vegetable Soup is a comforting and nutritious dish perfect for any time of the year. Packed with a variety of colorful veggies and flavorful herbs, it’s a satisfying meal on its own or paired with crusty bread.

Ingredients

Scale

Vegetable Soup:

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
3 carrots, sliced
2 celery stalks, sliced
2 potatoes, peeled and diced
1 zucchini, chopped
1 cup green beans, cut into 1-inch pieces
1 can (14.5 oz) diced tomatoes, with juice
6 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
Salt and black pepper to taste
1 cup frozen peas or corn (optional)
2 tablespoons chopped fresh parsley (optional)

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Instructions

In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté for 2–3 minutes until fragrant. Stir in the carrots, celery, and potatoes, and cook for 5 minutes.
Add the zucchini, green beans, diced tomatoes with juice, vegetable broth, thyme, basil, and bay leaf. Season with salt and pepper. Bring the soup to a boil, then reduce heat and simmer uncovered for 25–30 minutes or until the vegetables are tender.
Stir in peas or corn during the last 5 minutes of cooking, if using. Remove bay leaf before serving. Garnish with fresh parsley if desired and serve hot.