Vegetable Soup Recipe
Get ready to fall in love with a bowlful of comfort and color—this Vegetable Soup is everything you crave in a soothing, vibrant meal. Whether you’re shaking off a chilly day or looking for a nourishing lunch, this classic recipe is bursting with fresh flavors and wholesome goodness. Every spoonful is packed with chunky veggies, aromatic herbs, and just the right amount of savory broth. And the best part? It comes together quickly, making healthy eating a total breeze!
Ingredients You’ll Need
Simplicity is the secret to truly great Vegetable Soup. Each ingredient brings something vital—crunch, sweetness, freshness, or depth—which together create a bowl that’s anything but boring. Here’s what you’ll need, plus a little tip for each to make the flavors sing.
- Olive Oil: Provides a silky base to sauté your veggies and helps unlock the flavor of the aromatics.
- Yellow Onion (chopped): Delivers a mild sweetness that forms the backbone of the soup’s flavor.
- Garlic (minced): Adds an irresistible aroma and savory depth—don’t skip this one!
- Carrots (peeled and sliced): Offer subtle sweetness and a delightful pop of orange color.
- Celery (chopped): Brings a gentle crunch and classic soup aroma you’ll recognize instantly.
- Zucchini (diced): Absorbs all those herbal flavors while adding a healthy freshness.
- Green Beans (trimmed, 1-inch pieces): Give the soup a snappy texture and a lovely green hue.
- Potato (peeled and diced): Creates a creamy, hearty base that makes the soup extra satisfying.
- Canned Diced Tomatoes (14.5 oz): Lend a rich tang and beautiful color; choose fire-roasted for even more depth.
- Vegetable Broth (6 cups): The comforting canvas for your vegetables; use a good-quality broth for maximum flavor.
- Dried Thyme (1 teaspoon): Adds an earthy, classic herb flavor that pairs perfectly with the veggies.
- Dried Basil (1 teaspoon): Infuses the soup with subtle floral notes for a garden-fresh feel.
- Oregano (½ teaspoon): Rounds out the herbal blend with a warming edge.
- Salt (½ teaspoon): Brightens every flavor; adjust as needed for your taste buds.
- Black Pepper (¼ teaspoon): Boosts all the other seasonings with just the right kick.
- Frozen Corn (1 cup): Offers a juicy pop of sweetness and sunny color toward the end of cooking.
- Frozen Peas (1 cup): Stirred in last minute, these keep their bright color and tender bite.
- Fresh Parsley (2 tablespoons, chopped, optional): A sprinkle just before serving gives a fresh, lively finish.
How to Make Vegetable Soup
Step 1: Sauté Aromatics and Base Vegetables
In a large soup pot, heat the olive oil over medium heat until shimmering. Add the chopped onion, minced garlic, sliced carrots, and celery. Stir and let them gently sauté for 5–6 minutes, just until the onion turns translucent and the veggies start to soften. This step is about building a flavorful foundation—you’ll know it’s working when your kitchen starts to smell amazing!
Step 2: Add Hearty Vegetables and Broth
Now bring in the rest of your colorful cast: toss in the diced zucchini, green beans, and potato. Pour in the can of diced tomatoes along with their juices, then add all 6 cups of vegetable broth. Sprinkle in the dried thyme, basil, oregano, salt, and black pepper. Stir everything together, increase the heat, and bring the mixture to a gentle boil so the flavors start to meld.
Step 3: Simmer for Perfectly Tender Veggies
Once the soup comes to a boil, lower the heat to a gentle simmer. Leave it uncovered and let it bubble away for 25–30 minutes. This is where the magic happens: potatoes become tender, green beans hold onto their snap, and every spoonful develops delicious depth. Stir occasionally to make sure nothing sticks to the bottom of your pot.
Step 4: Add Corn and Peas Near the End
With about 5 minutes of cooking time left, stir in the frozen corn and frozen peas. Adding them late keeps the peas bright green and the corn wonderfully sweet and plump. Take a moment to taste the broth—add another pinch of salt or pepper if you think it needs it!
Step 5: Finish with Fresh Parsley
Just before serving, scatter chopped fresh parsley over the Vegetable Soup (if you have it on hand). It’s not essential, but it brings a fresh pop of color and a fragrant lift to each bowl. Serve the soup piping hot and watch everyone dive in.
How to Serve Vegetable Soup
Garnishes
The simplest touch can really turn a plain bowl of Vegetable Soup into something special. Try a flourish of fresh chopped parsley or basil, a sprinkle of cracked black pepper, or a quick drizzle of good olive oil. For a little extra zip, lemon zest or a squeeze of lemon juice right before serving feels both bright and cozy.
Side Dishes
Vegetable Soup loves company! Pair it with thick slices of rustic bread, a crisp green salad, or classic grilled cheese for ultimate comfort. If you’re going gluten-free, try roasted chickpeas or gluten-free crackers for a crunchy side. The versatility means it works for lunch, dinner, or even a hearty starter at a larger meal.
Creative Ways to Present
Don’t be afraid to let your fun side show! Serve Vegetable Soup in wide, shallow bowls for a bistro look, or use big coffee mugs for a cozy movie night. You can set out small bowls of toppings (like croutons, shredded vegan cheese, or hot sauce) and let everyone personalize their own creation.
Make Ahead and Storage
Storing Leftovers
Leftover Vegetable Soup is a lifesaver for busy days. Let it cool to room temperature, then transfer to airtight containers and refrigerate. It’ll keep well for up to 4 days, and the flavors often improve overnight, making each bowl even more satisfying.
Freezing
If you want to save some for a rainy day, Vegetable Soup freezes beautifully! Portion into freezer-safe containers, leaving a little space for expansion, and freeze for up to 3 months. Thaw overnight in the fridge when you’re ready for another bowl of homemade comfort.
Reheating
Reheating is easy and keeps the soup just as delicious as the day you made it. Warm gently on the stovetop over medium-low heat until heated through, stirring occasionally. If you’re in a hurry, you can use the microwave—just cover loosely and stir halfway through to distribute the heat.
FAQs
Can I add other vegetables to this Vegetable Soup?
Absolutely! This soup is super flexible—toss in whatever veggies you have, from bell peppers to spinach or kale. It’s a perfect way to use up odds and ends in your fridge and keep things exciting every time.
Is this Vegetable Soup suitable for meal prep?
Yes, it’s a meal prep superstar! Make a big batch and portion it out for easy lunches or dinners all week. The soup’s flavor gets even better after a day in the fridge, so it’s ideal for planning ahead.
Can I use fresh instead of frozen peas and corn?
You sure can. Just add them a few minutes earlier in the simmer process so they have time to cook through. Fresh veggies add a touch of extra sweetness and crunch.
How can I make the soup more filling?
Looking to bulk up your Vegetable Soup? Stir in drained canned beans (like cannellini or chickpeas), or toss in cooked pasta or rice. These additions make it hearty enough for the hungriest guests!
What’s the best way to adjust the seasoning?
Always taste before serving! You can easily add more salt and pepper at the end, or amp up the herbs if you crave a bigger flavor punch. A squeeze of lemon juice also brightens everything up right before serving.
Final Thoughts
If you’re looking for a healthy, happy, and utterly comforting meal, you can’t beat a pot of Vegetable Soup. With its cheerful mix of fresh veggies, old-fashioned flavors, and endless flexibility, this recipe is sure to become a favorite in your kitchen too. Grab your biggest pot and give it a try—I bet you’ll come back to this one again and again!
Print
Vegetable Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This hearty vegetable soup is a comforting and nutritious dish perfect for any time of the year. Packed with a variety of colorful vegetables and flavorful herbs, it’s a simple yet delicious recipe that will warm you up from the inside out.
Ingredients
Vegetable Soup:
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 potato, peeled and diced
- 1 (14.5 oz) can diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup frozen corn
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook for 5–6 minutes until the vegetables begin to soften.
- Stir in zucchini, green beans, and potato, then add diced tomatoes, vegetable broth, thyme, basil, oregano, salt, and pepper. Bring the soup to a boil, then reduce heat and simmer uncovered for 25–30 minutes, or until all vegetables are tender.
- Add corn and peas during the last 5 minutes of cooking. Taste and adjust seasoning as needed.
- Stir in fresh parsley just before serving, if desired.
Notes
- Feel free to use any seasonal vegetables or leftovers you have on hand.
- This soup freezes well and can be made in advance for easy meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 150
- Sugar: 7g
- Sodium: 470mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
