Nothing beats a steaming bowl of Vegetable Soup when you need something nourishing, comforting, and full of color. This classic recipe is packed with vibrant vegetables, aromatic herbs, and a rich broth that comes together in under an hour. Whether you’re craving something light yet filling, or looking to use up a bounty of produce, this soup is a go-to favorite that never fails to lift your spirits and warm you from the inside out.
Ingredients You’ll Need
The beauty of this Vegetable Soup lies in its simple, wholesome ingredients. Each component brings something special to the pot, whether it’s sweetness, crunch, or an earthy undertone. Here’s what makes this soup shine:
- Olive oil: Adds depth and a silky base for sautéing the veggies, giving the soup a subtle richness.
- Onion: Lends sweetness and a classic aromatic foundation that enhances every spoonful.
- Garlic: Infuses the soup with a gentle heat and irresistible fragrance.
- Carrots: Bring a touch of natural sweetness and beautiful color to the mix.
- Celery: Adds a delicate crunch and savory flavor that’s essential for any good soup.
- Zucchini: Offers a soft, creamy texture and soaks up the herby broth beautifully.
- Green beans: Provide a fresh bite and a vibrant green hue that’s visually inviting.
- Canned diced tomatoes (with juice): Give the soup body, zing, and a hint of tanginess.
- Vegetable broth: The heart of the dish—use a flavorful broth for the best results.
- Dried thyme: Brings an earthy, aromatic note that pairs perfectly with vegetables.
- Dried basil: Adds a hint of sweetness and classic Italian flair.
- Bay leaf: Enhances the depth of flavor as the soup simmers.
- Salt and pepper: Essential for seasoning and bringing all the flavors together.
- Frozen peas or corn: Stirred in at the end for a pop of sweetness and color.
- Chopped spinach or kale (optional): For a boost of greens and extra nutrition—add if you like!
How to Make Vegetable Soup
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large pot over medium heat. Once it’s shimmering, toss in the diced onion. Sauté for 3 to 4 minutes until the onion softens and becomes translucent, releasing its sweet aroma. This first step is key for building the soup’s flavor foundation—you’ll notice the kitchen already starts to smell inviting!
Step 2: Add the Root Vegetables
Next, stir in the minced garlic, sliced carrots, and chopped celery. Cook everything together for another 4 to 5 minutes, stirring occasionally. The carrots and celery soften a bit, and the garlic infuses the oil, layering in even more flavor. You want just a hint of browning for the best taste.
Step 3: Incorporate Zucchini and Green Beans
Add the chopped zucchini and green beans to the pot. Let them cook for about 2 minutes, just until they start to brighten in color. This brief sauté ensures they maintain their shape and vibrant green color, giving your Vegetable Soup a gorgeous, fresh look.
Step 4: Add Tomatoes, Broth, and Seasonings
Pour in the diced tomatoes with all their juices, followed by the vegetable broth. Sprinkle in the dried thyme, dried basil, bay leaf, and a generous pinch of salt and pepper. Stir well and bring the mixture to a gentle boil. This is where all those individual flavors begin to mingle and transform into something cozy and delicious.
Step 5: Simmer to Perfection
Reduce the heat and let your soup simmer uncovered for 20 to 25 minutes. The vegetables will become tender, the broth will intensify, and the aroma will be truly irresistible. This is the perfect time to taste and tweak the seasonings if needed—every batch of Vegetable Soup can be a little different!
Step 6: Add Finishing Touches
Stir in the frozen peas or corn and the optional chopped spinach or kale. Let everything cook for an additional 5 minutes, just until the greens wilt and the peas or corn are heated through. Don’t forget to fish out the bay leaf before serving. Give the soup a final taste and adjust the salt and pepper as desired.
How to Serve Vegetable Soup
Garnishes
A sprinkle of fresh herbs like chopped parsley or basil can really brighten up each bowl. For a little extra richness, try a drizzle of good olive oil or a spoonful of grated Parmesan (if you’re not keeping it vegan). Crack some black pepper on top for a finishing touch!
Side Dishes
Hearty bread is always a winner with Vegetable Soup—think crusty baguette, sourdough, or even a warm, fluffy dinner roll. If you want something more substantial, serve the soup alongside a crisp green salad or a simple grilled cheese sandwich for classic comfort.
Creative Ways to Present
Serve your Vegetable Soup in mugs for a cozy, casual feel (perfect for sipping by the fire), or ladle it into bread bowls for a fun, rustic presentation. For a dinner party, try garnishing each bowl with a swirl of pesto or a handful of crunchy croutons for added flair.
Make Ahead and Storage
Storing Leftovers
Vegetable Soup stores beautifully in the fridge. Simply let the soup cool to room temperature before transferring it to an airtight container. It will keep fresh for up to 4 days, making it ideal for meal prep or quick lunches during the week.
Freezing
To freeze, allow the soup to cool completely, then portion it into freezer-safe containers or heavy-duty zip-top bags (lay them flat to save space). The soup will keep well in the freezer for up to 3 months. For best texture, leave out delicate greens like spinach or kale until reheating.
Reheating
Reheating is a breeze! Warm the Vegetable Soup gently on the stove over medium heat, stirring occasionally until heated through. If reheating from frozen, thaw overnight in the fridge or add directly to the pot and heat slowly. Add a splash of broth or water if the soup has thickened.
FAQs
Can I use other vegetables in this soup?
Absolutely! This Vegetable Soup is incredibly flexible—try adding bell peppers, potatoes, sweet potatoes, or even mushrooms. It’s a great way to use up whatever odds and ends you have in your fridge.
What can I do to make the soup more filling?
For a heartier bowl, stir in a can of drained beans (like cannellini or chickpeas) or add some cooked pasta or rice during the last 10 minutes of simmering. These additions give your Vegetable Soup extra staying power.
Is this recipe gluten-free and vegan?
Yes! As written, this Vegetable Soup is naturally vegan and gluten-free. Just double-check your vegetable broth to ensure it doesn’t contain any hidden gluten or animal products.
How can I add more flavor to the broth?
If you want a richer broth, sauté the vegetables a bit longer for deeper flavor, use a high-quality vegetable broth, and don’t be shy with the herbs and seasoning. A splash of lemon juice at the end can also brighten the whole pot.
Can I make this soup in a slow cooker?
Definitely! Sauté the onion, garlic, carrots, and celery as usual, then transfer everything to a slow cooker with the remaining ingredients. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, adding the peas and greens in the final 30 minutes.
Final Thoughts
I hope you feel inspired to make a big pot of Vegetable Soup soon! It’s a recipe you’ll reach for again and again, especially when you want something that’s both nourishing and deeply satisfying. Gather your favorite veggies, let your kitchen fill with the aroma of simmering herbs, and enjoy every cozy, colorful spoonful.
Print
Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
A wholesome and vibrant vegetable soup packed with fresh vegetables and herbs, perfect for a healthy and comforting meal. This easy-to-make soup is both vegan and gluten-free, making it suitable for a variety of diets.
Ingredients
Vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 cup green beans, trimmed and cut
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 cup frozen peas or corn
- 2 cups chopped spinach or kale (optional)
Liquids & Oils
- 2 tablespoons olive oil
- 6 cups vegetable broth
Herbs & Seasonings
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Prepare the base: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until softened and translucent, creating a flavorful foundation for the soup.
- Add aromatics and initial vegetables: Stir in the minced garlic, sliced carrots, and chopped celery. Cook for another 4–5 minutes, allowing the flavors to meld and vegetables to begin softening.
- Add remaining vegetables: Incorporate chopped zucchini and green beans into the pot, cooking for an additional 2 minutes to slightly tenderize them before simmering.
- Add liquids and herbs: Pour in the diced tomatoes with their juice and the vegetable broth. Add dried thyme, dried basil, bay leaf, salt, and pepper. Stir to combine all ingredients evenly.
- Simmer: Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20–25 minutes, or until all vegetables are tender and flavors have blended well.
- Finish with peas and greens: Stir in the frozen peas or corn and the chopped spinach or kale, if using. Cook for an additional 5 minutes to heat through and wilt the greens.
- Final touches: Remove the bay leaf from the soup. Taste and adjust seasoning as needed with extra salt or pepper before serving hot for a nourishing meal.
Notes
- This soup is very flexible—feel free to use any vegetables you have on hand.
- For a heartier version, add a can of drained beans or cooked pasta.
- Leftovers can be refrigerated for up to 4 days or frozen for later enjoyment.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 120
- Sugar: 6g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
