If you are craving something both comforting and nourishing, this Vegetable Soup Recipe is your new best friend in the kitchen. It combines simple, fresh vegetables with fragrant herbs and a light broth to create a bowl that is bursting with flavor and texture. Every spoonful delivers warmth and a splash of vibrant colors, making it as visually appealing as it is delicious. Whether you’re new to homemade soups or a seasoned pro, this recipe brings that delightful homemade touch with ingredients you probably already have on hand.
Ingredients You’ll Need
All of these ingredients are straightforward but essential, each playing a key role in making this vegetable soup satisfyingly hearty and tastefully rich. The balance of fresh produce, seasonings, and broth creates a depth of flavor that elevates this classic dish.
- 2 tablespoons olive oil: Provides a smooth, rich base to sauté the vegetables and helps release their aromas.
- 1 medium onion, chopped: Adds a natural sweetness and depth when softened in the oil.
- 2 cloves garlic, minced: Offers a subtle punch of savory flavor that warms up the whole soup.
- 2 medium carrots, sliced: Bring a gentle sweetness and beautiful orange hue.
- 2 celery stalks, sliced: Crisp and aromatic, they add freshness and texture.
- 1 medium zucchini, chopped: Lightens the soup with its tender, mild flavor and soft texture.
- 1 medium potato, peeled and diced: Gives the soup a comforting thickness and body.
- 1 cup green beans, trimmed and cut: Adds a bit of crunch and a pop of vivid green color.
- 1 can (14.5 oz) diced tomatoes with juice: Brings acidity and richness that brightens the broth.
- 6 cups vegetable broth: The foundation that ties all the flavors together with savory warmth.
- 1 teaspoon dried thyme: Adds a gentle, earthy herb aroma perfect for soups.
- 1 teaspoon dried basil: Introduces a sweet, slightly peppery hint to round out the seasonings.
- 1 bay leaf: Imparts a subtle, complex fragrance during simmering.
- Salt and pepper to taste: Essential seasonings that bring the whole flavor profile into balance.
- 1 cup frozen peas: Sweet bursts of green that add texture and nutritional value.
- 2 cups chopped fresh spinach or kale (optional): Provides vibrant color and a nourishing boost.
How to Make Vegetable Soup Recipe
Step 1: Sauté the base
Start by heating olive oil in a large pot over medium heat. Add the chopped onions and cook them slowly for about 5 minutes until they soften and turn translucent. This process builds the foundational flavor. Next, stir in the minced garlic and let it cook for just about a minute to release its fragrant oils without burning.
Step 2: Add the chunky vegetables
Now toss in the sliced carrots, celery, chopped zucchini, and diced potatoes. Stir every now and then for about 5 to 7 minutes to slightly soften these vegetables and let their flavors start to mingle. This step infuses the oil and onions with fresh vegetable goodness.
Step 3: Build the broth
Pour in the green beans, diced tomatoes with their juice, and vegetable broth. Season the soup by stirring in thyme, basil, bay leaf, and salt and pepper to your liking. Bringing this to a boil kicks off the cooking process that blends all the ingredients beautifully.
Step 4: Simmer to tender perfection
Once boiling, reduce the heat and allow the soup to simmer uncovered for 25 to 30 minutes. This gentle simmer lets the vegetables cook through until tender, and the herbs have time to infuse their flavors fully.
Step 5: Finish with greens and peas
Five minutes before serving, add the frozen peas and freshly chopped spinach or kale if you’re using it. These add color, texture, and nutrition, cooking just long enough to stay vibrant and crisp-tender. Don’t forget to fish out the bay leaf before ladling the soup into bowls.
How to Serve Vegetable Soup Recipe
Garnishes
Sprinkle freshly chopped parsley or a little grated Parmesan for an herby or cheesy note that livens up the soup’s earthiness. A drizzle of good-quality olive oil or a few twists of fresh cracked pepper can also enhance the final presentation and flavor.
Side Dishes
This Vegetable Soup Recipe pairs beautifully with crusty bread, garlic toast, or warm cornbread. These sides add a satisfying crunch and scoopability that make every bite feel extra cozy and enjoyable.
Creative Ways to Present
For a festive touch, serve the soup in a hollowed-out bread bowl or a brightly colored ceramic bowl to showcase its vibrant hues. Garnish with microgreens or edible flowers for a picture-perfect meal that feels special and inviting.
Make Ahead and Storage
Storing Leftovers
Leftover vegetable soup keeps wonderfully in the fridge for up to 4 days. Store it in an airtight container to maintain freshness and prevent it from absorbing off-flavors from other foods.
Freezing
If you want to enjoy this Vegetable Soup Recipe later, freeze it in appropriate portions for up to 3 months. Use freezer-safe containers or bags, leaving some headspace for expansion, and label with the date so you can find it easily when needed.
Reheating
Reheat gently over medium-low heat on the stove, stirring occasionally until warmed through. You may need to add a splash of broth or water to restore the soup’s consistency as it thickens in the fridge or freezer.
FAQs
Can I use fresh vegetables instead of frozen peas?
Absolutely! Fresh peas can be added at the same stage as frozen peas, just keep in mind they may need slightly less cooking time to stay tender and sweet.
Is it possible to make this soup in a slow cooker?
Yes, you can. Start by sautéing the onion and garlic, then transfer all ingredients to a slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours until vegetables are soft.
Can I add protein to the Vegetable Soup Recipe?
Certainly! For a heartier meal, stir in a can of cooked beans like cannellini or chickpeas, or add some cooked pasta towards the end of cooking.
How can I adjust the recipe for less sodium?
Opt for low-sodium vegetable broth and limit added salt according to your taste. You can enhance the flavor with extra herbs and spices instead.
What can I substitute for zucchini if I don’t have any?
Yellow squash or even chopped green bell peppers work well as substitutes, providing a similar mild flavor and texture.
Final Thoughts
This Vegetable Soup Recipe is a true kitchen classic that embraces simplicity and comfort in every bowl. It’s perfect for chilly evenings, quick lunches, or anytime you want a wholesome, easy-to-make meal bursting with fresh vegetables. Give it a try and enjoy the cozy, vibrant flavors that only homemade soup can deliver.
Print
Vegetable Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A hearty and healthy vegan vegetable soup packed with a variety of fresh and frozen vegetables, simmered with aromatic herbs and vegetable broth for a comforting and flavorful meal. Perfect as a light lunch or dinner, this easy stovetop recipe is versatile and can be adapted with seasonal vegetables or added proteins.
Ingredients
Vegetables
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium zucchini, chopped
- 1 medium potato, peeled and diced
- 1 cup green beans, trimmed and cut
- 1 cup frozen peas
- 2 cups chopped fresh spinach or kale (optional)
Liquids and Canned Goods
- 1 can (14.5 oz) diced tomatoes with juice
- 6 cups vegetable broth
Oils and Seasonings
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat oil and soften onions: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened and translucent.
- Add garlic: Stir in 2 minced cloves of garlic and cook for an additional minute until fragrant.
- Sauté vegetables: Add sliced carrots, celery, chopped zucchini, and diced potato to the pot. Cook for 5 to 7 minutes, stirring occasionally to soften the vegetables.
- Add remaining vegetables and broth: Stir in green beans, the can of diced tomatoes with juice, and 6 cups of vegetable broth.
- Season the soup: Add 1 teaspoon each of dried thyme and dried basil, and 1 bay leaf. Season with salt and pepper to taste.
- Simmer: Bring the soup to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes until all the vegetables are tender.
- Add peas and greens: Stir in 1 cup frozen peas and 2 cups chopped fresh spinach or kale if using. Cook for another 5 minutes until peas are heated through and greens are wilted.
- Finish and serve: Remove the bay leaf before serving. Adjust salt and pepper as needed and serve the soup hot.
Notes
- You can substitute or add vegetables based on what’s in season or what you have available.
- For a heartier soup, add a can of drained beans or some cooked pasta before serving.
- This soup freezes well; store leftovers in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
