Vegetable Soup Recipe
I love making this Vegetable Soup recipe as soon as fall arrives. It is warm, hearty, and full of rich flavor. I make it in less than an hour with fresh vegetables, a tomato-based broth, and simple seasonings for a delicious meal that is perfect for feeding the family.
Every time I get the chance to make a quick and comforting meal, I go straight for this soup. I toss all my favorite vegetables into a pot and let them simmer until the flavors blend nicely. It really is that simple, and I always recommend giving it a try. If you want to try another great recipe, my one pot cabbage soup with zucchini and bell peppers is fantastic, and if you love cheese and potatoes, my crockpot cheesy potato soup is a must.
Table of contents
What I love about this soup is how flexible it is. You can throw in just about anything you have on hand, and it still tastes amazing. Sometimes I add white beans or lentils for a bit more protein, or toss in a jalapeño or two when I want a spicy kick. If I am craving something heartier, I add chunks of beef or chicken, but it is also great as a vegetarian or vegan soup. I make it often during chilly nights, but it is just as good in the spring when I use fresh vegetables from the garden.
Why you will love this recipe
- Packed with fresh vegetables: I love that this soup is loaded with fresh vegetables that make it healthy and hearty. The mix of carrots, celery, and tomatoes simmered in a rich broth brings out the best flavor in every bowl.
- Easy to make any night: This soup comes together in under an hour with ingredients I usually have at home. I just chop, simmer, and serve a comforting bowl that everyone enjoys after a long day.
- Flexible and family friendly: I make this soup different every time by adding beans, lentils, chicken, or even a little beef. It is perfect for feeding a crowd or using up fresh veggies from the fridge or garden.
- Comfort in a bowl: This vegetable soup has a light tomato base that tastes rich and flavorful. It is warm, satisfying, and perfect for chilly evenings or anytime I want a homemade meal that tastes wholesome.
What you will need
- Base vegetables: I use diced yellow onion, celery, and minced garlic sautéed in extra virgin olive oil. These build the foundation of flavor for the soup.
- Seasoning: I use kosher salt and coarsely ground black pepper to season the vegetables.
- Fresh produce: I add diced zucchini, sliced carrots, chopped green beans, peas, corn, and diced tomatoes. They make the soup colorful, hearty, and full of texture.
- Broth and sauce: I pour in chicken broth or vegetable broth along with a bit of tomato sauce.
How to make
1. Saute the vegetables: I heat some olive oil in a large stockpot over medium heat, then add the garlic, celery, and onions. I cook them for about four to five minutes, stirring often until they start to soften and smell fragrant.
2. Start adding more veggies: Then I add the carrots, corn, and zucchini to the pot. I stir everything together.
Simmer the soup: I add the green beans, peas, and the rest of the ingredients to the pot. Then I turn the heat to high and let it come to a gentle boil.
Serve: I lower the heat and let the soup simmer for about 30 minutes so all the flavors blend together. Then I serve it hot with a slice of bread or some crackers on the side.
Expert tip
Build flavor from scratch
When I make this vegetable soup, I always take time to cook the onions, garlic, and celery well before adding the broth. Cooking them slowly helps bring out their sweetness and makes the soup taste so much better. I learned that after rushing once and noticing the flavor was not the same. Now I always do it this way and let the soup simmer uncovered for a little while so the broth gets richer and the flavors mix together nicely.
More tips to consider:
- If I do not have vegetable or chicken broth, I use beef broth instead. It adds a deeper flavor that works great with the vegetables.
- I like to cut all the vegetables about the same size so they cook evenly.
- I like making a big batch of this soup and freezing it for later. It is perfect to reheat on cold nights when I want something warm and comforting.
- If I only have canned vegetables, I still make this soup. It may be a little softer, but it tastes just as good.
- If the soup tastes too strong, I add a splash of water or broth to balance it. A squeeze of lemon juice at the end also brightens the flavor.
Recipe variations and add-ins:
- Thicker soup: I sometimes add one or two tablespoons of tomato paste when I want my soup thicker and richer.
- Bay leaves: I drop in two bay leaves while the soup cooks for extra flavor. I always remember to take them out before serving.
- Add some heat: A small pinch of red pepper flakes is all I need when I want a little spice. It warms up the soup nicely.
- Colorful peppers: I like to mix in about half a cup of chopped red, yellow, or green bell peppers. They make the soup brighter and more flavorful.
- Mediterranean touch: I stir in one teaspoon of curry powder when I want a warm Mediterranean flavor. It changes the whole vibe of the soup.
- Italian flavor: I sprinkle in about a teaspoon of Italian seasoning. It makes the soup taste like a classic Italian vegetable stew.
Serving suggestions
When I make this vegetable soup for dinner, I love serving it with my pear salad and some soft potato dinner rolls fresh from the oven. My kids usually grab one before I even get them to the table, and we all end up dipping them right into the soup.
If I make this as a main course, I like to serve it with slow cooker bread, cheese, and crackers for a full meal. And when there are leftovers, I often use them as a starter for my easy instant pot minestrone soup or my hearty homemade pork stew for the next day’s dinner.
How to store leftovers:
- Store: After the soup cools to room temperature, I place it in an airtight container and refrigerate it for up to five days.
- Freeze: I like to freeze any leftovers by pouring the cooled soup into freezer bags and keeping them for up to four months.
- Reheat: When ready to enjoy it again, I warm the soup in a pot on the stove or pop it in the microwave until hot.
Frequently asked questions
When I want a thicker and richer soup, I add 1 spoon or 2 of tomato paste or mash a few of the vegetables right in the pot. The starch from the veggies blends into the broth and gives it that nice, hearty consistency. Sometimes I even let it simmer uncovered for a bit so the liquid reduces naturally and the flavors get even more intense.
When I want to make this soup more filling, I add a cup of cooked pasta, rice, or even quinoa right before serving. It makes it like a full meal, especially on nights when I do not have time to cook anything else. My husband usually grabs a second bowl when I make it this way, and my kids love it with a sprinkle of cheese on top.
Yes, and I love doing that when I know it will be a busy day. I toss everything into the crockpot in the morning before getting the kids ready, set it on low for about six hours, and by dinner, the whole house smells wonderful. The vegetables come out soft and flavorful, and I can serve it right away with some bread or crackers.
More comforting soup recipes:
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Vegetable Soup Recipe
Ingredients
- 1/4 cup olive oil
- 1 medium yellow onion diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 2 1/2 teaspoons kosher salt or to taste
- 1/4 teaspoon coarse ground black pepper or to taste
- 1 large zucchini peeled and diced
- 2 medium carrots sliced
- 1 cup corn fresh, canned or frozen
- 1 cup peas fresh or frozen
- 1 cup green beans fresh or canned – chopped
- 1 can 14.5oz diced tomatoes
- 4 cups veggie broth or chicken broth
- 2 cups tomato sauce
Garnish:
- Grated parmesan cheese
- Chopped parsley
Instructions
- Place a large soup pot over medium heat and add the olive oil.
- Once simmering sauté the onions, celery, and garlic for about 5 minutes, or until translucent.
- Add in the rest of the ingredients, stir well to combine, and bring to a boil.
- Reduce to a simmer, and cook for 30 minutes.
- Taste and adjust for salt and pepper.
- Serve with freshly grated parmesan cheese on top and fresh parsley.
Video
Notes
Build flavor from scratch
When I make this vegetable soup, I always take time to cook the onions, garlic, and celery well before adding the broth. Cooking them slowly helps bring out their sweetness and makes the soup taste so much better. I learned that after rushing once and noticing the flavor was not the same. Now I always do it this way and let the soup simmer uncovered for a little while so the broth gets richer and the flavors mix together nicely.More tips to consider:
- If I do not have vegetable or chicken broth, I use beef broth instead. It adds a deeper flavor that works great with the vegetables.
- I like to cut all the vegetables about the same size so they cook evenly.
- I like making a big batch of this soup and freezing it for later. It is perfect to reheat on cold nights when I want something warm and comforting.
- If I only have canned vegetables, I still make this soup. It may be a little softer, but it tastes just as good.
- If the soup tastes too strong, I add a splash of water or broth to balance it. A squeeze of lemon juice at the end also brightens the flavor.