Vegetable Soup Recipe
If you’re searching for a cozy, nourishing comfort food that’s as easy to love as it is to make, Vegetable Soup is the answer! Bursting with vibrant color and flavor, this classic bowl is a true crowd-pleaser and a weeknight staple in my own kitchen. Every spoonful brims with garden-fresh veggies, tender beans, and irresistible herbs all simmered together in a savory broth. It’s light yet satisfying, naturally vegan, and endlessly adaptable to whatever you have on hand. Whether you’re feeding a hungry family after a busy day or just want something wholesome and warming, Vegetable Soup fits the bill perfectly—every single time.
Ingredients You’ll Need
This beautifully simple Vegetable Soup comes together with everyday pantry staples and vibrant veggies. Each ingredient plays a vital role, layering flavor and adding fresh texture or color. Even better, the list is flexible: swap out or add extras based on what you love or need to use up!
- Olive oil: Adds richness and helps gently sauté the vegetables for a smooth, flavorful base.
- Onion: Brings sweetness and depth as the aromatic foundation of your soup.
- Garlic: Offers a punch of savory, aromatic warmth in every bite.
- Carrots: Provide lovely color and a subtle, earthy sweetness when cooked.
- Celery: Adds crunch and a subtle herbal note to the broth.
- Zucchini: Becomes beautifully tender and absorbs all the broth’s flavors.
- Yellow squash: Lends a gentle sweetness and bright hue to the soup.
- Green beans: Give a satisfying bite and a pop of vibrant green.
- Diced tomatoes with juice: Add brightness, acidity, and a touch of tangy tomato flavor to the broth.
- Vegetable broth: Provides the savory backbone that ties it all together.
- Dried thyme: Adds a classic herbal earthiness that complements all the veggies.
- Dried basil: Brings a sweet, peppery aroma to the soup.
- Salt: Enhances the flavors of every ingredient without overpowering the dish.
- Black pepper: Offers just the right amount of kick and warmth.
- Frozen corn: Adds pockets of sweetness and bright yellow color with ease.
- Frozen peas: Little green jewels that stay tender and sweet even after simmering.
- Lemon juice (optional): A final splash of acidity to brighten and freshen every bowl.
- Chopped parsley (optional): For a fresh, herbal garnish and attractive pop of green.
How to Make Vegetable Soup
Step 1: Sauté the Aromatics
In a large pot over medium heat, warm the olive oil until it shimmers. Add the chopped onion and minced garlic, sautéing for about 3 to 4 minutes. This gentle start releases each ingredient’s flavor, so your Vegetable Soup develops amazing depth right from the beginning!
Step 2: Add Carrots and Celery
Stir in the carrots and celery, then cook for another 4 to 5 minutes. You want them just starting to soften but not mushy. This step lays the foundation for a hearty texture and gives your broth that signature richness only slow-cooked veggies can bring.
Step 3: Layer in Zucchini, Squash, and Green Beans
Add in the zucchini, yellow squash, and green beans, giving everything a good stir. Let them cook for just a couple of minutes—this helps them start soaking up flavor but keeps them vibrant and full of texture.
Step 4: Simmer with Broth, Tomatoes, and Herbs
Pour in the diced tomatoes (with their juices) and all six cups of vegetable broth. Sprinkle in the thyme, basil, salt, and black pepper. Bring your Vegetable Soup to a gentle boil, then reduce the heat and let it simmer uncovered for 20 to 25 minutes. This is where the magic happens—the veggies become tender and the flavors meld into a delicious, aromatic broth.
Step 5: Finish with Corn, Peas, and Lemon
Right at the end, stir in the frozen corn and peas. Let them warm through for about 5 minutes; they’ll keep their brightness and barely-cooked texture. If you’re using lemon juice, add it now to liven up the whole pot. Taste and adjust seasoning if needed—your Vegetable Soup is ready to serve!
How to Serve Vegetable Soup
Garnishes
A bowl of Vegetable Soup truly shines with a flourish of chopped fresh parsley on top. For extra appeal, try grated lemon zest, a swirl of good olive oil, or even a scoop of vegan pesto. These finishers invite guests to dig in and make each bowl feel special.
Side Dishes
Nothing beats a classic pairing like crusty bread or toasted baguette for dipping into your hot soup. For a heartier meal, serve with grilled cheese, a simple green salad, or some roasted potatoes on the side. The versatility of Vegetable Soup lets you change it up all season long.
Creative Ways to Present
Serve Vegetable Soup in rustic mugs for casual gatherings, or ladle it into shallow bowls for a more elegant presentation. You can even hollow out small bread loaves for a fun, edible soup bowl—kids and adults alike will love the interactive twist!
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, transfer leftover Vegetable Soup into airtight containers and refrigerate for up to 4 days. The flavors only deepen over time, making even tastier meals for lunch or a quick, healthy dinner later in the week.
Freezing
Vegetable Soup freezes beautifully! Pour cooled soup into freezer-safe containers or bags (leave a little space for expansion), and freeze for up to 3 months. Just thaw overnight in the fridge before reheating for a busy weeknight or last-minute gathering.
Reheating
Gently warm your soup on the stovetop over medium heat, stirring occasionally until hot. If it has thickened, just add a splash of broth or water to loosen things up. You can also reheat individual bowls in the microwave for an easy lunch or snack.
FAQs
Can I add other vegetables to Vegetable Soup?
Absolutely! Vegetable Soup is highly flexible—toss in chopped potatoes, sweet potatoes, leafy greens like spinach or kale, or even canned beans for extra protein and heartiness. Use whatever you have on hand for endless variety.
How do I make Vegetarian Vegetable Soup gluten-free?
This recipe is naturally gluten-free as written. Just be sure your vegetable broth or stock is certified gluten-free, as some brands can contain hidden wheat ingredients.
Can I use fresh herbs instead of dried?
Yes! If you have fresh thyme or basil, use about three times the amount (since fresh herbs are milder). Stir some in at the end for an extra-bright herbal lift.
Will Vegetable Soup taste good without the optional lemon juice?
Definitely! The lemon is simply a finishing touch for added brightness, but your soup will have plenty of flavor from the tomatoes and aromatic veggies even without it.
Can I make this Vegetable Soup in a slow cooker?
Yes, you can! Sauté the aromatics first for best flavor, then transfer everything (except frozen peas and corn) to the slow cooker and cook on low for 6 to 8 hours. Stir in the peas and corn in the last 30 minutes of cooking.
Final Thoughts
I hope this colorful, comforting Vegetable Soup becomes a favorite at your table, just as it is at mine. It’s the kind of meal that’s fast, fresh, and full of cozy flavor—one you’ll keep coming back to all year long. Give it a try and let the goodness warm you from the inside out!
Print
Vegetable Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This comforting vegetable soup is a hearty and healthy option that’s perfect for a cozy meal. Packed with colorful vegetables and flavorful herbs, this soup is both satisfying and nutritious.
Ingredients
Vegetable Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 cup green beans, trimmed and cut into pieces
- 1 (14.5 oz) can diced tomatoes with juice
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen corn
- 1 cup frozen peas
- 1 tablespoon lemon juice (optional)
- chopped parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot: Over medium heat, sauté onion and garlic until softened.
- Add carrots and celery: Cook for 4–5 minutes.
- Stir in zucchini, yellow squash, and green beans: Cook for 2 minutes.
- Add tomatoes, vegetable broth, thyme, basil, salt, and pepper: Bring to a boil, then simmer for 20–25 minutes.
- Stir in corn and peas: Cook for 5 minutes.
- Optional: Add lemon juice and adjust seasoning. Serve hot, garnished with parsley.
Notes
- This soup is highly adaptable—add potatoes, kale, or canned beans for extra heartiness.
- Store leftovers in the fridge for up to 4 days or freeze for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 130
- Sugar: 7g
- Sodium: 540mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
