Vegetable Soup Recipe that tastes bright, savory, and cozy with a tomato-herb broth and loads of tender veggies. This pot suits weeknights, meal prep, vegans, and gluten-free eaters, and it takes about 45 minutes start to finish. I learned to season soup by ear, and this one still makes me hum at the stove.
Why You Should Try This Vegetable Soup Recipe
Vegetable Soup Recipe delivers big flavor with simple ingredients and a clean finish. The broth tastes rich thanks to tomato paste, herbs, and a quick saute that builds fond. You get a hearty bowl that feels light, so you can enjoy seconds without a nap.
This easy vegetable soup uses pantry staples and flexible produce. You can swap in frozen vegetables, leftover roasted veggies, or that last lonely zucchini. The recipe scales well and fits weeknight cooking or weekend batch cooking.
Ingredients You’ll Need
- Olive oil, 2 tablespoons
- Yellow onion, 1 large, diced
- Carrots, 3 medium, sliced
- Celery, 3 ribs, sliced
- Garlic, 4 cloves, minced (jarred minced garlic works in a pinch)
- Tomato paste, 2 tablespoons
- Crushed tomatoes, 28 ounces (I like Muir Glen for bright flavor; fire-roasted adds a smoky note)
- Low-sodium vegetable broth, 6 cups (Better Than Bouillon vegetable base boosts depth if you need it)
- Potatoes, 2 medium Yukon gold or red, diced small
- Green beans, 1 cup, chopped (fresh or frozen)
- Corn kernels, 1 cup (fresh or frozen)
- Zucchini, 1 medium, diced
- Cabbage or kale, 2 cups, chopped
- Cannellini beans or chickpeas, 1 can, 15 ounces, drained and rinsed
- Bay leaf, 1
- Italian seasoning, 2 teaspoons (or 1 teaspoon thyme + 1 teaspoon oregano)
- Smoked paprika, 1 teaspoon
- Red pepper flakes, 1/4 teaspoon, optional
- Fresh parsley, 1/4 cup, chopped
- Lemon juice, 1 tablespoon, or red wine vinegar, 1 to 2 teaspoons
- Kosher salt and black pepper, to taste
Pantry shortcuts and swaps:
- Use frozen mirepoix to skip chopping onion, carrot, and celery.
- Sub crushed tomatoes with diced tomatoes if needed; simmer a few extra minutes to soften edges.
- Swap potatoes with cooked brown rice or small pasta. Cook pasta separately so it stays al dente.
- For extra protein, add another can of beans or stir in diced baked tofu at the end.
- For a richer broth, swirl in a spoon of pesto or a pat of butter right before serving.
Equipment:
- Large heavy pot or Dutch oven, 5 to 6 quarts
- Cutting board and chef’s knife
- Wooden spoon or spatula
- Ladle
- Measuring cups and spoons
How to Make Vegetable Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 to 8 servings
- Warm the pot over medium heat, then add olive oil. Add onion, carrots, and celery with a pinch of salt. Stir and cook until the veggies look glossy and lightly tender, about 6 to 8 minutes.
- Stir in garlic and tomato paste. Cook until the paste darkens and smells sweet and toasty, about 1 to 2 minutes. Scrape the bottom so nothing sticks.
- Pour in a splash of broth and scrape up any browned bits. Add the rest of the broth and the crushed tomatoes. Stir until the liquid looks even.
- Add potatoes, green beans, Italian seasoning, smoked paprika, red pepper flakes, bay leaf, 1 teaspoon salt, and several grinds of black pepper. Bring the soup to a lively simmer.
- Simmer for 10 minutes, uncovered, stirring now and then. The potatoes should start to turn tender at the edges.
- Add corn and zucchini. Keep the simmer going for another 8 to 10 minutes, until the potatoes taste tender and the zucchini softens.
- Stir in cabbage or kale and the beans. Simmer 3 to 5 minutes, just until the greens wilt and the beans warm through.
- Turn off the heat. Stir in lemon juice and parsley. Taste and adjust salt and pepper until the broth sings.
- For pasta lovers, spoon cooked small pasta or leftover rice into bowls. Ladle hot soup over the starch so it stays firm.
- Remove the bay leaf, ladle into bowls, and finish with more parsley or a drizzle of good olive oil.
Tips & Tricks
- Salt in layers to build flavor, not at the end.
- Cut potatoes small so they cook in the same window as the other veggies.
- Use low-sodium broth, then season to taste. You keep control of the salt.
- Keep a bag of frozen mixed vegetables on hand for a 5-minute prep night.
- Add a parmesan rind during simmering for a savory boost, then pull it out before serving.
- Stir in a spoon of pesto, chili crisp, or lemon zest at the end for a flavor pop.
- If you plan to freeze the soup, skip potatoes and add them fresh after reheating. Potatoes can turn mealy after freezing.
- For thicker soup, mash a ladle of potatoes and beans against the pot, then stir.
What to Serve with Vegetable Soup
I pair this healthy vegetable soup with crusty bread, warm pita, or a grilled cheese that stretches like a yoga instructor. A crisp green salad with a lemony vinaigrette adds snap and keeps the meal balanced. I also love a sprinkle of parmesan or a swirl of pesto on top, and a few chili oil drops for heat.
Storage
Let the soup cool until steam fades, then pack it into airtight containers. Store in the fridge for up to 4 days. Freeze for up to 3 months, leaving a little headspace in containers for expansion.
Reheat on the stovetop over medium heat until hot, about 10 minutes, or microwave in short bursts, stirring between rounds. Add a splash of broth or water if it thickens in the fridge. Add fresh greens, herbs, or cooked pasta after reheating so they keep good texture.
Nutrition Information
Per 1 of 6 servings, without pasta and with cannellini beans: about 210 calories; 6 g fat; 34 g carbs; 9 g protein; 8 g fiber; 680 mg sodium, depending on broth and salt. I estimate values using an online calculator with low-sodium broth and standard canned tomatoes and beans. Your numbers will change with brands, add-ins, and portion size.
Vegetable Soup Recipe
Ingredients
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until softened, about 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Add carrots, celery, green beans, diced tomatoes, thyme, salt, and pepper.
- Reduce heat to low, cover, and simmer for 25 minutes or until vegetables are tender.
- Stir in fresh parsley before serving.