If there’s one dish I find myself returning to again and again, especially as the seasons change or when I crave something nourishing and vibrant, it’s Vegetable Soup. This timeless classic is the perfect blend of comfort and nutrition — a big bowlful brimming with colorful veggies in a savory, herb-perfumed broth. Whether it’s the heartiness of potatoes, the sweet pop of peas, or the comforting aroma of thyme and basil, every spoonful is a celebration of garden flavors. Simple, wholesome, and endlessly adaptable, this is the kind of soup you’ll want to make a big batch of, because it always disappears faster than you think.
Ingredients You’ll Need
The beauty of Vegetable Soup is in its simplicity: each ingredient shines, lending color, texture, and rich flavor. With just a handful of pantry staples and fresh veggies, you’ll have everything you need to craft a seriously delicious soup that’s as pretty as it is tasty.
- Olive oil: Adds a fruity background note and helps sweat the veggies for the best base flavor.
- Yellow onion: Brings a gentle sweetness once sautéed, forming the backbone of your aromatic base.
- Garlic: Enlivens the soup with a savory kick and irresistible aroma.
- Carrots: Offer natural sweetness and a pop of orange color, making every scoop inviting.
- Celery: Adds crunch and a subtle, earthy flavor that ties everything together.
- Zucchini: Softens as it cooks, soaking up all the broth’s deliciousness.
- Green beans: Bring a satisfying snap and a fresh green taste to the mix.
- Potato: Makes the soup extra hearty and satisfying, while thickening the broth just a touch.
- Diced tomatoes (with juice): Give the soup a tangy richness and a beautiful red hue.
- Vegetable broth: The canvas that lets all your flavors shine; use a good-quality broth for best results.
- Dried thyme: Infuses the soup with a subtle earthiness that’s quintessential to classic Vegetable Soup.
- Dried basil: Brightens the whole pot with the essence of summer herbs.
- Bay leaf: Offers complexity and depth as it gently steeps in the simmering broth.
- Salt and pepper: Essential for balancing and bringing out the best in all those flavors.
- Frozen peas: Added at the end, they keep their vibrant green color and sweet bite.
- Fresh spinach or kale (optional): Toss in for an extra burst of leafy green goodness.
- Lemon juice (optional): A splash at the end wakes up all the flavors with a hint of brightness.
How to Make Vegetable Soup
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Add your diced onion and sauté for about five minutes, stirring occasionally, until it turns soft and translucent. This gentle sweating helps the onion mellow out, laying a sweet and savory foundation for your Vegetable Soup. Don’t rush this part; a good aromatic base makes all the difference.
Step 2: Add the Vegetables
Stir in the garlic, carrots, and celery next, and continue to cook for another three to four minutes. The garlic becomes fragrant, and the carrots and celery just begin to soften, absorbing all those aromatic flavors. Now add the zucchini, green beans, and potato, cooking for another couple minutes. At this stage, you’ll notice the pot becoming a vibrant patchwork of colors and scents—it’s the sign of good things coming!
Step 3: Pour in the Liquids and Herbs
Mix in the diced tomatoes (with all their juice), the vegetable broth, dried thyme, dried basil, bay leaf, and a generous pinch of salt and pepper. Stir everything together, then bring to a gentle boil. Those dried herbs will infuse the soup with their delicious flavors as it simmers, while the tomatoes start to meld everything together.
Step 4: Simmer to Perfection
Reduce the heat to low and let your Vegetable Soup bubble softly for about 25 to 30 minutes. Every vegetable has time to turn tender and flavorful, and the broth becomes deeply savory. If you want more body or richness, you can let it simmer for a bit longer—just stir occasionally to keep things from sticking.
Step 5: Add Final Touches
During the last five minutes of cooking, add the frozen peas and, if you love greens, the chopped spinach or kale. These quick-cooking veggies will stay bright and lively. Remove the bay leaf, taste the soup, and adjust the seasonings if needed. Right before serving, a squeeze of lemon juice is a secret weapon to make all the flavors pop!
How to Serve Vegetable Soup
Garnishes
The right toppings can elevate your Vegetable Soup from comforting to restaurant-worthy. Try sprinkling on sliced fresh herbs like parsley or basil for a garden-fresh finish, a grind of black pepper, or a little grated Parmesan if you’re not strictly vegan. A drizzle of good olive oil just before serving adds a lovely richness, too.
Side Dishes
While this hearty soup is satisfying all on its own, serving it with a rustic bread or warm baguette to mop up every last drop is always a winning move. Roasted potatoes, a simple mixed green salad, or even a grilled cheese sandwich can round out your meal and turn a humble bowl of Vegetable Soup into a feast.
Creative Ways to Present
For something out of the ordinary, ladle your Vegetable Soup into small mugs for a cozy appetizer or serve in bread bowls for a bit of drama (and added yum!). A sprinkle of toasted seeds on top adds crunch for texture lovers, and if you have kids, serving it with fun-shaped crackers makes it extra inviting.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Vegetable Soup, lucky you! Let it cool completely, then store in an airtight container in the fridge for up to four days. The flavors actually deepen and improve as they meld together, making the second-day bowl even tastier.
Freezing
Vegetable Soup is practically made for batch-cooking and freezing. Simply let the soup cool, ladle it into freezer-safe containers, and leave a little space at the top for expansion. It’ll keep beautifully for up to three months; just thaw overnight in the refrigerator when you’re ready for round two.
Reheating
When it’s time to enjoy your stored soup, reheat gently over medium-low heat on the stovetop, stirring occasionally so it warms evenly. If it’s thickened too much, add a splash of broth or water to loosen the consistency. You can also reheat individual portions in the microwave—just cover and heat in one-minute bursts, stirring between each.
FAQs
Can I add pasta or beans to my Vegetable Soup?
Absolutely! Toss in a handful of cooked pasta, canned beans, or even lentils to make your soup heartier and boost the protein content. Just add them in the last few minutes of cooking so they don’t get too mushy.
What’s the best way to use up leftover vegetables?
This is a super flexible recipe, perfect for those odd bits of veggies in your fridge. Swap in corn, bell peppers, sweet potatoes, or whatever’s on hand—just adjust the cooking time based on the vegetables you add.
Is Vegetable Soup gluten-free?
Yes, the basic recipe is naturally gluten-free! Just double-check your vegetable broth to make sure there aren’t any wheat-based additives if you’re sensitive or cooking for someone with allergies.
How can I make the soup richer in flavor?
Don’t be afraid to let the Vegetable Soup simmer a little longer or add an extra pinch of dried herbs. A dollop of pesto or a splash of soy sauce can also give the broth an extra layer of deliciousness.
Can I make Vegetable Soup in advance?
Definitely! In fact, making it ahead can bring out even more flavor as the soup rests. Just follow the directions, let it cool, and store it in the fridge or freezer until you’re ready to reheat and serve.
Final Thoughts
There’s nothing quite like a pot of Vegetable Soup bubbling away on the stove to make even an ordinary day feel cozy and special. I hope you’ll give this recipe a try, add your own twists, and find yourself coming back to it again and again. Happy cooking and happy slurping!
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Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
A comforting and nutritious Vegetable Soup recipe that’s hearty, flavorful, and perfect for a cozy meal. Packed with a variety of vegetables and aromatic herbs, this vegan soup is easy to make and customizable to suit your preferences.
Ingredients
Vegetable Soup:
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 3 medium carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 1 medium zucchini (diced)
- 1 cup green beans (trimmed and chopped)
- 1 medium potato (peeled and diced)
- 1 can (14.5 oz) diced tomatoes (with juice)
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
- 1 cup frozen peas
- 2 cups chopped fresh spinach or kale (optional)
- Juice of ½ lemon (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes.
- Stir in the garlic, carrots, and celery, and cook for another 3–4 minutes.
- Add the zucchini, green beans, and potato, and cook for 2 minutes.
- Stir in the diced tomatoes with their juice, vegetable broth, thyme, basil, bay leaf, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 25–30 minutes or until the vegetables are tender.
- Add the frozen peas and spinach (if using) during the last 5 minutes of cooking.
- Remove the bay leaf, adjust seasoning to taste, and stir in lemon juice if desired. Serve hot.
Notes
- You can add cooked pasta, beans, or lentils for extra protein.
- Swap in seasonal vegetables as needed.
- This soup freezes well and tastes even better the next day.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 140
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
