If you’re on the hunt for a comforting, vibrant, and wholesome bowl of goodness, this Vegetable Soup Recipe is an absolute must-try. Packed with colorful veggies, fragrant herbs, and a rich vegetable broth, it’s the perfect hug in a bowl that’s both nourishing and delicious. Whether you want a light lunch, a heartwarming dinner, or a simple way to embrace seasonal produce, this soup brings all those flavors together with ease and warmth.
Ingredients You’ll Need
Every ingredient in this Vegetable Soup Recipe plays a vital role in creating a blend of textures, colors, and flavors that brighten your meal and lift your spirits. These are simple, accessible ingredients that combine to form a soup that’s greater than the sum of its parts.
- 2 tablespoons olive oil: Provides a smooth, fruity base to sauté and meld the vegetables together.
- 1 medium onion, diced: Adds a natural sweetness when softened, rounding out the soup’s flavor profile.
- 3 cloves garlic, minced: Packs a punch of savoriness and depth with just a little sauté time.
- 3 carrots, peeled and sliced: Bring a subtle sweetness and lovely texture that softens just right in the broth.
- 2 celery stalks, sliced: Add a mild, aromatic crunch and balance.
- 1 zucchini, chopped: Offers tenderness and a mild flavor that takes on the soup’s herbs beautifully.
- 1 yellow squash, chopped: Adds cheerful color and a juicy bite to complement the other veggies.
- 1 cup green beans, trimmed and halved: Bring a fresh snap and bright green color.
- 1 (14.5 oz) can diced tomatoes: Adds acidity and a juicy base for the broth.
- 6 cups vegetable broth: The heart of the soup’s liquid, providing savory depth and warmth.
- 1 teaspoon dried thyme: Offers an earthy, slightly minty nuance.
- 1 teaspoon dried basil: Brings a sweet, aromatic Italian herb flair.
- ½ teaspoon salt: Enhances all the flavors without overpowering.
- ¼ teaspoon black pepper: Adds a subtle heat and complexity.
- 1 cup frozen corn: A sweet burst of summertime flavor that pops in every spoonful.
- 1 cup frozen peas: Adds slight sweetness and a tender bite.
- 2 cups chopped fresh spinach or kale (optional): Gives vibrant color and a boost of nutrients, wilting gently into the broth.
- Juice of ½ lemon (optional): Brightens the soup with fresh acidity just before serving.
How to Make Vegetable Soup Recipe
Step 1: Sauté Aromatics
Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion and let it soften and mellow for about 3 to 4 minutes. The key here is to coax out that natural sweetness without browning. Then, stir in the minced garlic, cooking just 30 seconds until fragrant—this is the moment the kitchen starts smelling like comfort.
Step 2: Cook the Vegetables
Next, add the carrots, celery, zucchini, yellow squash, and green beans to the pot. Give them a good stir and let them cook for 5 to 6 minutes, allowing their flavors to mingle and develop. This step helps them maintain some texture, preventing the soup from becoming mushy while building that signature hearty feel.
Step 3: Add Tomatoes, Broth, and Herbs
Pour in the diced tomatoes with their juices and the vegetable broth. Sprinkle in the dried thyme, basil, salt, and black pepper. Stir everything together, and then bring the soup to a gentle boil. This is where all the individual ingredients start melding into a harmonious blend.
Step 4: Simmer to Perfection
Reduce the heat and let your soup simmer uncovered for 20 to 25 minutes. This slow bubble softens the vegetables to tender perfection while concentrating the flavors in the broth. Keep the lid off to let the soup thicken just a bit and intensify its rich bouquet.
Step 5: Finish with Frozen Veggies and Greens
Finally, stir in the frozen corn, peas, and the chopped spinach or kale if you’re using them. Simmer another 5 minutes until the frozen veggies are warmed through and the greens have wilted, adding some lovely color and fresh texture. A quick taste test here will let you adjust seasoning as you see fit.
How to Serve Vegetable Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley or a sprinkling of grated Parmesan cheese can add an inviting touch to your bowl. A drizzle of good-quality olive oil or a few turns of freshly ground black pepper right before serving add warmth and color that make each serving feel special.
Side Dishes
This Vegetable Soup Recipe pairs beautifully with crusty bread or a warm baguette to soak up every last drop. For a heartier meal, try it alongside a fresh green salad or even a grilled cheese sandwich for a classic, satisfying combo.
Creative Ways to Present
Serve this soup in rustic mugs for a cozy vibe or ladle it over cooked quinoa or rice for a comforting one-bowl meal. For entertaining, offer toppings like crushed red pepper flakes, sour cream, or toasted seeds so guests can personalize their bowls.
Make Ahead and Storage
Storing Leftovers
Leftover Vegetable Soup Recipe keeps wonderfully in an airtight container in the refrigerator for up to 4 days. Its flavors often deepen after sitting overnight, making it a fantastic choice for meal prep or quick weeknight dinners.
Freezing
This soup freezes beautifully. Allow it to cool completely, then transfer to freezer-safe containers or bags. It will keep well for up to 3 months, allowing you to enjoy this nourishing homemade meal anytime you want without any extra effort.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If frozen, thaw overnight in the fridge for best results. A quick squeeze of fresh lemon juice or another pinch of salt after reheating often brightens up the flavors.
FAQs
Can I use fresh vegetables instead of frozen corn and peas?
Absolutely! Fresh sweet corn or peas can be used and added during the last few minutes of cooking for the best texture and flavor.
Is it possible to add protein to this Vegetable Soup Recipe?
Yes! You can easily include cooked beans, lentils, or diced tofu for a boost of plant-based protein, making the soup even more satiating.
How can I make this soup spicier?
Try adding crushed red pepper flakes or a dash of cayenne pepper while sautéing the aromatics or sprinkling on top as a garnish.
Can I prepare this soup in a slow cooker?
Definitely. Sauté the onions and garlic first, then transfer everything else to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours for tender vegetables and rich flavor.
What if I don’t have vegetable broth on hand?
You can substitute with water, but adding a bouillon cube or some seasoning will help maintain that depth of flavor enjoyed in this Vegetable Soup Recipe.
Final Thoughts
My heart always warms when I spoon up a bowl of this Vegetable Soup Recipe, and I hope yours will too. It’s a straightforward, flexible, and utterly delicious dish that invites you to slow down, savor each bite, and nourish both body and soul. Give it a try, and it might just become your go-to comfort meal for every occasion.
Print
Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan, Gluten Free
Description
A wholesome and hearty vegetable soup packed with a variety of fresh and frozen vegetables, simmered to perfection in a savory broth. This vegan and gluten-free recipe is easy to prepare, versatile, and perfect for a healthy meal any day of the week.
Ingredients
Vegetables
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 cup green beans, trimmed and halved
- 1 cup frozen corn
- 1 cup frozen peas
- 2 cups chopped fresh spinach or kale (optional)
Canned Goods & Broth
- 1 (14.5 oz) can diced tomatoes
- 6 cups vegetable broth
Seasonings & Oils
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of ½ lemon (optional)
Instructions
- Heat and Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 3 to 4 minutes until the onion is softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Add Fresh Vegetables: Add the carrots, celery, zucchini, yellow squash, and green beans to the pot. Cook for 5 to 6 minutes, stirring occasionally to begin softening the vegetables while blending their flavors.
- Add Liquids and Seasonings: Pour in the canned diced tomatoes along with their juice and the vegetable broth. Stir in the dried thyme, dried basil, salt, and black pepper to season the soup evenly.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20 to 25 minutes. This allows the vegetables to cook through and the flavors to meld beautifully.
- Add Frozen Vegetables and Greens: Stir in the frozen corn, peas, and, if using, the fresh spinach or kale. Continue simmering for another 5 minutes until the frozen vegetables are heated through and the greens are wilted.
- Final Seasoning and Serve: Taste the soup and adjust the seasoning as needed. Finish by squeezing fresh lemon juice into the soup for a bright, fresh note. Serve hot and enjoy your nourishing vegetable soup.
Notes
- This soup is very flexible—use whatever vegetables you have on hand.
- For added protein, try adding cooked pasta, beans, or lentils.
- Leftovers keep well in the refrigerator for up to 4 days.
- You can also freeze the soup for later use.
