If you’re craving something nourishing, vibrant, and comforting, this Vegetable Soup Recipe is your next kitchen winner. Packed with a colorful medley of fresh vegetables and fragrant herbs, it simmers into a soul-warming bowl of goodness that feels like a warm hug on a chilly day. Whether you’re a seasoned home cook or just starting out, this recipe strikes the perfect balance of simplicity and rich, layered flavors that leave you feeling satisfied and energized.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step toward creating a truly memorable vegetable soup. Each component plays a key role, from the sweetness of carrots to the gentle earthiness of thyme, making the final pot taste like a celebration of the garden.
- Olive oil: The perfect base for sautéing that adds subtle fruitiness and richness.
- Small onion, diced: Builds depth of flavor with a gentle sweetness as it softens.
- Garlic, minced: Adds aromatic warmth that infuses the soup with a savory kick.
- Carrots, peeled and sliced: Offer a natural sweetness and bright color.
- Celery stalks, sliced: Introduce a slight crunch and fresh, herbal notes.
- Potatoes, peeled and diced: Bring comforting heartiness and tender texture.
- Zucchini, chopped: Adds moisture and a mild, fresh flavor.
- Green beans, trimmed and chopped: Provide a lovely snap and vibrant green hue.
- Can of diced tomatoes with juice: Imparts tanginess and a hint of acidity to balance the earthiness.
- Vegetable broth: The flavorful liquid foundation that ties all the veggies together.
- Dried thyme: Offers an herbal, slightly minty depth that perfumes the soup.
- Dried basil: Adds a subtle sweetness and aromatic lift.
- Bay leaf: Infuses a gentle bitterness that rounds out the flavors.
- Salt and pepper: Essential seasonings to enhance and balance every ingredient.
- Frozen corn: Adds bursts of sweet crunch and vibrant yellow color.
- Frozen peas: Provide a pop of freshness and slight sweetness near the end.
How to Make Vegetable Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil over medium heat in a large pot. Add diced onions and cook them gently until they become soft and translucent, about 3 to 4 minutes. This slow cooking unlocks their natural sweetness, creating a wonderful foundation. Then stir in the minced garlic and cook just until fragrant, about one minute, being careful to avoid burning. This step lays the aromatic groundwork that makes the soup irresistible.
Step 2: Add Root Vegetables
Next, toss in the sliced carrots, celery, and diced potatoes. Cook everything together for about 5 minutes, stirring occasionally. This brief simmer allows the vegetables to start softening and mingling their flavors while still building texture in the finished dish.
Step 3: Incorporate Remaining Vegetables and Broth
Now, add the zucchini, green beans, diced tomatoes with their juice, and vegetable broth to the pot. Sprinkle in the dried thyme, dried basil, bay leaf, and season with salt and pepper. Bring everything up to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 25 to 30 minutes. This slow cooking helps all the flavors meld beautifully while softening the vegetables to tender perfection.
Step 4: Add Frozen Veggies for Freshness
Finally, stir in the frozen corn and peas. Let the soup simmer uncovered for an additional 5 minutes, just enough to warm the frozen vegetables through and brighten the overall dish with their sweet freshness. Remove the bay leaf before serving to avoid any bitter notes.
How to Serve Vegetable Soup Recipe
Garnishes
Garnishing your vegetable soup adds excitement and extra layers of flavor. Consider fresh chopped parsley or cilantro for a burst of color and herbaceous brightness. A sprinkle of freshly cracked black pepper or a drizzle of good quality olive oil can add a refined finish. For a touch of indulgence, a spoonful of tangy plain yogurt or a sprinkle of grated Parmesan works beautifully if you’re not keeping it vegan.
Side Dishes
This Vegetable Soup Recipe shines when paired with some crusty artisan bread or warm garlic toast, perfect for dipping and soaking up every last bit of broth. A light green salad with vinaigrette complements the soup’s heartiness and adds a crisp contrast. If you want to make the meal extra comforting, serve alongside a grilled cheese sandwich or a warm quinoa salad for extra protein and texture.
Creative Ways to Present
For a cozy dinner party or family meal, present the soup in charming rustic bowls, topped with a sprinkle of toasted seeds or crushed nuts for crunch. You can ladle it into bread bowls for a dramatic, fun twist that guarantees no drip is wasted. Another idea is to layer the soup in clear glass mugs for a visually stunning effect, showing off the vibrant vegetables in every spoonful.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, store any leftovers in airtight containers in the refrigerator. This Vegetable Soup Recipe keeps beautifully for up to four days, allowing you quick, wholesome meals later in the week with minimal effort.
Freezing
If you want to make a big batch, this soup freezes wonderfully. Pour cooled soup into freezer-safe containers or heavy-duty bags, leaving some space for expansion. Stored properly, it maintains its flavor and texture for up to three months, making it a lifesaver for busy days.
Reheating
When it’s time to enjoy your leftovers, reheat the soup gently on the stove over low to medium heat, stirring occasionally to ensure even warmth. If reheating from frozen, thaw it overnight in the fridge first or warm slowly to preserve the delicate vegetable textures. You might want to add a splash of broth or water to adjust the consistency if it thickened in storage.
FAQs
Can I use fresh vegetables instead of frozen corn and peas?
Absolutely! Fresh corn and peas will taste even sweeter and fresher, but frozen ones are a convenient alternative that retain good flavor and texture. Just add fresh vegetables at the same stage as the frozen ones and cook until tender.
Is this Vegetable Soup Recipe suitable for a vegan diet?
Yes, this recipe is completely vegan, featuring only plant-based ingredients. It’s a hearty and nutritious choice for anyone looking to enjoy a wholesome vegan meal.
How can I make this soup more filling?
To add more substance, consider stirring in cooked pasta, cooked beans like cannellini or chickpeas, or even some quinoa. These additions provide extra protein and fiber, making the soup a complete meal.
What can I substitute if I don’t have vegetable broth on hand?
If you don’t have vegetable broth, you can use water with added herbs and seasoning, or even a mild chicken broth if you are not strictly vegan. Just be mindful to adjust the salt accordingly to ensure the soup is flavorful.
Can I prepare this soup in a slow cooker?
Yes, you can adapt this Vegetable Soup Recipe for a slow cooker. Simply sauté the onions and garlic first, then add all ingredients except the frozen peas and corn. Cook on low for 6-8 hours or on high for 3-4 hours. Add frozen vegetables during the last 15 minutes to keep them tender-crisp.
Final Thoughts
This Vegetable Soup Recipe is more than just a dish; it’s a comforting ritual that brings warmth, color, and health to your table with every spoonful. I encourage you to dive in, personalize it with your favorite vegetables, and share it with loved ones. Once you taste its vibrant flavors and feel its cozy embrace, it will surely become a beloved staple in your kitchen too.
Print
Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This hearty and healthy vegetable soup is a perfect vegan meal packed with a variety of colorful vegetables simmered in a flavorful broth. Easy to prepare on the stovetop, it offers comforting warmth and nutrition, making it ideal for a wholesome lunch or dinner.
Ingredients
Vegetables
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 potatoes, peeled and diced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and chopped
- 1 cup frozen corn
- 1 cup frozen peas
Liquids and Canned Goods
- 1 (14.5 oz) can diced tomatoes with juice
- 6 cups vegetable broth
Oils and Seasonings
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat the olive oil: In a large pot, warm the olive oil over medium heat until shimmering.
- Sauté onions: Add the diced onion and cook for 3–4 minutes until the onion softens and becomes translucent.
- Add garlic: Stir in the minced garlic and cook for 1 more minute, releasing its aroma without browning.
- Cook root vegetables: Add carrots, celery, and potatoes to the pot. Sauté for about 5 minutes, stirring occasionally to prevent sticking.
- Add remaining vegetables and liquids: Stir in the chopped zucchini, green beans, diced tomatoes with juice, and vegetable broth. Season with dried thyme, dried basil, bay leaf, salt, and pepper.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer gently for 25–30 minutes until all vegetables are tender.
- Incorporate frozen vegetables: Stir in the frozen corn and peas, then simmer the soup for an additional 5 minutes until fully heated through.
- Finish and serve: Remove the bay leaf from the soup before ladling it into bowls. Serve warm and enjoy.
Notes
- You can substitute other vegetables such as spinach, kale, or cabbage to vary flavors and textures.
- Add cooked pasta or canned beans for an extra hearty meal.
- Store leftovers in the refrigerator for up to 4 days or freeze for long-term storage.
