If you are craving a comforting, nutritious, and delightfully colorful bowl, then this Vegetable Soup Recipe is an absolute must-try. Bursting with fresh seasonal vegetables and aromatic herbs, it’s the kind of dish that feels like a warm hug from the inside out. Whether you’re new to cooking or a seasoned foodie, this recipe combines simplicity with wholesome ingredients to bring out fantastic flavors that everyone will love. It’s the perfect way to enjoy a vibrant medley of veggies in one satisfying pot.
Ingredients You’ll Need
Each ingredient in this Vegetable Soup Recipe plays an important role in building layers of flavor, texture, and nutrition. From the sweet carrots to the tender potatoes and leafy greens, every component is selected to create a harmonious and colorful experience.
- Olive oil: Adds a smooth, rich base that helps soften the vegetables and enhances the overall flavor.
- Onion (diced): Provides a fragrant and slightly sweet foundation to the soup.
- Garlic (minced): Infuses warmth and a punch of aroma that complements the earthy vegetables.
- Carrots (peeled and sliced): Bring a natural sweetness and beautiful orange color.
- Celery stalks (sliced): Add crunch and a subtle bitterness that balances the other veggies.
- Zucchini (chopped): Offers a tender bite and fresh taste with pale green hues.
- Potato (peeled and diced): Provides heartiness and a comforting, creamy texture when cooked.
- Green beans (trimmed and cut): Contribute a satisfying snap and vibrant green tone.
- Diced tomatoes (canned with juices): Deliver acidity and juiciness that brighten the whole dish.
- Vegetable broth: Acts as the flavorful liquid base tying all ingredients together.
- Dried thyme: Imparts delicate earthy notes with a hint of minty sweetness.
- Dried oregano: Adds a deep, slightly peppery aroma enhancing the Mediterranean vibe.
- Salt and pepper: Essential for seasoning and balancing flavors perfectly.
- Frozen peas or corn: Introduce a pop of sweetness and additional texture at the end.
- Chopped spinach or kale (optional): Brings vibrant green color and a boost of healthy greens.
How to Make Vegetable Soup Recipe
Step 1: Sautéing the Aromatics
Start by heating olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until they become soft and fragrant, about 2 to 3 minutes. This step is crucial as it builds the flavorful foundation on which the rest of the soup will stand.
Step 2: Adding the Hard Vegetables
Next, toss in the sliced carrots, celery, chopped zucchini, and diced potatoes. Let these cook together for 5 to 6 minutes, stirring occasionally. This allows the veggies to begin softening and marrying their flavors while releasing their natural sweetness.
Step 3: Incorporating Remaining Vegetables and Broth
Now it’s time to add the green beans, canned diced tomatoes with their juices, vegetable broth, dried thyme, oregano, salt, and pepper. Bring this mixture to a boil, then reduce the heat to a simmer. Let it cook gently for 20 to 25 minutes until all the vegetables are tender and flavorful.
Step 4: Finishing Touches
Stir in the frozen peas or corn along with the chopped spinach or kale if using. Cook for an additional 5 minutes, just enough to heat the sweet peas or corn and wilt the greens, enriching your Vegetable Soup Recipe with extra color and nutrients.
How to Serve Vegetable Soup Recipe
Garnishes
Add a sprinkle of fresh herbs like parsley or chives for an herbal lift, or a drizzle of extra virgin olive oil for a glossy finish. A little cracked black pepper or a dash of chili flakes can add a hint of spice if you’re feeling adventurous.
Side Dishes
This soup pairs beautifully with crusty bread, garlic toast, or even a light salad on the side. For a heartier meal, serve it over cooked rice or pasta to soak up every last drop of that delicious broth.
Creative Ways to Present
For a fun twist, serve in hollowed-out bread bowls or top with crunchy homemade croutons. You could also blend a portion for a velvety texture, then swirl it back in to create delightful layers.
Make Ahead and Storage
Storing Leftovers
Keep your vegetable soup in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen as it rests, making leftovers even more enjoyable.
Freezing
This Vegetable Soup Recipe freezes wonderfully. Pour into freezer-safe containers, leaving room to expand, and store for up to 3 months. Just thaw overnight in the fridge when ready to enjoy again.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if it feels too thick. You can also microwave individual servings for 2 to 3 minutes, stirring halfway through.
FAQs
Can I use fresh vegetables instead of frozen peas or corn?
Absolutely! Fresh peas or corn are fantastic when in season. Just add them during the last few minutes of cooking to keep their vibrant texture.
Is this Vegetable Soup Recipe suitable for vegans?
Yes, this soup is completely vegan-friendly, using only plant-based ingredients and vegetable broth, making it perfect for all dietary preferences.
Can I blend this soup for a smoother texture?
Definitely. Blend part or all of the soup using an immersion blender or countertop blender, then stir back in the chunky pieces for a delightful mix of textures.
How do I adjust the seasoning?
Always taste before serving and adjust salt, pepper, or herbs based on your preference. Fresh herbs can be added at the end for brightness.
What can I substitute if I don’t have dried thyme or oregano?
No worries if you’re missing these herbs. You can swap with Italian seasoning, basil, or rosemary to keep the flavor profile rich and aromatic.
Final Thoughts
This Vegetable Soup Recipe is more than just a meal; it’s a celebration of wholesome ingredients and cozy moments. It’s simple to make, endlessly customizable, and full of heartwarming goodness. Whether you’re feeding a family or just yourself, dive into this soup experience—you’ll keep coming back to it again and again.
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
Description
This hearty and healthy vegetable soup is a comforting blend of fresh and frozen vegetables simmered in a flavorful vegetable broth. Perfect for a nutritious vegan meal, it is versatile, easy to prepare, and can be customized with seasonal vegetables or served over grains for extra substance.
Ingredients
Vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium zucchini, chopped
- 1 medium potato, peeled and diced
- 1 cup green beans, trimmed and cut
- 1 cup frozen peas or corn
- 2 cups chopped spinach or kale (optional)
Liquids
- 2 tablespoons olive oil
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
Seasonings
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Heat the aromatics: In a large pot over medium heat, add olive oil. Sauté the diced onion and minced garlic for 2 to 3 minutes until softened and fragrant.
- Add the root and firm vegetables: Stir in the sliced carrots, celery, chopped zucchini, and diced potato. Cook for an additional 5 to 6 minutes to begin softening the vegetables.
- Add remaining vegetables and liquids: Add green beans, diced tomatoes with their juices, vegetable broth, dried thyme, dried oregano, salt, and pepper. Bring the mixture to a boil.
- Simmer the soup: Lower the heat to a simmer and cook uncovered for 20 to 25 minutes, or until all the vegetables are tender.
- Finish the soup: Stir in the frozen peas or corn and the chopped spinach or kale if using. Cook for another 5 minutes until the greens are wilted and the peas or corn are heated through.
- Adjust seasoning and serve: Taste the soup and add more salt and pepper if needed. Serve warm as a comforting vegan meal.
Notes
- This soup is very flexible—use any seasonal vegetables you have on hand.
- For a smoother texture, blend the soup using an immersion blender or in batches in a regular blender.
- Serve the soup over cooked pasta or rice for a more filling meal.
- Leftovers store well in the refrigerator for up to 4 days and freeze nicely for longer storage.
