The last time I served this vegetable soup to my family, it was a chilly autumn evening, and the warm, cozy feeling that filled the kitchen reminded me why this recipe has become such a regular in my rotation. This vegetable soup fits beautifully into my cooking routine because it’s dependable and comforting after a busy day. I know I can pull it together quickly, knowing it will be hearty, satisfying, and bursting with flavor.
There’s a simple pleasure in warming up with a bowl of homemade vegetable soup that feels like a hug in food form. It’s healthy, nourishing, and because it’s packed with fresh, seasonal vegetables simmered in a rich, healthy vegetable broth, it tastes like all the best things about fall and winter wrapped in one pot. I love how this vegetable soup is such an easy vehicle to use whatever veggies are fresh or on sale in the market, making it wonderfully adaptable and budget-friendly.
It’s more than just a soup; it’s a foundation for friends and family to gather and share, a tradition that keeps growing every time I make it. Whenever I bring out this vegetable soup, I see smiles around the table and hear those little “mmm” moments that remind me why I love cooking so much. This simple solution for a quick, nourishing meal is exactly what I want to share with fellow home cooks—something approachable, reliable, and genuinely good.
If you’re looking for a healthy vegetable broth-based soup that feels like a home-cooked hug, this homemade vegetable soup recipe is your answer. It’s vegan-friendly, easily customizable, and a great way to enjoy a seasonal vegetable soup that warms you from the inside out. I encourage you to give this vegetable soup a try—it’s one of those dishes you’ll want to keep coming back to, no matter the season.
For more easy dishes, check out my Chicken Shepherd’s Pie or the Garlic Parmesan Chicken Stew for when you want something a little different but just as comforting.
What You’ll Need for This Vegetable Soup:
I keep this vegetable soup simple and fresh because good cooking should be easy and accessible. Here’s exactly what you’ll want on hand to make this soup come together beautifully:
- 2 tablespoons olive oil – Don’t have olive oil? Feel free to use avocado oil; it works just as well in this vegetable soup.
- 1 large onion, finely chopped – Available at most grocery stores, onions are a basic pantry staple. I like to use yellow or sweet onions for a milder flavor.
- 3 cloves garlic, minced – Fresh garlic really lifts this vegetable soup; garlic powder can be a quick swap in a pinch.
- 3 medium carrots, diced – Carrots add natural sweetness and texture; if you don’t have carrots, parsnips are an excellent alternative here.
- 2 celery stalks, diced – Celery brings that subtle freshness; fennel can be a fun twist if you want something different.
- 1 medium zucchini, chopped – Zucchini is a summer favorite but works well year-round. Frozen zucchini can work if fresh isn’t available.
- 1 ½ cups green beans, trimmed and cut into bite-sized pieces – You can substitute snap peas or asparagus, depending on availability.
- 1 large potato, peeled and cubed – Russet or Yukon Gold potatoes are ideal; sweet potatoes give a lovely, earthy twist.
- 1 (14.5 oz) can diced tomatoes, undrained – Canned tomatoes add body and acidity. If fresh tomatoes are in season, absolutely use those!
- 6 cups healthy vegetable broth – You can find great-quality broth at most stores, or make your own with my recipe for homemade vegetable soup & broth. It’s a game changer for flavor.
- 1 teaspoon dried thyme – Fresh thyme is wonderful too, just increase the amount slightly.
- 1 teaspoon dried basil – Either fresh or dried works here to boost that herbaceous goodness.
- Salt and freshly ground black pepper, to taste
- 1 cup frozen peas (optional) – Added right at the end, peas give a nice pop of sweetness and color.
This vegetable soup is economical because it uses mostly everyday ingredients you likely already have or can find in any grocery store. It comes together quickly when you prep vegetables in advance or grab some pre-chopped bags from the produce section.
Quick prep tip: Chop your vegetables the night before or batch-prep them on the weekend to save time on weeknights when you need an easy vegetable soup recipe.
Storage note: Keep your broth refrigerated and your fresh vegetables stored properly to maintain freshness—carrots and celery last well in crisper drawers wrapped in damp paper towels.
I always include a little extra garlic in this vegetable soup to deepen the flavor because I love that warm, savory punch—it makes the kitchen smell inviting and homey.
If you want to see a similar take that’s slightly different but just as comforting, here’s a really helpful easy vegetable soup recipe that offers another great approach.
How to Make This Vegetable Soup:
Let’s get started! From start to finish, this vegetable soup takes about 45 minutes, with plenty of hands-off simmering time.
- Heat the olive oil in a large pot over medium heat. When it’s shimmering, add the onion and sauté until it becomes soft and translucent, about 5 minutes.
- Add the minced garlic and cook for another minute, just until fragrant. This step is crucial—your kitchen will already start to smell amazing.
- Stir in the carrots and celery, cooking for 5 more minutes while stirring occasionally. This helps soften the vegetables so they’ll cook evenly in the soup.
- Pour in the healthy vegetable broth to the pot, then add the potatoes, zucchini, green beans, diced tomatoes with their juice, thyme, basil, salt, and pepper.
- Bring everything to a boil, then reduce the heat and let it simmer gently for about 25 minutes. This is the step where patience pays off with your vegetable soup—everyone’s flavors get cozy and blend beautifully.
- After 20 minutes, taste and adjust seasoning if needed. If the soup tastes a little flat, a pinch more salt usually does the trick.
- If you’re including peas, stir them in during the last 5 minutes of cooking—they don’t need long, just long enough to heat through.
While your vegetable soup cooks, take a moment to clean up your prep mess or relax with a quick breather. This multitask approach makes mealtime less stressful.
If your vegetable soup looks a bit thinner than you expected, don’t worry—it’s all about preference. You can always simmer it longer uncovered to reduce it a bit, or add a spoonful of tomato paste for richness.
For more techniques and ideas, you might enjoy this detailed vegetable soup – Cooking Classy post that helped me refine my approach.
This step-by-step method is reliable and approachable, perfect for even new cooks wanting an easy vegetable soup recipe that just works.
Serving Your Vegetable Soup:
This vegetable soup truly shines when served with a crusty slice of bread or warm garlic toast. The bread you dip into the broth makes the meal feel that much more satisfying and comforting.
I love to serve this vegetable soup with grilled cheese sandwiches or a simple salad when I want a fuller meal. On busy nights, it’s perfect just on its own for a light but nourishing supper.
This vegetable soup is a natural fit for chilly evenings or weeks when I want something quick without sacrificing flavor or nutrition. It’s also my go-to when I want a vegan soup that really satisfies.
Keep presentation simple: a bowl sprinkled with fresh parsley or a sprinkle of cracked black pepper is all you need to make it look inviting.
Leftovers? I love using them as the base for a quick pasta sauce or blending some for a creamy soup version you can enjoy the next day. It freezes beautifully too—just portion it out into containers for a quick lunch.
Seasonal variations are one of my favorite parts of this vegetable soup: in spring, I add fresh peas and asparagus tips; in winter, I turn to hearty root vegetables and kale. It’s a recipe that flexes easily with your fridge.
Friends and family often ask for this vegetable soup when they want a simple, healthy meal because it’s packed with comfort and flavor without fuss.
For more great ideas, check out my Buffalo Chicken Taquitos if you’re craving something crispy and spicy to enjoy alongside.
Common Questions About This Vegetable Soup:
Can I make parts of this vegetable soup ahead of time?
Absolutely! You can chop all your vegetables and even make the broth a day ahead. I often prepare the base and refrigerate it before adding delicate veggies like zucchini or peas the day of cooking. It helps the flavors develop even more.
What’s a good substitute for green beans in this vegetable soup?
Snap peas or asparagus are wonderful alternatives. I’ve also swapped in chopped kale or spinach for a leafy green boost in later steps—just add them close to the end so they don’t overcook.
Is this vegetable soup really vegan?
Yes! This homemade vegetable soup uses a healthy vegetable broth and no animal products. It’s a perfect vegan soup that’s hearty and full of flavor.
How can I adjust this vegetable soup for fewer people?
You can easily halve this recipe and cook it in a smaller pot. It reheats beautifully, so leftovers are just as delicious for day two or three.
I’m short on time—any shortcuts?
Use pre-chopped vegetables or frozen mixes. A quality store-bought vegetable broth saves time, too. Adding frozen veggies directly into the simmering broth works well as a time-saver.
What’s the best way to keep this vegetable soup fresh?
Store leftover soup in airtight containers in the fridge for up to 4 days. For longer storage, freeze in portions—thaw overnight in the fridge before reheating gently.
Can I make this vegetable soup spicy?
Totally! Add red pepper flakes while sautéing onions to give it a nice kick. A splash of hot sauce at the end also works well if you like to spice up your meals.
How do I make this seasonal vegetable soup my own?
Don’t hesitate to swap in whatever fresh vegetables you have or add your favorite herbs—rosemary, oregano, or even a little smoked paprika can add interesting depth. That’s part of what makes this vegetable soup so satisfying—you can follow the base and then customize.
For even more homemade vegetable soup ideas, here’s a trusted recipe for homemade vegetable soup & broth that’s great for boosting immune health.
Final Thoughts on This Vegetable Soup:
This vegetable soup holds a special place in my recipe collection because it’s the one I turn to again and again when I want something nourishing, easy, and made from scratch. It’s my favorite way to celebrate the bounty of fresh, seasonal vegetables while keeping meals budget-friendly and simple.
My Top Tips for This Vegetable Soup:
- Use a good-quality healthy vegetable broth or make your own for the best flavor.
- Don’t rush the simmering step; it lets the flavors develop and marry beautifully.
- Customize the veggies based on your taste or what’s fresh and seasonal—you can’t go wrong with this approach.
I love making variations like adding beans for extra protein, stirring in pasta for a heartier version, or using squash and kale during colder months. My family often requests the classic version with potatoes and green beans the most—it’s a true crowd-pleaser.
I hope you feel encouraged to make this vegetable soup your own, testing out the flavors you love and turning it into your dependable kitchen favorite. There’s something so satisfying about sitting down with a warm bowl of homemade vegetable soup—it’s food that feels like home.
For more tried-and-true cozy meals, don’t miss my Chicken Shepherd’s Pie or the Garlic Parmesan Chicken Stew recipes linked above.
Thanks for letting me share this recipe with you. I can’t wait for you to enjoy your own bowls of this comforting vegetable soup. Happy cooking, friend!
Vegetable Soup
A hearty and wholesome vegetable soup packed with fresh veggies, perfect for a comforting and healthy meal any time of year.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup spinach, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until translucent.
- Add carrots and celery, cook for 5 minutes until slightly softened.
- Stir in zucchini, green beans, diced tomatoes, and vegetable broth.
- Add thyme and basil. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt and pepper to taste.
- Stir in chopped spinach and cook for another 2-3 minutes until wilted.
- Serve hot, garnished with fresh herbs if desired.
Notes
For added protein, stir in cooked beans or lentils before serving. This soup also freezes well for quick meals.