If you’ve ever craved a bowl of comfort that is cozy, nourishing, and packed with vibrant flavors, then this Vegetable Soup Recipe is your new best friend. It brings together a beautiful medley of fresh veggies like carrots, zucchini, and green beans simmered in a fragrant broth seasoned with herbs and finished with a fresh parsley garnish. This soup is not only a feast for your taste buds but also a colorful, wholesome meal that warms you up from the inside out. Whether you want a healthy lunch or a satisfying dinner, this Vegetable Soup Recipe hits all the right notes with its rich texture, delightful aroma, and endless versatility.
Ingredients You’ll Need
To make this delightful Vegetable Soup Recipe, you’ll want to gather some simple but essential ingredients that each bring their own magic to the pot. From the sweetness of carrots to the herbaceous touch of thyme and basil, every component adds depth and color to this heartwarming dish.
- 2 tablespoons olive oil: This brings a lovely richness and helps soften the vegetables as they sauté.
- 1 medium onion (chopped): Adds a natural sweetness and savory base flavor.
- 2 cloves garlic (minced): Infuses the soup with a warm, aromatic punch.
- 3 medium carrots (sliced): Their natural sweetness balances the savory broth.
- 2 celery stalks (sliced): Contributes a subtle crunch and earthy undertones.
- 1 zucchini (diced): Adds a soft texture and fresh, mild taste.
- 1 medium potato (peeled and diced): Provides comforting heartiness and helps thicken the soup slightly.
- 1 cup green beans (trimmed and chopped): For bite-sized bursts of crunch and color.
- 1 can (14.5 oz) diced tomatoes (with juice): Introduces acidity and a rich, tangy body.
- 6 cups vegetable broth: The soul of the soup, carrying all flavors together in a savory bath.
- 1 teaspoon dried thyme: A herby, subtle hint that brightens the whole dish.
- 1 teaspoon dried basil: Adds a sweet, peppery fragrance that complements the tomatoes beautifully.
- 1/2 teaspoon salt: Enhances all the flavors naturally without overpowering.
- 1/4 teaspoon black pepper: Gives a gentle kick to round out the soup’s profile.
- 1 cup frozen peas or corn (or both): For pops of sweetness and fun texture right before serving.
- 2 tablespoons fresh parsley (chopped, for garnish): A fresh, colorful finish that makes every spoonful feel special.
How to Make Vegetable Soup Recipe
Step 1: Sauté the Aromatics and Root Vegetables
First things first, heat the olive oil over medium heat in a large pot. Toss in the chopped onion, minced garlic, sliced carrots, and celery. Give everything a good stir and let it cook for about 5–6 minutes until the onions turn translucent and those veggies soften up, releasing their lovely fragrant aroma that instantly makes your kitchen feel cozy.
Step 2: Add the Rest of the Vegetables
Next, stir in the diced zucchini, peeled and diced potato, and chopped green beans. Let these cook together for 3–4 minutes, allowing the zucchini’s freshness and potato’s heartiness to blend in perfectly with the softer base you’ve already created. This step builds the body and variety of texture in your soup.
Step 3: Combine Tomatoes, Broth, and Seasonings
Pour in the canned diced tomatoes with their juice and the six cups of vegetable broth. Sprinkle in the dried thyme, dried basil, salt, and black pepper. Bring this vibrant mixture to a gentle boil—this is where all those flavors start to dance together! Once boiling, lower the heat to simmer, cover the pot, and let it slowly develop for 25 to 30 minutes until all the vegetables are tender and perfectly cooked.
Step 4: Finish with Frozen Peas or Corn and Season to Taste
Just before you’re ready to serve, stir in the frozen peas or corn (or both if you like) and let the soup simmer for another five minutes. These add bright bursts of sweetness and a touch of texture contrast. Give it a taste, and adjust salt and pepper to your liking. Your warm, comforting Vegetable Soup Recipe is now ready to be enjoyed!
How to Serve Vegetable Soup Recipe
Garnishes
Fresh parsley is a classic garnish here, adding a pop of green color and a mild herbaceous flavor that uplifts every spoonful. If you want to get creative, a drizzle of extra virgin olive oil or a sprinkle of freshly grated Parmesan can also bring lovely depth. If you enjoy a little heat, red pepper flakes on top are a fantastic finish.
Side Dishes
This soup pairs beautifully with crusty bread or a warm, buttered roll—perfect for dipping and soaking up the broth. A light green salad with a tangy vinaigrette can balance the heartiness for a full meal, or serve it alongside some grilled cheese sandwiches for ultimate comfort food vibes.
Creative Ways to Present
For a pretty party presentation, serve the soup in petite bowls garnished with parsley and add a sprinkle of toasted seeds or nuts for crunch. Or, ladle it into hollowed-out bread bowls for a fun, edible serving vessel. Transform it into a starter by spooning smaller portions into shot glasses, topped with a parsley leaf for an elegant touch.
Make Ahead and Storage
Storing Leftovers
This Vegetable Soup Recipe keeps wonderfully in the fridge for up to five days. Store it in an airtight container to maintain the fresh flavors and texture. When reheating, do so gently on the stove or in the microwave until warm throughout.
Freezing
If you want to enjoy this soup later, it freezes beautifully. Portion it into freezer-safe containers or heavy-duty freezer bags and freeze for up to three months. Remember to leave some space at the top for expansion to prevent container bursting.
Reheating
Thaw frozen soup overnight in the fridge for best results, then gently reheat on the stovetop with a little extra broth or water if it seems too thick. Stir occasionally to keep the veggies evenly heated and bring back that fresh-from-the-pot feeling.
FAQs
Can I use fresh vegetables instead of frozen peas or corn?
Absolutely! Fresh peas or corn add a terrific flavor and texture when in season—just toss them in towards the end of cooking to avoid overcooking.
Is this Vegetable Soup Recipe suitable for a vegan diet?
Yes, it’s entirely vegan as written. The recipe uses vegetable broth and plant-based ingredients, making it perfect for vegan and vegetarian diets alike.
Can I add beans or lentils for extra protein?
Definitely! Adding cooked beans like cannellini or lentils enhances the protein content and makes the soup even more satisfying and hearty.
How can I make the soup richer without using cream?
You can blend a portion of the soup and stir it back in to create a creamier texture naturally. Alternatively, a spoonful of mashed potato or a splash of coconut milk works well.
What are good substitutions if I don’t have certain herbs?
If you’re short on thyme or basil, dried oregano or rosemary are wonderful alternatives that maintain the soup’s herbaceous character.
Final Thoughts
There’s something truly special about a homemade Vegetable Soup Recipe that fills your home with wonderful aromas and your belly with nourishing goodness. Easy to make, endlessly adaptable, and delightfully fresh, this soup becomes a reliable companion for chilly evenings, busy weeknights, or whenever you need a bowl of wholesome comfort. I hope you enjoy making and savoring this recipe as much as I do!
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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: Vegetarian, Vegan, Gluten Free
Description
This hearty and nutritious vegetable soup is packed with fresh and frozen vegetables simmered to perfection in a flavorful vegetable broth with herbs. It’s a comforting, healthy, and vegan-friendly recipe that is perfect for any season and easy to customize with your favorite vegetables.
Ingredients
Vegetables
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 medium potato, peeled and diced
- 1 cup green beans, trimmed and chopped
- 1 cup frozen peas or corn (or both)
Liquids & Canned Goods
- 1 can (14.5 oz) diced tomatoes with juice
- 6 cups vegetable broth
Oils & Seasonings
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Sauté the aromatics and base vegetables: In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, sliced carrots, and celery. Sauté for 5–6 minutes until the vegetables soften and release their aromas.
- Add the remaining vegetables: Stir in diced zucchini, peeled and diced potato, and chopped green beans. Cook for another 3–4 minutes to start tenderizing the vegetables.
- Add liquids and seasonings: Pour in the diced tomatoes with their juice and vegetable broth. Add dried thyme, dried basil, salt, and black pepper. Stir well to combine all ingredients.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low and cover the pot. Let the soup simmer for 25–30 minutes, or until all vegetables are tender and flavors meld together.
- Finish with frozen vegetables: Stir in the frozen peas or corn (or both) and allow the soup to simmer uncovered for an additional 5 minutes to heat through.
- Adjust and serve: Taste the soup and adjust the seasoning if needed. Ladle into bowls and garnish each serving with freshly chopped parsley. Serve hot and enjoy.
Notes
- This soup is highly customizable—feel free to use any seasonal vegetables you have on hand.
- It stores well in the refrigerator for up to 5 days.
- It freezes beautifully, making it perfect for meal prep or leftovers.
