Vegetable Soup

There’s something incredibly comforting about a big pot of homemade vegetable soup simmering on the stove. It’s warm, wholesome, and packed with all the good stuff—perfect for chilly nights, busy weeknights, or whenever you need a little reset. This isn’t just any vegetable soup; it’s a flavor-packed, hearty bowl of goodness that will make you forget all about the canned stuff.

What I love about this recipe is how versatile it is. Got extra veggies hanging out in the fridge? Toss them in! Want to make it heartier? Add some beans or pasta. It’s one of those meals that’s both simple and satisfying, the kind you can throw together with pantry staples and still feel like you’re eating something special. Plus, it’s a great way to sneak more veggies into your day without even trying.

So grab your favorite soup pot, and let’s get cooking! In about an hour, you’ll have a steaming bowl of homemade vegetable soup ready to warm you up from the inside out. Serve it with some crusty bread, a sprinkle of parmesan, or just as it is—either way, you can’t go wrong.

This is my fiancé’s absolute favorite soup! He asks for it all the time, and honestly, I’m lucky if I get a bowl before he devours the whole pot. I can’t blame him, though—it’s that good! Who knew getting your veggies in could be this delicious?

Why You’ll Love This Recipe

• Packed with Flavor: A blend of herbs, garlic, and a rich broth make this anything but a bland veggie soup.
• Easy to Make: Simple ingredients and minimal prep make this a fuss-free meal perfect for any night of the week.
• Customizable: Swap in your favorite veggies, add beans for protein, or throw in some pasta for extra heartiness.
• Great for Meal Prep: It tastes even better the next day, making it perfect for leftovers or freezing for later.
• Cozy & Comforting: A warm bowl of this soup feels like a hug on a chilly day!
• Kid-Friendly: Even picky eaters will love this flavorful soup, making it easy to get the whole family to eat more veggies!

Ingredients

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The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Extra Virgin Olive Oil: Butter works too, if you prefer!
• Celery: If you have extra celery, save the leafy tops for garnish or freeze them for homemade stock!
• Sweet Onion: A milder onion that adds natural sweetness. White or yellow onion works just as well.
• Carrot: Adds a touch of sweetness and vibrant color. Slice them thin so they cook evenly.
• Potato: Makes the soup heartier and gives it a creamy texture as it cooks. Yukon Golds or red skin potatoes work great. 
• Green Beans: A pop of color and a fresh bite. Fresh or frozen both work well here.
• Zucchini: Softens beautifully into the broth and soaks up all the delicious flavors.
• Garlic: Fresh is best, but jarred works in a pinch!
• Dried Thyme: Fresh thyme can be used if you have it!
• Italian Seasoning: A blend of basil, oregano, rosemary, and thyme that brings all the flavors together.
• Salt & Black Pepper: Adjust to taste as the soup simmers.
• Vegetable Broth: The flavorful base of the soup. Use homemade or store-bought, but low-sodium is best to control the salt. You can also use chicken broth.
• Diced Tomatoes: Adds a bit of acidity and richness. Fire-roasted tomatoes give an extra boost of flavor.
• Peas: Sweet and tender, they add a pop of flavor. No need to thaw if using frozen!
• Corn: Adds natural sweetness and a bit of texture. Frozen, canned, or fresh all work great.
• Tomato Paste: Deepens the tomato flavor and adds richness to the broth. A little goes a long way!
• Bay Leaves: Infuse the soup with a subtle, aromatic depth. Just remember to remove them before serving!
• White Wine Vinegar: Brightens up the soup and balances the flavors. A splash of lemon juice can work as a substitute!

How to Make This Vegetable Soup Recipe

• Step One: Heat the olive oil in a Dutch oven or large pot over medium heat. Add the celery, onion, carrots, potatoes, green beans, zucchini, garlic, dried thyme, Italian seasoning, salt, and black pepper. Stir. Cook for 5 to 6 minutes, until the onions are softened, stirring occasionally.
• Step Two: Stir in the vegetable broth, diced tomatoes, peas, corn, tomato paste, and bay leaves. Bring to a boil.
• Step Three: Once boiling, reduce the heat to medium-low. Cover. Simmer for 40 minutes or until the potatoes and carrots are cooked.
• Step Four: Remove from heat. Remove the bay leaves and stir in the white wine vinegar—season to taste with salt and pepper. Serve hot.

What to Serve With It

• Crusty Bread: A warm, crusty baguette or a slice of sourdough is perfect for soaking up every last drop of that flavorful broth.
• Grilled Cheese: A melty, golden-brown grilled cheese sandwich takes this meal to the next level—classic comfort food at its best!
• Garlic Bread: Buttery, garlicky, and crispy, it adds the perfect savory crunch alongside your soup.
• Side Salad: A fresh green salad with a tangy vinaigrette balances the heartiness of the soup and adds a nice contrast.
• Crackers or Breadsticks: A handful of crackers or crunchy breadsticks make a great pairing if you want something lighter.
• Cornbread: A slightly sweet, buttery cornbread pairs beautifully with the savory broth and veggies.

Garnishes

• Fresh Parsley: Adds a pop of color and a fresh, herby finish.
• Shredded Parmesan Cheese: Melts into the soup for a touch of savory richness.
• A Dollop of Sour Cream: Adds a creamy contrast and a hint of tanginess.
• Crushed Crackers or Croutons: For a little crunch and texture.
• A Drizzle of Olive Oil: Enhances the flavor and gives the soup a silky finish.
• Red Pepper Flakes: If you like a little heat, sprinkle some on for extra spice.

Variations and Substitutions

• Make It Heartier: Add a can of drained beans (like white beans, chickpeas, or kidney beans) or cooked quinoa, rice, or small pasta for extra texture and protein.
• Swap the Veggies: This soup is super flexible! Use whatever you have- all work well—mushrooms, bell peppers, spinach, kale, or sweet potatoes.
• Add a Protein Boost: Stir in cooked ground beef, shredded chicken, turkey, or crumbled sausage if you want a little extra heartiness.
• Make It Spicy: Love a little heat? Add a pinch of red pepper flakes, a splash of hot sauce, or diced jalapeños for some kick.
• Use Fresh Herbs: If you have fresh thyme, basil, or parsley, sprinkle some at the end for extra freshness.
• Go Low-Carb: Skip the potatoes and corn for a lower-carb version, or replace them with cauliflower and extra zucchini.
• Thicker Soup: If you like a thicker consistency, mash some potatoes or blend a small portion of the soup and stir it back in.
• Acid Swap: No white wine vinegar? Try fresh lemon juice, apple cider vinegar, or a splash of balsamic vinegar for a similar brightening effect.
• Make It Creamy: Stir in a splash of heavy cream, coconut milk, or a dollop of Greek yogurt for a rich, velvety texture.

Storage Instructions

• Refrigeration: Let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. The flavors get better over time!
• Freezing: This soup freezes beautifully! Store it in freezer-safe containers or resealable bags for up to 3 months. Leave a little room at the top for expansion.
• Reheating: Warm it up on the stovetop over medium heat until heated, stirring occasionally. If it has thickened, just add a splash of broth or water to loosen it up. You can also microwave it in 30-second intervals, stirring in between, until hot.
• Tip for Freezing: If you plan to freeze the soup, consider leaving out the potatoes and adding them fresh when reheating. Potatoes can sometimes change texture after freezing.

Recipe Tips and Tricks

• Sauté the Aromatics First: Cooking the onions, garlic, and seasonings in olive oil before adding the broth enhances the depth of flavor. Don’t skip this step!
• Cut Veggies Evenly: For even cooking, try to chop your vegetables into similar-sized pieces, especially the potatoes and carrots.
• Don’t Overcrowd the Pot: The veggies might not cook properly if your pot is too small. Use a large Dutch oven or stockpot to give everything room to simmer.
• Let It Simmer: The longer it simmers, the better the flavors meld together. If you have extra time, let it cook for an extra 10-15 minutes for an even richer taste.
• Adjust the Seasoning: Taste and adjust the salt, pepper, and acidity before serving. A little extra vinegar or a squeeze of lemon at the end can brighten up the flavors.
• For a Thicker Soup: Mash some potatoes with a fork or use an immersion blender to blend a small portion of the soup before stirring it back in.
• Make It in the Slow Cooker: Sauté the onions and garlic first, then toss everything into a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
• Add Leafy Greens at the End: If using spinach or kale, stir it in for the last few minutes to stay bright and fresh.

Soup Recipes

• Busy Day Soup
• Cabbage Roll Soup
• Hamburger Soup
• Tomato Florentine Soup

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