I’ve always loved the blend of tender vegetables slowly simmered in a flavorful broth. This Easy Vegetable Soup features diced carrots, sautéed garlic in olive oil, and cubed potatoes immersed in hearty vegetable broth. It is a brilliant medley perfect for fall and winter, inviting me to savor every spoonful.

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I’ve been experimenting with soups for a while now and this recipe for Vegetable Soup (Seriously The Best!) really impressed me. The mix of fresh veggies like diced carrots, chopped celery, and a large diced onion, stir-fried in a tablespoon of olive oil really gives this dish a vibrant start.

I add in a generous 6 cups of vegetable broth along with a can of diced tomatoes and even throw in some cubed potatoes and chopped zucchini to keep things interesting. A clove or three of minced garlic, a bay leaf, and a teaspoon of dried thyme help to deepen the flavor.

I sometimes toss in a handful of green beans and even a cup of chopped spinach if I’m feeling fancy. This easy recipe is perfect for when you crave a simple yet delicious dinner during fall or winter.

It really stood out among other easy vegetable and vegetarian soups I’ve tried over the years. Enjoy experimenting with it!

Why I Like this Recipe

I really love this recipe for a few reasons. First, I love how simple it is to make. I don’t have to follow a million steps or worry about fancy techniques so i can throw it together even on a busy day. Second, I really dig that it’s super healthy. With tons of fresh veggies in there, I feel great knowing I’m eating something nutritious while still enjoying a hearty meal. Third, it warms me up on chilly days. There’s nothing like a steaming bowl of this veggie soup on a cold day to make me feel cozy and satisfied. Lastly, I like that it’s pretty flexible. I can always mix it up by adding extra greens like spinach or kale, or even swapping out some veggies based on what i have at home.

This veggie soup recipe is seriously easy and loaded with flavor and healthy veggies. It makes for a light dinner that’s perfect for fall and winter when you want something warm and filling. The taste is awesome and the instructions are so straightforward that even I can follow them without any stress. Its comforting, flexible nature is exactly what i need on those days when i just want something quick and satisfying.

Ingredients

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Vegetable broth: it has essential vitamins and really adds a rich base flavor.
Olive oil: a good source of healthy fats and makes things taste better.
Carrots: they’re sweet, crunchy and loaded with fibre and vitamin A.
Celery: crunchy and fibery vegetable that helps with digestion and flavor.
Onion: adds a savory kick and boosts nutrients in every spoonful.
Tomatoes: give a tangy sweet edge while being rich in vitamin C.

Ingredient Quantities

6 cups vegetable broth

1 tablespoon olive oil

3 medium carrots, diced

2 celery stalks, chopped

1 large onion, diced

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes

2 medium potatoes, peeled and cubed

1 zucchini, chopped

1 cup green beans, trimmed and cut into 1-inch pieces

1 bay leaf

1 teaspoon dried thyme

Salt and pepper to taste

Optional: 1 cup spinach or kale, roughly chopped

How to Make this

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1. In a large pot, heat the olive oil over medium heat. Add the diced onions, carrots, and chopped celery. Cook for about 5 minutes until softened.

2. Stir in the minced garlic and cook for another minute until it smells good.

3. Pour in the vegetable broth and add the diced tomatoes (with their juice). Bring to a simmer.

4. Add the peeled and cubed potatoes, zucchini, and green beans to the pot.

5. Drop in the bay leaf and sprinkle in the dried thyme. Season with a pinch of salt and pepper.

6. Allow the soup to simmer for 20 to 25 minutes, or until the vegetables are tender.

7. If you’re using spinach or kale, stir it in during the last 5 minutes of cooking.

8. Taste the soup and adjust the salt and pepper as needed.

9. Remove the bay leaf before serving.

10. Ladle the hot soup into bowls and enjoy this hearty, healthy meal perfect for a cold day.

Equipment Needed

1. A large pot for cooking and simmering the soup
2. A cutting board for chopping all the vegetables
3. A sharp knife to dice, peel and chop ingredients
4. A wooden spoon for stirring the pot
5. Measuring spoons (and possibly cups) to accurately measure olive oil, thyme, salt and pepper
6. A can opener for opening the diced tomatoes
7. A vegetable peeler for peeling the potatoes
8. A ladle to serve the soup into bowls
9. Soup bowls for serving the hot soup

FAQ

Q: Can I use chicken broth in place of vegetable broth?

A: Yep, you can, but it might change the flavor a bit. Stick with chicken if you like a heartier taste.

Q: Is it okay to make the soup in advance?

A: Sure thing, making it a day ahead is fine. It just needs a gentle reheat before serving.

Q: Do I really need to peel the potatoes and carrots?

A: Not really, but peeling can give the soup a smoother texture if that's what you prefer.

Q: Can I throw in any other veggies?

A: Of course, feel free to add bell peppers or peas if you want some extra color and flavor.

Q: How long should I cook the soup?

A: Give it about 25 to 30 minutes on a simmer until the veggies are tender. Enjoy!

Vegetable Soup Recipe (Seriously The Best!) Substitutions and Variations

Instead of 6 cups vegetable broth, you can use water with a couple of bouillon cubes to get similar flavor.
If you dont have olive oil, try using canola oil or even melted butter for a richer taste.
Don’t have diced tomatoes? Crushed tomatoes or diluted tomato paste works pretty well too.
If you dont have regular potatoes, sweet potatoes can be a fun twist on this soup.
Out of green beans? Chopped peas or broccoli florets make a pretty good substitute.

Pro Tips

1. Try to brown the onions, carrots, and celery a bit longer than the recipe suggests. This step really helps bring out a richer flavor, so don’t be afraid to let them get a little caramelized.
2. If you have time, add a pinch of red pepper flakes when you stir in the garlic. Even though its not in the recipe, it adds a nice kick and kinda lifts the whole soup.
3. For a creamier texture, consider taking out one or two potatoes after they’re cooked and giving them a quick blend in a small mixer before stirring them back in. It makes the soup heartier without being too heavy.
4. When you add the leafy greens like spinach or kale, make sure you don’t overcook them. Toss them in just a minute or two before you serve; they’ll keep their color and provide a fresher bite.

Vegetable Soup Recipe (Seriously The Best!)

Recipe by Bob Jones

0.0 from 0 votes

I've always loved the blend of tender vegetables slowly simmered in a flavorful broth. This Easy Vegetable Soup features diced carrots, sautéed garlic in olive oil, and cubed potatoes immersed in hearty vegetable broth. It is a brilliant medley perfect for fall and winter, inviting me to savor every spoonful.

Servings

servings

Calories

100

kcal

Equipment: 1. A large pot for cooking and simmering the soup
2. A cutting board for chopping all the vegetables
3. A sharp knife to dice, peel and chop ingredients
4. A wooden spoon for stirring the pot
5. Measuring spoons (and possibly cups) to accurately measure olive oil, thyme, salt and pepper
6. A can opener for opening the diced tomatoes
7. A vegetable peeler for peeling the potatoes
8. A ladle to serve the soup into bowls
9. Soup bowls for serving the hot soup

Ingredients

6 cups vegetable broth
1 tablespoon olive oil
3 medium carrots, diced
2 celery stalks, chopped
1 large onion, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
2 medium potatoes, peeled and cubed
1 zucchini, chopped
1 cup green beans, trimmed and cut into 1-inch pieces
1 bay leaf
1 teaspoon dried thyme
Salt and pepper to taste
Optional: 1 cup spinach or kale, roughly chopped

Directions

In a large pot, heat the olive oil over medium heat. Add the diced onions, carrots, and chopped celery. Cook for about 5 minutes until softened.
Stir in the minced garlic and cook for another minute until it smells good.
Pour in the vegetable broth and add the diced tomatoes (with their juice). Bring to a simmer.
Add the peeled and cubed potatoes, zucchini, and green beans to the pot.
Drop in the bay leaf and sprinkle in the dried thyme. Season with a pinch of salt and pepper.
Allow the soup to simmer for 20 to 25 minutes, or until the vegetables are tender.
If you're using spinach or kale, stir it in during the last 5 minutes of cooking.
Taste the soup and adjust the salt and pepper as needed.
Remove the bay leaf before serving.
Ladle the hot soup into bowls and enjoy this hearty, healthy meal perfect for a cold day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.