There’s nothing quite like a warm bowl of homemade vegetable soup to comfort the soul and nourish the body. Bursting with vibrant colors, rich flavors, and essential nutrients, this easy homemade vegetable soup is a go-to recipe for busy weeknights, lazy weekends, or when you’re simply craving something wholesome and hearty.
Whether you’re a seasoned cook or just getting started in the kitchen, this recipe is incredibly beginner-friendly and customizable. Plus, it’s naturally vegetarian, low-calorie, and loaded with fiber. Serve it with crusty bread or a side salad for a complete meal that will leave you feeling satisfied and refreshed.
Why You’ll Love This Vegetable Soup
This vegetable soup stands out for its simplicity, flexibility, and deliciousness. It’s made with everyday pantry staples and fresh seasonal vegetables, so you don’t need any fancy ingredients or equipment. Whether you’re trying to eat healthier, feed a large family, or meal prep for the week, this soup ticks all the boxes. You can easily adapt it based on what’s in your fridge—zucchini, green beans, spinach, or even lentils can be added to boost the nutrition and flavor.
The broth is light yet rich, infused with herbs and spices that enhance the natural sweetness of the vegetables. It’s perfect as a starter, a main course, or even as a light dinner. And the best part? It’s both kid- and adult-approved, making it a crowd-pleaser for all ages. This soup is also budget-friendly and perfect for those chilly days when you want something warm, easy, and satisfying.
Make-Ahead Tips
Vegetable soup is one of those recipes that actually tastes better the next day, making it ideal for meal prepping or making ahead for busy weeks. To prepare it in advance, simply cook the soup as directed and let it cool completely before storing. It will keep well in the refrigerator for up to 5 days in an airtight container.
If you want to freeze it, allow the soup to cool and transfer it to freezer-safe bags or containers. Leave a little space at the top, as the soup will expand when frozen. It can be frozen for up to 3 months. To reheat, thaw overnight in the fridge or reheat straight from frozen on the stovetop over medium heat.
For best results, undercook the vegetables slightly before freezing so they maintain their texture when reheated. Avoid adding pasta or rice before freezing, as they may become mushy—add those fresh when reheating.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 potato, peeled and diced
- 1 zucchini, diced
- 1 cup green beans, trimmed and chopped
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon thyme
- Salt and black pepper to taste
- 1 cup corn kernels (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 2 tablespoons chopped fresh parsley (optional)
- Juice of ½ lemon (optional for brightness)
Instructions (Detailed)
Sauté Aromatics:
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 2–3 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
Add Base Vegetables:
Toss in the carrots, celery, and potato. Cook for 5 minutes, stirring occasionally, to allow the vegetables to begin softening.
Pour in Tomatoes and Broth:
Add the diced tomatoes (with their juice) and the vegetable broth. Stir in the dried basil, oregano, thyme, salt, and pepper. Bring the mixture to a boil.
Simmer:
Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for 15–20 minutes or until the vegetables are tender.
Add Quick-Cook Veggies:
Stir in zucchini, green beans, corn, and peas. Cook for another 5–7 minutes until all vegetables are tender.
Adjust Seasoning:
Taste and adjust salt and pepper. If desired, add lemon juice and parsley for a fresh, bright flavor.
Serve:
Ladle into bowls and serve hot with bread or crackers.
Tips for a Better Recipe
- Use fresh, seasonal vegetables for the best flavor and texture.
- Don’t overcook the vegetables—they should be tender but not mushy.
- For extra depth, add a Parmesan rind or a splash of soy sauce while the soup simmers.
- Customize the spices: Add a pinch of red pepper flakes for heat, or curry powder for a twist.
- Blend part of the soup for a creamy texture without adding cream—just scoop out a few cups and puree, then stir back in.
- Add cooked pasta, rice, or lentils if you want to make it more filling.
FAQs
Q1: Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables work great! Just adjust the cooking time slightly, as they may cook faster than fresh.
Q2: How can I make this soup more filling?
You can add cooked lentils, beans, quinoa, or even small pasta shapes like macaroni to make it more hearty.
Q3: Is this soup vegan?
Yes, it’s naturally vegan as long as you use vegetable broth and skip any dairy-based toppings like cheese.
Q4: Can I make this in a slow cooker?
Absolutely! Add all ingredients (except quick-cook veggies like peas and corn) to the slow cooker and cook on low for 6–7 hours. Add the peas and corn in the last 30 minutes.
Conclusion
This easy homemade vegetable soup is your go-to recipe for comfort, nutrition, and convenience. Whether you’re making it for a family dinner or prepping meals for the week, it’s incredibly adaptable and rewarding. With just a few simple ingredients and one big pot, you can enjoy a warm, satisfying meal that brings comfort with every spoonful. Bookmark this recipe—you’ll come back to it again and again!