Treat yourself to big bowl of the BEST homemade Vegetable Soup ... it's the most delicious way to warm up on a cold day!
This tasty vegetarian + vegan soup is loaded with veggies, full of flavor, and easy to prepare. It's a comfort food classic that you'll want to make again and again!
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Is there anything better than a cozy bowl of hot soup on a cold winter day? I truly can't think of one, and lately, I've been craving my favorite homemade Vegetable Soup recipe!
Veg soup is one of those recipes that can either be super bland OR totally soul satisfying ... know what I mean? This tasty soup definitely lands on the crave-worthy, comfort food side of that spectrum. Even though it's inherently light, it's also thick, hearty, and full of flavor of flavor.
And with all those colorful, chunky vegetables, this yummy soup is definitely the best way to get your five-a-day! It's healthy enough to eat every day of the week, plus vegan, vegetarian, and gluten free, which means everyone can enjoy it.
Best of all, this mixed Vegetable Soup is simple to make, and you can totally customize it to your taste. What could be better than that?
You can find the ingredients for this amazing soup in any grocery store ... here's what you'll need:
- Onions, Carrots, Celery - These affordable pantry staples create a flavorful base for the soup.
- Other Fresh Veggies - I used a combo of red potatoes, mushrooms, and zucchini, but you can use your favorite vegetables, too.
- Frozen Veggies - Using frozen vegetables (in this case: green beans, corn, and peas) is the best way to achieve garden fresh flavors year round ... plus, there's zero chopping. Win win!
- Diced Tomatoes - Tomatoes add a great depth of flavor to the soup. I used canned, but fresh tomatoes would also work in summer.
- Dried Herbs - A combo of dried herbs (basil, oregano, and bay leaf) give this soup a tasty homestyle Italian flavor. This is one part of the recipe that's super easy to customize though ... use your faves!
- Fresh Parsley - You'll add this at the end of the cooking time. It really brightens up the soup's taste! Fresh basil would also be super delish.
- Fresh Garlic - Using fresh garlic helps make the broth super savory.
- Vegetable Broth - I make mine from vegetable bouillon or this rich Better Than Bouillon. That way I always have some on hand!
- Extra Virgin Olive Oil
- Salt - I prefer Kosher salt.
- Pepper - Fresh cracked pepper is a must.
This is a great base soup recipe that you can change up depending on what's on hand! I used a combo of fresh and frozen veggies, which makes this an excellent soup to enjoy year round.
The recipe is quite flexible though. Have fresh veggies? Use them. Want to add a vegetable I didn't use, or don't have everything listed? No problem, just make sure the overall quantity of veggies stays the same.
Beyond veggies, you can season the soup however you want. I used two classic spices, basil and oregano, but you'll find more seasoning ideas below.
You'll Also Need
How to Make Vegetable Soup
Ready to get started? This recipe has lots of vegetables, yet it's simple to prepare. You'll find a detailed recipe at the end of this article, but here's an overview of the steps:
- Sauté the onions, carrots, and celery. You'll cook the veggies in a little olive just until they start to get tender. It should take about five minutes.
- Add the mushrooms. Next, you'll increase the heat and add the mushrooms, then cook them until they start to brown. All those brown bits are going to add lots of flavor to your soup! Once the veggies have started browning, add the garlic, and cook it just until it becomes fragrant.
- Mix in the broth, tomatoes, green beans, red potatoes, corn, and herbs. After adding the veggies, broth, and herbs, bring the soup to a boil, then reduce the heat to a simmer. You want to cook this mixture until the potatoes are almost (but not fully) tender. It should take about 10 minutes.
- Add the zucchini and peas. Stir in the zucchini. Cook the soup for five minutes more, then add the peas. Continue cooking the soup until the peas are heated through, and all your veggies are tender. Finish the soup by stirring in fresh parsley (basil would be delish, too!) and seasoning to taste with salt and pepper.
Then it's time for the best part. Grab a big bowl of Veggie Soup and dig in ... you'll probably want more than one bowl, actually!
Want to make this healthy soup your own? There are tons of different ways to season Vegetable Soup and customize the recipe! Here are some easy ideas to inspire you:
- Use different herbs. This recipe is very flexible. Try adding other spices, like thyme or rosemary. You could also use a spice mix, such as Herbs de Provence ... a number of readers used that herb blend in my Vegetable Barley Soup and have loved the result!
- Add a little heat. Are you a spicy food lover? This Veg Soup tastes wonderful with a some added heat. Stir in crushed red pepper flakes (try ¼ to ½ teaspoon) along with the garlic, or add hot sauce at the table. This Secret Aardvark Hot Sauce is my fave!
- Experiment with other veggies. Adding different vegetables is a great way to change the soup's flavor. Pretty much anything will work (try fennel, sweet and hot peppers, sweet potatoes, greens like kale or swiss chard, cabbage, broccoli, cauliflower, etc.), so use what you have on hand.
- Try using flavored tomatoes. I used plain tomatoes for this recipe, but seasoned tomatoes would work well, too. Try tomatoes with chilies, fire roasted tomatoes, stewed tomatoes, etc.
- Make it heartier. Add some heft to this soup by stirring in a can of beans (drained and rinsed first), like chickpeas or white beans, along with the broth and other ingredients. Pasta would be delicious, too (I'd cook it separately to ensure it doesn't over cook, like I did with this Minestrone).
- Add a swirl of pesto. Would you like to add even more flavor? Top each bowl with a dollop of homemade pesto just before serving.
- Instant Pot. Want to make this recipe in your pressure cooker? Check out my Instant Pot Vegetable Soup recipe ... it's very similar!
Store any leftovers in an airtight container in your refrigerator for up to four days. Reheat gently on your stovetop or in your microwave. You can also freeze leftovers for one to two months (although the soup is much better freshly made).
This easy Veggie Soup makes a healthy one pot meal or lunch! It is fairly light, but you can pair it with salad, breads, and sandwiches for a more substantial dinner.
I love serving this garden Vegetable Soup with Garlic Bread ... yum, right? This easy Beer Bread makes a great partner, too. Or maybe you'd prefer a crusty, artisan bread or corn muffins. Basically, anything you can dunk in the soup goes.
Sandwiches are another tasty option. This Brie and Apple Sandwich, Broccoli Rabe Grilled Cheese, or Deviled Egg Salad Sandwiches would be perfect. You could also do something heartier, like a Veggie Burger.
Looking for more homemade soup ideas? Try one of these recipes next:
- Vegetable Stew - This traditional veg stew is a wonderful stick-to-your-ribs kind of dish you'll crave all winter long.
- Kale and Chickpea Soup - A simple recipe that's full of flavor.
- 15 Bean Soup - This easy mixed bean soup is hearty and healthy!
- Creamy Kale and Potato Soup - This comforting soup is a total treat.
- Roasted Pumpkin Soup - A creamy soup that you'll crave come fall.
- Vegan Irish Stew - Don't save this recipe just for St. Patty's ... it's delish year round.
- Kitchen Sink Veggie Soup - This easy recipe is the perfect way to clean out your refrigerator!
- Vegetable Stew with Dumplings - Comfort food at its best.
- Curried Corn Chowder - An easy vegan version of the creamy classic.
- Roasted Carrot Soup - This vibrant soup is loaded with warm flavors!
- Lentil Soup - This easy recipe is simple to prepare, but super homey and so delicious!
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 2 medium carrots, thinly sliced
- 1 large stalk celery, sliced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 8 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes (undrained)
- 2 cups chopped red potatoes
- 1 ½ cups frozen green beans
- ⅔ cup frozen corn
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 bay leaf
- 1 medum zucchini, quartered and sliced (about 2 cups)
- ⅔ cup frozen peas
- ⅓ cup chopped Italian parsely leaves
- kosher salt
- Heat olive oil in a large pot over medium heat.
- Add onions, carrots, and celery to oil. Season with salt and pepper, then cook until veggies start to soften (about 5 minutes).
- Increase heat to medium-high, then add mushrooms. Cook until mushrooms and veggies start to brown, stirring frequently.
- Mix in garlic and cook until fragrant, stirring constantly (about 30 seconds).
- Add broth, tomatoes, potatoes, green beans, corn, basil, oregano, and bay leaf. Bring to a boil, then reduce heat to a simmer.
- Cook soup until potatoes are almost (but not fully) tender (about 10 minutes).
- Stir in zucchini and cook for 5 minutes.
- Add frozen peas and cook until soup is heated through and all veggies are tender. Remove bay leaf.
- Season soup generously with salt and pepper; stir in fresh parsley.
- Serve soup hot. Enjoy!