My
Shop Sugar-Free
Wholesome Yum
Free: Healthy Freezer Meals Recipe Ebook
Get It NowThis post may contain affiliate links, which help keep this content free. (Full disclosure)
Skip the bland canned stuff… this homemade vegetable soup recipe is packed with savory flavor from fresh produce! I’ll show you how to make vegetable soup with your favorite in-season ingredients to warm you up from the inside out (all in just over half an hour).
Although I love to make hearty, meaty soups like beef cabbage soup and caldo de pollo, this is the best vegetable soup recipe to lean on when you need something light that balances flavor and simplicity. Plus, it’s so easy to customize!
Why You’ll Love This Easy Vegetable Soup Recipe
- Flavorful veggies with savory tomato broth
- Common grocery store ingredients
- Takes just 30 minutes
- Stovetop and Crock Pot options
- Naturally gluten-free, low carb, keto, paleo, and has a vegan option
- Easy to customize and make ahead
What Goes In Vegetable Soup?
This section explains how to choose the best ingredients for homemade vegetable soup, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Vegetable soup recipes are a blank canvas, so you can add almost anything. Here are the basic components that you can customize based on your preferences and what’s in your fridge:
- Broth – I use reduced-sodium chicken broth. but you can use use vegetable broth to make this a vegan, vegetarian vegetable soup recipe. If that’s not important, you can also make your own homemade bone broth.
- Vegetables – My vegetable soup recipe includes onions, bell peppers, minced garlic (fresh or jarred), cauliflower, green beans, and diced tomatoes. You can also use other veggies: Try kale, spinach, zucchini, cabbage, broccoli, corn (or try corn chowder) or sliced celery ribs… fresh or frozen! If you’re including greens, add them toward the end of cooking the soup.
- Starches – I didn’t include any to keep this soup light, but to make it more hearty, you can add potatoes, corn kernels, butternut squash, carrots, beans (like chickpeas or white beans), or green peas. Cut larger veggies into bite-sized pieces.
- Seasonings – Aside from the obvious salt and pepper, I add Italian seasoning, because it tastes great and saves time getting out multiple seasoning containers. Throw in some dried bay leaves for flavor as well.
VARIATIONS: Try other additions for flavor.
Try these add-ins in any combination you like:
- Herbs: Basil, rosemary, thyme, parsley, sage, oregano, lavender, marjoram, tarragon (all fresh or dried). If you use fresh herbs in place of dried, triple the amount, as their flavor is less concentrated.
- Ground spices: Paprika (regular or smoked!) or turmeric would work well.
- Aromatics: Try lemon zest, ginger root, or star anise.
- Pepper: Swap the black pepper with white pepper, cayenne pepper, or even red pepper flakes.
Pick one flavor profile to stick to, either with a tried-and-true seasoning mix or by choosing a couple herbs and spices to focus on.
How To Make Vegetable Soup
This section shows how to make this 30-minute vegetable soup recipe, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Saute aromatics. Heat oil in a large Dutch oven over medium heat. Saute onions and bell peppers until softened. Add minced garlic and cook until fragrant.
- Add vegetables. Add cauliflower, green beans, diced tomatoes, broth, seasonings, and bay leaves, if using. Stir to combine.
- Simmer. Bring the vegetable soup to a boil over medium-high heat. Reduce heat to low, cover and cook until veggies are tender. Remove bay leaves before serving. I like to serve with a sprinkle of parmesan cheese or fresh parsley.
Tips For The Best Vegetable Soup
This homemade vegetable soup recipe is easy and versatile, but here is how to adjust it if needed:
- Soup too sweet? Mix in a splash of vinegar, salt, or tabasco.
- Too bland? Add more salt or extra dash of herbs and spices.
- Vegetable soup too spicy? A little heavy cream (or coconut cream) tames spicy foods. Or dilute with extra broth or some vinegar.
- Soup too salty? Extra tomatoes or some lemon juice can help.
- Vegetable soup too acidic? Dilute with cream or coconut cream.
- PH Balance is sometimes all a soup needs. Lemon juice or vinegar add more acidity, while heavy cream or coconut cream will make it more alkaline.
Alternate Cooking Method: Crock Pot
If you prefer to make vegetable soup in a slow cooker, simply saute the onions, peppers, and garlic in Step 1 above on the stovetop first. Then, place them into the Crock Pot with the rest of the ingredients. Cover and cook for 2 hours on High or 4 hours on Low.
Storage Instructions
- Store: Keep veggie soup covered in an airtight container in the refrigerator for up to 5 days.
- Meal prep: Cut vegetables and store in the refrigerator until ready to use.
- Reheat: Warm on the stovetop, or in the microwave, until warm.
Can You Freeze Vegetable Soup?
Yes, you can freeze vegetable soup. Cool to room temperature, then pour into airtight zip top bags. Lay flat in the freezer until solid, and after that you can move them upright to save space if needed. Thaw in the fridge overnight (in a container or pot to be safe, in case it leaks!).
More Homemade Vegetable Soup Recipes
Need more hearty, healthy soup recipes? Try these homemade chill chasers or find more healthy soup recipes here:
Recommended Tools
- Dutch Oven – A stove top version that’s oven friendly.
- Ladle – This one has a generous size and the handle is super comfortable to hold.
- Slow Cooker – If you want to make your low carb vegetable soup recipe in a Crock Pot instead of the stove.
Homemade Vegetable Soup
Vegetable Soup Recipe (30 Minutes!)
The best vegetable soup recipe – cozy, flavorful, fast, easy, and healthy! Learn how to make homemade vegetable soup in just 30 minutes.
Go Ad-FreeRecipe Video
Tap on the image below to watch the video.Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
-
Heat olive oil in a pot or dutch oven over medium heat.
-
Add the onions and bell peppers. Saute for 7 to 10 minutes, until onions are translucent and browned.
-
Add the minced garlic. Saute for about 1 minute, until fragrant.
-
Add the cauliflower, green beans, diced tomatoes, broth, and Italian seasoning. Adjust sea salt and black pepper to taste. Add the bay leaves, if using.
-
Bring the soup to a boil. Cover, reduce heat to medium low, and cook for about 10 to 20 minutes, until veggies are soft.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram – I’d love to see it!
Readers Who Liked This Easy Recipe Also Made:
Recipe Notes
Serving size: 1 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Want to save this recipe?
Create a free account to save your favorite recipes!
Sign Up To Save Recipes© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
130 Comments
Jen M
0Absolutely delish! Full of flavor.
Arlene
0I’ve made this soup before and I love it! Going to make it again this week. Thanks for such a tasty soup recipe. ❤️
{{first_name}}
0Hi. It doesn’t have much fat and protein, but lots of carbs. How is this then keto friendly. Thought we need to aim for fats and protein.
Wholesome Yum D
0Hi, This is not a keto recipe.
Sherry
0I have been wanting a good keto vegetable soup recipe and this is it!!! Wow this is so delicious and I just happened to have all the ingredients today. However, it did take me more than 10 minutes to put together but I have no regrets. I had enough left over to freeze some for two more meals as well as some in the refrigerator for this week. I can’t say it more forcefully – Make This Soup!
Anne
0I’m trying to eat less meat but still be low carb. This was delicious and filling.
Connie
0Delicious! Made just as recipe shows. Served with a dash of tabasco and some shaved Italian cheese blend.
Jo
0Since I do not like cauliflower can I substitute broccoli without changing carbs too much?
Otherwise it sounds wonderful.
Wholesome Yum D
0Hi Jo, Yes, that would work.
Sheila
0Just wondering where are the 5 g of sugar comes from in the recipe? I’m doing a January no sugar detox, and this soup looked really clean to me.
Maya | Wholesome Yum
0Hi Sheila, There is no added sugar. Vegetables have some natural sugars, so that is where the small amount of sugar content comes from.
Shelagh Thompson
0My family and I loved this soup, but it was a little high on the net cards, I wanted more than a cup. I will not have this again until a little later in the program, when I am hopefully a little thinner and feeling better.
Donna
0Awesome! I cooked in a dutch oven for approx hour. I did add some ground beef and a can of tomato sauce which changed the macro’s but it was necessary for my non low carb/keto family. It was a hit with everyone and was requested as a frequent repeat. Never a disappointment with your recipes!
Msmoo
0Very easy and tasty soup. I added leftover roasted peppers, courgettes, plus a small amount of spinach.
Kyle
0Love this soup! Only had 4 cups of stock so I subbed V8 for the other 4 cups. I froze individual servings and got my veggies in every day.
Kristyn
0Best way to get in so many veggies..soup! I love this recipe! It’s so packed with flavor & it’s super hearty!
Samantha
0My whole family was under the weather recently so I made this soup as a nourishing dinner one night. It was simple and delicious and even my picky daughter enjoyed it. Thanks for a keeper recipe!
Kellie H
0This is so easy to make and has great flavor. My kids even loved it!
Diana L Darden
0Turned out great. I added hamburger meat. Eveny 13 yo grandson wants more. Thank you.
Beth Engel
0I’m actually following keto for diabetes. Many of your recipes are right on target.
Beth Engel
0Can I substitute broccoli for peppers?
Wholesome Yum D
0Hi Beth, You can substitute the peppers if you don’t want to include them.
Kyle
0Love this soup! Only had 4 cups of stock so I subbed V8 for the other 4 cups. I froze individual servings and got my veggies in every day.
Tammy Cross
0Hey, the recipe sounds delicious! My question is if you’re doing keto what can you eat with it? I’m new to this and to my understanding crackers are a no-no.
Wholesome Yum D
0Hi Tammy, You could use my keto fathead crackers recipe to replace traditional crackers.
Linda
0The Best vegetable soup Ever! I added tofu + sour cream.
Christine Doyle
0I can’t find how many cups per serving!
Wholesome Yum D
0Hi Christine, There is 1 cup per serving and you can find that info at the bottom of the recipe card.
Sarah
0I made this last week and it was so good!! Highly recommend. I added more cauliflower when I reheated it. One of the best soups I’ve ever made. This is going in our dinner rotation. Thank you for the recipe!
Mandi
0This was outrageously delicious. The flavor was so hearty and comforting- I couldn’t get enough of it. I froze some for later and though the texture of the veggies changed a bit (softer after thawing) it was still just as delicious. I just searched through my emails to find this recipe to make again! Nomnomnom
Sallie
0Just made this on a cold, snowy day and wow!!! Surprisingly good for something so simple. Hubby loved it too. Italian seasoning took it over the top. I substituted broccoli for cauliflower because cauliflower doesn’t like me, lol! I was thinking of adding Italian sausage next time.
Ginger
0Thank you Maya for posting the delectable Best low carb Vegetable soup recipe I made today. The 12 servings…I am able to put some in the fridge & rest in the freezer for later use. I also made the Best keto 90 second Bread recipe using 2 rectangle containers for 2 slices worked out fantastic. They toasted really well👏🥪🍜
Michelle
0As this started to cook I had my doubts. But it came together to be a very delicious soup that I will certainly make again. I added a little bit of lemon juice at the end to give it a hint of brightness and went a bit higher on the herbs. I also had to use veg stock because I didn’t have chicken in the house. But other than those very minor tweaks kept it as is.
Sandra
0Perfect timing, Maya! Our weather has just taken a real severe nosedive (temps. going well below zero in many of the north central areas). Reports say -35 degrees is possible. What does that mean for a majority of people around here? More layered clothing, not going outside, and….hot soup!!
I will have to get brave & get to the store (not close by, either), and buy the vegetables. Probably will go with mostly frozen veggies to speed thing things up. Sandra W.
Sandra
0This is the soup I was looking for. Light, healthy, keto friendly and the perfect way to start off the new year.
Melody Page
0Well, let me tell y’all if you are beginners on doing this prep business it’s more than 10 minutes this I promise. It would take me about 20 mins by myself if I didn’t have my beau helping me. It took us together 20 mins and finally have it on to boil. I’ll be back in about 20 mins. To let you know how terrific it tastes. I’ve loved all your recipes but never had it under 10 mins on prep..But real is me.
Missy
0This is full of bright flavor. Not only was the soup satisfying it was filling. GREAT recipe.
Peggy
0It was so easy to make and so very good.
Elizabeth Brooks
0You may think I am crazy, but the ingredients remind me somewhat of a bloody Mary. I bet a little bit if of horseradish and some celery in that soup would perk it up.
Joe
0Thanks for the recipe – it is good, easy, and makes a lot! I used canned green beans but otherwise followed the recipe exactly.
Mary
0Do you think that if I add some spinach it would add more fiber and lower the net carbs?
Wholesome Yum D
0Hi Mary, adding spinach would add more fiber but it would not lower the net carbs of the recipe.
Michelle
0Lovely soup and so simple to make.
A bowl of health!
anne
0Loved this recipe. Very flavourful with the bay leaf, Italian seasoning and I added herb de province. The hubby raved about it!
Kat
0That’s a heck of a lot of net carbs for just 1 cup! 1 star.
Lori Weaver
0I agree although I think it would be ok to have once in a while like in the winter when you crave soups. Also if you’ve already reached your goal weight.
Archie
0Oh my goodness – such a delicious soup and so easy to make! This one is a keeper. Thank you 🙂
Shannon Carter
0This is a great recipe! It is deceptively simple and people are often surprised how delicious it is! I make it almost weekly and love to have it for lunch most days. My favorite version is to use Rotel diced tomatoes with green chiles instead of plain diced tomatoes. Then I add oregano instead of italian seasoning. This makes it a little spicy and I add lime juice and a little shredded pepperjack when serving. So delicious. Thank you!
Mel Scott
0Super yum and easy to make, goes a really long way, thank you 🙂
Leanne
0I added carrots to my soup
Theresa
0Loved this soup. Using it on one my 500 calorie days. Very filling. Made it exactly as you said. My son added sausage to it and loved that also
Jeff Thomas
0What would be the best way if you wanted to add some cubed beef, and make it like a vegetable beef soup?
Wholesome Yum M
0Hi Jeff, Feel free to pre-cook some cubed beef beforehand (seasoned to your liking). Add it to the pot right before step 5 and let it simmer together.
Penny McKinley
0I like to add Worcestershire sauce!
Sally
0Very good! The only thing I changed was to add one pound of browned ground beef because I have a hard time getting in enough protein.
Abby
0I made this exactly as the recipe calls & something is missing for me. I’m not a cook who can tell by tasting what it needs & it’s always the simplest recipes I can’t get right. My sister makes an awesome stuffed pepper soup & I asked her for her recipe & she said she didn’t have one just went on taste. I’m not sure what to add to it but it just doesn’t have enough taste to it.
Wholesome Yum M
0Hi Abby, Be sure to check out the section of the post called, “What Can I Add to my Vegetable Soup for Flavor?” for inspiration on how to spice up your soup!
Glynn
01/2 tsp chicken base worked for me
Lori Weaver
0I don’t know if you already added it but I like Italian seasoning. And sometime I like to add a little sweetner to my soups too. Like a tsp. Swerve or monk fruit.
Archie
0Sometimes all it may need is a wee bit more salt to bring the flavors out.