Vegetable Soup Recipe

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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!

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.

1. 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.
2. Add vegetables. Add cauliflower, green beans, diced tomatoes, broth, seasonings, and bay leaves, if using. Stir to combine.

3. 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:

Broccoli Cheddar Soup

Cabbage Soup

Butternut Squash Soup

Detox Soup

4.91 from 76 votes

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.

Prep: 10 minutes

Cook: 20 minutes

Total: 30 minutes

Author: Maya Krampf from WholesomeYum.com

Servings: 12 (adjust to scale recipe)

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Recipe Video

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Ingredients

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• 2 tbsp Olive oil ▢
• 1 large Onion (diced) ▢
• 2 large Bell peppers (diced, the same size as onions) ▢
• 4 cloves Garlic (minced) ▢
• 1 medium head Cauliflower (cut into 1-inch florets) ▢
• 2 cups Green beans (trimmed, cut into 1-inch pieces) ▢
• 2 14.5-oz cans Diced tomatoes ▢
• 8 cups Chicken broth, reduced sodium (or vegetable broth for vegetarian/vegan) ▢
• 1 tbsp Italian seasoning ▢
• 2 Dried bay leaves (optional) ▢
• Sea salt (optional, to taste) ▢
• Black pepper (optional, to taste) ▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Heat olive oil in a pot or dutch oven over medium heat.

2. Add the onions and bell peppers. Saute for 7 to 10 minutes, until onions are translucent and browned.

3. Add the minced garlic. Saute for about 1 minute, until fragrant.

4. 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.

5. Bring the soup to a boil. Cover, reduce heat to medium low, and cook for about 10 to 20 minutes, until veggies are soft.

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Recipe Notes

Serving size: 1 cup

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 79

Fat 2g

Protein 2g

Total Carbs 11g

Net Carbs 8g

Fiber 3g

Sugar 5g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Soup

Cuisine: American

Keywords: best vegetable soup recipe, detox vegetable soup, homemade vegetable soup, how to make vegetable soup, vegetable soup recipe

Calories: 79 kcal

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