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GET IT NOWSkip the bland canned stuff… my healthy vegetable soup recipe is packed with savory flavor from fresh produce, broth, and herbs! Although I love to make hearty soups with veggies, like my cabbage hamburger soup and Mexican chicken soup, this is my best vegetable soup recipe to lean on when you want something light and quick. I’ll show you how to make it with your favorite in-season ingredients to warm you up from the inside out (all in just over half an hour). Plus, it’s so easy to customize. Make it with me!
Why You Need My Healthy Vegetable Soup Recipe
- Light, but big on flavor – Veggies with savory, herby tomato broth? It’s the best of both worlds.
- Simple ingredients – You’ll find everything you need at any grocery store, and possibly even in your refrigerator. Best of all, it’s easy to customize with whatever you have on hand. I often make this recipe for vegetable soup when I want to clean out my fridge!
- Fast to make – I love that I can whip it up in just 30 minutes on busy weeknights.
- Fits many healthy lifestyles – I make this healthy vegetable soup with fresh ingredients, so of course it’s got lots of veggies! But it’s also naturally gluten-free, dairy-free, and low carb.
Ingredients & Substitutions
Here I explain the best ingredients for my homemade vegetable soup, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
I see vegetable soup recipes as a blank canvas — you can add almost anything. Here are the basic components that you can customize based on your preferences and what you have:
- Vegetables – Most often, I make this healthy vegetable soup with onions, bell peppers, cauliflower, green beans, canned diced tomatoes, and garlic. But I’ve also made it with other veggies, like kale or spinach (or throw in some leftover sauteed kale or sauteed spinach), zucchini, cabbage, broccoli, or sliced celery ribs. Fresh veggies taste the best, but I’ve used frozen when I needed to. If you’re including greens, add them toward the end of cooking the soup.
- Broth – I prefer the flavor of reduced-sodium chicken broth here. You can use vegetable broth (to make this vegetable soup recipe both vegetarian and vegan), or otherwise homemade bone broth is amazing.
- Starches – I didn’t include any to keep this soup light. To make it more hearty, throw in potatoes, corn kernels, butternut squash, carrots, beans (like chickpeas or white beans), corn, 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. If you don’t have any, you can use any combination of dried herbs you like, such as basil, rosemary, thyme, parsley, oregano, marjoram, or tarragon. If you have fresh herbs, triple the amount, as their flavor is less concentrated. I like to throw in some dried bay leaves for flavor as well.
How To Make Vegetable Soup
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Saute the aromatics. Heat oil in a large Dutch oven (this is my favorite one!) over medium heat. Saute the onions and bell peppers until softened. Add the minced garlic and cook until fragrant.
- Add the vegetables and broth. Add the cauliflower, green beans, diced tomatoes, broth, seasonings, and bay leaves, if using. Stir to combine.
- Simmer. Bring the soup to a boil over medium-high heat. Reduce heat to low, cover, and cook until the veggies are tender. This is the part where my house smells amazing! 😉
- Serve. Remove the bay leaves, and ladle into bowls. Sometimes I like to serve this healthy vegetable soup with a sprinkle of parmesan cheese or fresh parsley.
My Tips For Adjusting Flavor
Sometimes the taste can vary depending on your veggies and brand of broth or diced tomatoes. Plus, everyone is a little different. Here are some ways I adjust this healthy vegetable soup when needed — and so can you:
- Too sweet? Mix in a splash of vinegar, salt, or tabasco.
- Too bland? Add more salt, or an extra dash of herbs and spices. Your preferences might be a little different from mine, but it’s so easy to customize this if you feel like something is missing!
- Too spicy? A little heavy cream (or coconut cream) tames spicy foods, or dilute with extra broth or some vinegar.
- Too salty? Extra tomatoes or some lemon juice can help.
- Too acidic? Dilute with cream or coconut cream, or add more salt.
In my experience, PH balance is often all a vegetable soup needs. Lemon juice or vinegar add more acidity, while heavy cream or coconut cream will make it more alkaline (if tastes sour or spicy).
Want to add a protein? I’ve got recipes for beef vegetable soup or chicken vegetable soup. You can also just use the recipe I have here and simply add your protein before simmering the soup, along with an extra 1-3 cups of broth.
Healthy Vegetable Soup (30 Minutes!)
This healthy vegetable soup recipe is cozy, flavorful, fast, and easy! Make it in 30 minutes with veggies, broth, diced tomatoes, and spices.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Heat olive oil in a pot or dutch oven over medium heat.
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Add the onions and bell peppers. Saute for 7 to 10 minutes, until onions are translucent and browned.
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Add the minced garlic. Saute for about 1 minute, until fragrant.
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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.
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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 to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: If the flavor of your soup isn’t quite what you like, check out my tips above to help you figure out what it’s missing.
- Store: Keep the soup covered in an airtight container in the refrigerator for up to 5 days.
- Meal prep: I like to cut the vegetables ahead of time, because it makes cooking this healthy vegetable soup recipe is a breeze! Store them in the refrigerator until ready to use. You can also make the entire soup ahead — I love it reheated for lunch.
- Reheat: Warm on the stovetop, or in the microwave, until warm.
- Freeze: 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!).
📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Homemade Vegetable Soup
More Vegetable Soup Recipes
Need more healthy veggie soup recipes? I have lots! Below are some of my favorites, or find my other healthy soups here.
176 Comments
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.
Archie
0Oh my goodness – such a delicious soup and so easy to make! This one is a keeper. Thank you 🙂
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.
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?
Penny McKinley
0I like to add Worcestershire sauce!
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.
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.
John
0At what point did you add the browned ground beef?
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.
Archie
0Sometimes all it may need is a wee bit more salt to bring the flavors out.
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.
Glynn
01/2 tsp chicken base worked for me
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!
Jasmijn Rose
0Loved this! I’m 10 years old and I love to cook. I followed this recipe to make some soup for me and my dad. I made it all myself and it was so easy and quick! I’m vegetarian and my dad is keto, so I just used vegetable broth and it was so delicious! Me and my dad loved it and the suggestion to add bay leaves was so perfect! I will definitely save the link and make this recipe again! Thank you so much for an easy way to get supper on the table quick!
Carol
0I followed the recipe and used chicken bone broth as a base. Everything came out really good! The tomatoes I used made the soup acidic so I used one of the tips on the recipe and added some heavy cream. That really made a difference! Thanks so much for the recipe 🙂
Jenniffer
0Hi, I really enjoyed the soup. I used all the ingredients you did, but it tasted a bit spicy. I’m not sure why cause I didn’t add spices and my tomatoes didn’t have spices in them. Anyway, regardless it was good. I was wondering though how long it lasts in the fridge. Thanks.
Wholesome Yum M
0Hi Jennifer, This soup will keep in the fridge for about a week. Any longer and I would consider freezing it in individual portions.
Kameelah
0Thank you for this wonderful recipe! Its so simple yet full of flavor while also being low in calories. A great way to get more nutrients in your diet. I don’t like green beans so I swapped those out for zucchini but other than that I followed the recipe as written. The final product actually tasted much better than I expected! I would definitely rate this one five stars.
Yariv
0Great & Healthy
LISA J BROYLES
0Great vegetable soup. Had enough for a 2nd meal. My husband added sausage links the next night. I also added broccoli since I needed to use some up. I served it with a basic dinner salad. Very filling.
Barbara
0No criticism, just a well done! I really love the vegetable soup and can’t wait to try is the Broccoli & Cheese soup!
Alain Pelissier
0Just made this recipe. How many times a day would u suggest having this soup. 3 or 4 cups /day if u r using it for weight loss and eat only that at your meal times?
2) can I substitute 1 cup of 3 beans mixed instead of green beans without changing the dynamics? Sandy
Wholesome Yum M
0Hi Sandy, This is not a diet soup. There is no need to eat only this several times a day as a weight loss plan. Instead this is a healthy, low carb version of vegetable soup. With that said, if you are following a low carb diet, then I advise against adding beans. They are very high in carbs and are not suitable for a low carb lifestyle. If you are not low carb and simply looking for a nice vegetable soup, then I’m sure it would work fine. Enjoy!
Mary
0I make a nearly identical recipe thinking it’s keto approved. Started using carb manager app which gives it F for keto while showing it’s very high carb. Carb manager seems to be way off on many things I’m finding out. Why would a soup like this be bad for keto? I also simmer mine for at least 2 hours which really brings out the flavor.
Maya | Wholesome Yum
0Hi Mary, I agree that Carb Manager is often wrong with nutrition info and with keto “ratings”. The nutrition info in my recipes is all triple checked against the USDA Food Database, which is the most reliable. You might like to try my Easy Keto Meal Plan App instead, which includes my recipes, tracks your meals against your macros, auto generates your grocery list, gives meal prep ideas, and more.
As for the veggies in this soup, I’m a firm believer in including low carb vegetables in a keto lifestyle. While this soup is not *super low* in carbs, it’s very nutrient dense and the overall net carb count is just fine for a keto meal.
Terri Hernacki
0The only issue I had is with the prep time posted… I’d like to meet the dynamo who can chop, dice, mince and cut all the veggies in this recipe in 5 minutes. I was at it for a good 1/2 hour. Please change that prep time unless you can tell me how that’s done!
Otherwise, it’s delicious!
Latysha
0She probably used a chopper or something. I know I did and my prep time was about 10 mins because my chopper is small and I had to do two batches.
CIndy
0Why do the pictures of the cooked soups look so different? The First and the third picture look amazing. The last one with you spooning it out not so good.
Hopefully you can let me know which is authentic.
Wholesome Yum M
0Hi Cindy, I assure you, all the pictures are authentic. Some are process photos of the recipe, but all are of this vegetable soup recipe.
Alison
0Do you drain the canned tomatoes?
Wholesome Yum M
0Hi Alison, There’s no need to drain the tomatoes, the whole can works fine.
Victoria
0I wish you had total carbs (not net carbs) listed for this.
Wholesome Yum M
0Hi Victoria, Total carbs are listed in the nutrition facts under the recipe. 11 Total carbs for a 1 cup serving.
Sharon
0I detest bell peppers. Is there something you’d recommend as a good substitute?
Wholesome Yum M
0Hi Sharon, Feel free to omit the bell peppers if they aren’t your thing! You can either increase the amount of veggies you are using, or toss in something different like broccoli or zucchini. Enjoy!
Ingrid
0This recipe is one of the easiest and quickest soup prep and cooking time that I have come across that tastes delicious. I added some BBQ Chicken to add more protein and come out at 200 calories per serving. LOVE IT
Holly Way
0Just started it in the crock pot after working a very busy 3rd shift. Now to sleep while it cooks. It smells like heaven on this cold wintery Michigan day. I’ll be back after sleeping to report on the taste.
Niki
0How long did you leave it in the crock pot? I just got a new crock pot and would really like to try this recipe in it!
Deni
0Good vegetable soup base. I added 2 T. red wine vinegar to brighten up the flavours; and also when serving, top with a tablespoon of pesto and a sprinkling of Parmesan cheese.
I would have liked to have read some of the other comments; unfortunately, they cannot be seen from this page.
Megan Coe
0Echoing what everyone else said…. throw in whatever veggies are going bad in your fridge. I had wilted broccoli, sad looking summer squash, and limp celery to add to the mix. I used a quart of my mom’s homemade canned tomatoes instead of diced. However many veggies you use just adjust the amount of broth to the consistency you like it. I did mine in the instant pot for about 10 minutes, QPR. Delicious. This is going to be my go to recipe whenever I have stuff to use up in the fridge!
Sylvia Douglas
0Hi,
I rarely make stuff and never comment.
Now I’m on keto; made soup. Very good. However for some reason I thought I was supposed to add teaspoon of cayenne. So I added 1/2 tsp. as my throat is very sensitive to spice it ruined the soup. I was determined to slurp the soup (that tells you how good it was). I can’t tell you how much of everything I added to make it palatable. It took days to finish. However I liked the spark the cayenne provided , so maybe just a few grains next time.
Kathy
0This was FABULOUS! I opted for bay leaves. I browned the onions, peppers and chicken, then put everything in the crockpot on high for 4 hrs. I served it with basil-mozzarella fresh shredded cheese. This is definitely a winner.
CS
0We added pieces of a lean pork roast we had leftover. How would that affect the carb count?
Thank you!
Wholesome Yum M
0Hi CS, Pork Roast is zero carbs, unless it’s dressed with a sauce or marinade. Clean pork roast will not affect the carb count.
Jean Haines
0Can you add Chicken to this recipe for more protein?
Wholesome Yum M
0Hi Jean, Absolutely! Chicken would be a delicious addition to this soup.
Emma
0I’ve just made this soup, cannot wait to try it! How long will it last in the fridge? I’m going to freeze half but would like to keep the rest in the fridge. thanks!
Maya | Wholesome Yum
0Hi Emma, It should last 4-5 days in the fridge. Hope you liked it!
Donna Braun Riley
0I rarely comment on recipes, but wanted to say that I put all the not salad worthy vegetables in my produce drawer in this recipe including some soft radishes, wilted broccoli with cut up stems, starting to brown cauliflower, limp carrots, zucchini well past it’s prime, and a few cabbage scraps! It was yummy!
Judy D
0This was a fantastic recipe! You can add any other vegetables that you see fit or whatever is starting to go bad. I added broccoli to the mix and some fresh grape tomatoes because they were starting to go bad. I don’t like to waste. And I simply adjusted the amounts according to what I had to put in and how much I wanted to make. I didn’t use Italian seasoning but instead I used approx. 1/4 cup chopped fresh basil leaves (again staring to go bad). I also used shallots instead of onion. I kept my spices simple so it doesn’t overwhelm. It was very filling and tasty. I’m sure it will be even better the next day. Just make sure you adjust the amounts for how many people you are cooking for. Note: this recipe is for 12 people which isn’t a bad thing because you can freeze any extra.
Kevin Murray
0This soup was excellent I made it exactly as the recipe showed the only difference was I used Braggs seasoning.Will definitely make it again and again. Thanks
Claire
0Love this soup…I had some kind of Italian grated cheese like Parmigiano-Reggiano and Pecorino Romano. And the ground spice : pepperoncino gives it a kick!
Kelly
0Delicious & filling soup!!!! I even used riced cauliflower to save time & added wax beans as well.
Amber
0How much is a serving?
Wholesome Yum
0Hi Amber, check the recipe card above. Each serving is 1 cup.
Toni
0This was delicious! I made it to eat when breaking a 6 day fast. It’s the perfect food. I used home made bone broth and added chicken to half of it. Thanks for the wonderful recipe.