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Skip 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.
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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!)
By
This healthy vegetable soup recipe is cozy, flavorful, fast, and easy! Make it in 30 minutes with veggies, broth, diced tomatoes, and spices.
Instructions
[ See step photos See my tips ]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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
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!).
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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.
178 Comments
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.