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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!).
📖 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.
178 Comments
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.