Vegetable Soup Recipe

Hi, I’m Sam from dishfoody.com, where simple veggies create nourishing, flavorful comfort bowls. If you’re tired of watery canned soups or heavy cream bases, this Vegetable Soup Recipe simmers colorful carrots, celery, zucchini, tomatoes, and potatoes in aromatic herb broth perfect for detox days, weeknight dinners, or immune-boosting lunches.

Naturally vegan, gluten-free, and ready in 35 minutes, it’s endlessly customizable with pantry staples. With years of soup-making expertise, I’ve crafted this hearty yet light recipe that tastes gourmet. Here’s everything you need: ingredients, easy steps, variations, and tips.

Why This Recipe Works

• Mirepoix (onion-carrot-celery) base builds deep flavor foundation
• Potatoes add natural creaminess without dairy
• Fresh herbs and tomatoes provide bright acidity balancing root veggies
• One-pot wonder using freezer/pantry veggies
• Freezes perfectly for meal prep
• Scales easily for 2 or family of 6

Ingredients & Prep

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 2 medium potatoes, diced
• 2 zucchini, diced
• 1 (28 oz) can diced tomatoes
• 6 cups vegetable broth
• 1 cup frozen green beans or peas
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• Juice of 1 lemon
• Salt and black pepper to taste
• Fresh parsley for garnish

Step-by-Step Instructions

1. Heat olive oil in large pot over medium. Sauté onion, carrots, and celery 8 minutes until softened.
2. Add garlic, potatoes, zucchini, thyme, oregano, smoked paprika, and bay leaf; cook 2 minutes.
3. Stir in diced tomatoes with juice and vegetable broth. Bring to boil.
4. Reduce to simmer, cover, and cook 20-25 minutes until potatoes tender.
5. Add frozen green beans/peas; cook 5 minutes. Remove bay leaf.
6. Stir in lemon juice, salt, and pepper. Garnish with parsley. Serve hot.

Flavor Variations

• Italian Minestrone: Add pasta, kidney beans, and spinach.
• Curry: Use coconut milk and curry powder instead of herbs.
• Asian: Ginger, soy sauce, bok choy, and rice noodles.

Storage Tips

Store airtight in fridge 5 days or freeze 3 months. Reheat with splash of broth.

FAQs

• Blender version? Puree half for creamy texture.
• Protein boost? Add chickpeas, lentils, or shredded rotisserie chicken.
• Instant Pot? Sauté 8 minutes, pressure cook 4 minutes.

Conclusion

Classic Vegetable Soup Recipe hearty, nourishing veggie-packed bowl that’s simple and satisfying. Everyday essential. For more wholesome soups, visit dishfoody.com and try our Cheesy Root Vegetable Gratin.

Vegetable Soup Recipe

Print Recipe

Hearty and healthy Vegetable Soup loaded with fresh seasonal vegetables simmered in a flavorful herb-infused broth. A comforting, vegan, and gluten-free soup perfect for any meal.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins
• Yield: 6 servings 1x
• Category: Soup, Vegan
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, diced
• 3 celery stalks, diced
• 1 zucchini, diced
• 1 cup green beans, chopped
• 1 cup corn kernels
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Instructions

• 1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent.
• 2. Add carrots, celery, zucchini, and green beans. Cook 5 minutes.
• 3. Stir in corn, diced tomatoes, vegetable broth, thyme, oregano, salt, and pepper.
• 4. Bring to a boil, reduce heat, and simmer 25-30 minutes until vegetables are tender.
• 5. Adjust seasoning, stir in fresh parsley, and serve hot.

Notes

• Use seasonal vegetables for best flavor.
• Add beans or lentils for extra protein.
• Freeze leftovers for up to 3 months.
• Serve with crusty bread.

Nutrition

• Serving Size: 1 bowl
• Calories: 150
• Sugar: 7g
• Sodium: 600mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 6g
• Protein: 5g
• Cholesterol: 0mg

Keywords: vegetable soup, vegan soup, healthy soup, gluten free soup