Simple Homemade Vegetable Soup You’ll Love Every Time

why make this recipe

This soup is simple, healthy, and quick. You use common vegetables and pantry spices. It warms you on cool days and stretches to feed more people. The recipe is flexible so you can use what you have on hand.

introduction

Easy Vegetable Soup is a light, colorful soup with onion, carrots, celery, zucchini, and bell pepper in a tomato broth. It cooks on the stove and needs little hands-on time. If you like simple, homey soups, you might also enjoy the easy homemade loaded potato soup that pairs well with bread.

how to make Homemade Vegetable Soup

Make this soup in one pot. First you soften the onion, carrots, and celery. Then add garlic and the rest of the vegetables. Pour in tomatoes and broth, add dried herbs, and let it simmer until the veggies are tender. Taste and add salt and pepper before serving.

Ingredients :

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 bell pepper, chopped
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Directions :

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté until the vegetables are softened, about 5-7 minutes.
2. Stir in the garlic and cook for an additional minute.
3. Add the zucchini and bell pepper, and continue to cook for another 5 minutes.
4. Pour in the diced tomatoes and vegetable broth. Stir in the oregano, basil, salt, and pepper.
5. Bring the mixture to a boil, then reduce heat and let it simmer for about 20-25 minutes.
6. Taste and adjust seasoning if necessary.
7. Serve hot, garnished with fresh parsley.

how to serve Homemade Vegetable Soup

Serve the soup hot in bowls. Add a spoon of fresh parsley on top. It goes well with crusty bread, a simple green salad, or a grilled cheese. For a different but simple pairing, try the easy tomato soup recipe if you want a tomato-forward meal.

how to store Homemade Vegetable Soup

Cool the soup to room temperature before storing. Refrigerate in a sealed container for up to 4 days. Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat on the stove over low heat until hot.

tips to make Homemade Vegetable Soup

• Chop vegetables to similar sizes so they cook evenly.
• Use low-sodium broth to control the salt.
• If you like a thicker soup, mash some of the cooked vegetables or blend a cup and add back.
• Add a splash of lemon juice at the end for fresh brightness.
• Taste halfway through cooking and adjust herbs and salt.

variation (if any)

• Add cooked beans (like cannellini or chickpeas) for protein.
• Stir in spinach or kale in the last 5 minutes for extra greens.
• Make it spicy with a pinch of red pepper flakes.
• Add pasta or rice for a heartier soup; cook them separately and add to bowls.

FAQs

Q: Can I use frozen vegetables?
A: Yes. Add frozen vegetables later in the cooking so they do not get too soft. Adjust the simmer time.

Q: Is this soup vegan?
A: Yes. Use vegetable broth and no animal products to keep it vegan.

Q: Can I make this in a slow cooker?
A: Yes. Sauté the onions and garlic first, then add all ingredients to the slow cooker and cook on low for 4-6 hours.

Q: How can I make the soup more filling?
A: Add cooked beans, cooked pasta, rice, or diced potatoes to make it heartier.

Print