There’s something coaxing about a steaming bowl of easy vegetable soup on a cool morning or an overcast afternoon — it warms the hands and the mood, and it captures the best of seasonal produce with minimal fuss. This Easy Vegetable Soup recipe is built around pantry-friendly staples (onions, carrots, celery, canned tomatoes, and mixed vegetables) and brightened with thyme and fresh parsley, making it perfect for weeknight dinners or a make-ahead lunch. If you adore homemade comfort food and want a recipe that adapts to whatever’s in your crisper, this one is worth trying — and if you like turning leftovers into cozy bowls, you might also enjoy this easy leftover turkey soup for another comforting option.
Ingredients & Equipment
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups mixed vegetables (e.g., green beans, peas, corn)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Notes on ingredients
- Mixed vegetables: Use frozen mixed vegetables for convenience, or swap in fresh seasonal picks like diced zucchini, diced potatoes, or chopped winter squash depending on the time of year.
- Broth: A good-quality vegetable broth boosts flavor; if you have a homemade broth or a flavorful store-bought brand, use that for best results.
- Herbs: Fresh thyme can replace dried thyme (use three times the amount), and a bay leaf added during simmering is a nice optional layer of flavor.
Equipment & helpful tools
- Large heavy-bottomed pot or Dutch oven
- Chef’s knife and cutting board
- Wooden spoon or spatula
- Measuring spoons and cups
- Ladle and soup bowls
- Optional: immersion blender for a creamier texture, blender (if you don’t have an immersion blender), baking tray if you prefer to roast vegetables before adding them, kitchen thermometer (useful if reheating to safe temperatures)
If you want deeper, roasted flavors, consider roasting the carrots, onions, and celery on a baking tray with a drizzle of olive oil and a pinch of salt before adding them to the pot — that technique creates a slightly sweeter base for the soup. For more on seasonal soup comforts, this post on the comfort of homemade vegetable soup offers extra inspiration.
Step-by-Step Instructions (with tips)
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 minutes.
- Tip: Heat the oil until it shimmers but isn’t smoking; this prevents the onion from sticking. Stir occasionally to ensure even softening and to develop gentle caramelization on the vegetables for extra flavor.
Add the garlic and cook for another minute.
- Tip: Minced garlic cooks quickly — watch it closely so it becomes fragrant but doesn’t burn, which would add bitterness.
Pour in the vegetable broth and diced tomatoes.
- Tip: If your tomatoes are packed with liquid, use it all — it adds body and acidity to the soup. For a thicker base, choose fire-roasted diced tomatoes for subtle smokiness.
Stir in the mixed vegetables and thyme.
- Tip: If using frozen vegetables, add them straight from the freezer so they don’t turn mushy; if using fresh, make sure they are cut to sizes similar to the carrot/ celery pieces for even cooking.
Bring the soup to a boil, then reduce heat and simmer for 20–25 minutes until all vegetables are tender.
- Variation: For a slightly richer, more caramelized taste, you can roast the mirepoix (onion, carrot, celery) first and then combine with the broth and tomatoes. Roasting concentrates the sugars and gives the soup a roasted, savory note.
- Kitchen tip: Simmer gently — a rolling boil can break down vegetables unevenly. A low simmer keeps textures intact.
Season with salt and pepper to taste.
- Tip: Season gradually and taste as you go. If the soup feels flat, a teaspoon of lemon juice or a splash of vinegar can brighten the flavors dramatically. A small spoonful of soy sauce or miso (for umami) is another option if you’re short on salt but want complexity.
Serve hot, garnished with fresh parsley.
- Tip: Add a drizzle of good olive oil, a sprinkle of red pepper flakes, or a shower of grated Parmesan (if not keeping vegan) for finishing touches. For creamier soup, pulse a portion in an immersion blender and stir it back in — this keeps some texture while lending a silky body.
Variation ideas and flavor suggestions
- Creamy version: Blend half the soup with an immersion blender for a creamier mouthfeel without adding dairy.
- Protein boost: Stir in a can of rinsed white beans (like cannellini) in step 4, or add cooked lentils toward the end of cooking.
- Grain add-ins: Add 1/2 cup of uncooked barley or small pasta (ditalini, orzo) at step 5 and extend simmer time until tender. Or add pre-cooked grains right before serving to keep them from getting mushy.
- Green boost: Stir fresh baby spinach or chopped kale into the hot soup in the last few minutes to wilt.
- Herb swaps: Use rosemary, oregano, or a bay leaf for different aromatic profiles.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerator: Cool the soup to room temperature (no more than two hours at room temp), transfer to airtight containers, and refrigerate. It will keep 3–4 days in the fridge.
- Portioning: Divide soup into single-serving containers for easy lunches or quick reheating. Glass jars with tight lids or BPA-free plastic containers work well.
Freezing
- Freeze in meal-sized portions or in 1–2 cup portions for individual meals. Leave a bit of headspace in containers as liquids expand when frozen.
- The soup freezes well for up to 3 months. Label containers with the date and contents.
- Thaw overnight in the refrigerator before reheating, or reheat from frozen on the stove over low heat — add a splash of broth or water if the soup has thickened.
Make-ahead strategy
- Make a big batch on the weekend and freeze portions for busy weekdays. Soups like this often taste better the next day as flavors meld.
- If adding pasta or delicate vegetables like spinach, keep them separate and add them just before serving when making ahead, so textures stay fresh.
Reheating safely
- Reheat until steaming hot throughout. A kitchen thermometer should read at least 165°F (74°C) for reheated food safety.
- If the soup tastes flat after chilling, brighten it with a squeeze of lemon juice, a drizzle of olive oil, or a small spoonful of vinegar before serving.
How to Use / Serve This Dish
Serving ideas
- Classic pairing: Serve with crusty bread, a wedge of sourdough, or simple garlic toast for soaking up the broth.
- Cozy combo: A grilled cheese sandwich or a cheddar toastie turns this into a satisfying weeknight dinner.
- Lighter option: Pair with a crisp green salad and a swirl of plain yogurt or crème fraîche on top.
- Toppings bar: Offer add-ons like chopped fresh herbs (parsley, basil), grated Parmesan, toasted seeds, croutons, chili flakes, and lemon wedges so everyone can customize.
Creative variations & uses
- Soup as sauce: Reduce the liquid a little and use the chunky veg mixture as a topping for baked polenta or roasted sweet potatoes.
- Transformations: Puree into a smooth, warming bisque-like soup and finish with a drizzle of herbed oil.
- Meal prep: Pair with grain bowls — ladle the soup over cooked brown rice, farro, or quinoa and top with roasted chickpeas for a hearty bowl.
FAQ
Q: Can I substitute chicken broth for vegetable broth?
A: Yes — chicken broth works well if you’re not keeping the dish vegetarian. It will add a savory depth. If you’re cooking for vegetarians, stick with vegetable broth or mushroom broth for richer umami.
Q: How long will this soup keep in the fridge and can I freeze it?
A: Refrigerated, it keeps 3–4 days. Frozen, it maintains good quality for about 3 months. Thaw overnight in the fridge and reheat to at least 165°F (74°C).
Q: Can I add pasta to this soup?
A: You can add pasta, but timing matters. Small pastas cook quickly and can go mushy if stored with the soup. Cook pasta separately and add it to bowls when serving, or cook it in the soup just before serving. If making ahead, keep pasta separate.
Q: What are good protein additions for a vegetarian version?
A: Canned beans (white beans, chickpeas), cooked lentils, or cubed firm tofu are great options. Add beans with the mixed vegetables so they heat through without falling apart.
Conclusion
There’s a reassuring simplicity to this Easy Vegetable Soup — it’s flexible enough to highlight whatever’s fresh and seasonal, forgiving of ingredient swaps, and comforting in a way that feels like a warm hug from the inside out. If you’d like to explore other interpretations or need more inspiration for vegetable-based soups, check out this Easy Vegetable Soup Recipe – NatashasKitchen.com for a slightly different take, compare simple variations at Simple Vegetable Soup – Brand New Vegan, or find a step-by-step visual approach with tips at Easy Vegetable Soup – Downshiftology. I hope you’ll give this easy recipe a try, adapt it with your favorite seasonal veggies, and share a bowl with someone who appreciates homemade goodness — then tell me how you made it your own.
Easy Vegetable Soup
Ingredients
Base ingredients
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
Liquid and Vegetables
- 4 cups vegetable broth Use good-quality broth for better flavor.
- 1 can diced tomatoes (14.5 oz)
- 2 cups mixed vegetables (e.g., green beans, peas, corn) Frozen mixed vegetables can be used for convenience.
- 1 teaspoon dried thyme Fresh thyme can be used in a larger quantity.
- to taste salt and pepper Season gradually as per taste.
Garnish
- to taste fresh parsley For garnish.
Instructions
Preparation
- 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 minutes.
- Add the garlic and cook for another minute.
- Pour in the vegetable broth and diced tomatoes, mixing well.
- Stir in the mixed vegetables and thyme.
- Bring the soup to a boil, then reduce heat and simmer for 20–25 minutes until all vegetables are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
