Easy Vegetable Soup
A comforting and flexible vegetable soup made with pantry staples and seasonal produce, perfect for weeknight dinners and make-ahead lunches.
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.
Notes
For a creamier texture, blend half of the soup with an immersion blender. You can also add grains or protein like beans to make it heartier. Adjust the seasoning as needed.