This Vegetable Soup is a wholesome, hearty, and comforting meal that’s easy to make and packed with fresh veggies. Whether I’m looking for a light lunch or a nourishing dinner, this soup hits the spot every time. It’s a one-pot wonder that comes together with simple pantry staples and delivers warmth, flavor, and nutrition in every spoonful.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly flexible, nourishing, and satisfying. It’s a great way for me to use up whatever vegetables I have on hand, and it’s naturally vegetarian and vegan-friendly. The broth is infused with herbs and garlic, while the vegetables stay tender and full of flavor. It also keeps well for days, making it perfect for meal prep. Whether I’m in the mood for something cozy or trying to eat clean, this soup always fits the bill.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 tbsp olive oil
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1 onion, chopped
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2 cloves garlic, minced
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2 carrots, diced
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2 celery stalks, chopped
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1 zucchini, diced
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1 can (14 oz) diced tomatoes
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4 cups vegetable broth
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1 tsp Italian seasoning
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Salt and pepper to taste
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Fresh parsley for garnish
Directions
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I start by heating the olive oil in a large pot over medium heat. I add the chopped onion and minced garlic, sautéing for 3-4 minutes until they’re soft and fragrant.
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I add the diced carrots, celery, and zucchini to the pot, cooking for another 5 minutes to start softening the vegetables.
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I stir in the canned diced tomatoes (with their juice), vegetable broth, and Italian seasoning.
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I bring the mixture to a boil, then reduce the heat to a simmer and let it cook for 20-25 minutes, or until the vegetables are nice and tender.
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I taste and season the soup with salt and pepper to my liking.
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Right before serving, I sprinkle chopped fresh parsley on top for a bright, fresh finish.
Servings and timing
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Prep Time: 10 minutes
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Cooking Time: 30 minutes
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Total Time: 40 minutes
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Servings: 6 servings
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Calories: 150 kcal per serving
Variations
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Add beans: I sometimes add a can of drained chickpeas or white beans for extra protein and fiber.
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Switch up the veggies: I use what I have—green beans, corn, spinach, kale, or potatoes all work beautifully in this soup.
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Make it spicy: A pinch of red pepper flakes or a dash of hot sauce adds a nice kick when I’m in the mood for heat.
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Use fresh herbs: If I have fresh thyme or basil, I toss them in at the end for more flavor depth.
Storage/reheating
I store any leftovers in an airtight container in the fridge for up to 5 days. The soup also freezes very well—I let it cool completely before transferring it to freezer-safe containers or bags. When I’m ready to reheat, I simply warm it on the stovetop over medium heat or microwave a bowl for a few minutes until hot. It’s perfect for batch cooking or stocking the freezer with healthy meals.
FAQs
Can I freeze this vegetable soup?
Yes, I freeze this soup all the time. I just make sure it’s completely cool before storing it in freezer-safe containers. It keeps well for up to 3 months.
Can I use fresh tomatoes instead of canned?
Yes, if I have fresh tomatoes on hand, I chop about 2 cups’ worth and add them in place of the canned version. I may need to simmer the soup a little longer for the tomatoes to break down.
How can I make this soup more filling?
To bulk it up, I add cooked pasta, quinoa, rice, or canned beans. It turns into a heartier meal without changing the flavor too much.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free. I just make sure any broth I use is labeled gluten-free to avoid hidden ingredients.
Can I cook this in a slow cooker?
Absolutely. I add all the ingredients to the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. It’s a great hands-off option.
Conclusion
This Vegetable Soup is one of my favorite go-to meals when I want something warming, healthy, and easy. It’s packed with fresh flavors, simple to make, and endlessly customizable depending on what’s in my kitchen. Whether I’m cooking for the week or just want something cozy for dinner, this soup never lets me down.
Print
Vegetable Soup
This hearty and wholesome Vegetable Soup is a nourishing one-pot meal filled with fresh vegetables, savory herbs, and rich flavor. Perfect for cozy dinners, clean eating, or meal prep, this easy soup recipe is vegetarian, vegan, and gluten-free. Made with pantry staples and ready in under 45 minutes, it’s comfort food that’s both healthy and satisfying.
- Total Time: 40 minutes
- Yield: 6 servings
Ingredients
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, chopped
1 zucchini, diced
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 tsp Italian seasoning
Salt and pepper to taste
Fresh parsley, for garnish
Instructions
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Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and garlic. Cook for 3–4 minutes until softened and fragrant.
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Add Vegetables: Stir in carrots, celery, and zucchini. Cook for another 5 minutes to begin softening the vegetables.
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Add Broth and Seasoning: Pour in diced tomatoes (with juices), vegetable broth, and Italian seasoning. Stir to combine.
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Simmer: Bring the soup to a boil, then reduce the heat and let simmer for 20–25 minutes until the vegetables are tender.
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Finish and Serve: Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Notes
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Add Protein: Mix in canned chickpeas or white beans for a heartier soup.
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Veggie Swaps: Add green beans, spinach, kale, corn, or potatoes depending on what you have.
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Spice It Up: Add red pepper flakes or hot sauce for extra heat.
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Fresh Herbs: Toss in fresh thyme or basil at the end for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
