Vegetable Soup Recipe

There’s something universally comforting about a bowl of hot vegetable soup. It’s a dish that transcends borders, diets, and seasons. Whether it’s a cold winter night, a quick lunch between meetings, or a nourishing meal during recovery, vegetable soup has a way of grounding us, warming us, and feeding us in more ways than one.

At its core, vegetable soup is a celebration of simplicity. You take what’s fresh, seasonal, or leftover from your crisper drawer, simmer it in a savory broth, and watch it transform into something soul-satisfying. Despite its humble nature, the possibilities are endless. From rustic peasant-style Italian minestrone to the vibrant and spice-kissed flavors of Moroccan harira, vegetable soup can be endlessly adapted to match your mood, pantry, or cultural inspiration.

This comprehensive guide will take you through every stage of making a classic, hearty, and deeply flavorful vegetable soup from scratch. You’ll learn how to select your vegetables, balance acidity and sweetness, choose the right herbs and spices, and build depth even without meat or dairy. Whether you’re vegan, vegetarian, or just aiming to eat more plant-based meals, this recipe is both inclusive and flexible.

We’ll also explore how to make your own vegetable stock, how to store and freeze portions for future use, and how to turn this base recipe into dozens of variations. You’ll find options for adding protein, grains, legumes, and even noodles. The goal? To empower you with a template—not just a recipe—so you can make incredible vegetable soup anytime, anywhere.

Let’s begin with a base recipe that is colorful, nourishing, and satisfying enough to stand alone or act as a canvas for your culinary creativity.

Ingredients (with Substitution Notes)

This recipe makes about 6–8 hearty servings.

Core Vegetables:

• 2 tablespoons olive oil – For sautéing the aromatics. Can substitute avocado oil or butter.

• 1 large yellow onion, diced – The flavor base; you can also use leeks or shallots.

• 2–3 garlic cloves, minced – Adds deep flavor. Adjust to your taste.

• 2 medium carrots, peeled and sliced – Brings sweetness and texture.

• 2 celery stalks, sliced – Aromatic and subtly earthy.

Additional Vegetables:

• 1 zucchini, chopped – Adds a tender bite and soaks up flavor.

• 1 cup green beans, trimmed and chopped – Optional, but adds color and freshness.

• 1 bell pepper (any color), chopped – Adds sweetness and depth.

• 1½ cups chopped cabbage or kale – Boosts heartiness and nutrients.

• 1 cup corn kernels (fresh or frozen) – Optional, but adds sweetness and pop.

• 1 can (14.5 oz) diced tomatoes – Adds acidity and body to the broth.

Broth and Seasoning:

• 6 cups vegetable broth (low-sodium preferred) – Use homemade or a quality boxed variety.

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• ½ teaspoon dried basil

• Salt and freshly ground black pepper, to taste

• 1 tablespoon tomato paste – Adds umami and richness.

• 1 teaspoon sugar – Optional, helps balance acidity from tomatoes.

Optional Add-Ins:

• 1 can (15 oz) beans (e.g., cannellini, kidney, or chickpeas), rinsed and drained

• ½ cup small pasta or cooked rice/barley – Makes the soup more filling.

• Juice of ½ lemon – Brightens the flavor just before serving.

• Chopped fresh parsley or basil – For garnish.

Note: This soup is incredibly adaptable. You can use nearly any vegetable that holds up to simmering. Just be mindful of cooking times—root vegetables take longer, leafy greens go in last.

Step-by-Step Instructions

Step 1: Prepare All Vegetables

Before you turn on the stove, wash, peel, and chop all your vegetables. Having everything prepped (mise en place) will make cooking smoother and more enjoyable.

Tip: Try to chop vegetables into similar-sized pieces so they cook evenly.

Step 2: Sauté the Aromatics

In a large Dutch oven or soup pot, heat 2 tablespoons of olive oil over medium heat. Add the onion, carrots, and celery. Cook for about 7–10 minutes, stirring occasionally, until the vegetables begin to soften and the onion is translucent.

Add the minced garlic and stir for another 30 seconds, just until fragrant.

Be careful not to brown the garlic—it can make the broth taste bitter.

Step 3: Add Tomato Paste and Seasonings

Stir in 1 tablespoon of tomato paste and cook for about 2 minutes, letting it caramelize slightly and deepen in color. This step builds umami flavor.

Add the thyme, oregano, basil, and a pinch of salt and pepper. Stir to coat the vegetables in the spices.

Step 4: Deglaze and Build the Broth

Pour in 1 can of diced tomatoes (with their juices) and stir to combine.

Add 6 cups of vegetable broth and raise the heat to bring the mixture to a gentle boil.

Taste and adjust seasoning now—it should be slightly under-salted, as flavors will intensify during simmering.

Step 5: Add Harder Vegetables

Stir in green beans, zucchini, corn, bell pepper, and cabbage (or kale).

Reduce heat to low-medium, cover the pot partially with a lid, and let the soup simmer gently for 20–25 minutes, or until all vegetables are tender but not mushy.

Step 6: Optional Add-Ins (Beans, Pasta, Grains)

If using canned beans or cooked grains, add them in during the last 5–10 minutes of simmering. This keeps their texture intact.

If using pasta, cook it separately and add it to the pot just before serving to prevent sogginess.

Step 7: Taste and Finish

Taste the soup and adjust the seasoning with more salt, pepper, or a splash of lemon juice. If the tomatoes were very acidic, a teaspoon of sugar can round out the flavor.

Optional: Add a handful of fresh chopped herbs for brightness.

Step 8: Serve

Ladle the hot soup into bowls. Serve with:

• Crusty bread or garlic toast

• A sprinkle of grated Parmesan (if not keeping it vegan)

• A drizzle of olive oil or chili oil for extra richness