This vegetable soup recipe is hearty, healing, and super comforting – just the perfect thing for cold nights, or any time you want to warm up your kitchen. This homemade vegetable soup uses the ingredients you have in your pantry – vegetable broth, tomatoes, corn, zucchini, celery, potatoes, and dried herbs. Not only is this vegetable soup nourishing but it’s so easy to make and delicious. It just takes some chopping up the veggies and a bit of simmering until you’ve got a vegetable soup everyone will love. Enjoy!
Table of Contents
Photo credit: © Eatwell101.com
Ingredients list for the vegetable soup recipe
- 1/4 cup olive oil
- 1 yellow onion, chopped
- 4 carrots, peeled and chopped
- 2 celery stalks, rinsed and chopped
- 3 cloves garlic, minced
- 4 cups (1l) low-sodium vegetable broth, or more
- 2 (14 oz) cans diced tomatoes, undrained
- 3 medium potatoes, peeled and diced
- 2 medium zucchini, chopped
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt and freshly ground black pepper
- 1 1/4 cups frozen or fresh corn kernels
- 1/3 cup chopped fresh parsley
Photo credit: © Eatwell101.com
Homemade vegetable soup
We’re so excited to share this vegetable soup recipe with you. It’s the perfect soup base and you can customize it at will. This vegetable soup is loaded with veggies and is vegetarian, vegan, and gluten-free, making it a healthy dinner choice if you’re up to something filling. This soup is so good, you will want a batch ready to reheat at all times. You’ll love this veggie soup is convenient for busy nights or after a heavy dinner splurge the day before!
What vegetables should we add to the soup?
You can put whatever vegetables you like in this soup, seasonal fresh veggies, and even frozen will do. Here’s a list of what we use:
- Onion
- Garlic
- Celery
- Carrot
- Potato
- Zucchini
- Tomato
- Corn
Photo credit: © Eatwell101.com
How to make the best vegetable soup
Making homemade vegetable soup is very easy: saute onion, carrots, celery, garlic in the pot, then add potatoes, zucchini, tomatoes, vegetable broth, and seasoning, then simmer for 30 minutes. Mix in corn at the end and cook for another 5 minutes.
Can we make this vegetable soup in the Instant Pot?
Yes, you can! Sweat the onions, celery, and carrots as per the recipe in Saute mode, then add the remaining ingredients and liquid. Close the lid and set to pressure cook for 8 minutes. You’re done, your Instant Pot vegetable soup is ready!
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the vegetable soup: In a large stockpot or Dutch oven, add the olive oil over medium heat and sauté the onions, celery, carrot, and garlic for 4-5 minutes.
2. Add in the rest of the ingredients: diced tomatoes, diced potatoes, and zucchini. Cover with vegetable broth, add salt, pepper, thyme, and bay leaves.
3. Bring the vegetable soup to a boil, then reduce to a simmer and cook covered for 30 minutes or until potatoes are almost fully tender.
4. Add corn and cook 5 minutes longer. Adjust seasoning with salt and pepper. Sprinkle the vegetable soup with fresh chopped parsley and serve immediately.
Photo credit: © Eatwell101.com
Tips for the vegetable soup recipe
This healthy vegetable soup is so delicious and nutritious, you’ll enjoy making it over and over!
- If you want to thicken the soup a little, mix 1 tablespoon coconut flour or cornstarch with 1/4 cup (125ml) cold water then add to the soup 5 minute before the end of cooking time.
- If you like a smoother texture, blend the vegetable soup with an immersion blender.
- Feel free to swap or add vegetables to your liking: green beans, peas, mushrooms, white beans, leafy greens… Use any seasonal vegetables you have on hand!
How to add flavor to this homemade vegetable soup?
If you like your soup with more depth of flavor, you can definitely add more herb flavor or spices to taste. Try adding Italian seasoning or Herbs de Provence, red chili pepper flakes, paprika, cumin, toasted fennel seeds, curry powder, or even Cayenne!
How long to keep the vegetable soup leftovers
You can keep the vegetable soup leftovers for up to 4 days in your refrigerator in an airtight container. Reheat on the stove, adding some liquid if necessary. Also, this vegetable soup freezes really well – thaw overnight in the refrigerator before reheating.
More soup recipes
- Instant Pot Keto Tuscan Soup
- Creamy Chicken Soup with Pasta and Spinach
- Broccoli Cauliflower Cheese Soup with Bacon
- Healthy Zucchini Tomato Italian Sausage Soup
Photo credit: © Eatwell101.com
