Easy Vegetable Soup

There’s something beautifully uncomplicated about a pot of vibrant vegetable soup simmering on the stove: steam fogs the kitchen window, the first spoonful offers a warm, savory embrace, and each bite delivers a pleasing mix of tender vegetables, bright tomato acidity, and the faint herbaceous whisper of oregano and thyme. The aroma is homey and reassuring — caramelized onion, roasted garlic, and olive oil melding together — and the texture is both satisfying and gentle: soft but not mushy vegetables swimming in a clear, comforting broth.

This Easy Vegetable Soup is perfect for chilly evenings when you want something nourishing without fuss, for weeknight meal prep that stretches across lunches, or for light lunches and cozy mornings with crusty bread. It’s an excellent choice for gatherings where guests appreciate a simple, crowd-pleasing starter, and it shines during seasonal transitions when produce is plentiful. It’s also a low-stress recipe to make when you want to feel cared-for without spending hours in the kitchen.

At a Glance

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Servings: 4 generous bowls
Difficulty Level: Easy / Beginner-friendly

Nutrition Highlights
Estimated nutrition per serving (1 of 4 servings). These are approximate values calculated using USDA FoodData Central composition values and aligned with general guidance from government health sources (e.g., CDC) for portioning and daily intake:

Calories: ~145 kcal
Protein: ~3.5 g
Carbohydrates: ~16.5 g
- Dietary Fiber: ~4.4 g
- Sugars: ~6–8 g (naturally occurring from vegetables and tomatoes)
Fat: ~7 g
- Saturated Fat: ~1 g
Sodium: ~400–700 mg (varies widely depending on the broth and canned tomatoes used)

Notes on accuracy: These values are estimates and will vary depending on the specific brands and sizes you use (especially the sodium content of store-bought vegetable broth and canned tomatoes). For personalized dietary guidance, consult reputable sources such as the CDC or USDA, and consider using a nutrition calculator with exact ingredient labels.

Perfect For…

Cozy, restorative weeknights when you want something warm and light.
Packing for lunches: makes a sensible, low-calorie option that reheats well.
Serving as a starter at casual gatherings or a simple main for a meatless meal.
Clean-eating plans — it’s naturally low in saturated fat and high in fiber when made with low-sodium broth.
Those wanting comfort without heaviness: comforting aroma and savory depth, but gentle on the stomach.

How to Make Easy Vegetable Soup

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
3 medium carrots, sliced
2 celery stalks, chopped
1 medium zucchini, chopped
1 bell pepper (any color), chopped
4 cups vegetable broth (use low-sodium if preferred)
1 (14–15 oz) can diced tomatoes (with juices)
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish

Optional ingredients and substitutions

Add 1 cup cooked beans (cannellini or chickpeas) for more protein.
Substitute sweet potatoes or diced potatoes for zucchini for a heartier base.
Use 1 cup chopped kale or spinach stirred in during the last 5 minutes for extra greens.
For a richer flavor, add 1 tablespoon tomato paste when you add the diced tomatoes.
Swap olive oil for avocado oil or a knob (1 tbsp) of butter for a different mouthfeel.
To make it gluten-free or vegan — this recipe is already both if using a plant-based broth and no dairy.

Directions

In a large pot, heat 2 tablespoons olive oil over medium heat.
Add the chopped onion and minced garlic; cook, stirring frequently, until fragrant and the onion is translucent, about 3–4 minutes.
Add the sliced carrots and chopped celery; sauté for about 5 minutes to soften and develop flavor.
Stir in the chopped zucchini and bell pepper; cook until the vegetables begin to become slightly tender, about 3–4 minutes.
Pour in 4 cups vegetable broth and the can of diced tomatoes (including juices).
Add 1 teaspoon dried oregano, 1 teaspoon dried thyme, and salt and pepper to taste.
Bring to a boil, then reduce heat and simmer, uncovered, for 20–30 minutes until all vegetables are tender and flavors have melded.
Taste and adjust seasonings — add more salt, pepper, or a squeeze of lemon for brightness if desired.
Serve hot, garnished with chopped fresh parsley.

Practical tips

Don’t overcook: simmer until vegetables are tender but still hold shape; overcooked vegetables can become mealy.
If you prefer a thicker soup, mash a cup of the cooked vegetables against the pot wall or use an immersion blender for partial pureeing.
For deeper flavor, sauté the vegetables until they gain a little color before adding liquids.
Add tender greens (spinach, baby kale) in the last 3–5 minutes to retain their color and nutrients.

Best Pairings

Crusty bread or whole-grain rolls for dipping — the soup soaks up bread beautifully.
A sprinkle of grated Parmesan or a dairy-free grated alternative for a touch of umami.
Light salads (arugula with lemon vinaigrette) to balance warmth with fresh crispness.
For a heartier meal, serve alongside roasted chicken, or stir in cooked beans or quinoa.
A warm mug of green tea or a light white wine (Pinot Grigio) if serving as a dinner course.

Keeping it Fresh

Room temperature: Do not leave soup out for more than 2 hours (1 hour if ambient temperature is above 90°F/32°C) — per food safety guidance, perishable foods should not be left at room temperature beyond this window.
Refrigerator: Store in an airtight container for up to 3–4 days. Reheat to a simmer before serving.
Freezer: Freeze in suitable airtight containers or freezer bags for up to 2–3 months. Thaw overnight in the fridge before reheating.
Reheating tip: Reheat gently on the stovetop to protect texture; add a splash of broth or water if it becomes too thick after refrigeration.

Chef’s Advice

Choose a good-quality vegetable broth — it’s the foundation of flavor here. Low-sodium allows you to control salt.
Use fresh herbs when possible for garnish; dried herbs are fine for simmering but fresh parsley brightens the bowl.
Texture balance: aim for contrast — a few firmer vegetable pieces make each spoonful interesting.
Aromatics: don’t skip sautéing onions and garlic first; that step builds savory depth quickly.
If adding legumes or grains, cook them separately and add at the end to prevent cloudiness or overcooking.

Creative Twists

Hearty White Bean & Herb: Add 1 cup cooked cannellini beans and finish with lemon zest and extra parsley for protein and a Mediterranean vibe.
Southwest Kick: Add 1 teaspoon ground cumin and 1/2 teaspoon smoked paprika when adding the oregano/thyme; finish with a squeeze of lime and chopped cilantro.
Creamy Coconut Vegetable Soup (Vegan): Swap 1 cup of the broth for canned coconut milk at the end for a silky, slightly tropical twist; add a pinch of curry powder for warmth.
Italian Minestrone-Style: Add 1/2 cup small pasta (like ditalini) in the last 10 minutes of cooking and 1/2 cup grated Parmesan to serve.
Low-FODMAP Version: Use garlic-infused oil (no garlic pieces) and omit onion; use allowed vegetables and a low-FODMAP broth.

All Your Questions Answered
Q: Can I make this in a slow cooker?
A: Yes — sauté the aromatics first in a pan, then transfer everything to a slow cooker and cook on low for 4–6 hours or high for 2–3 hours. Add delicate greens in the last 15 minutes.

Q: How can I make it more filling?
A: Stir in cooked beans, lentils, quinoa, or small pasta. Adding a scoop of cooked whole grains increases protein and satiety.

Q: What if the soup tastes bland?
A: Adjust seasoning gradually: add salt, pepper, and an acid like lemon juice or a splash of vinegar to brighten flavors. A small spoonful of tomato paste or soy sauce/umami seasoning can add depth.

Q: Is it freezer-friendly after adding potatoes or pasta?
A: Potatoes usually freeze fine but can change texture slightly. Cooked pasta tends to become soft — freeze the soup without pasta and add freshly cooked pasta when reheating.

Q: Can I blend it smooth?
A: Absolutely — for a velvety soup, blend partially or fully with an immersion blender. You can also puree a cup of cooked vegetables and return them to the pot for thickness without losing all texture.

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Conclusion

If you’re looking for a comforting, versatile, and easy weeknight main or starter, this Easy Vegetable Soup is a dependable go-to — comforting in aroma, gentle in texture, and flexible enough to dress up or simplify depending on what’s in your pantry. Try the recipe, tweak it to your taste, and share your variations in the comments — I love hearing how readers make recipes their own.

For another simple vegetable soup perspective and additional tips, see this well-loved recipe at Natasha’s Kitchen Easy Vegetable Soup recipe. If you prefer a plant-forward, minimalist approach, this clear, straightforward version is also helpful: Simple Vegetable Soup – Brand New Vegan.