Easy Homemade Vegetable Soup

Meet my go-to vegetable soup! This homemade vegetable soup is healthy, easy to make, and tastes fantastic. It’s also vegan when you use vegetable broth! Jump to the Easy Vegetable Soup Recipe

Homemade Vegetable Soup

Why We Think This is the Best Vegetable Soup

When we’re looking for a comforting meal packed with vegetables, this easy veggie soup is where we turn. It’s made with a light tomato broth and adapts to all seasons. Feel free to use any seasonal vegetables you have on hand. This soup is so good, you will want a batch in the freezer at all times. It’s perfect for busy nights as well as when we feel we’ve over-indulged.

Homemade Vegetable Soup Recipe

Here are a few reasons we love this vegetable soup recipe:

  • This vegetable-packed soup is easy to make and tastes incredible.
  • There are no fancy ingredients and everything needed is affordable.
  • You can take advantage of seasonal ingredients. Use fresh tomatoes in late summer or try hardy squashes in winter.
  • It’s healthy, comforting, and completely vegetarian (when you use veggie broth).
  • It keeps well and tastes better the next day, making it perfect to pack for lunches or make ahead for dinner tomorrow night. Leftover soup will last about three days in the refrigerator.
  • You can freeze it up to a month, if not more!

How to Make the Best Vegetable Soup

Making vegetable soup is simple, and it all happens in one pot! Here’s an overview of how to make it (the soup recipe is below).

Sweat onions, carrots, and celery in olive oil and tomato paste. The tomato paste adds lots of flavor to the soup.

Add more flavor with garlic, ground fennel seeds (or use other spices), pepper, and salt.

Pour in vegetable or chicken stock, a can of diced tomatoes, potatoes, cabbage, and bay leaves.

Simmer until the veggies are tender (about 20 minutes).

Add frozen peas and cook for five more minutes.

Season to taste with more salt, pepper, and a little acid like apple cider vinegar or lemon juice.

Bowl of vegetable soup

My Favorite Variations of This Soup

This veggie soup has lots of possible variations. Here are a few of my favorites:

Add more protein by adding cooked or canned beans — white beans, chickpeas, and black beans would be excellent. (Take a look at our white bean soup with vegetables for inspiration.)

For a soup with pasta, add pasta about 10 minutes before the soup has finished cooking.

Make it creamy and add a splash of cream, milk, or unsweetened dairy-free milk like coconut. You can also stir in a little bit of unsweetened yogurt or sour cream. We do something similar in this creamy veggie soup.

We love the combination of ground fennel, garlic, and red pepper flakes, but you can use other spices. Try Italian seasoning, Za’atar spice blend, Cajun seasoning, an Indian spice blend like curry powder, or chili powder (here’s our homemade chili powder blend).

Add in some extra veggies. The number of vegetables you add to the soup is up to you. Feel free to toss in a handful of other vegetables like cauliflower, summer squash, or corn.

Vegetable Soup

More Easy Vegetarian Recipes

For a creamy blended soup, try our Creamy Vegetable Soup Recipe. It has lots of rave reviews.

Our Lentil Soup with Lemon and Turmeric is hearty, nutritious, and delicious.

Use our Homemade Vegetable Broth for the base of your vegetable soup. It’s rich and ultra-satisfying.

For another veggie-packed meal, try our Vegetable Lasagna. The recipe is so popular, we made it into Vegetable Lasagna Roll-Ups.

Try our Homemade Veggie Burgers! Unlike so many meatless burger recipes out there, we add lots of vegetables to the patties.

Easy Homemade Vegetable Soup

  • PREP
  • COOK
  • TOTAL

This hearty vegetable soup recipe is healthy, easy to make, and tastes fantastic. It’s also vegan when a vegetable broth is used! Since vegetables vary by seasonality, feel free to swap or add different vegetables for the ones listed below. Kale or spinach, for example, is an excellent substitute for cabbage.

Makes about 8 cups of soup or 4 to 6 servings

Watch Us Make the Recipe

You Will Need

3 tablespoons olive oil

2 cups chopped onion (1 medium)

1 ½ cups chopped carrot (3 to 4 carrots)

1 ½ cups chopped celery (2 to 3 stalks)

2 tablespoons tomato paste

4 teaspoons minced garlic (4 cloves)

3/4 teaspoon ground fennel seed

1/2 teaspoon ground black pepper

1/2 teaspoon fine sea salt, plus more to taste

1/8 to 1/4 teaspoon crushed red pepper flakes (optional for heat)

1 (15-ounce) can diced tomatoes with their liquid

6 cups stock or broth, see our ultra-satisfying veggie broth or homemade chicken stock

2 cups chopped potato (2 medium)

3 to 4 heaped cups chopped or shredded cabbage

2 bay leaves

1 cup frozen peas

1/2 teaspoon apple cider vinegar or fresh lemon juice, optional

Directions

    Heat the oil in a stockpot pot or Dutch oven over medium heat. Add the onions, carrots, celery, and tomato paste. Cook, stirring often until the vegetables have softened and the onions are translucent; 8 to 10 minutes.

    Add the garlic, fennel, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.

    Pour in the canned tomatoes and their juices as well as the stock/broth.

    Add the potatoes, cabbage, and bay leaves. Raise the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.

    Simmer for 20 minutes or until the potatoes, and other vegetables are tender. Add the frozen peas and cook for five more minutes.

    Remove the pot from the heat and remove the bay leaves. Stir in the cider vinegar (or lemon juice). Taste and season with more salt, pepper or vinegar. Serve.

Adam and Joanne's Tips

  • Fresh tomatoes: Substitute about 1 pound (5 to 6 tomatoes) for one 15-ounce can of diced tomatoes.
  • Store leftover soup for up to 3 days in the refrigerator and up to a month in the freezer.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. Calculations included vegetable broth.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 cup / Calories 137 / Total Fat 5.7g / Saturated Fat 0.8g / Cholesterol 0mg / Sodium 677.5mg / Carbohydrate 20.3g / Dietary Fiber 4.9g / Total Sugars 7.5g / Protein 3.2g
AUTHOR: Adam and Joanne Gallagher

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46 comments… Leave a Comment
  • Carol Darrow September 1, 2021, 9:32 pm

    I will try this soup. I love soups and am looking forward to the cold weather! Although, living in Ca. I still will make a great soup in hot weather. Thanks for sharing

    Reply
  • GS August 30, 2021, 5:22 pm

    Never ever have I made a soup that turns out perfectly although I should have eliminated the 1/2 tsp of salt when I used the Better Than Bouillon Chicken stock as I now see a lot of sodium in that. (There is a low sodium version of that too). I also added frozen cut green beans. This is such a delicious soup. Going to freeze a cup or two and see how it it unthaws. YUM! Thank you so much! I am glad I found this recipe!!

    Reply
  • Esteban July 20, 2021, 8:21 am

    I saw that you used tomato paste in a tube. I never seen that before and think it’s a great idea as far as storage goes. When I open a can of the paste and use two tablespoons and store the rest in a plastic container it will mold in a week. Where can I get those tubes of tomato paste?

    Reply
    • Joanne September 11, 2021, 4:53 pm

      Hi Esteban, We buy ours from our local grocery store. You should also be able to find them online.

      Reply
    • Glenda October 21, 2021, 3:53 am

      I always store my tomato paste in a jar upside down in the fridge. I never get mould on it. 👍

      Reply
  • Andy July 5, 2021, 2:31 am

    I didn’t have any fennel seeds so just put in a star anise, didn’t have bay leaves either. Is this normal to substitute with? Still tasted pretty good to me.

    Reply
  • Denise April 2, 2021, 11:50 am

    This is my new standard recipe! The tomato paste adds so much flavor to those initial vegetables. Instead of broth, I add boiling water from my electric kettle (following the practice of my daughter’s Portuguese mother-in-law). I’ve varied the vegetables depending on what I have in hand and use just a sprinkle of the red pepper flakes. Perfect!!!

    Reply
  • Sue Dykes February 28, 2021, 7:14 am

    I made this soup a week ago it was simply delicious. Making it again tomorrow best taste I have experienced in soup. Very pleased.

    Reply
  • Ashley February 16, 2021, 8:45 pm

    Hello Do you cook the potatoes before putting them in or cook them with everything else ?

    Reply
    • Joanne September 11, 2021, 4:53 pm

      Hi Ashley, the potatoes are cooked in the soup.

      Reply
  • Deema February 10, 2021, 1:05 am

    I would like to thank you for sharing this so delicious recipe. It happened yesterday that I came by coincidence across your site and found this recipe and made it immediately. I was very happy that my family liked it so much commenting at the awesome flavour of spices and veggies that they asked for more. Thumb up.

    Reply

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