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 or read on to see our tips for making it.

Watch us make the recipe

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

  • This vegetable-packed soup is easy to make and tastes incredible.
  • There’s 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!
Homemade Vegetable Soup Recipe

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).

  1. Sweat onions, carrots, and celery in olive oil and tomato paste. The tomato paste adds lots of flavor to the soup.
  2. Add more flavor with garlic, ground fennel seeds (or use other spices), pepper, and salt.
  3. Pour in vegetable or chicken stock, a can of diced tomatoes, potatoes, cabbage, and bay leaves.
  4. Simmer until the veggies are tender (about 20 minutes).
  5. Add frozen peas and cook five more minutes.
  6. 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.
  • 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 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

Homemade Vegetable Soup

Easy Homemade Vegetable Soup

  • PREP
  • COOK

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 to the cabbage.

Makes about 8 cups of soup or 4 to 6 servings

You Will Need

3 tablespoons olive oil

2 cups chopped onion (1 medium)

1 1/2 cups chopped carrot (3 to 4 carrots)

1 1/2 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


    Heat the oil in a stockpot pot or Dutch oven over medium heat. Add the onions, carrots, celery, and the 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 the 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 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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33 comments… Leave a Comment
  • Deborah March 28, 2020, 4:48 pm

    This veggie soup was very tasty. I added mushrooms and beans in place of the peas and used fire roasted tomatoes. Super good.

  • Mary b February 8, 2020, 12:30 pm

    Loved soup

  • Diana Vazquez January 30, 2020, 9:16 pm

    Made this soup tonight and it came out GREAT!!!…I added mushrooms and frozen green beans and it was DELICIOUS!!!…Super easy to cook, healthy, and tasted amazing!!!…Thank you for sharing this recipe!!!

  • LAURIE FANCY January 25, 2020, 8:31 pm

    I plan to make this soup next week since we still have snow on the ground. I’m not a fan of fennel seed, so I thought I would use celery flakes instead. Love celery! Can’t wait to make my soup! Will let you know how it turns out!

  • john January 21, 2020, 4:56 am

    Had some potatoes that were beginning to sprout, some carrots that needed chopping about a bit, a head of broccoli that was going yellow(used it instead of the cabbage which I didn’t have). Only had to buy celery as I had most of the the other stuff. Used crushed chilies instead of pepper flakes(be careful if you do this). Followed your cooking instructions to the letter. Results were absolutely fantastic. A huge panful. Thanks for your efforts.

  • Kim January 10, 2020, 5:46 pm

    Is it necessary to add lemon juice?

    • Joanne January 13, 2021, 3:37 pm

      Hi Kim, Lemon juice adds a little pop of freshness at the end, but you can leave it out if you prefer.

  • Maxine Stephens January 6, 2020, 3:32 am

    I was searching for a good vegetable soup recipe and came across yours.It looked so simple and easy I decided to save it and give it a try.I haven’t tried it yet but I was thinking about leaving the cabbage out since my family are not big cabbage eaters.I will let you know how it turns out.Thank you for the recipe.

  • Justin December 29, 2019, 7:12 pm

    I’m not sure what happened, but this recipe made a VERY spicy vegetable soup, it was almost inedible for the adults and wasn’t an option for the kids. And we only used half of the red pepper flakes that the recipe called for. Definitely 1 star, very disappointing.

    • Joanne January 17, 2021, 1:35 pm

      Hi Justin, We are sorry that the soup was too spicy for you. Red pepper flakes are not that spicy by themselves, but when simmered in soups, they can add a bit of heat to the broth. Next time, leave the red pepper flakes out completely.

  • Sara November 19, 2019, 11:05 am

    I have this cooking on the stove now! It smells amazing. Could i use distilled white vinegar instead of apple cider vinegar? I was thinking about adding butternut squash too. Cant wait to try it! Do you think it would be bad to let it simmer all day?

    • Joanne November 27, 2019, 1:17 pm

      The longer the soup simmer, the softer the veggies will become. It’s up to you as to what texture you like the vegetables.

  • Bilk November 12, 2019, 12:43 pm

    Temp in Chicago area today at 10 degrees above 0. Decided to make this for my wife, for when she gets home from work today. Smells fantastic. I am so glad we had some tomato paste left in the tube. Didn’t feel like going out for this ingredient.By the way, very easy to make

  • Vernon October 7, 2019, 7:38 pm

    I just made the vegetable soup and everything worked out perfectly .I thank you so much for your step-by-step instructions .I look forward to trying more of your recipes . Thank you!!!!

  • Jill Charman May 6, 2019, 12:03 pm

    Love the look of the recipes, haven’t made anything yet but would like to receive your emails. Thank you

  • Brenda April 30, 2019, 7:11 pm

    Just made the vegetable soup. Perfect!

    • Joanne May 1, 2019, 12:12 pm

      Hi Brenda, We are so happy to read that you enjoyed the soup. It’s definitely one of my favorites.

  • Leigh March 14, 2019, 5:16 pm

    I just made this in the instant pot, following the ingredients list exactly except I added some frozen corn. After sweating the veggies in the IP and then adding all ingredients, I cooked on high pressure for 2 minutes and let release naturally for 13 minutes, then did a quick release. For broth I used Better than Bullion veggie broth. So, so good.

  • Nisha khilnani October 23, 2018, 11:50 pm

    Love InspiredTaste turkey meatloaf so I decided to follow on Instagram. Saw this recipe and tried it. Absolutely DELICIOUS! this was light but hearty, and so delicious! I’m not a big fennel seed fan, so the only thing I changed was sprinkle a little in instead of the full measurement.
    Delicious! thank you InspiredTaste!


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