Vegetable Soup Recipe

Nothing beats a comforting bowl of vegetable soup—warm, hearty, and packed with nutrition. This classic dish is perfect for cozy nights, meal prepping, or as a way to use up vegetables in your fridge. Whether you’re a seasoned chef or a beginner in the kitchen, this step-by-step guide will ensure your vegetable soup is a hit. Plus, we’ve included storage tips, helpful notes, and even chef-inspired tips to elevate your dish.

Ingredients

Here’s everything you’ll need to make a simple yet delicious vegetable soup (serves 4-6):

Vegetables

• Carrots: 2 medium, diced
• Celery: 2 stalks, diced
• Potatoes: 2 medium, peeled and diced
• Onion: 1 medium, diced
• Garlic: 3 cloves, minced
• Zucchini: 1 medium, diced
• Green beans: 1 cup, chopped
• Tomatoes: 2 medium, chopped or one 14-oz can of diced tomatoes
• Leafy greens: 2 cups (spinach or kale work great)

Liquids and Seasonings

• Vegetable broth: 6 cups
• Olive oil: 2 tablespoons
• Bay leaves: 2
• Dried herbs: 1 teaspoon each of thyme, oregano, and basil
• Salt and pepper: To taste
• Optional: A dash of red chili flakes for heat or a squeeze of lemon juice for brightness

Step-by-Step Instructions

Step 1: Prep the Ingredients

Wash and chop all your vegetables into even-sized pieces. This ensures they cook evenly. Set them aside in groups based on cooking time—harder veggies like carrots and potatoes will cook longer than softer veggies like zucchini.

Step 2: Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and celery. Sauté for 5 minutes, stirring occasionally, until the onions are translucent and fragrant.

Step 3: Add the Hard Vegetables

Toss in the carrots and potatoes. Stir them with the sautéed aromatics for 2-3 minutes to release their flavors.

Step 4: Pour in the Broth

Add the vegetable broth to the pot along with the bay leaves and dried herbs (thyme, oregano, and basil). Stir well, then bring the mixture to a boil.

Step 5: Simmer

Reduce the heat to low and cover the pot. Let the soup simmer for 15-20 minutes, or until the carrots and potatoes are tender.

Step 6: Add Softer Vegetables

Stir in the zucchini, green beans, and tomatoes. Simmer for an additional 10 minutes.

Step 7: Add Leafy Greens

Once all the vegetables are cooked, stir in the spinach or kale. They’ll wilt in 2-3 minutes.

Step 8: Adjust Seasoning

Taste the soup and add salt, pepper, and optional chili flakes to your preference. A squeeze of lemon juice can also enhance the flavors.

Step 9: Serve

Remove the bay leaves and ladle the soup into bowls. Garnish with fresh herbs like parsley or basil if desired. Serve with crusty bread or a sprinkle of Parmesan cheese.

Serving and Storage Tips

Serving

• Pair with a side of whole-grain bread or crackers for a filling meal.
• Sprinkle grated Parmesan or nutritional yeast for added flavor.

Storage

• Refrigeration: Store in an airtight container for up to 5 days.
• Freezing: Let the soup cool completely, then freeze in portions for up to 3 months. Reheat on the stove or microwave.

Helpful Notes

• Customize Your Soup: Add your favorite veggies like corn, peas, or sweet potatoes.
• Thicker Soup: Blend a portion of the soup and stir it back in for a creamier texture.
• Protein Boost: Add canned chickpeas, beans, or lentils for extra nutrition.
• Low-Sodium Option: Use low-sodium broth and control salt levels yourself.

Tips from Well-Known Chefs

1. Jamie Oliver

“Always sauté your aromatics first—it’s the key to building flavor in any soup. A splash of balsamic vinegar at the end can add depth.”

2. Ina Garten

“Use homemade vegetable stock if you have the time—it makes a world of difference. Fresh herbs as a garnish can elevate the soup’s freshness.”

3. Yotam Ottolenghi

“Don’t shy away from spices. Add a pinch of cumin or smoked paprika to give your vegetable soup a unique twist.”

Frequently Asked Questions

1. Can I make this in a slow cooker?

Yes! Sauté the aromatics in a pan first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

2. Can I use frozen vegetables?

Absolutely! Just add them in the last 10 minutes of cooking since they don’t take as long to cook as fresh veggies.

3. How can I make the soup more filling?

Add grains like quinoa, rice, or barley, or include proteins like beans or tofu.

4. Can I make it vegan?

This recipe is already vegan! Just ensure any add-ons like Parmesan are plant-based.

5. What’s the best way to reheat the soup?

Reheat on the stove over medium heat, stirring occasionally, or microwave in 1-minute increments.

6. How do I prevent my vegetables from overcooking?

Add them in stages based on their cooking time—harder vegetables first, softer ones later.

7. What broth works best?

Homemade vegetable broth offers the richest flavor, but store-bought works just fine. Choose low-sodium for better control over seasoning.

8. Can I blend the soup?

Yes, for a creamy texture, blend a portion of the soup or use an immersion blender.

9. What herbs work well as garnish?

Fresh parsley, basil, or chives add a lovely touch. Dried herbs also work if fresh ones aren’t available.

10. Is this soup gluten-free?

Yes, as long as your broth and any add-ons (like bread) are gluten-free.