Easy Vegetable Soup

Easy Vegetable Soup is a cozy, no-fuss bowl you can make any night of the week. It uses simple pantry vegetables and a light broth so the flavors stay bright and fresh.

Find more quick vegetable soup ideas here for similar weeknight dinners.

A simple reason to cook this soup

This recipe appeals because it feels homemade but takes little time. It works across seasons: light in spring, warming in fall. You can clear out odds and ends from the fridge and still end up with a satisfying meal. The method stays straightforward, so home cooks of all levels can follow and tweak the vegetables to taste.

I like to pair it with crusty bread or a side salad for a full meal. If you want a heartier version, try a classic cabbage twist from this classic vegetable cabbage soup for inspiration.

Comfort from everyday ingredients

This soup brings a gentle blend of carrot, celery, onion, and potato or whatever root veg you have. Herbs and a splash of lemon finish it with brightness. You don’t need special equipment.

Fast to make and easy to love

You can have soup on the table in about 30–40 minutes. Most steps happen in one pot, so cleanup stays small. It’s perfect for busy evenings or when you want a light, healthy meal without fuss.

See a creamy, anti-inflammatory take if you want a richer texture or added protein.

What goes in and smart swaps

Below I list the usual ingredients and safe, flexible swaps. The base is a simple mix of aromatic vegetables and broth. Use fresh herbs for the best flavor, but dried works when you’re in a hurry.

Basic ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 garlic cloves, minced
• 2 medium potatoes, diced (or 1 cup diced sweet potato)
• 1 zucchini, chopped
• 1 cup green beans, trimmed and cut
• 6 cups vegetable broth (or low-sodium chicken broth)
• 1 bay leaf
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme
• Salt and black pepper to taste
• 2 tablespoons chopped parsley or a squeeze of lemon to finish

Diet-friendly substitutions

• Low-sodium: use reduced-salt broth and taste before adding salt.
• Gluten-free: this recipe is naturally gluten-free if you use GF broth.
• Vegan: choose vegetable broth and add a drizzle of nutritional yeast for a savory note.
• Higher protein: add canned beans (white beans or chickpeas) for extra body.
• Creamy option: blend part of the soup and stir back in for a velvety texture similar to a butternut-based version like butternut squash soup.

Optional variation

Roast the carrots and onions at 425°F (220°C) for 20–25 minutes before adding them to the pot. Roasting adds a caramelized depth without changing the core recipe.

How to make this soup

Follow these steps in order. The soup builds flavor quickly, so keep an eye on the aromatics. Use a heavy-bottomed pot for even heat.

Cooking steps

1. Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until softened.
2. Stir in garlic and cook 30 seconds until fragrant.
3. Add potatoes, zucchini, green beans, thyme, and bay leaf. Pour in broth.
4. Bring to a simmer, lower heat, and cook 15–20 minutes until vegetables are tender.
5. Remove the bay leaf. Taste and season with salt, pepper, and lemon if using. Stir in parsley just before serving.
6. For a creamier texture, ladle 2 cups of soup into a blender, puree, and stir back into the pot.

Step	Details
1	Sauté aromatics (onion, carrot, celery) in olive oil until soft.
2	Add remaining vegetables and broth; simmer until tender.
3	Adjust seasoning and finish with fresh herbs or lemon.

Texture, timing, and tools

• Use a wide pot for faster evaporation and better flavor concentration.
• Cut vegetables into similar sizes for even cooking.
• If you prefer firmer veg, reduce simmer time by 5–7 minutes.
• For quick weeknight prep, chop vegetables ahead and store in the fridge. This saves 10–15 minutes at cook time.

Try a squash-based batch if you want a seasonal twist that still keeps prep simple.

Storing, reheating, and common questions

Below are quick guidelines for keeping leftovers and answers to frequent questions.

How to keep leftovers fresh

Cool the soup to room temperature, then refrigerate in an airtight container for up to 4 days. For longer storage, freeze in portions for up to 3 months. Label containers with the date.

Reheating without losing flavor

Reheat slowly on the stove over low-medium heat. Add a splash of water or broth if the soup has thickened in the fridge. Avoid boiling vigorously; that can dull fresh herb flavors. If frozen, thaw overnight in the fridge before reheating.

A dish worth making again

This soup rewards small changes. Swap vegetables by season, add beans for protein, or finish with a swirl of plain yogurt for creaminess. It’s flexible and forgiving.

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FAQs

Can I make this soup in a slow cooker?

Yes. Sauté aromatics first, then transfer to a slow cooker. Add remaining ingredients with broth and cook on low for 4–6 hours or high for 2–3 hours, until vegetables are tender.

Will the vegetables fall apart if I freeze the soup?

Some vegetables (potatoes, zucchini) soften after freezing. For best texture, freeze before adding zucchini or add it fresh when reheating.

How can I make the soup more filling?

Stir in cooked barley, small pasta, or canned beans. These add bulk and turn the soup into a main-dish meal.

Can I use store-bought broth?

Absolutely. Use a good-quality vegetable or low-sodium chicken broth. Taste as you go and adjust salt because broths vary in saltiness.

More quick soup ideas can help you vary the mix of vegetables and seasonings.

Conclusion

This Easy Vegetable Soup stays forgiving and tasty. It makes a light lunch, a warming dinner, or a healthy option for meal prep. Try a small batch first, then scale up once you find the vegetable mix you like best.

For a tested recipe and another simple method you can follow at home, see this Easy Stuffed Pepper Soup.