The Best Vegetable Soup
A steaming bowl of vegetable soup is the perfect remedy for cold days and a nourishing choice for any meal. Packed with fresh vegetables and infused with savory herbs, this soup is a vibrant celebration of wholesome ingredients. Whether you’re seeking comfort or a simple way to boost your veggie intake, this recipe hits all the right notes.
Unlike canned alternatives, this vegetable soup bursts with natural flavors, vibrant colors, and a satisfying texture. Easy to prepare and perfect for make-ahead meals, it’s a delightful option for busy families or anyone craving a nutritious bowl of goodness.
Essential Ingredients for Vegetable Soup
- Olive oil – Provides a rich, smooth base for sautéing aromatics.
- Garlic – A fragrant cornerstone for building deep, savory flavors.
- Yellow onion – Sweet and mild, forming the aromatic foundation.
- Carrots – Adds natural sweetness and vibrant color.
- Celery – Contributes a fresh, herbaceous crunch to the mix.
- Potatoes – Gives the soup hearty substance and a creamy texture.
- Green beans – Brings a tender, earthy flavor to balance the sweetness.
- Diced tomatoes – Adds acidity and a pop of color to the broth.
- Bay leaves – Enhances the soup’s herbal depth with a subtle, earthy note.
- Thyme – A classic herb for elevating the flavor profile with warmth.
- Chicken or vegetable broth – The soul of the soup, providing a savory, nourishing base.
- Corn and peas – Pops of sweetness that round out the texture and taste.
- Parsley – A fresh garnish that brightens every bite.
- Salt and pepper – Brings out the natural flavors of all the ingredients.
Step-by-Step Instructions for Hearty Vegetable Soup
- Warm olive oil in a large pot over medium-high heat. Sauté the onions, carrots, and celery for a fragrant and colorful base.
- Stir in garlic and cook briefly to release its aroma.
- Add the broth, tomatoes, potatoes, parsley, bay leaves, and thyme. Season with salt and pepper.
- Bring the mixture to a boil, then reduce heat and simmer gently.
- Toss in green beans, cooking until the potatoes are almost tender.
- Finish by adding corn and peas. Let it all meld together before removing bay leaves and serving.
Tips for Perfecting Your Vegetable Soup
Achieve peak flavor by simmering a parmesan rind in the broth or using fresh herbs. Homemade broth elevates the soup, and fresh corn cobs can infuse extra sweetness. Don’t skip seasoning generously with salt and pepper—this simple step ties all the flavors together. For a gourmet touch, garnish with a drizzle of olive oil or a sprinkle of grated parmesan.
Storing and Reheating Leftovers
Allow the soup to cool completely before transferring it to airtight containers. It keeps well in the refrigerator for up to four days or in the freezer for up to three months. Reheat on the stove over low heat, stirring occasionally, to restore its warmth and consistency.
This homemade vegetable soup is a timeless dish that brings comfort, flavor, and nutrition to your table. It’s a recipe you’ll find yourself returning to again and again!
Vegetable Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 1/4 cups chopped celery about 3 stalks
- 3 cups peeled diced potatoes (1/2-inch thick) from about 3 medium potatoes
- 1 1/2 cups chopped frozen or fresh green beans
- 2 14.5-ounce cans diced tomatoes (undrained)
- 2 bay leaves
- 1/2 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 4 14.5-ounce cans low-sodium chicken broth or vegetable broth
- 2 cups peeled and chopped carrots about 5
- 1 cup frozen or fresh peas
- 1 1/4 cups frozen or fresh corn
- 1/3 cup chopped fresh parsley
- 1 1/2 cups chopped yellow onion from 1 medium onion
- Salt and freshly ground black pepper
Instructions
- Warm the olive oil in a large pot over medium-high heat. Stir in the onions, carrots, and celery, cooking for about 4 minutes. Add the minced garlic and sauté for an additional 30 seconds.
- Pour in the chicken or vegetable broth, followed by the diced tomatoes, potatoes, parsley, bay leaves, and thyme. Season with salt and freshly ground black pepper to taste.
- Bring the mixture to a boil and then incorporate the green beans. Reduce the heat to medium-low, cover the pot, and allow it to simmer for 20–30 minutes, or until the potatoes are almost tender.
- Stir in the corn and peas, continuing to cook for another 5 minutes. Discard the bay leaves and serve the soup warm.
Notes
- For an extra depth of flavor, consider adding more herbs such as basil, oregano, rosemary, marjoram, or Italian seasoning.
- Homemade chicken or vegetable broth can elevate the taste significantly.
- If using fresh corn, add the cob (with kernels removed) to the soup during cooking for additional flavor, and discard it before serving.
- Simmering a parmesan rind along with the soup and removing it before serving adds richness.
- Top servings with grated parmesan and a drizzle of extra virgin olive oil for a finishing touch.