This Easy Homemade Vegetable Soup is the perfect veggie-packed healthy meal! Made with fresh or frozen vegetables, this easy vegetable soup recipe is plant-based & only 80 calories per bowl!
Estimated reading time: 8 minutes
There’s nothing more hearty and filling this time of year than a big bowl of hearty soup, and this Easy Vegetable Soup recipe is one of our all-time favourite soups to make! It’s super healthy and filling, it’s packed with veggies, it’s easy to customize to your family’s tastes and include whatever veggies are in season where you live, and it’s delicious served with a loaf of crusty bread!
Homemade soups are so comforting and tasty and they also are a great option for a well balanced lifestyle. They’re easy to make ahead of time and store in the freezer, they’re great for leftovers, and they’re a fantastic way to include more fresh veggies in your diet!
Frozen vegetables can be good to add to soups, but fresh vegetables make for the most delicious and flavourful soup for so many reasons:
- Best Flavour: the natural tastes of fresh vegetables give the richest flavour.
- High in Nutrients: fresh vegetables haven’t been processed so they contain a ton of vitamins and minerals.
- Limit the additives: sometimes frozen veggies can contain additives or preservatives. Be sure to read packaging at the grocery store to be sure you’re buying frozen veggies without added sauces, oil, or other ingredients.
Zucchini Is a great addition to any soup, especially this easy homemade vegetable soup. It is a softer vegetable that gets added later in the soup so it doesn’t get overcooked.
- It has a mild and subtle taste that adapts well to a lot of other ingredients.
- It’s fibre-rich and filling.
- It gives a mild crunch and will maintain its shape if not over-cooked. Be careful not to over-cook it or it will get mushy.
- It has a low calorie content thanks to its high water content, making it a great addition without extra calories.
If you’re making vegetable soup, here’s a list of our favourite tips and tricks to help it turn out perfectly!
If your vegetable soup turns out thinner than you’d like, let it simmer longer to allow for the extra liquid to evaporate.
If the soup seems too thick you can add more stock or water. Make sure you add it slowly so it doesn’t get too thin.
Vegetables cooking unevenly leads to some being undercooked and some overcooked. It’s important to chop the vegetables to a strategic size. Firmer vegetables need to be chopped smaller so they cook in the same amount of the time as the softer vegetables. Chop the softer veggies in larger pieces so they don’t over-cook.
If the soup lacks flavour add salt, just a small amount at a time. Salt can help bring out the flavours in the soup. Fresh herbs like parsley and basil are also a great addition to homemade soups to add flavour, just be sure to add them toward the end as they can go brown if overcooked in hot liquid for a long period of time.
You’ll need to have these kitchen items on hand to make this easy vegetable soup recipe (paid links):
- a large dutch oven pot
- a wooden spoon
- a Cutting Board
- a large knife
- some measuring cups and spoons
- some liquid measuring cups
- a ladle
When it comes to making homemade soups nothing works better than a good old enamelled cast iron pot. We have a few cast iron dutch ovens from different brands and we have come to love each of them for different reasons. They’re some of the best investments we’ve made in our kitchen! The first cast iron dutch oven we ever owned was this one from Le Creuset (paid link) and we use it at least weekly throughout the entire year for soups, stews, sauces, curries, and of course for baking bread (if you want my original Dutch Oven Crusty Bread recipe, find it HERE!).
A pot like that one is definitely a financial investment for your kitchen, but considering how much we use ours and considering its high quality, it’s definitely a worthy investment. We’ve also used similar cast iron pots from other brands, like THIS ONE from KitchenAid and THIS ONE from Lodge Cast Iron and even THIS ONE from Amazon Basics (all paid links) if you’re looking for something a little less expensive but still high quality that will work just as well. But our favourite brand of cast iron dutch ovens right now is Denby, and the cast iron Dutch Oven pot we used in this recipe can be found HERE (paid link). Their pots are very high quality (in fact, they outperform some of the higher-priced brands!) and their price point is very reasonable.
You’ll need these ingredients on hand to make this easy homemade Vegetable Soup (paid links):
- olive oil
- onion
- garlic
- parsnip
- carrots
- red Pepper
- celery
- zucchini
- canned tomatoes
- Italian seasoning
- onion powder
- salt and pepper
- white wine
- shredded cabbage
- vegetable Stock
- fresh herbs for serving (optional)
Try these variations as additions to the ingredients above for a different flavour depending on your tastes and preferences!
- Minestrone – add in small pasta, like orzo, and some herbs to make a minestrone-style soup.
- Mediterranean – add in Kalamata olives, capers and olive oil with a garnish of feta cheese.
- Southwest – add in chili powder, cumin, black beans and corn. Garnish with sour cream and chopped cilantro.
- Asian-style – add in rice noodles, soy sauce, ginger and garlic for an Asian-inspired twist.
- Curry – add in coconut milk, fresh lime and curry powder for extra flavour.
Time needed: 1 hour
Follow these tips to make this easy homemade vegetable soup recipe!
- Saute the veggies first.
Cooking the veggies creates a delicious caramelization, and this means FLAVOUR!
- Add your spices.
Choose your favourite spices! We like Italian seasoning for a delicious soup.
- Add some wine for flavour.
Deglazing the pot with a splash of white wine adds so much delicious flavour. Skip it if you’re not into wine or use a splash of veggie stock instead.
- Choose the BEST fresh and in-season veggies.
We love adding fresh zucchini, red pepper, parsnips and carrots.
What is Vegetable Soup?
Vegetable soup is a hearty and nutritious dish made primarily from a variety of vegetables, often simmered in broth or stock. It can be prepared in various ways, including creamy, chunky, or clear broth-based versions.
How can I make Vegetable Soup more flavourful?
To enhance the flavour of vegetable soup, consider using aromatic herbs. You can also experiment with different spices and seasonings, and don’t forget to include a good-quality broth or stock for added depth.
Can I make Vegetable Soup without broth or stock?
Yes, you can make vegetable soup without using broth or stock. Instead, you can use plain water and rely on the natural flavours of the vegetables and seasonings to create a flavourful base.
Can I freeze Vegetable Soup?
Yes, let the soup cool completely and then store in an airtight container. It can freeze for up to 2 months. Make sure to leave some space as the soup expands as it freezes.
How can I store Vegetable Soup?
It can be stored in the fridge in an airtight container for up to 3 days.
Can I add protein to the Vegetable Soup?
To add protein to vegetable soup, add some canned beans and let them simmer with the veggies.
We hope you love this easy vegetable soup as much as we do! Let us know in the comments below, what’s your favourite healthy soup recipe? We’d love to know!
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Vegetable Soup
Recipe: Equipment
Recipe: Ingredients
- 2 tablespoons olive oil
- 1 white onion diced
- 2 cloves garlic finely minced
- 1/2 teaspoon onion powder
- 1 teaspoon Italian seasoning
- salt and pepper (a pinch or two each, to taste)
- 1 parsnip chopped
- 3 medium carrots chopped
- 1 large red bell pepper chopped
- 3 ribs celery chopped
- 1/4 cup white wine (optional)
- 1 medium zucchini chopped
- 400 ml canned diced tomatoes
- 1 cup shredded cabbage
- 7 cup vegetable stock
- freshly chopped parsley or basil for serving (optional)
Recipe: Instructions
- Heat a large heavy-bottom pot over medium heat and add the olive oil.
- Add the diced onions, garlic, onion powder, and Italian seasoning and cook until the onions are soft and the garlic is fragrant.
- Add the salt and pepper, the chopped parsnip, chopped carrots, chopped bell pepper, and chopped celery, allowing the veggies to soften for several minutes, stirring regularly.
- Deglaze the pan with the white wine, scraping any brown bits off the bottom of the pot.
- Add the chopped zucchini, canned tomatoes, cabbage and vegetable stock.
- Stir well, cover the pot, and cook for about 20 to 30 minutes, stirring regularly.
- Add more salt and/or pepper to taste, if desired.
- Serve in bowls with some freshly chopped parsley or basil (optional).
Recipe: Notes
Storage Instructions
This recipe is great for meal prep. Simply make as directed, let cool, and store in airtight containers in the fridge for up to 3 days.Freezer Instructions
Freeze in airtight containers for up to 2 months.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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This looks delicious. I am going to make it real soon. Could you suggest some fresh herbs to add? I have some in the garden and would love to add some.
I would use thyme, basil, oregano or parsley. Happy cooking!