A big pot of tender vegetables simmering in savory broth, filling the house with the warm smell of garlic, fennel, and tomatoes. This Easy Vegetable Soup is what I reach for when I want something healthy and comforting that doesn't require a lot of fuss. My mom used to make a version of this every Sunday when I was growing up, tossing in whatever vegetables she had on hand and letting it bubble away on the stove while we did chores. Now I make it when I need something that feels nourishing and cozy in under an hour.
If you love simple one-pot meals, you'll also want to try my Crockpot Chicken Fajitas and Coconut Lime Fish Soup for more easy comfort food.
Why You'll Love This Vegetable Soup
It's ridiculously simple. Ten minutes of prep, 30 minutes of cooking, and you've got a huge pot of healthy, delicious soup.
Packed with nutrients. This low-calorie vegetable soup is full of fiber, vitamins, and vegetables, with only 137 calories per cup.
Completely customizable. Use whatever vegetables you have on hand. Swap in kale, spinach, zucchini, or green beans. It's endlessly adaptable.
One pot, easy cleanup. Everything cooks together in a single pot, so there's barely any cleanup afterward.
Vegan-friendly. Use vegetable broth instead of chicken broth, and you've got a plant-based soup that's hearty and satisfying.
Freezes beautifully. Make a big batch and freeze individual portions for quick, healthy lunches all week.
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Vegetable Soup Ingredients
Here's everything to make this easy homemade soup come together in one pot.
See Recipe Card Below This Post For Ingredient Quantities
- Olive oil: Creates a rich base for sautéing the vegetables and adds a subtle fruity flavor that enhances the soup.
- Onion: Builds the sweet, savory foundation that every good soup needs. Chopping it fine helps it melt into the broth.
- Carrot: Adds natural sweetness and a pop of orange color. They soften as they cook and add hearty texture.
- Celery: Brings a mild, earthy flavor and aromatic quality that balances the sweetness of the carrots.
- Tomato paste: Concentrated tomato flavor that adds richness and depth to the broth without making it too acidic.
- Garlic: Minced garlic adds a warm, aromatic punch that makes the whole soup smell incredible.
- Ground fennel seed: This is the secret ingredient. It adds a subtle licorice-like flavor that makes the soup taste complex and restaurant-quality.
- Black pepper: Adds warmth and a gentle spice that complements all the other flavors.
- Fine sea salt: Enhances the natural flavors of the vegetables and brings everything together.
- Crushed red pepper flakes: Optional, but they add a gentle heat that warms you from the inside out.
- Diced tomatoes: Adds tangy, tomatoey flavor and texture. Use the juice too, it's packed with flavor.
- Stock or broth: Vegetable or chicken broth both work. This is the base that everything simmers in.
- Potato: Chopped potatoes add heartiness and make the soup more filling. They break down slightly and thicken the broth.
- Cabbage: Chopped or shredded cabbage adds volume, texture, and a mild sweetness. It cooks down quite a bit.
- Bay leaves: Add an earthy, herbal note that deepens the flavor as the soup simmers.
- Frozen peas: Stirred in at the end, they add a pop of green color and a touch of sweetness.
- Apple cider vinegar or lemon juice: Optional, but a splash at the end brightens all the flavors and makes everything taste fresher.
How to Make Vegetable Soup
This seasonal vegetable soup comes together in one pot with simple steps.
Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onions, carrots, celery, and tomato paste. Cook for 8 to 10 minutes, stirring often, until the vegetables soften and the onions turn translucent. The tomato paste will darken and caramelize slightly, adding extra flavor.
Add aromatics: Stir in the minced garlic, ground fennel seed, black pepper, half a teaspoon of salt, and red pepper flakes if using. Cook for about 1 minute until everything smells fragrant and toasty.
Build the soup base: Pour in the diced tomatoes with their juice and the stock or broth. Stir in the chopped potatoes, cabbage, and bay leaves. Turn the heat up to medium-high and bring everything to a boil, then reduce the heat to low and partially cover the pot.
Simmer: Let the soup cook for 20 minutes, until the potatoes are tender and the cabbage has softened. The vegetables should be cooked through but still hold their shape.
Add peas: Stir in the frozen peas and cook for an additional 5 minutes. They'll thaw and heat through quickly.
Finish: Remove the bay leaves and discard them. Stir in the apple cider vinegar or lemon juice if using. Taste the soup and adjust the seasoning with more salt, pepper, or vinegar as needed. Serve hot.
Substitutions and Variations
Add protein. For vegetable beef soup or chicken vegetable soup, add cooked shredded chicken, ground beef, or Italian sausage during the last 10 minutes of cooking.
Use fresh tomatoes. Substitute 1 pound of fresh tomatoes (about 5 to 6) for the canned diced tomatoes. Chop them and add them with their juices.
Swap the greens. Use kale, spinach, or Swiss chard instead of cabbage. Add them during the last 5 minutes of cooking so they don't overcook.
Make it creamy. For creamy vegetable soup, stir in half a cup of heavy cream or coconut milk at the end. It adds richness and makes the soup more luxurious.
Add beans. A can of white beans, chickpeas, or kidney beans adds protein and makes the soup even heartier.
Use different Vegetable Soup. Zucchini, green beans, bell peppers, or mushrooms all work beautifully. Just adjust the cooking time based on how tender they need to get.
Make it spicier. Add more red pepper flakes or a diced jalapeño with the aromatics.
Equipment
Large Dutch oven or heavy-bottomed pot: A heavy pot distributes heat evenly and prevents the Vegetable Soup from sticking or burning.
Knife: For chopping all the vegetables into even pieces.
Cutting board: A sturdy surface for all your prep work.
Measuring spoons: To measure out the spices and seasonings accurately.
Wooden spoon or spatula: For stirring the soup and scraping up any bits from the bottom of the pot.
Storage and Reheating Tips
Refrigerator: Store the soup in an airtight container for up to 4 days. The flavors actually get better as the soup sits and the Vegetable Soup soak up more of the broth.
Freezer: This soup freezes beautifully for up to 3 months. Let it cool completely, then transfer to freezer-safe containers or individual portions in zip-top bags. Thaw in the fridge overnight before reheating.
Reheating: Warm the soup gently on the stovetop over medium heat, stirring occasionally. You can also microwave individual portions in 1-minute intervals, stirring in between. Add a splash of broth or water if it's thickened too much.
Serving Suggestions
With crusty bread. A warm slice of sourdough or a garlic baguette is perfect for dipping and soaking up the broth.
Over rice or pasta. Spoon the soup over cooked rice or small pasta like orzo for a more filling meal.
As a starter. Serve smaller portions as a light appetizer before a bigger dinner.
Topped with cheese. A sprinkle of Parmesan or a dollop of pesto adds richness and flavor.
Top Tip
Chop the vegetables evenly. This helps them cook at the same rate and ensures everything is tender at the same time.
Don't skip the tomato paste. It adds concentrated tomato flavor and richness that you can't get from just diced tomatoes.
Sauté the vegetables first. This step builds flavor by caramelizing the onions, carrots, and celery. Don't rush it.
Use good broth. The broth is the base of the soup, so use high-quality stock or make your own if you have time.
Taste and adjust. This soup is all about balance. If it needs brightness, add more vinegar or lemon juice. If it needs depth, add a pinch more salt or a splash of soy sauce.
Let it simmer. Give the soup the full 20 minutes to develop deep, complex flavor. The longer it simmers, the better it tastes.
Add the vinegar at the end. That splash of apple cider vinegar or lemon juice brightens all the flavors and makes the soup taste fresh and vibrant.
FAQ
What do you put in vegetable soup?
Vegetable soup typically includes onions, carrots, celery, potatoes, tomatoes, and cabbage or other greens. You can add any seasonal vegetables you like, such as zucchini, green beans, bell peppers, or mushrooms. For protein, some people add beans, lentils, or cooked chicken or beef. The broth is usually vegetable or chicken stock, and it's seasoned with garlic, herbs, and spices like bay leaves, fennel, or thyme.
How does Jamie Oliver make vegetable soup?
Jamie Oliver's vegetable soup recipes often start with sautéing onions, carrots, and celery in olive oil, then adding garlic and tomato paste. He builds the soup with stock, seasonal vegetables, and fresh herbs like basil or parsley. He often finishes with a splash of lemon juice or vinegar to brighten the flavors, and sometimes blends part of the soup to make it creamy while keeping some vegetables chunky for texture.
What gives vegetable soup more flavor?
The key to flavorful vegetable soup is building layers of flavor. Start by sautéing the vegetables to caramelize them, which adds sweetness and depth. Use tomato paste for concentrated umami, and add aromatics like garlic, ginger, or fresh herbs. Good-quality broth makes a huge difference. Finish with a splash of acid like lemon juice, vinegar, or a pinch of Parmesan to brighten everything and make the flavors pop.
What are some common mistakes when making vegetable soup?
One common mistake is not sautéing the Vegetable Soup first, which means you miss out on the caramelization that builds flavor. Another is using low-quality or watered-down broth, which makes the soup taste flat. Overcooking the vegetables until they're mushy is another issue. Add tender vegetables like peas or greens at the end so they don't overcook. Finally, forgetting to season and taste as you go can result in bland soup. Always adjust the salt, pepper, and acid at the end.
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Vegetable Soup
Ingredients
Method
- Heat the olive oil in a large Dutch oven or pot over medium heat.
- Add the chopped onions, carrots, celery, and tomato paste. Cook, stirring frequently, until vegetables are softened and onions are translucent, about 8-10 minutes.
- Stir in the minced garlic, ground fennel, black pepper, ½ teaspoon salt, and red pepper flakes if using. Cook for 1 minute, stirring constantly.
- Pour in the diced tomatoes with their juice and the broth. Add the chopped potatoes, cabbage, and bay leaves. Raise the heat to medium-high and bring to a gentle boil, then reduce to a simmer, partially covering the pot.
- Simmer for 20 minutes, or until potatoes and other vegetables are tender.
- Add the frozen peas and cook for an additional 5 minutes until heated through.
- Remove the pot from heat and discard the bay leaves. Stir in apple cider vinegar or lemon juice if using, and adjust seasoning with salt and pepper to taste.
- Serve hot.
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