Easy Vegetable Soup is just the meal you need to kick off the fall season! Even without protein, it’s fantastically filling. You won’t believe that such a simple vegetable soup recipe can be so rich and robust, with a hearty broth simmered to savory perfection. Just try it and see!
If there’s one thing you learn to make from scratch, it should be homemade soup! It’s comfort food at its best!!
As much as I love almost every meaty soup and stew out there, a simple vegetable soup just can’t be topped.
Easy Vegetable Soup
This may be a simple vegetable soup recipe, but that doesn’t mean it’s bland!
On the contrary: the garlic herb potatoes, tangy tomatoes, onions, and celery add all of the fresh, peppery, savory, and rich flavors you could ever want in a soup.
Need carbs to feel like you’ve had a complete meal? Try this easy vegetable soup with tortellini.
For a hearty soup in less than 30 minutes, my Instant Pot lentil soup is for you.
Veggie Soup Ingredient Notes and Substitutions
- Yellow Onion – You want a strong onion to give your soup tons of flavor, so avoid white or red onions. I recommend scallion or leeks as a substitute.
- Red Potatoes – These spuds are substantial – they won’t get mushy, even when they go back and forth between the pan and the pot.
Your best alternatives are russet or Yukon Gold potatoes.
- Vegetable Stock – Try using some homemade stock! As for substitutes, you can use some bouillon cubes or mushroom broth. Chicken or beef broth works, too!
- Canned Diced Tomatoes – We absolutely need these tomatoes for some rich, acidic flavor. Otherwise, the flavor falls a bit flat.
Don’t drain them – we want all of that tasty tomato juice!
- Frozen Mixed Vegetables – This is usually some combination of peas, carrots, corn, and green beans. But honestly?
Use any mix of frozen veggies that you want! Sometimes I throw frozen broccoli and cauliflower in there too.
Common Mistakes When Making Homemade Vegetable Soup
- Veggie pieces that are too big.
Not only do big chunks of vegetables make a mess, but you don’t get a good distribution of flavor when some are too large.
So chop them all into similar, bite-sized bits.
- Forgetting to sauté the potatoes.
That time in the pan with the basil, garlic, and olive oil is time well spent – and super necessary!
Otherwise, the potatoes won’t add much flavor at all, and they’ll have a far less appetizing texture.
Storing, Freezing, and Reheating Soup
Veggies tend to get soggy when they swim in the broth for too long, so try to eat leftovers within 4 days.
To reheat, I recommend reheating on the stovetop over medium heat, just until all of the vegetables are warmed through. Microwaving tends to cook rather than reheat.
This easy vegetable soup recipe is also freezer-friendly! It will keep for up to 6 months as long as it’s stored in an airtight container.
Freezer bags, glass jars, or even a freezable plastic container will work.
Easy Vegetable Soup FAQ
If you find the flavor in your simple vegetable soup a little lacking, then feel free to add some complexity with a couple of spices!
Rosemary, dill, garlic, and/or thyme will guarantee great results. And if you want to add a bit of a kick to this vegetable soup recipe, add cayenne or paprika!
The secret to a great, simple vegetable soup is to develop the broth. This vegetable soup is already quick, so don’t rush any of the steps! Especially the step to simmer – it absolutely needs that time on the stove for all the flavors to meld, merge, and make something magical.
You can always add more seasonings afterward, but you can’t take them away! So follow my measurements and add salt and pepper to taste afterward.
Stew is all about thickness, so all you need to do is thicken the broth a bit!
There are a couple of ways to do this. You can simmer it a bit longer, but that likely won’t get the kind of texture you’re looking for if you want stew. So add a bit of cornstarch, in small amounts, until it’s thick enough.
With love, from our simple kitchen to yours.
Other Easy and Delicious Soup Recipes
Easy Vegetable Soup
- 3 tablespoons olive oil
- 3 stalks celery, diced
- 1 large yellow onion, chopped
- 3 large red potatoes, chopped into 1-inch cubes
- 1 teaspoon garlic salt, plus more to taste
- 1 teaspoon dried basil
- 6 cups vegetable broth
- 15 1/2 ounces canned diced tomatoes, undrained
- 12 ounces frozen mixed vegetables
- chopped parsley, optional (for garnish)
- In a large saucepan, heat up the olive oil to medium high heat. Add the celery and onions and sauté for one minute until slightly softened.
- Add the potatoes to the sauté. Season with garlic salt and dried basil and cook for another 5 minutes.
- Pour in the vegetable broth, diced tomatoes, and mixed vegetables and stir everything together.
- Bring the soup to a boil.
- Reduce the heat to a simmer and cover.
- Let simmer for 20-25 minutes or until the potatoes are fork tender.
- Serve topped with minced parsley, optional.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2022
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