There is nothing better than a warm bowl of homemade vegetable soup when you want a healthy and comforting meal. This easy vegetable soup is filled with colorful vegetables cooked in a light tomato broth that is full of fresh flavor. It is simple to prepare, made in one pot, and perfect for lunch or dinner any time of the year.
I have been making this soup for years because it is nutritious, satisfying, and incredibly easy to customize. You can use the vegetables listed in the recipe or replace them with whatever fresh vegetables you already have at home. It is a great way to use seasonal produce while creating a delicious homemade meal.
One of my favorite things about this recipe is that everything cooks together in one pot. This means less cleanup and more time to enjoy your meal. I also like making a large batch because it stores well in the refrigerator, making quick lunches and easy dinners throughout the week.
Why You’ll Love This Recipe
- Easy one-pot recipe
- Healthy and full of vegetables
- Light but filling
- Great for meal prep
- Easy to customize
- Family-friendly
- Freezer-friendly
- Naturally vegetarian and vegan when made with vegetable broth
The Vegetables
Fresh vegetables are the heart of this recipe. They give the soup wonderful flavor, beautiful color, and plenty of nutrients.
Onion creates a rich and flavorful base.
Carrots add natural sweetness and a bright color.
Celery brings freshness and balances the other vegetables.
Potatoes make the soup hearty and satisfying. Sweet potatoes also work well if you prefer a slightly sweeter flavor.
Cabbage becomes soft while cooking and adds texture without making the soup heavy.
Frozen peas are added near the end so they stay bright green and tender.
The best part is that you can easily change the vegetables depending on the season. Fresh zucchini, corn, broccoli, cauliflower, spinach, kale, squash, parsnips, or turnips all work well.
The Tomato Broth
Instead of a heavy cream base, this soup uses tomato paste and diced tomatoes to make a light and flavorful broth.
Tomato paste gives the soup a richer color and deeper taste. Diced tomatoes add freshness and help create a delicious broth that pairs perfectly with the vegetables.
If fresh tomatoes are available, they can be used instead of canned tomatoes.
Flavorful Seasonings
Simple seasonings make this soup taste amazing.
Garlic adds a wonderful aroma and rich flavor.
Ground fennel seed gives the soup a mild sweet flavor that works especially well with vegetables.
Bay leaves slowly flavor the broth while it simmers.
Black pepper and salt bring all the flavors together.
Crushed red pepper flakes are optional if you like a little heat.
Choosing the Broth
You can use whichever broth you enjoy most.
Vegetable broth keeps the soup completely vegetarian and vegan.
Chicken broth creates a richer flavor and slightly more protein.
Homemade broth always tastes wonderful, but store-bought broth works perfectly too.
A Small Step That Makes a Big Difference
Before serving, stir in a little apple cider vinegar or fresh lemon juice.
This simple step brightens the soup and makes every flavor stand out. Fresh parsley or other herbs can also be added just before serving for extra freshness.
How to Make the Best Vegetable Soup
The secret to great vegetable soup is building flavor in layers.
First, slowly cook the onions, carrots, celery, and tomato paste together until the vegetables become soft. This develops a rich flavor and gives the broth a beautiful color.
Next, add the garlic and seasonings. Cooking them for one minute allows their flavors to become stronger without burning.
Then pour in the tomatoes and broth before adding the potatoes, cabbage, and bay leaves. Bring everything to a gentle boil, then reduce the heat and let the soup simmer until the vegetables become tender.
Finally, add the frozen peas during the last few minutes so they stay bright and fresh.
Taste the soup before serving and adjust the seasoning if needed.
Easy Ways to Customize
This soup is very flexible.
For extra protein, stir in cooked beans such as white beans, chickpeas, lentils, or black beans.
If you enjoy pasta, add small pasta shapes about 10 minutes before the soup finishes cooking.
For a creamy version, stir in a splash of cream, milk, unsweetened plant-based milk, yogurt, or sour cream. You can also blend part of the soup until smooth.
Feel free to add extra vegetables like broccoli, cauliflower, zucchini, corn, or spinach.
Serving Ideas
This soup tastes wonderful on its own, but it is even better with:
- Crusty bread
- Garlic bread
- Dinner rolls
- Crackers
- Grilled cheese sandwiches
- Fresh green salad
Storage
Allow the soup to cool completely before storing.
Keep it in an airtight container in the refrigerator for up to 4 days.
Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before gently reheating.
This soup often tastes even better the next day because the flavors continue to develop.
Easy Homemade Vegetable Soup
Description
This easy homemade vegetable soup is healthy, colorful, and full of fresh vegetables cooked in a light tomato broth. It is simple to prepare in one pot and makes a comforting meal for lunch or dinner.
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Servings
About 8 servings
Ingredients
- 3 tablespoons olive oil
- 2 cups chopped onion (1 large onion)
- 1½ cups chopped carrots (3 to 4 carrots)
- 1½ cups chopped celery (2 to 3 celery stalks)
- 2 tablespoons tomato paste
- 4 teaspoons minced garlic (4 cloves)
- ¾ teaspoon ground fennel seed
- ½ teaspoon ground black pepper
- ½ teaspoon fine sea salt, plus extra if needed
- ⅛ to ¼ teaspoon crushed red pepper flakes (optional)
- 1 (15-ounce) can diced tomatoes with their juice
- 6 cups vegetable or chicken broth
- 2 cups chopped potatoes (2 medium potatoes)
- 3 to 4 heaped cups chopped or shredded cabbage
- 2 bay leaves
- 1 cup frozen peas
- ½ teaspoon apple cider vinegar or fresh lemon juice (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and tomato paste. Cook for 8 to 10 minutes, stirring often, until the vegetables become soft and the onion looks clear.
- Add the garlic, ground fennel, black pepper, salt, and crushed red pepper flakes. Stir and cook for 1 minute.
- Pour in the diced tomatoes with their juice and the broth. Add the potatoes, cabbage, and bay leaves. Bring the soup to a boil.
- Cover the pot loosely with a lid. Reduce the heat and let the soup simmer gently for about 20 minutes, or until the potatoes and vegetables are tender.
- Add the frozen peas and cook for another 5 minutes.
- Remove the bay leaves. Stir in the apple cider vinegar or fresh lemon juice. Taste the soup and add more salt, pepper, or vinegar if needed. Serve warm.
Tips & Tricks
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Freeze the soup for up to 3 months in freezer-safe containers.
- For easy meals, freeze the soup in individual portions.
- To thaw frozen soup, leave it in the refrigerator overnight and reheat gently.
- If using fresh tomatoes instead of canned, use about 1 pound (5 to 6 medium tomatoes).
Notes
- Cooking the onions, carrots, celery, and tomato paste first creates a richer flavor.
- Add garlic and spices after the vegetables soften to keep them from burning.
- Simmer the soup gently for about 20 minutes to keep the vegetables tender.
- Add quick-cooking vegetables like frozen peas or spinach near the end so they stay fresh and colorful.
- Finish with apple cider vinegar or lemon juice just before serving to brighten the flavor.
Nutrition (Per Serving)
- Serving Size: 1 cup
- Calories: 137
- Total Fat: 5.7g
- Saturated Fat: 0.8g
- Cholesterol: 0mg
- Sodium: 677.5mg
- Carbohydrates: 20.3g
- Dietary Fiber: 4.9g
- Total Sugars: 7.5g
- Protein: 3.2g
