Simple Vegetable Soup

This hearty vegetable soup is packed with wholesome ingredients, offering a nourishing and comforting meal that’s ready in about 40 minutes. Made with a rainbow of fresh vegetables and a deeply flavorful broth, this soup is not only delicious but also incredibly versatile.

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Cuisine: American
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4 to 6 (8 cups)

Here’s a great video that shows the process of making vegetable soup.

Why You’ll Love Making It

• Simple & Healthy: This recipe focuses on basic, accessible ingredients and pantry staples to create a meal that is loaded with vitamins, minerals, and fiber. It’s a fantastic way to eat more vegetables.
• Customizable: Think of this recipe as a template. You can easily swap or add vegetables based on what’s in season, what your family enjoys, or what you need to use up. See our “Variations” section for ideas.
• Vegan-Friendly: By using a quality vegetable broth, this soup is a completely plant-based, vegan meal that lacks nothing in flavor or satisfaction.
• Meal Prep & Freezer-Friendly: This soup is ideal for making ahead. The flavors meld and become even more delicious the next day. It also freezes beautifully, making it perfect for future quick and easy meals.
• One-Pot Meal: Everything comes together in a single large pot or Dutch oven, which means you get maximum flavor with minimal cleanup.

Ingredients

• 3 tablespoons olive oil: Used for sautéing the vegetables, which builds the foundational layer of flavor.
• 2 cups chopped onion (1 large): A key aromatic that adds a deep, savory sweetness when cooked down.
• 1 ½ cups chopped carrot (3 to 4 carrots): Provides natural sweetness, color, and essential nutrients.
• 1 ½ cups chopped celery (2 to 3 stalks): Completes the classic “mirepoix” base, adding a savory, slightly peppery flavor.
• 2 tablespoons tomato paste: A concentrated source of umami flavor. Sautéing it briefly intensifies its taste.
• 4 teaspoons minced garlic (4 cloves): Adds a pungent, aromatic kick. It’s added after the first round of sautéing to prevent it from burning.
• ¾ teaspoon ground fennel seed: This is a secret weapon for flavor, adding a subtle, warm, anise-like note that beautifully complements the other vegetables.
• ½ teaspoon ground black pepper: For a touch of spice and to enhance the other flavors.
• ½ teaspoon fine sea salt, plus more to taste: Essential for seasoning. The amount needed will depend on the saltiness of your broth.
• ⅛ to ¼ teaspoon crushed red pepper flakes (optional): Adds a gentle, warming heat. Adjust the amount to your preference.
• 1 (15-ounce) can diced tomatoes with liquid: Provides acidity, texture, and a rich tomato base that defines the broth.
• 6 cups (1420ml) vegetable or chicken broth: The liquid base of the soup. Use a high-quality broth for the best flavor.
• 2 cups chopped potato (2 medium): Makes the soup hearty and filling. Waxy potatoes like Yukon Gold or red potatoes hold their shape best.
• 3 to 4 heaping cups chopped or shredded cabbage: Adds bulk, texture, and a mild, earthy sweetness as it wilts into the soup.
• 2 bay leaves: Infuses the broth with a subtle, savory, almost tea-like aroma. Remember to remove them before serving.
• 1 cup frozen peas: Added at the end for a pop of color, texture, and a touch of sweetness.
• ½ teaspoon apple cider vinegar or fresh lemon juice (optional): A final acidic touch that brightens and balances all the flavors in the soup.

Instructions

Step 1: Sauté the Vegetables (Building the Flavor Base)

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions, carrots, and celery. Stir frequently and cook for 8 to 10 minutes. You want the vegetables to soften and the onions to become translucent. Now, add the tomato paste, stirring it into the vegetables. Continue to cook for another 1-2 minutes until the paste darkens slightly. This step caramelizes the tomato paste, removing its raw taste and creating a much deeper flavor.

Step 2: Add Seasonings (Blooming the Spices)

Stir in the minced garlic, ground fennel, black pepper, salt, and optional crushed red pepper flakes. Cook for about 1 minute, stirring constantly, until the garlic is fragrant. This process, known as “blooming,” gently toasts the spices in the hot oil, which helps release their essential oils and intensifies their flavor and aroma.

Step 3: Add Tomatoes and Broth

Pour in the diced tomatoes with their juices, using a wooden spoon to scrape up any browned bits from the bottom of the pot (this is called deglazing, and it adds a ton of flavor). Stir well, then pour in the vegetable or chicken broth. Ensure the tomato paste is fully dissolved into the liquid.

Step 4: Simmer the Vegetables

Add the chopped potatoes, shredded cabbage, and the two bay leaves to the pot. Increase the heat to medium-high and bring the soup to a gentle boil. Once it’s bubbling, reduce the heat to low, partially cover the pot with a lid, and let it maintain a steady simmer. Cook for 20 minutes, stirring occasionally, until the potatoes are tender enough to be easily pierced with a fork.

Step 5: Add Peas & Finish the Soup

Stir in the frozen peas and continue to simmer for another 5 minutes. Since the peas are small and were frozen, they cook very quickly. Remove the pot from the heat and fish out the bay leaves to discard them. Stir in the optional apple cider vinegar or lemon juice. This final touch of acid will brighten the entire soup and make the vegetable flavors pop.

Step 6: Serve & Enjoy

Taste the soup one last time and adjust the seasoning if needed with more salt, pepper, or a tiny bit more vinegar. Ladle the soup into bowls and serve hot. It pairs wonderfully with crusty bread for dipping, a side salad, or a sprinkle of fresh parsley.

FAQs

Can I add beans or grains to make the soup heartier?
Yes! To add beans, simply rinse a can of chickpeas or white beans and stir them in during the last 5-10 minutes of cooking. For grains like barley or farro, you may need to add an extra cup of broth and increase the simmer time by 10-15 minutes, or until the grains are tender. For quicker options, add pre-cooked quinoa or small pasta like ditalini in the last 10 minutes.

What’s the best way to store and reheat this soup?
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave. The soup may thicken upon standing; simply add a splash of water or broth to reach your desired consistency when reheating.

Can I freeze this vegetable soup?
Absolutely. Let the soup cool completely, then transfer it to freezer-safe containers or bags, leaving a little room at the top for expansion. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before reheating. Note that potatoes can sometimes become slightly grainy in texture after freezing; waxy potatoes tend to hold up better than starchy ones.

What other vegetables can I use?
This soup is highly adaptable. Feel free to add or substitute with vegetables like zucchini, green beans, corn, mushrooms, butternut squash, or leafy greens like spinach or kale (stir these in at the very end until they wilt).