by Traci ·
5 from 27 votes
Total 45 minutes minutes
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This naturally vegan homemade vegetable soup comforts you to the core with loads of healthy garden vegetables, Italian herbs, and savory vegetable broth. It satisfies like Grandma's family recipe.
Why you'll love this vegetable soup recipe
Trust me when I say this homemade vegetable soup is so good, you won't believe it's vegetarian and vegan! It satisfies every craving for a wholesome soup that bursts with flavor and texture. The beauty of this homemade soup is that you customize the ingredients to your heart's content, making it as healthy as you like!
The fact that this vegetable soup is made with simple grocery store produce during cooler months and garden vegetables during summer makes it budget-friendly. Also, it's relatively quick to make once the vegetables are prepped – around 30 minutes – and it disappears in 5 minutes LOL. This is a real keeper for family dinners!
Veggie soup ingredients
- Olive oil - You need a small amount to saute the vegetables.
- Onion - Onions bring a sweet and aromatic essence to the soup.
- Carrots - Their sweet flavor and vibrant color make the soup visually appealing and balanced.
- Celery - The earthy flavor balances the sweetness of onion and carrots.
- Garlic - Fresh garlic is essential and brings a distinct aroma and savory essence.
- Potatoes - Everyone loves potatoes in soup. They make it satisfying and filling, which is important in a vegetarian soup.
- Canned tomatoes - Vegetable soup gets a burst of acidity and sweetness with these, adding depth and complexity to the overall flavor profile.
- Vegetable broth - Vegetable broth is the liquid foundation of this soup, infusing it with a savory, well-rounded taste.
- Italian seasoning - An aromatic herb combination that brings Mediterranean flair and herbal notes to this delicious soup.
- Salt and pepper - Enhances ingredient flavors and ties them all together.
- Zucchini - Adds a slightly sweet flavor and a tender texture, contributing a fresh and wholesome element to the soup.
- Peas - Sweet peas add color, sweetness, and delightful texture to the soup.
- Corn - Fresh or frozen corn adds a natural sweetness and a satisfying bite.
- Garnish ingredients - Optional but recommended fresh lemon juice and chopped fresh parsley take this soup to another level of flavor with a pop of color that completes the wholesomeness of this vegetable soup.
How to make vegetable soup
Heat olive oil in a soup pot on medium-high heat. Add onion, carrots, celery, and garlic. Sauté until tender, stirring as needed.
Add potatoes, canned tomatoes (with juice), vegetable broth, water, Italian seasoning, salt, and pepper. Loosely cover the pot and bring soup to a boil for 8-10 minutes until potatoes are fork-tender.
Stir in zucchini, peas, and corn. Continue heating for 5 minutes until the vegetables are warmed through.
Serve soup warm, garnished with fresh lemon wedges and chopped parsley.
To store, cool completely and refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
What goes with vegetable soup?
Serve this hearty vegetable soup with homemade bread, crispy crostini, or homemade croutons, and watch it disappear! This delectable cheesy pull-apart bread pairs well with the hearty veggies and broth. Kale salad is always a winner for a healthy side dish to any soup.
Recipe tips and variations
- Substitute or add other vegetables, including leeks, green beans, turnips, bell peppers, cabbage, broccoli, cauliflower, sweet potatoes, or mushrooms.
- Fresh herbs such as thyme and oregano are a welcome addition to add flavor and aroma.
- Add a spicy kick to this soup with a pinch of cayenne or crushed red chili flakes.
- Before serving, taste the soup and adjust the seasonings if needed. Even a pinch of salt makes a significant difference in tying the flavors together.
- Serve vegetable soup with a scoop of chickpeas, quinoa or brown rice for added nutrients.
- To freeze, cool the soup. Store it in a freezer-safe container and freeze for up to 3 months or longer if vacuum sealed.
More vegetable soup recipes
- Minestrone Soup
- White Bean and Kale Soup
- Tomato Soup
- Stuffed Bell Pepper Soup
- Vegan Cream of Mushroom Soup
- Chicken Vegetable Soup
- Cabbage Roll Soup
📖 Recipe
Easy Homemade Vegetable Soup Recipe
This naturally vegan homemade vegetable soup comforts you to the core with loads of healthy garden vegetables, Italian herbs, and savory vegetable broth. It satisfies like Grandma's family recipe.
Prep TimePrep Time: 15 minutes mins
Cook TimeCook Time: 30 minutes mins
Total timeTotal Time: 45 minutes mins
Yield 14 1-cup servings
Author Traci Antonovich
5 from 27 votes
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Ingredients
- 2 tablespoons Olive Oil
- 1 medium Onion diced (about 2 cups)
- 1 large Carrot diced (1 cup)
- 2 ribs Celery diced (1 cup)
- 4 cloves Garlic minced
- 3 Yukon Gold potatoes peeled and diced into ½-inch cubes (about 2 cups)
- 1 (14.5-ounce can) Fire Roasted Tomatoes keep juice
- 8 cups Vegetable Broth
- 1 teaspoon Italian Seasoning
- 1 teaspoon Sea Salt
- ½ teaspoon Black Pepper
- 1 Zucchini quartered and sliced (about 1 cup)
- 1 cup Frozen Corn thawed
- 1 cup Frozen Peas thawed
Optional garnish
- Lemon Wedges
- Chopped Fresh Parsley
Equipment
Instructions
(Visit the blogpost above for step-by-step photos)
Heat OLIVE OIL in soup pot on medium-high heat.
Add ONION, CARROTS, CELERY, and GARLIC. Sauté until tender, stirring as needed.
Add POTATOES, CANNED TOMATOES (with juice), VEGETABLE BROTH, WATER, ITALIAN SEASONING, SALT, and PEPPER.
Loosely cover the pot and bring soup to a boil for 8-10 minutes until potatoes are fork-tender.
Stir in ZUCCHINI, PEAS, and CORN. Continue heating for 5 minutes until the vegetables are warmed through.
Serve warm, garnished with fresh LEMON WEDGES and CHOPPED PARSLEY.
To store, cool completely and refrigerate in an airtight container up to 5 days or freeze up to 3 months.
Final step
Click stars to vote. Please visit 'Comments' below for reviews.
5 from 27 votes
Recipe Notes
- Substitute or add other vegetables, including leeks, green beans, turnips, bell peppers, cabbage, broccoli, cauliflower, sweet potatoes, or mushrooms.
- Fresh herbs such as thyme and oregano are a welcome addition to add flavor and aroma.
- Add a spicy kick to this soup with a pinch of cayenne or crushed red chili flakes.
- Before serving, taste the soup and adjust the seasonings if needed. Even a pinch of salt makes a significant difference in tying the flavors together.
- Serve vegetable soup with a scoop of chickpeas, quinoa, or brown rice for added nutrients.
- To freeze, cool the soup. Store it in a freezer-safe container and freeze for up to 3 months or longer if vacuum sealed.
Did you make this recipe? I'd love to see it!Follow @thekitchengirl on Instagram, snap a photo, and tag #thekitchengirl. This always makes my day!
Nutrition
Serving: 1cup | Calories: 80kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 715mg | Potassium: 262mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1255IU | Vitamin C: 14mg | Calcium: 18mg | Iron: 1mg
Course Dinner Recipes, Main Course, Soup
Cuisine American, Italian
Diet Gluten Free, Vegan, Vegetarian
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Reader Interactions
We love recipe feedback...
Comments
Nancy Creyer says
What a delicious soup ! You can't go wrong with lots of veggies. I also put some broccoli and cauliflower that I froze last year and used our homemade chicken stock. Sundays are soup days for my husband and myself, and this will be one that will be made quite often. Thank you so much.Reply
Traci says
Yay!!! I'm so glad you're loving it as much as we do! I appreciate you taking the time to leave this feedback - and for bringing my recipe into your kitchen. Enjoy!
Dannii says
This was SO comforting. Really nutritious and easy to adapt too. I will definitely be making it again.Reply
Traci says
Yay! So glad to hear you're loving it as much as we do. Thanks for the feedback. Enjoy!
Lima Ekram says
I love how you can use any type of vegetable with this recipe. This versatility is great because I dont want to go out and buy a lot of ingredients just for a pot of soup. It turned out great with just what I had in my kitchen!Reply
Traci says
Awesome! I'm so glad you took adavantage of the versatility factor because this soup really is so customizable. Thanks for sharing your experience. Enjoy!
Ashley says
I am really and truly obsessed. This soup is so comforting and delicious - perfect for the winter!Reply
Traci says
Yay! So glad you're enjoying it. It's a favorite winter soup over here for sure. Thanks for the feedback!
Beth says
This stuff is absolutely delicious. I made it last night, and the only change I made was adding cabbage because it's a favorite veggie of ours in soups like this. This one is going to be a regular in my rotation.Reply
Traci says
Yay! I'm glad you went for it and I, too, love cabbage in vegetable soup. It's so affordable too. Thanks for sharing your experience. Enjoy!!
Kushigalu says
It is a perfect and comforting soup for the weather here. Thanks a lot for sharing.Reply
Traci says
You are so welcome! Yes, nothing like a healthy vegetable soup on a cold day. Thanks and enjoy!
Chelsa says
My whole family including our two little boys loved this soup! We never had to ask them to eat because they liked it so much. Thank you!Reply
The Kitchen Girl says
Wow Chelsa, I always love it when the kids sign off on a recipe. Thanks for letting me know! Glad y'all enjoyed it!
Denay DeGuzman says
I made this vegetable soup last week and it was delicious! I felt the need to come back here to tell you how great it was. It always feels so good when serving healthy recipes to the family.Reply
Traci Antonovich says
Wow, thanks Denay! I love it that you came back...much appreciated! So glad you like the vegetable soup...I'm ALL in on this one
Kristen says
Love how many veggies are in this soup. It was delicious!Reply
Traci Antonovich says
Awesome, Kristen! Thanks so much for letting me know! 🙂
Tracy says
Yessss this is my kind of soup. I try to avoid cans as much as possible because of all of the added crap and this is going to be perfect for the cold days. Can’t wait to make a big batch and freeze!Reply
Traci Antonovich says
Thanks, Tracy! So glad you can enjoy this one 🙂
Lisa says
I feel like I've been eating too many rich dishes lately and this vegetable soup recipe is exactly what I need to get myself back on track. Besides, it looks so hearty and flavorful. Your photos are gorgeous, Traci!Reply
Traci Antonovich says
Aww thank you, Lisa! I'm honored by the compliment 🙂 And this is def the get-back-on-track vegetable soup. Cheers!
Heidy says
This veggie soup was totally awesome! My entire family loved it and asked I make if for them again!!!Reply
Traci Antonovich says
Thanks, Heidy! Lovvvvve hearing that 🙂
Valerie says
We love soup in our house. My husband would really enjoy this as it has cauliflower and zucchini and I don't put them in my chicken vegetable soup.Reply
Traci Antonovich says
Thanks, Valerie! Yes...we LOVE the addition of zucchini and cauliflower to our veggie soup 🙂
Alisa Infanti says
The smell of this recipe is amazing. I made sure to make extra so I can freeze. So good!Reply
Traci Antonovich says
Yay!!! So glad you're enjoying this one. You will LOVE thawing and eating this on a busy weeknight 🙂
Michelle says
So many veggies! I love using this recipe to use up leftover veggies that might otherwise go to waste. And then it makes a perfect lunch!Reply
Traci Antonovich says
Thanks, Michelle...so glad to hear it! We empty the fridge with this soup recipe 😉
Emily says
I love that this is loaded with TEN different vegetables! Perfect for soup season this year!Reply
Traci Antonovich says
Thanks, Emily! Yep, you can pick any vegetables you want for this one 🙂
Angela says
So much flavor and so good for you! I love this recipe! Thanks so much for sharing 🙂Reply
Traci Antonovich says
Thanks, Angela! Love hearing that 🙂
