quick veg soup recipe

Written ByJenny Smyth Posted on
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The Best quick veg soup recipe

I’m so excited to share this quick veg soup recipe with you all! This recipe has been a staple in our household for years, and it’s a perfect example of how a simple, wholesome meal can bring people together. I remember when my kids were little, they would always ask for seconds (and sometimes even thirds!) of this soup.

It’s just one of those recipes that never fails to put a smile on their faces. And the best part? It’s incredibly easy to make! Just throw all the ingredients into a pot, let it simmer, and voila!

You have a delicious, healthy meal ready in no time. I love how this recipe combines the sweetness of carrots and celery with the earthiness of potatoes. The flavors just meld together perfectly, creating a dish that’s both comforting and satisfying. Plus, it’s packed with nutrients from all the veggies, making it a great option for a weeknight dinner or even a special occasion.

My kids are always asking for more veggies in their meals, and this soup is one way I can easily sneak them in. This recipe has its roots in traditional European cuisine, where soups were often made with whatever ingredients were available at the time of year. The beauty of this recipe lies in its versatility – you can use any combination of veggies you like, and still end up with a delicious result. I’ve made this recipe countless times, but I never tire of it.

The key to making this soup is to use high-quality ingredients. Don’t be afraid to spend a bit extra on fresh veggies – it makes all the difference in the flavor and texture of the finished dish. And don’t forget to season with plenty of salt and pepper – it brings out the natural sweetness of the veggies.

Quick Vegetable Soup

4.8 from 691 votes

This quick vegetable soup is a hearty and comforting dish packed with a variety of vegetables. It’s perfect for a quick lunch or dinner and can be easily customized with your favorite veggies.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Vegetables

1 medium onion, diced
2 medium carrots, diced
2 stalks celery, diced
1 bell pepper, diced
1 zucchini, diced
2 cloves garlic, minced

Soup Base

4 cups vegetable broth
1 can diced tomatoes
1 tsp dried basil
1 tsp dried oregano
1 bay leaf
salt and pepper to taste

Optional Toppings

grated Parmesan cheese
fresh parsley, chopped

👨‍🍳Directions

1Place the large pot over medium heat.
2Add a small amount of oil.
3Once the oil is shimmering, add the diced onion, carrots, and celery.
4Stirring occasionally, cook until the onions are translucent and the carrots have softened slightly, about 5-7 minutes.
5Add the diced bell pepper and zucchini to the pot.
6Stir well to combine with the other vegetables.
7Cook for an additional 3-5 minutes, until the bell pepper and zucchini begin to soften.
8Add the minced garlic and cook for 1 more minute, stirring frequently to prevent burning.
9Pour in the vegetable broth and add the diced tomatoes, basil, oregano, bay leaf, salt, and pepper.
10Stir well to combine all the ingredients.
11Bring the soup to a boil.
12Reduce the heat to low, cover the pot, and let the soup simmer for 15-20 minutes.
13Stir occasionally to prevent the vegetables from sticking to the bottom.
14The soup is ready when the vegetables are tender and the flavors have melded together.
15Taste and adjust the seasoning with more salt and pepper if needed.
16Remove the bay leaf.
17Ladle the soup into bowls and top with grated Parmesan cheese and chopped fresh parsley, if desired.
18Serve hot and enjoy.

🔧Equipment

Large pot
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 45g🥦Dietary Fiber: 7g🍬Sugars: 10g🥩Protein: 12g

📝Notes

Tips: To make this soup even quicker, use pre-chopped vegetables from the grocery store. You can also add other vegetables like spinach or kale for extra nutrition.

Watch Video Of How Quick Vegetable Soup Works

This quick veg soup recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a comforting meal after a long day. The best part?

It’s incredibly easy to make and customize to your taste preferences. Try experimenting with different veggie combinations or adding some protein sources like beans or tofu to make it more substantial.

And don’t forget to store any leftovers in an airtight container for up to 3 days – perfect for reheating on busy weeknights.

❓ Frequently Asked Questions About Quick Vegetable Soup

Q: What kind of veggies can I use in this soup?

A: You can use any combination of veggies you like! Some popular options include carrots, celery, potatoes, onions, garlic, zucchini, bell peppers, and mushrooms. Feel free to get creative and experiment with different combinations.

Q: Can I make this soup ahead of time?

A: Yes! This soup freezes beautifully, so you can make it ahead of time and store it in the fridge or freezer for later use. Simply thaw and reheat when you’re ready.

Q: How do I store leftover soup?

A: Store leftover soup in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Q: Can I add protein to this soup?

A: Absolutely! Consider adding cooked chicken, beans, or tofu to make this soup more substantial.

Q: Is this soup suitable for vegetarians?

A: Yes! This recipe is naturally vegetarian-friendly. However, if you’re using vegetable broth as your liquid base, be sure to check if it contains any animal products.

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