quick and easy vegetable soup recipe

Written ByJenny Smyth Posted on
quick and easy vegetable soup recipe
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The Best quick and easy vegetable soup recipe

I love this quick and easy vegetable soup recipe because it’s a staple in our household. My family and I enjoy it for lunch or dinner, and it’s perfect for any occasion. The best part is that it’s incredibly easy to make, requiring minimal preparation and cooking time.

I can have a delicious, hot meal on the table in under 30 minutes, which is a game-changer for busy weeknights or weekends when everyone’s schedules are hectic. This soup is also incredibly versatile – I can add or subtract vegetables to suit our tastes, and it’s always a hit. Plus, it’s packed with nutrients from all the colorful veggies, making it a guilt-free choice for us.

As a bonus, my kids actually eat their veggies when they’re blended into this tasty soup! We’ve had this recipe for years now, and I’ve tweaked it to perfection over time. It’s become a family favorite, and we make it at least once a week during the cooler months.

I’m excited to share this recipe with you so you can enjoy the same convenience and nourishment in your own home. One of the key techniques behind this recipe is using a variety of vegetables to create depth of flavor without adding extra seasonings or salt. By choosing a mix of root vegetables like carrots and sweet potatoes, along with some leafy greens like kale or spinach, you’ll end up with a rich, satisfying broth that’s not too salty or overpowering.

This technique also makes the soup incredibly adaptable – feel free to swap out different vegetables to suit your taste or what’s available at your local farmer’s market.

Quick and Easy Vegetable Soup

Quick and Easy Vegetable Soup

4.6 from 1593 votes

A hearty and flavorful vegetable soup made with simple pantry staples. This one-pot meal comes together in under 30 minutes and is perfect for a light lunch or dinner.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Soup

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 medium zucchini, diced
1 can (14.5 oz) diced tomatoes, undrained
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen peas
1/2 cup chopped fresh parsley (optional)

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat until shimmering.
2Add the diced onion and cook, stirring occasionally, for 3 to 4 minutes until softened and translucent.
3Add the minced garlic, diced carrots, and celery to the pot.
4Cook for 2 to 3 minutes, stirring frequently, until the vegetables begin to soften and the garlic is fragrant.
5Stir in the diced zucchini, canned tomatoes with their juices, vegetable broth, dried thyme, dried oregano, salt, and black pepper.
6Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer, partially covered, for 10 to 12 minutes until the carrots are tender when pierced with a fork.
7Add the frozen peas and cook for 2 to 3 minutes until they are heated through and bright green.
8Remove the pot from the heat and stir in the chopped fresh parsley if using.
9Ladle the soup into bowls and serve hot.
10The soup can be stored in an airtight container in the refrigerator for up to 4 days.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 7g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 720mg🌾Total Carbs: 26g🥦Dietary Fiber: 6g🍬Sugars: 10g🥩Protein: 5g

📝Notes

For a heartier soup, add a can of drained and rinsed chickpeas or white beans along with the broth. You can also substitute any seasonal vegetables you have on hand.

Watch Video Of How Quick and Easy Vegetable Soup Works

This quick and easy vegetable soup is a staple in my kitchen because it is reliable, flexible, and always delicious. It works for a casual family dinner, a potluck, or even a holiday gathering when you need something light. I love that I can make it ahead and it tastes even better the next day.

For storage, let the soup cool completely, then put it in airtight containers. It stays good in the fridge for up to five days. To reheat, just warm it on the stove or in the microwave.

If it thickens too much, add a splash of broth or water. For serving, I like to top each bowl with a sprinkle of Parmesan cheese or fresh herbs. A side of crusty bread or a simple grilled cheese sandwich makes it a complete meal.

This soup is always a good idea, no matter the occasion.

❓ Frequently Asked Questions About Quick and Vegetable Soup

1. Can I use frozen vegetables for this soup?

Yes, frozen vegetables work perfectly. I often use a bag of mixed vegetables when I am short on time. Just add them in the last 10 minutes of cooking so they do not get mushy.

2. How do I make this soup more filling?

You can add a can of drained and rinsed chickpeas or white beans for extra protein. Cooked pasta or rice also works well. Just stir them in at the end and heat through.

3. Can I make this soup in a slow cooker?

Yes, you can. Sauté the onions, carrots, and celery first, then transfer everything to the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add delicate vegetables like peas in the last 30 minutes.

4. How long does this soup last in the fridge?

This soup will keep in an airtight container in the refrigerator for up to 5 days. The flavors actually get better after a day or two. You can also freeze it for up to 3 months.

5. What can I use instead of vegetable broth?

Chicken broth or beef broth both work well and add different flavors. You can also use water with a bouillon cube. Just adjust the salt since some broths are saltier than others.

6. Can I add meat to this soup?

Absolutely. Cooked ground beef, diced chicken, or sausage are great additions. Brown the meat first, then remove it from the pot, sauté the vegetables, and add the meat back in with the broth.

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