Vegetable Soup Recipe (Seriously The Best!)

I always enjoy whipping up my version of an Easy Vegetable Soup using olive oil, garlic, and crisp vegetables. Every spoonful is bright and inviting thanks to hearty carrots, celery, red bell pepper, and zucchini simmered in vegetable broth with tomatoes and aromatic herbs. This simple, flavor-packed dish is one of my favorites.

I’ve always been excited to share my take on a fresh vegetable soup that’s full of flavor and perfect for cooler months. Seriously The Best!

Vegetable Soup is not your everyday soup. I start by heating 2 tbsp olive oil in a large pot and sautéing a chopped large onion with 3 cloves garlic minced until they soften up.

Then I add diced carrots, chopped celery and a red bell pepper diced to build a hearty base. The diced zucchini and a medium peeled and cubed potato bring in extra texture while a cup of green beans add a nice crunch.

I pour in 8 cups of vegetable broth and stir in a can of diced tomatoes along with a bay leaf and 1 tsp dried thyme, slowly simmering all the flavors together. This simple yet delicious recipe brings out a kick of freshness thats perfect for a light dinner during fall or winter.

Enjoy experimenting and making it your own.

Why I Like this Recipe

I like this recipe because it makes me feel like I’m doing something really good for my body even when I don’t have a ton of time. Its mix of vegetables not only gives me a bunch of vitamins but also makes the soup super flavorful and comforting on a cold day. I love that it’s really simple to prep and cook. The way all the ingredients come together is like a mini celebration in my kitchen, and I can always mess around with the recipe if I’m in the mood for a twist. Lastly, it reminds me of home meals filled with love, even though it’s easy enough for a busy weekday dinner.

Ingredients

• Olive oil: It gives a healthy fat base that helps saute veggies and makes the soup rich in flavor.
• Onion: Provides a strong flavor base and some antioxidants which are really good for you.
• Garlic: Brings intense flavor along with benefits like aiding digestion and bolstering immunity.
• Carrots: Sweet and crunchy, they add fiber and vitamin A that help keep the dish balanced.
• Diced tomatoes: They add tang and moisture plus lots of vitamins to brighten up the flavor.

Ingredient Quantities

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 medium potato, peeled and cubed
• 1 cup green beans, cut into 1 inch pieces
• 1 can (14.5 oz) diced tomatoes
• 8 cups vegetable broth
• 1 bay leaf
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 cup chopped spinach (optional)

How to Make this

1. Heat 2 tbsp olive oil in a large soup pot over medium heat, then add the chopped large onion and minced garlic. Cook until they start getting soft, about 3-4 minutes.

2. Toss in the diced carrots and chopped celery. Stir everything together for about 5 minutes until the veggies soften a bit.

3. Now add the diced red bell pepper, zucchini, and peeled cubed potato. Let those cook with the rest of the veggies for another 3 minutes.

4. Stir in the 1 cup green beans cut into 1-inch pieces and pour in the diced tomatoes with their juice.

5. Pour in 8 cups vegetable broth and add the bay leaf along with the dried thyme.

6. Bring the whole mixture to a boil, then reduce the heat to a simmer.

7. Let it cook uncovered for about 20-25 minutes until the potatoes are tender and the flavors meld together.

8. Season with salt and pepper to taste and stir well.

9. If you choose to add the chopped spinach, stir it into the soup during the last 5 minutes of simmering. It wil wilt quickly so no need to cook it long.

10. Remove the bay leaf, taste again for seasoning, and serve hot with your favorite crusty bread on the side. Enjoy your seriously the best vegetable soup!

Equipment Needed

1. Large soup pot
2. Stove
3. Cutting board
4. Chef’s knife
5. Vegetable peeler
6. Measuring spoons
7. Measuring cup
8. Wooden spoon
9. Ladle

FAQ

Vegetable Soup Recipe (Seriously The Best!) Substitutions and Variations

• Olive oil can be swapped with avocado oil or grapeseed oil if you want a lighter flavor
• If you dont have a large onion, you can use two smaller onions or a couple of shallots instead
• Carrots can be replaced by parsnips or even sweet potatoes for a different kind of sweetness
• Instead of celery, try using fennel bulb which gives a mild licorice taste that works great in soups

Pro Tips

1. If you can, use a really good vegetable broth or even homemade broth if you have time. It makes a huge difference in how flavorful your soup turns out.
2. Don’t rush the sautéing step; let the onions and garlic get a little golden to bring out their natural sweetness, even if it takes an extra minute or two.
3. Try adding a splash of lemon juice or a little vinegar at the end of cooking to brighten up all the flavors; trust me, it works wonders every time.
4. When you’re adding delicate greens like spinach, toss them in just at the very end so they keep their texture and vibrant color instead of turning mushy.