There’s nothing quite like a steaming bowl of homemade vegetable soup to warm you up from the inside out. This recipe has been my go-to for years—whether I’m fighting off a winter chill or just need a quick, nourishing meal for my busy family. The best part? It’s packed with fresh veggies and comes together in under an hour. My kids used to turn their noses up at anything green, but they’ll happily slurp up every last bite of this soup (especially when I sneak in extra corn—their favorite). Simple, comforting, and full of goodness, this homemade vegetable soup is what cozy memories are made of.
Table of Contents
Table of Contents
Why You’ll Love This Homemade Vegetable Soup
This soup isn’t just good for you—it’s downright irresistible. Here’s why it’s become a staple in my kitchen:
- Effortless comfort food: Just chop, simmer, and let the pot work its magic while you relax (or chase kids around the house).
- Nutrition-packed goodness: Every spoonful bursts with vitamins from all those colorful veggies—no guilt, just flavor.
- Endlessly adaptable: Out of zucchini? Toss in squash. Not a tomato fan? Skip ‘em! This recipe forgives pantry raids.
- Tastes better tomorrow: The flavors deepen overnight, making leftovers something to actually look forward to.
Ingredients for Homemade Vegetable Soup
Grab your favorite chopping knife—we’re loading up on fresh flavors! Here’s what you’ll need for that perfect pot of homemade vegetable soup:
- 2 tablespoons olive oil (or whatever oil you’ve got—I’ve used avocado oil in a pinch)
- 1 medium yellow onion, chopped (don’t cry—I promise it’s worth it!)
- 3 carrots, chopped (no need to peel if they’re organic—just give ’em a good scrub)
- 2 celery ribs, chopped (those floppy inner stalks work great here)
- 5 cloves garlic, minced (or more—I won’t tell if you add extra)
- 1 red bell pepper, seeds removed and chopped (orange or yellow works too—whatever’s on sale)
- 1 medium zucchini, chopped (summer squash makes a fine substitute)
- 6 Yukon gold potatoes, chopped (about 2 cups—leave the skins on for extra nutrients)
- 3 (14.5 oz) cans vegetable broth (or homemade stock if you’re feeling fancy)
- 28 oz diced tomatoes (fire-roasted add amazing depth—my secret weapon!)
- 2 bay leaves (fish ’em out later—they’re not for eating)
- 1/2 teaspoon each dried thyme and basil (fresh herbs? Even better—just triple the amount)
- Salt and pepper (to taste—I always end up adding more)
- 1 1/2 cups frozen green beans (fresh work too—just add them earlier)
- 1 cup each frozen corn and peas (the kids’ favorite part—I usually sneak in extra)
See? Nothing too fancy—just honest, wholesome ingredients that come together like magic.
Equipment You’ll Need
Don’t worry—you won’t need any fancy gadgets for this soup! Just grab:
- A large pot (I use my trusty 6-quart Dutch oven)
- A sharp knife and cutting board (for all that veggie chopping therapy)
- A wooden spoon (to stir up all that goodness)
That’s it! Now let’s get cooking.
How to Make Homemade Vegetable Soup
Now for the fun part—turning all those beautiful ingredients into the coziest pot of soup you’ll ever taste! Don’t let the steps fool you—this is practically foolproof. I’ve made this soup half-asleep while juggling homework help, and it still turns out delicious every time.
Step 1: Sauté the Aromatics
Heat your olive oil in that big pot over medium-high heat (you’ll know it’s ready when a tiny piece of onion sizzles). Toss in your chopped onion, carrots, and celery—I call this the “holy trinity” of soup starters. Stir them around for about 5 minutes until they start to soften and smell amazing. That’s when you know the flavor party has started!
Step 2: Add Remaining Vegetables
Now for the garlic—toss it in and stir for just 30 seconds until fragrant (any longer and it might burn). Add your red pepper, zucchini, and potatoes next. Give everything a good stir and let it cook for about 3 minutes. You’re not trying to cook them through yet—just waking up their flavors!
Step 3: Simmer the Soup
Pour in your vegetable broth and tomatoes—I love the splashy sound this makes! Drop in those bay leaves, thyme, basil, salt, and pepper. Reduce the heat to medium-low, cover the pot, and let it simmer gently for 25-30 minutes. This is when the magic happens—the potatoes should be fork-tender, and your kitchen will smell like heaven.
Step 4: Finish with Frozen Veggies
Last step! Stir in your frozen green beans, corn, and peas. Let them cook for 5-7 minutes—just until they’re heated through but still bright and crisp. Fish out those bay leaves (I always forget and end up hunting for them later!), give it a taste, and add more salt and pepper if needed. That’s it—soup’s on!
Tips for the Best Homemade Vegetable Soup
After making this soup more times than I can count, here are my can’t-live-without secrets:
- Fire-roasted tomatoes are game-changers—they add smoky depth that makes people ask “What’s your secret?” (I pretend it’s complicated.)
- Season in layers—a pinch of salt when sautéing onions, another with the broth, then adjust at the end. Your taste buds will thank you.
- Want protein? Toss in a can of rinsed white beans during the last 10 minutes—they soak up flavor beautifully.
- Fresh herbs make it fancy—stir in chopped parsley or basil right before serving for a restaurant-worthy touch.
Trust me—once you try these tricks, you’ll never go back to bland veggie soup again! If you want more cozy soup ideas, check out our crockpot lasagna soup recipe.
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Hearty Homemade Vegetable Soup Recipe Ready in 45 Minutes
A hearty and nutritious homemade vegetable soup packed with fresh and frozen vegetables, perfect for a comforting meal.
- Total Time: 55 minutes
- Yield: 6 servings 1x
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 carrots, chopped
- 2 celery ribs, chopped
- 5 cloves garlic, minced
- 1 red bell pepper, seeds removed and chopped
- 1 medium zucchini, chopped
- 6 Yukon gold potatoes, chopped (about 2 cups)
- 3 (14.5 oz) cans vegetable broth
- 28 oz diced tomatoes (can use fire roasted tomatoes)
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 cups frozen green beans
- 1 cup frozen corn
- 1 cup frozen peas
Instructions
- In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, and celery and cook for 5 minutes or until vegetables are tender.
- Add in the garlic, red pepper, zucchini, and potatoes. Cook for 3 minutes.
- Add the vegetable broth, tomatoes, bay leaves, thyme, basil, salt, and pepper. Reduce heat to medium-low, cover, and let the soup simmer for 25-30 minutes, or until the potatoes are soft.
- Stir in the green beans, corn, and peas and cook for 5-7 minutes, or until vegetables are cooked through.
- Remove the bay leaves and season with additional salt and pepper, if necessary. Serve warm.
Notes
- Use fire-roasted tomatoes for extra flavor.
- Adjust salt and pepper to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
Variations for Homemade Vegetable Soup
This soup is like a blank canvas—make it your own! Here are my favorite twists:
- Tomato-free version: Skip the diced tomatoes and use extra broth instead—perfect for those avoiding nightshades.
- Sweet potato swap: Replace regular potatoes with orange sweet potatoes for a vitamin A boost and slightly sweeter flavor.
- Greens galore: Stir in handfuls of chopped kale or spinach during the last 5 minutes—they wilt perfectly into the hot soup.
- Italian flair: Add a Parmesan rind while simmering (remove before serving) for umami richness that’ll knock your socks off.
The possibilities are endless—that’s the beauty of homemade! For another hearty, vegetable-forward meal, you might enjoy our butternut squash gnocchi with sausage.
Serving Suggestions
Oh, the joy of dipping! This homemade vegetable soup begs for a hunk of crusty bread—I’m partial to warm sourdough—to soak up every last drop. For lighter days, pair it with a simple green salad dressed in lemon vinaigrette. Either way, don’t forget extra napkins—this soup brings out the happy slurping in everyone!
Storing and Reheating Homemade Vegetable Soup
Here’s the beautiful thing about this soup—it actually gets better as it sits! Store leftovers in an airtight container in the fridge for up to 3 days (though mine never lasts that long). When reheating, I just pour what I need into a saucepan over medium heat until steaming—about 5 minutes. If it seems too thick, splash in a little water or broth. Pro tip: The potatoes will soak up some liquid overnight, so don’t panic if your soup looks thicker the next day—that’s just extra cozy goodness!
Nutritional Information
Each hearty bowl of this homemade vegetable soup packs about 220 calories, with 8g fiber and 6g protein—all while keeping fat low at just 5g. Remember, these numbers can vary slightly depending on your exact ingredients and portion sizes. Either way, it’s comfort food you can feel good about! If you are looking for other healthy soup options, check out our anti-inflammatory chicken soup recipe.
Frequently Asked Questions
Can I use all frozen vegetables in this homemade vegetable soup?
Absolutely! Frozen veggies work great—just add them straight from the freezer when you’d normally add fresh. The texture might be slightly softer, but the flavor will still shine. I often use frozen mixes when I’m in a pinch!
How can I make my vegetable soup thicker?
If you prefer a heartier texture, try mashing some of the potatoes against the pot’s side with your spoon. For extra body, stir in a tablespoon of tomato paste with the broth or blend a cup of the soup and mix it back in.
Can I make this soup in a slow cooker?
You bet! Sauté the aromatics first (this step makes all the difference), then dump everything except the frozen veggies into your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding frozen veggies during the last 30 minutes.
What’s the best way to freeze homemade vegetable soup?
Let it cool completely, then portion into freezer-safe containers, leaving about an inch of space at the top. It’ll keep beautifully for up to 3 months. Thaw overnight in the fridge before reheating—the potatoes might be softer, but the flavor will still be amazing!
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