You know those days when you want something warm, nourishing, and packed with veggies, but don’t have the energy for a complicated recipe? That’s exactly when this vegan vegetable soup swoops in to save the day. It’s been my go-to for years—whether I’m feeding my picky toddlers, meal prepping for the week, or just craving a big bowl of comfort. The best part? It’s ridiculously easy to make, brimming with flavor, and uses whatever veggies you have on hand.
I first stumbled upon this recipe during a particularly chaotic week when my fridge was half-empty, and my energy was even lower. A few chopped vegetables, some pantry staples, and 30 minutes later, I had a pot of soup so good, my kids actually asked for seconds. Now, it’s a regular in our rotation—perfect for chilly nights, lunch leftovers, or whenever we need a reset after one too many takeout meals. Plus, it’s naturally gluten-free, oil-free optional, and packed with all the good stuff. Trust me, this soup is the kind of simple, hearty magic every kitchen needs.
Table of Contents
Table of Contents
Why You’ll Love This Vegan Vegetable Soup
This isn’t just any soup—it’s the kind of recipe that becomes your kitchen superhero. Here’s why:
- Weeknight lifesaver: Ready in under an hour with minimal chopping (I promise!)
- Nutrition powerhouse: Packed with vitamins from all those colorful veggies
- Wallet-friendly: Uses affordable staples and frozen veggies perfectly
- Your rules: Swap veggies based on what’s in season or hiding in your fridge
- Meal prep champ: Freezes beautifully for instant comfort food later
Seriously, this soup has gotten me through sick days, busy work weeks, and even unexpected guests. The aroma alone will make your house smell like a cozy café!
Ingredients for Vegan Vegetable Soup
Here’s what you’ll need for this simple, flavor-packed soup—just pantry staples and whatever veggies you’ve got on hand (fresh or frozen both work great!):
- 2 tablespoons extra virgin olive oil (or water for oil-free)
- 4 cloves garlic, sliced (not minced—trust me, bigger pieces = better flavor!)
- 1 medium onion, chopped (about 1 cup)
- 2 celery stalks, chopped (don’t skip these—they’re flavor boosters)
- 2 medium potatoes, peeled and diced into ½-inch cubes
- 2 large carrots, peeled and chopped (about 1 cup)
- 1 cup frozen corn kernels (no need to thaw)
- 1 cup frozen green beans (the French-cut ones work best)
- 1 cup frozen peas (my kids love spotting these little green gems)
- 2 cans (14 oz each) crushed tomatoes (the juicy base of our soup)
- 4 cups vegetable stock (or water in a pinch)
- 1 tablespoon Italian seasoning (or just dried oregano if that’s what you’ve got)
- ¼ teaspoon each salt & black pepper (we’ll adjust later)
See? Nothing fancy—just good, honest ingredients that come together like magic.
How to Make Vegan Vegetable Soup
This soup comes together so easily, you’ll wonder why you ever bought canned soup! Just follow these simple steps for a pot full of veggie goodness.
Sautéing the Base
First, grab your biggest pot—trust me, you’ll want leftovers—and heat the olive oil over medium-high. When it shimmers, toss in those gorgeous garlic slices (yes, slices! They caramelize better than minces). The second you catch that incredible garlicky aroma, add the chopped onion and celery. Now, here’s the secret: don’t rush this step. Stir occasionally while they soften and turn golden, about 5 minutes. I usually use this time to chop my potatoes—multitasking at its finest!
Adding Vegetables and Simmering
Once your kitchen smells like heaven from the sautéed base, it’s veggie party time! Dump in everything else—the potatoes, carrots, frozen corn, green beans, peas, crushed tomatoes, vegetable stock, and seasonings. Give it a good stir, then crank the heat until it bubbles happily. Now, the hardest part: waiting. Partially cover the pot, reduce to a simmer, and let it work its magic for 30 minutes. You’ll know it’s done when the potatoes and carrots are tender (test with a fork—no crunch allowed!).
Serving and Storing
Ladle this vibrant soup into bowls while it’s piping hot—I love topping mine with a sprinkle of fresh parsley or nutritional yeast for extra umami. Leftovers? Even better! Cool completely before storing in airtight containers. It keeps beautifully in the fridge for up to a week (though mine never lasts that long) or freezes like a dream for 6 months. Pro tip: freeze individual portions in mason jars for instant lunches—just thaw overnight and reheat with a splash of broth to revive that fresh-picked flavor.
Tips for the Best Vegan Vegetable Soup
After making this soup more times than I can count, I’ve picked up a few tricks that make all the difference:
- Fresh is fantastic, but frozen works too! If you’re using fresh veggies, chop them roughly the same size so they cook evenly. Frozen? Just toss ’em in straight from the bag—no thawing needed.
- Season as you go. Start with the recipe’s measurements, but taste before serving. Sometimes I add an extra pinch of salt or a squeeze of lemon to brighten everything up.
- Reheat with love. If your soup thickens in the fridge, just stir in a splash of broth or water when warming it up—it’ll come right back to life.
Oh, and don’t be afraid to let the soup sit for an hour after cooking—the flavors get even cozier together!
Print
Hearty Vegan Vegetable Soup Recipe Ready in Just 30 Minutes
A hearty and nutritious vegan vegetable soup packed with fresh flavors and simple ingredients.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
- 2 tablespoon extra virgin olive oil
- 4 cloves of garlic, sliced
- 2 celery stalks, chopped
- 1 onion, chopped
- 2 medium potatoes, peeled and diced
- 2 large carrots, peeled and chopped
- 1 cup frozen corn kernels
- 1 cup frozen green beans
- 1 cup frozen peas
- 2 14-ounce cans of crushed tomatoes
- 4 cups vegetable stock or water
- 1 tablespoon Italian seasoning or dried oregano
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Heat the oil in a large pot and sauté the garlic, celery, and onion over medium-high heat until golden brown, stirring occasionally.
- Add all the remaining ingredients, bring to a boil, and simmer partially covered for 30 minutes or until the potatoes and carrots are tender.
- Serve your vegan vegetable soup immediately with Instant Pot chickpeas, baked tofu, or tempeh.
- Store the leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 6 months.
- Thaw overnight in the fridge. It can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little water or vegetable stock if needed.
Notes
- Use fresh vegetables for best results.
- Adjust seasoning to taste.
- Freeze leftovers for quick meals later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Variations for Vegan Vegetable Soup
One of my favorite things about this soup? It’s like a blank canvas for whatever you’re craving or need to use up! Here are some delicious ways to mix it up:
- Protein boost: Stir in a cup of cooked lentils or chickpeas during the last 10 minutes of simmering—they soak up all that amazing broth flavor.
- Leafy greens: Toss in a handful of chopped kale or spinach right before serving (they wilt instantly in the hot soup).
- Spice it up: Add a pinch of red pepper flakes or a dash of smoked paprika for a warm, smoky kick.
- Herb swap: Try fresh thyme or rosemary instead of Italian seasoning—just tie the stems together with kitchen twine for easy removal.
The possibilities are endless—this soup loves playing dress-up with whatever’s in your kitchen!
Nutritional Information for Vegan Vegetable Soup
One hearty bowl of this vegan vegetable soup (about 1/6 of the recipe) packs around 180 calories, with 5g of plant-based protein and 6g of fiber to keep you full. It’s light on fat (just 5g per serving) but heavy on nutrients from all those colorful veggies. Keep in mind—numbers may shift slightly based on your exact veggie sizes or broth brand.
Frequently Asked Questions
I get questions about this vegan vegetable soup all the time—here are the answers to the ones I hear most often!
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh veggies work beautifully—just chop them into similar-sized pieces so they cook evenly. The only difference? You might need to simmer the soup 5-10 minutes longer if your fresh veggies are extra firm. My trick? Toss in the heartier ones (like carrots and potatoes) first, then add quicker-cooking veggies (like zucchini) later.
How long does this soup keep in the fridge?
This soup actually gets better with time! It stays fresh in the fridge for 5-7 days in an airtight container. The flavors meld together so nicely by day two that my family fights over the “aged” leftovers. Just give it a good stir when reheating—sometimes the potatoes soak up a bit of broth.
Can I freeze vegan vegetable soup?
Oh yes—this soup freezes like a dream! I always make a double batch to freeze in individual portions. Pro tip: Leave about an inch of space at the top of your containers since liquids expand when frozen. Thaw overnight in the fridge, then reheat gently on the stove with a splash of water or broth to bring it back to life.
What if I don’t have vegetable stock?
No worries—water works just fine in a pinch! The veggies and seasonings create plenty of flavor on their own. If you want to amp it up, try adding a tablespoon of soy sauce or a sprinkle of nutritional yeast for extra umami depth.
Enjoy Your Vegan Vegetable Soup
There you have it—my cozy, foolproof vegan vegetable soup that’s saved dinnertime at my house more times than I can count. I’d love to hear how it turns out for you! Did your kids gobble it up? Swap in your favorite veggies? Tag me on social or leave a comment—nothing makes me happier than knowing this recipe found its way into your kitchen and onto your table. Now grab that spoon and dig in! You can also follow along for more easy recipes over on my Facebook page!
