Homemade Vegetable Soup Recipe

Easy vegetable soup recipe that's produce-packed and customizable using any vegetables, fresh or frozen! It's naturally vegan, gluten free, made for Instant Pot or stove, and tastes just like grandma's homemade vegetable soup.

This healthy vegetable soup is naturally vegan and low carb, made with fresh vegetables, veggie broth, and a few pantry ingredients. It’s budget-friendly, freezer-friendly, and can be made with always-available grocery store produce or garden veggies during the summer. This easy soup recipe includes Instant Pot and Stove Instructions. You'll feel like you're eating grandma's homemade vegetable soup, especially with French bread or crostini!

Vegetable Soup Ingredients

* See full recipe below

• olive oil
• onion
• celery
• carrots
• garlic
• broccoli
• cauliflower
• cabbage
• zucchini
• fresh tomatoes (or canned tomatoes)
• vegetable broth
• Italian seasoning
• salt and black pepper
• bay leaf

How to make vegetable soup on the stove

* See full recipe below

• Heat OLIVE OIL in a 4-quart soup pot on medium-high heat.
• Add ONION, CELERY, CARROT, and GARLIC; sauté until tender for about 5 minutes, stirring as needed.
• To the pot, add BROCCOLI, CAULIFLOWER, CABBAGE, GREEN AND YELLOW ZUCCHINI, TOMATOES, VEGETABLE BROTH, and SEASONINGS; stir to combine.
• Turn heat to HIGH and heat the soup it starts to boil; then turn heat to medium-low and simmer for 20-30 minutes until all veggies are tender.

How to Make Vegetable Soup in the Instant Pot

* See full recipe below

1. Sauté onions, celery, carrot, and garlic in olive oil in the Instant Pot on ‘sauté’ setting (I use the 6 quart Duo).
2. To the cooker, add broccoli, cauliflower, cabbage, zucchini, tomatoes, vegetable broth, and seasonings.
3. Select MANUAL or PRESSURE COOK on high pressure for 1 minute followed by a 10-minute natural pressure release. Carefully turn the knob to release any remaining pressure, if any.
4. Open the lid, serve warm, and devour!

Get more INSTANT POT recipes

Is homemade vegetable soup healthy?

An honest answer to this question is easy to find by looking at the ingredient label on a can of soup. Unless it’s an organic or all-natural brand, you will likely see a lot of man-made, artificial chemicals on the list. The beauty of this homemade veggie soup is that it's made with real ingredients hand-picked by you and no one else. So yeah, we like to think of this as a healthy vegetable soup.

Here's what goes into my vegan vegetable soup recipe:

• Fresh vegetables - I use 10 different veggies in this recipe, but use what you like, or what you have on hand. This vegetable soup is customizable, so any fresh or frozen veggies can be used.
• Vegetable broth - packaged broth is usually very high in sodium. To avoid this, make sure you grab the broth labeled "reduced-sodium" or "low-sodium".
• All-natural seasonings - Salt, pepper, and Italian seasoning

Get more INSTANT POT recipes

How to make vegetable soup more flavorful?

There are a lot of ways to boost the flavor of homemade soups. In the case of a vegan soup recipe like this one, get an extra flavor boost from ingredients such as:

• Aromatics - garlic, onions, shallots will give your soup rich flavor
• Fresh herbs and bold spices - If you have access to them, stir in some fresh herbs such as parsley, thyme, and oregano. Or add a kick of flavor and heat by adding some cayenne pepper or fresh chile peppers.
• Legumes - Black beans, kidney beans, chickpeas, and lentils will not only boost the flavor but will also add nutrients and heartiness to the soup.
• Meat - This is a vegan vegetable soup recipe, but if you are a meat eater, try this Chicken Veggie Soup recipe for the Instant Pot or slow cooker!

Can you freeze vegetable soup?

Yes! Soups with a clear broth, such as this vegetable soup, or even this Southwest vegan tortilla soup, freeze very well for up to 3 months. 

If possible, avoid freezing cream-based soups, which can sometimes separate as they thaw. If this happens, the soup will still be safe to eat, just not as pretty. Simply stir to incorporate the cream or milk back in with the stock.

Get more INSTANT POT recipes

Veggie Soup Reheat Instructions

A day or two before you want to serve the soup, transfer the container of frozen vegetable soup to the fridge to thaw. Reheat the soup in a saucepan on the stovetop, in a microwave, or even in a slow cooker.

Serve the soup with a garden salad or some vegan sandwiches. 

Grab these easy soup recipes

• Tomato Soup [Instant Pot or Stove]
• Chickpea Kale Soup
• Crockpot Chicken Vegetable Soup
• Lasagna Soup [Instant Pot or Stove]
• Vegan Cream of Mushroom Soup
• Thai Coconut Curry Soup

Get more INSTANT POT recipes

Recommended Tools

• chef knife and cutting board
• 6-quart Instant Pot or 4-quart soup pot
• stirring utensil
• serving ladle

Easy Vegetable Soup Recipe

Easy vegetable soup recipe that's produce-packed and customizable using any vegetables, fresh or frozen! It's naturally vegan, gluten free, made for Instant Pot or stove, and tastes just like grandma's homemade vegetable soup.

5 from 10 votes

Print Pin

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 8 1-cup servings

Author: Traci - TheKitchenGirl.com

Ingredients

• 2 Tbsp Olive Oil
• 1/2 Onion diced (1/2 cup)
• 1 stalk Celery chopped (1 cup)
• 1 large Carrot diced (1 cup)
• 5 cloves Garlic chopped
• 1/4 lb. Broccoli chopped (2 cups)
• 1/4 lb. Cauliflower chopped (2 cups)
• 1/4 lb. Green Cabbage chopped (2 cups)
• 1/2 lb. Zucchini chopped (4 cups)
• 1/2 lb. Whole Tomatoes chopped (or 14oz can Diced Tomatoes with juice)
• 4 cups Vegetable Broth
• 1/4 tsp Italian Seasoning
• 1 tsp Kosher Salt
• 1/2 tsp Black Pepper
• 1 Bay Leaf
• 1 Lemon zested for garnish
• 1 handful Fresh Parsley for garnish

RECIPE VIDEO

Recipe Instructions

Vegetable Soup (Instant Pot Instructions)

• Select "Sauté" on the Instant Pot and heat the OLIVE OIL.
• When the display reads "Hot", add ONION, CELERY, CARROT, and GARLIC; sauté until tender, stirring as needed.
• Add BROCCOLI, CAULIFLOWER, CABBAGE, GREEN and YELLOW ZUCCHINI, TOMATOES, VEGETABLE BROTH, and SEASONINGS. Stir to combine.
• Press the "Cancel" function on the Instant Pot. Secure the lid and turn the pressure release valve to the "Sealing" position.
• Select "Manual" or "Pressure Cook" and cook on "High" pressure for 1 minute.
• When the cycle completes, allow the Instant Pot to sit for 10 minutes, undisturbed, for a natural pressure release (NPR).
• Carefully turn pressure knob to "Venting" position to release any remaining steam.

Vegetable Soup (stove instructions)

• Heat OLIVE OIL in a 4-quart soup pot on medium-high heat.
• Add ONION, CELERY, CARROT, and GARLIC; sauté until tender for about 5 minutes, stirring as needed.
• To the pot, add BROCCOLI, CAULIFLOWER, CABBAGE, GREEN AND YELLOW ZUCCHINI, TOMATOES, VEGETABLE BROTH, and SEASONINGS; stir to combine.
• Turn heat to HIGH and heat the soup it starts to boil; then turn heat to medium-low and simmer for 20-30 minutes until all veggies are tender.

Vegetable Soup Serving and Storage Instructions

• Serve veggie soup warm. Garnish options: lemon zest, fresh parsley, croutons, or grated parmesan cheese.
• Refrigerate veggie soup in an airtight container up to 5 days or in the freezer up to 3 months.

Tried this recipe? I'd love your review!Visit the comments below and tell me how it went.

RECIPE NOTES

We like to portion and freeze this soup in quart-sized Ziploc bags or glass meal prep containers. It's perfect to thaw and reheat on busy weeknights.

Nutrition

Serving: 1cup | Calories: 69kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 786mg | Potassium: 307mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1942IU | Vitamin C: 35mg | Calcium: 32mg | Iron: 1mg

• Author
• Recent Posts

Follow TKG

The Kitchen Girl

Recipe author and food photographer at The Kitchen Girl

I'm on a mission to help you eat healthy AND save money through simple, everyday recipes, product reviews, and budget-friendly kitchen tips.

Follow TKG

Latest posts by The Kitchen Girl (see all)

• 3 Bean Vegan Chili - 10/27/2020
• Smashed Potatoes Recipe - 10/22/2020
• Crockpot Chicken Vegetable Soup - 10/18/2020