Easy Homemade Vegetable Soup Recipe
This homemade vegetable soup comforts to the core with loads of healthy garden vegetables, Italian herbs, and savory vegetable broth. It tastes like Grandma's family recipe.
Servings: 14 1-cup servings
Calories: 80kcal
Ingredients
- 2 tablespoons Olive Oil
- 1 medium Onion diced (about 2 cups)
- 1 large Carrot diced (1 cup)
- 2 ribs Celery diced (1 cup)
- 4 cloves Garlic minced
- 3 Yukon Gold potatoes peeled and diced into ½-inch cubes (about 2 cups)
- 1 (14.5-ounce can) Fire Roasted Tomatoes keep juice
- 8 cups Vegetable Broth
- 1 teaspoon Italian Seasoning
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 Zucchini quartered and sliced (about 1 cup)
- 1 cup Frozen Corn thawed
- 1 cup Frozen Peas thawed
Optional garnish
- Lemon Wedges, Fresh Parsley, Parmesan Reggiano
Instructions
- Set a 4-quart soup pot over medium heat. Add OLIVE OIL and heat until shimmering.
- Add the ONION, CARROT, CELERY, and GARLIC. Sauté about 5 minutes, stirring occasionally, until softened and fragrant.
- Stir in the POTATOES, TOMATOES (with juice), VEGETABLE BROTH, ITALIAN SEASONING, SALT, and PEPPER.
- Loosely cover and bring to a boil. Reduce heat and simmer 8–10 minutes, or until the POTATOES are fork-tender, but not too soft.
- Add the ZUCCHINI, CORN, and PEAS. Simmer another 5 minutes, or until all vegetables are tender and heated through.
- Taste and adjust seasoning with SALT and PEPPER as needed.
- Serve warm, garnished with LEMON WEDGES and PARSLEY if desired.
- To store, cool completely, then refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months.
Video
Notes
Chef’s tip: If you have time, sauté the onions, carrots, and celery a bit longer over low heat to draw out sweetness and deepen the soup’s flavor. It’s a classic mirepoix—and now you’re fancy 💛
Use veggies on hand: This quick, easy vegetable soup recipe works with nearly any mix of fresh, frozen, or canned vegetables.
Veggie timing tip: Fresh veggies need longer to soften, while frozen or canned vegetables should be added near the end to prevent overcooking.
More vegetable options: You can add cabbage, cauliflower, green beans, bell pepper, snap peas, kale, or spinach.
Broth options: Swap in chicken broth or bone broth for varied flavor and more protein.
Protein add-ins: During the simmering cycle, stir in beans, tofu, or frozen dumplings for extra nutrition.
Finishing touch: When serving, add a drizzle of olive oil for richness and a squeeze of lemon for a bright flavor.
Nutrition
Serving: 1cup | Calories: 80kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 715mg | Potassium: 262mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1255IU | Vitamin C: 14mg | Calcium: 18mg | Iron: 1mg