Vegetable Soup Recipe (Seriously The Best!)

I crafted this Easy Vegetable Soup using a blend of simple ingredients such as olive oil sautéed garlic, diced yellow onion, carrots, and tomatoes. Rich vegetable broth mingles with tender potatoes and crisp spinach, while herbs like basil and oregano infuse the dish with flavor. I love its hearty profile.

I recently discovered that sometimes the simplest recipes turn out to be the best and this Vegetable Soup Recipe (Seriously The Best!) totally proves it. I started with 6 cups of vegetable broth and got my pot heated up with 2 tablespoons of olive oil, letting 1 diced medium yellow onion and 3 minced garlic cloves sizzle until they were soft and tasty.

I then tossed in 2 peeled and chopped carrots along with 2 chopped celery stalks. The dish really began to shine when I added in 2 diced medium potatoes, a can of diced tomatoes and a cup each of green beans, zucchini and spinach leaves.

I sprinkled in 1 teaspoon dried basil, 1 teaspoon dried oregano and 1/2 teaspoon dried thyme along with some salt and pepper to round out the flavors. This easy vegetable soup is one of those fall and winter recipes that delivers delicious taste with every spoonful even if its a pretty simple meal.

Why I Like this Recipe

I really like this recipe because it’s straightforward and doesn’t take forever to make. I love how the instructions let me chop up all the veggies and toss ’em in a pot, letting each flavor come through as they simmer together. I also appreciate how much comfort it gives me on those chilly days—it warms me up and fills my belly without feeling too heavy. Plus, I enjoy playing around with it, like adding a little extra spice or different veggies, which makes it feel like it’s truly my own dish.

Ingredients

• Vegetable Broth: low-calorie liquid packed with flavor and nutrients, forming the soup’s tasty base.
• Olive Oil: adds a rich healthy fat that enhances flavor and helps cook aromatics.
• Yellow Onion: provides natural sweetness and a savory undertone, intensifying the overall flavor.
• Carrots: packed with vitamins and fiber, they add a touch of natural sweetness.
• Potatoes: provide hearty texture and carbohydrates, making the soup filling and comforting.
• Garlic: infuses a pungent zesty kick while offering numerous health benefits.
• Tomatoes: brings tangy acidity and a vitamin C boost, balancing flavors in every spoonful.
• Celery: offers a crisp crunch and aromatic essence that gives a delicate background flavor.
• Zucchini: adds a subtle mild flavor and extra texture, keeping the soup light and fresh.

Ingredient Quantities

• 6 cups vegetable broth
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 stalks celery, chopped
• 2 medium potatoes, diced
• 1 can (14.5 oz) diced tomatoes
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup zucchini, diced
• 1 cup spinach leaves, roughly chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

How to Make this

1. Heat olive oil in a large soup pot over medium heat and add the diced yellow onion. Cook until soft and a bit golden.

2. Stir in the minced garlic and let it cook for about 1 minute until it starts smelling good.

3. Add the chopped carrots and celery to the pot and cook them for around 3 minutes while stirring.

4. Toss in the diced potatoes along with the diced tomatoes, vegetable broth, dried basil, oregano, and thyme. Sprinkle salt and pepper to taste.

5. Bring the whole mixture to a simmer over medium heat.

6. Once simmering, lower the heat and cover the pot, letting it cook for about 15 minutes until the potatoes start to get tender.

7. Add the green beans and zucchini into the pot and continue simmering for another 10 minutes so that they stay firm but tender.

8. Stir in the chopped spinach leaves and let them wilt into the soup for about 1 or 2 minutes.

9. Give the soup a taste and adjust the salt and pepper if needed.

10. Serve your vegetable soup warm. Enjoy with your favorite piece of crusty bread if you fancy some extra crunch!

Equipment Needed

1. Large soup pot with lid
2. Stove
3. Chef’s knife
4. Cutting board
5. Measuring cups and spoons
6. Stirring spoon
7. Can opener
8. Ladle

This list covers the basic equipment you need to prep and cook the soup as described.

FAQ

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

• Vegetable broth – you can swap it out for chicken broth if you dont mind a meatier flavor; if you want to keep it veg, water mixed with bouillon cubes works pretty well
• Olive oil – if you dont have olive oil on hand, try using canola oil or avocado oil instead
• Yellow onion – in a pinch, red onion or even some scallions can be used for a slightly different taste
• Potatoes – you can substitute with sweet potatoes if you’d like a hint of sweetness in your soup

Pro Tips

1. Make sure you really let the onion and garlic get that nice golden look before adding the other veggies, otherwise the flavor gets lost in the mix.
2. Cut all your veggies into chunks that are about the same size so they all cook evenly and you dont end up with some overdone or undercooked pieces.
3. Let the soup simmer a bit longer if you can; sometimes an extra few minutes helps meld the flavors better, which makes it taste more like a homemade dish.
4. Don’t be shy to tweak the seasoning as you go around tasting the soup—it can really help bring out the flavors if you add a pinch more salt or pepper when needed.