Seriously Good Vegetable Soup
This vegetable soup recipe is seriously so good! It's easy to make, and full of healthy vegetables and fresh flavor. There's nothing "blah" about it!
Updated by Kathryne Taylor on July 10, 2024
You know how most vegetable soups are pretty tired and “blah”? Not this one! This hearty homemade vegetable soup is full of fresh, wholesome flavors.
I’m excited to share this vegetable soup recipe with you. It’s honestly the best I’ve ever had, and I hope you’ll agree. You just might have all the ingredients you’ll need to make this easy soup on hand already.
I can think of so many reasons to make this soup. Warm up with a big bowl of veggie soup on a cold day. Make it for someone who’s under the weather. My husband has a cold and it’s snowing outside as I type, so this soup is just what we need right now.
Prepare a batch and you’ll have a healthy side dish ready to go for the rest of the week. This soup is a great way to lighten up heavier meals, especially as we get into the holidays. Did I mention that it’s vegetarian, vegan and gluten free for all to enjoy?
Vegetable Options for Vegetable Soup
This homemade vegetable soup is versatile by design, so you can enjoy it from fall through winter. We’ll use onion, carrots and celery as a base.
We’ll also add two cups of seasonal vegetables to make this soup more hearty and interesting. Choose from veggies you have on hand, or grab your favorites at the store. Any of these will work:
- Sweet potatoes or regular potatoes, cut into 1/2-inch cubes
- Butternut squash, cut into 1/2-inch cubes
- Green beans, trimmed and cut into 1-inch long segments
- Bell pepper, chopped
- Cauliflower, cut into very small bite-sized pieces
- Zucchini or yellow squash, chopped
- Fresh greens: Kale, collard greens, chard, or spinach
How to Make the Best Vegetable Soup
We’ll use several simple techniques to build flavor as we cook this soup. Here’s how:
1) Start with the veggies.
We’ll sauté chopped onion, celery, carrots and seasonal vegetables in olive oil, with some salt. This softens them up and enhances their flavors. Adding salt during different stages of the cooking process builds more flavor than simply adding it all at the end.
2) Add fresh minced garlic, curry powder, and dried thyme.
Sautéing these ingredients for about 1 minute wakes up their flavors, but isn’t long enough to risk burning the garlic (burnt garlic tastes awful).
Curry powder is the secret to making this soup so delicious. We aren’t adding much. You probably won’t be able to pinpoint the flavor, but it adds some subtle intrigue and warmth to this soup. I’ve also used curry powder in my lentil soup and chickpea noodle soup as well, and it always works like a charm.
3) Add canned diced tomatoes with their juices.
We’ll cook them all together for a couple of minutes to reduce any tinny flavors. I used fire-roasted diced tomatoes for these photos, but regular diced tomatoes were just as good. I always recommend using Muir Glen brand of tomatoes because they taste the best and come in BPA-free cans.
4) Almost done—add some vegetable broth, water, and more flavorings.
Vegetable broth keeps this soup vegetarian/vegan. We’ll also add bay leaves, red pepper flakes, and a little more salt. If you’re sensitive to spice, you can reduce or omit the red pepper flakes. If you love spice like me, you might even want to double the amount at the end (add to taste). Regardless, we’ll let the soup gently simmer for 25 minutes so the flavors can meld together.
5) Add chopped fresh greens and finally, some fresh lemon juice.
Lastly, we’ll add chopped greens for health bonus points, and simmer for 5 minutes to soften them up. Before serving, we’ll brighten up the soup with a big squeeze of lemon juice (one of my other go-to soup tricks) and add another splash of olive oil for rich flavor. Taste the soup before and after these additions, and you’ll notice a big difference! Finally, season to taste with salt and pepper, as necessary.
Watch How to Make Vegetable Soup
Please let me know how this soup turns out in the comments. I love hearing from you, and your feedback encourages other readers to try the recipe.
Craving more hearty, healthy, meatless soups this season? Me, too. Here are a few more great options:
- Classic Minestrone Soup
- Best Lentil Soup
- Chickpea Noodle Soup
- Pasta e Fagioli (Italian Pasta and Beans Soup)
- Quinoa Vegetable Soup with Kale
- Sweet Potato, Kale and Chickpea Soup
Don’t miss the hearty soups in my cookbook, Love Real Food. They’re some of my favorites!
Seriously Good Vegetable Soup
This vegetable soup recipe is seriously so good! It’s easy to make, and full of veggies and fresh flavor. If you’re feeing under the weather or just wanting to lighten up your meals, this soup is the answer. Recipe yields 6 bowls of soup.
Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 1 medium yellow or white onion, chopped
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash
- 1 teaspoon fine sea salt, divided, to taste
- 6 cloves garlic, pressed or minced
- ½ teaspoon curry powder
- ½ teaspoon dried thyme
- 1 large can (28 ounces) diced tomatoes
- 4 cups (32 ounces) vegetable broth
- 2 cups water
- 2 bay leaves
- ½ teaspoon red pepper flakes, reduce or omit if sensitive to spice
- Freshly ground black pepper, to taste
- 2 cups chopped kale or collard greens or chard (thick ribs removed), or spinach
- 1 tablespoon lemon juice
Instructions
- Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and ½ teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
- Add the garlic, curry powder and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
- Pour in the broth and water. Add ½ teaspoon more salt, 2 bay leaves and the red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
- Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
- Remove the pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and enjoy.
Notes
Recipe adapted from my quinoa vegetable soup and lentil soup.
Storage suggestions: This soup keeps well in the refrigerator for about 4 days. It freezes and defrosts well if you want to freeze extra portions for later!
Recommended equipment: I’m convinced that everything I cook in my Dutch oven (affiliate link) comes out extra delicious.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Just made this because I had a lot of needed to be used vegetables and garlic. So good! Will make this over and over again.
At first I wasn’t sure this soup would live up to all the glowing reviews. But… I now make it almost once a week! The addition of the curry was brilliant, and it is truly spectacular the next day when the curry softens and also deepens in flavor. It is reminiscent of a Mulligatawny soup-especially with the lemon. The measurements are perfect. I do add a can of white beans, and enjoy reading others ideas for additions. Thank you everyone!
I made your vegetable soup tonight and it’s delicious- I had many leftover veggies from a party and I wondered what to do and your recipe popped up on my computer and it will be my “go to” veggie soup recipe from now on. Thank you!
but when do you add inthe beans and potatoes
Hi Beth, this is recipe is flexible to use with a number of chopped seasonal veggies, including potatoes and green beans, and they should be added in step 1. I have other soup recipes that call for beans, but if I was going to add a can to this recipe I would add at the same time as the tomatoes, after the veggies have had time to cook.
I have just made this soup. Absolutely delicious. I loved how I have the option to increase the quantities. This makes it so easy to make enough for the family or put some in the freezer. Thank you so much for this beautiful soup for winter.
This soup is amazing. Easy to follow recipe and make. Can mix it up with different things. I was surprised with the result and how great it tastes.
Love this soup. Wondering if it freezes well. Our little victory garden currently is yielding an abundance of veggies.
Hi Jess, this recipe is perfect for freezing. You’ll enjoy the taste of summer later this fall!
Just made a huge (Dutch Oven full to the brim) batch of this stunning veggie soup. Absolutely brilliant, extremely tasty and different, well done. Will probably never just make normal veggie soup again.
I have a question- is it possible to use fresh tomatoes in place of the canned? I have an overabundance at this time of the year.
Yes, you can use fresh tomatoes!
Could I do this in a crock pot instead of on the stove?
Hi Crystal, yes this should easily adapt to a crock pot recipe, but I’m not sure of the cooking times.
Go to a search browser, use your keyboard and type in “crockpot vegetable soup recipe”. You will personally be surprised how many recipes there are for crockpot vegetable soups.
ANY SPECIAL TYPE OF CURRY? I have many different types.
Hi Tom, all curry blends are a little different, I would try your favorite.
The soup is really good. I will leave out the thyme next time. It was way too “herby” for me. But still good. The recipe is so versatile and is a great way to get that rainbow into your diet!
Awesome soup! I substituted chicken bone broth for the vegetable broth and water for a richer base and added a small can of tomatoe sauce. I keep making this every month. The lemon juice really adds to the flavor. Thank you!
Made my second pot tonight and added some barley per my husband’s request. Added a bit more water, brith and seasonings so hopefully it will be as good as my first batch made exactly as recipe says. Love the flexibility of seasonal veg!! I will be sharing this, for sure!
This was by far the best veggie soup I’ve ever made. I made ours with ever veggie you had listed except the kale but I did use spinach. I also made Ditalini pasta on the side and added a couple of spoon fulls to each individual bowl. Even my husband, who is NOT a veggie soup lover, went back for seconds. DELICIOUS
Wow, just made this soup and it was absolutely gorgeous. Maybe put a little too much dried Thyme in, so will cut back next time I make it. Was sceptical about the lemon juice, but it really helped.
Hi Alex, the lemon juice has some acidity that enhances the flavors. I love the brightness it adds, and it also brings back other flavors. It’s a nice substitution for those watching their salt intake, too. I’m so glad you liked it.
This is sooo good! I don’t really like curry but in this recipe it just translates to flavor— not too curryish. I will use half the pepper flakes next time and add some kind of beans (probably black) for protein. I made it yesterday and will already make again tomorrow just to have plenty in the freezer for work lunches. I will be checking out more of your recipes!!
I’ve made this soup many times, I have made it for my neighbours on both sides occasionally. They love it as we do. I haven’t got any dark greens ,would I be able to add chopped cabbage
I never liked vegetable soup until I tried this recipe! It is so delicious and full of flavor! I love the spice and flavor in it. I love all your recipes. I actually made your granola recipe today too, another family favorite! Thank you for posting such delicious, nutritious, wholesome recipes!
This is absolutely scrumptious!! I used kale and added some yellow beets as they were just hanging around in the crisper. I will make this again and again. Thanks for another gem!!
This is excellent!
I forgot to add the lemon juice and added some white beans. I added a little Romano cheese to the top of each serving.
I think next time I will add a pork knuckle (we just got half a pig) and let it simmer all day.
Made this soup last night and it was, as the name says, seriously good! The curry added a delicious touch, and the red pepper kick was spot on. I loved how you can use whatever variety of veggies, so it was fun to make. I can’t “do” onions so added extra diced/chopped veggies in its place. This recipe will definitely have an encore in our house.
Hi Barb, I’m glad you enjoyed the soup. It does work with a variety of vegetables, so it’s great for using up whatever you have on hand.
We are vegans and have tried just about every vegetable soup recipe. Your recipe is the absolute best we have ever have!!! I did omit the extra water, and simmered it longer to get the vegetables very soft. Had this with homemade yeast rolls. It is the PERFECT fall comfort food!!!
Hi Kelly, thanks so much for your kind words. I have several vegan soup recipes if you want to try more (the lentil soup is fantastic!)