This Vegetable Soup comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight dinner that your family will love!
Ingredients You’ll Need
Let’s break down what you’ll need for this comforting bowl of veggie goodness:
- 2 tablespoons olive oil: This will help sauté our veggies to perfection.
- 1 onion, chopped: Adds a base of flavor and sweetness.
- 2 carrots, diced: For that nice crunch and sweetness, they’re also great for color!
- 2 celery stalks, diced: Essential for that classic soup flavor.
- 3 garlic cloves, minced: Because, let’s be real, garlic makes everything better!
- 1 zucchini, diced: Super soft and delicious when cooked up just right.
- 1 bell pepper, chopped: Choose your favorite color, each brings a different flavor!
- 1 can (14 oz) diced tomatoes: This adds a nice acidity and richness to the soup.
- 4 cups vegetable broth: The heart of our soup, homemade broth if you have it, but store-bought works just fine!
- 1 teaspoon dried oregano: Dried herbs pack a ton of flavor and are super convenient.
- 1 teaspoon dried thyme: Another flavorful herb that complements the veggies beautifully.
- Salt and pepper to taste: A couple pinches… or more if you prefer!
- Fresh parsley for garnish: For that lovely finish and a little freshness!
Let’s Get Cooking!
Heat the olive oil in a large pot over medium heat. You’ll want it hot enough to sauté, but not smoking!
Add the onion, carrots, and celery. Cook until softened, stirring occasionally, about 5 minutes. You’ll know they’re ready when the onions are nice and translucent.
Stir in the garlic, zucchini, and bell pepper. Cook for another 5 minutes, and oh boy, the smell is going to be fantastic!
Add the diced tomatoes and vegetable broth. It’s starting to look great, right?
Season with oregano, thyme, and a couple pinches of salt and pepper. No need to be shy here, this is where a lot of flavor comes from!
Bring to a simmer, then reduce heat. Let it cook for about 20 minutes until all veggies are tender. You’ll want them to still have a little bite; nobody likes mushy soup!
Garnish with fresh parsley before serving. Look at that vibrant splash of color!
And voilà! You’ve just whipped up a hearty bowl of vegetable soup that’s not just tasty but also super nourishing!
If you loved this Easy Vegetable Soup, be sure to check out my Roasted Tomato Soup, my Thai Coconut Red Lentil Soup, or my Tuscan Ravioli Soup!
What Makes This Vegetable Soup Special
Comfort Food
- There’s something about a warm bowl of soup that brings a sense of comfort, right? Especially as the weather gets cooler, I find comfort food is a must-have in our weekly rotation. Loaded with tons of flavor and nutrients, this vegetable soup checks all the boxes.
Customizable
- The secret to a delicious vegetable soup is customization! Use whatever ingredients you have on hand, and you can always swap out the vegetables or herbs. Got some leftover spinach or kale? Throw it in! And if you prefer a little kick, a dash of red pepper flakes adds fabulous warmth.
Quick & Easy
- Comes together in under 30 minutes! Trust me, when you’re wrapping up a long day and need dinner on the table fast, this recipe saves the day.
Budget-Friendly
- This soup is not only inexpensive to make, but also, you can use affordable, everyday ingredients! Plus, it’s a great way to use up those veggies that are about to go bad.
Make-Ahead Friendly
- It’s perfect for meal prep! Make a big batch on Sunday, and you’ve got lunch sorted for the week. This soup actually tastes even better the next day as the flavors meld together.
Serving & Storage Tips
What to Serve With This
- A lovely crusty bread for dipping is a must, or how about some cheesy garlic toast? Trust me, it will take your soup experience to a whole new level!
Storage
- This vegetable soup keeps well in the refrigerator for 3-4 days in an airtight container. If you’ve got leftovers, rejoice, lunch is covered!
Reheating Instructions
- The best method to reheat is on the stovetop! Just pour it into a pot and heat over medium heat, stirring occasionally, should only take about 5-10 minutes.
Freezer Friendly
- Yes! You can freeze this soup for up to 3 months. Just let it cool completely before placing it in a freezer-safe container. When you’re ready to enjoy it again, thaw it in the fridge overnight and reheat on the stove.
This Easy Vegetable Soup is just what you need for those busy weeknights when comfort food is calling! I hope you savor every spoonful and perhaps even share it with loved ones. Happy cooking!
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Vegetable Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious and comforting vegetable soup that comes together in about 30 minutes, perfect for a quick weeknight dinner.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in the garlic, zucchini, and bell pepper. Cook for another 5 minutes.
- Add the diced tomatoes and vegetable broth.
- Season with oregano, thyme, and salt and pepper.
- Bring to a simmer, then reduce heat and cook for about 20 minutes until all veggies are tender.
- Garnish with fresh parsley before serving.
Notes
Feel free to customize the vegetables based on what you have in your fridge. This soup is great for meal prep and tastes even better the next day!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg