There’s nothing quite like a warm, comforting bowl of veggie soup to brighten up your day — especially when it’s easy and quick to make! Whether you’re looking for a nutritious lunch, a light dinner, or a cozy snack, veggie soups are an excellent choice.
Packed with vibrant vegetables, aromatic herbs, and wholesome flavors, these soups are not only delicious but also incredibly versatile. You can customize them with whatever fresh produce you have on hand, making them perfect for busy weeknights or last-minute meal prep.
Plus, veggie soups are fantastic for boosting your immune system and keeping you energized throughout the day. In this post, I’ll share some simple, quick veggie soup recipes that anyone can whip up in under 30 minutes — no fancy skills required!
Ready to warm your soul and nourish your body? Let’s dive into these easy, quick veggie soup recipes that will soon become your go-to comfort food.
Why You’ll Love This Recipe
Quick and easy to prepare: Most veggie soup recipes only take about 20 to 30 minutes from start to finish, making them perfect for busy days.
Highly nutritious: Loaded with fresh vegetables, these soups provide essential vitamins, minerals, and fiber to keep you feeling full and satisfied.
Customizable: You can swap ingredients based on what’s in season or in your pantry, making these soups endlessly adaptable.
Budget-friendly: Using simple, affordable ingredients, you can make hearty meals without breaking the bank.
Great for meal prep: Make a big batch and enjoy leftovers for several days, or freeze portions for a quick meal anytime.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Olive oil | 2 tablespoons | For sautéing |
| Yellow onion | 1 medium, diced | Provides base flavor |
| Garlic cloves | 3 cloves, minced | Fresh for best aroma |
| Carrots | 2 medium, sliced | Adds sweetness and texture |
| Celery stalks | 2 stalks, chopped | Crunch and flavor |
| Zucchini | 1 medium, diced | Softens nicely in soup |
| Potato | 1 medium, peeled and cubed | For heartiness |
| Green beans | 1 cup, trimmed and cut | Optional but adds freshness |
| Vegetable broth | 6 cups | Low sodium preferred |
| Diced tomatoes | 1 can (14.5 oz) | Fire-roasted adds extra flavor |
| Dried thyme | 1 teaspoon | Earthy herb note |
| Dried basil | 1 teaspoon | Sweet herbal flavor |
| Salt | To taste | Enhances all flavors |
| Black pepper | To taste | Freshly ground preferred |
| Fresh parsley | 2 tablespoons, chopped | For garnish and freshness |
Equipment
- Large soup pot or Dutch oven
- Cutting board
- Sharp chef’s knife
- Wooden spoon or spatula
- Measuring spoons and cups
- Ladle for serving
- Optional: Immersion blender (for creamy texture)
Instructions
- Heat the olive oil in your large soup pot over medium heat. Once shimmering, add the diced onion and sauté for about 3-4 minutes until translucent and fragrant.
- Add the minced garlic, carrots, and celery. Stir frequently and cook for another 5 minutes until the vegetables begin to soften.
- Stir in the diced potatoes, zucchini, and green beans. Cook for 2-3 minutes to combine flavors.
- Pour in the vegetable broth and canned diced tomatoes along with their juice. Stir everything together.
- Add dried thyme, dried basil, salt, and pepper. Bring the soup to a boil over high heat, then reduce to a simmer.
- Cover the pot and let the soup simmer gently for 15-20 minutes, or until all the vegetables are tender but not mushy.
- Optional: For a creamy texture, use an immersion blender to puree part of the soup, or transfer a couple of cups to a blender and blend, then stir back into the pot.
- Taste and adjust seasoning with more salt or pepper if needed.
- Remove from heat and garnish with fresh chopped parsley before serving.
Tips & Variations
Don’t hesitate to experiment with different vegetables! Swap green beans for peas, add kale or spinach near the end of cooking, or toss in some sweet corn for extra sweetness.
For added protein, consider stirring in cooked beans or lentils towards the end of cooking. This will make your soup more filling and nutritious.
If you prefer a spicy kick, add a pinch of red pepper flakes when sautéing the garlic or finish the soup with a dash of hot sauce.
For a creamier soup without blending, you can add a splash of coconut milk or plant-based cream just before serving.
Make sure to save any leftover soup in airtight containers in the fridge for up to 4 days or freeze portions for easy future meals.
Nutrition Facts
| Nutrient | Amount per Serving (1.5 cups) |
|---|---|
| Calories | 120 |
| Protein | 4 grams |
| Carbohydrates | 22 grams |
| Dietary Fiber | 5 grams |
| Fat | 3.5 grams |
| Sodium | 400 mg (varies with broth) |
| Vitamin A | 80% DV |
| Vitamin C | 25% DV |
Serving Suggestions
This veggie soup pairs beautifully with a warm slice of homemade bread or a crisp green salad for a balanced meal. For a fun twist, serve it alongside Veggie Quesadilla Recipe Indian Style Easy & Delicious to add some spicy, cheesy goodness.
If you want a heartier meal, try pairing the soup with soft vegan bread made using the Vegan Bread Maker Recipe for Soft and Delicious Loaves. This combination makes a comforting and satisfying dinner.
Looking for a slow cooker version of a veggie soup for convenient meal prep? Check out the Vegan Slow Cooker Recipe for Easy, Delicious Meals to try out slow-simmered flavors with minimal hands-on time.
Conclusion
Easy quick veggie soups are a fantastic addition to your recipe collection, offering a perfect balance of flavor, nutrition, and simplicity. Whether you’re a cooking novice or a seasoned home chef, these recipes are designed to fit seamlessly into your busy lifestyle.
The combination of fresh vegetables, fragrant herbs, and wholesome broth creates a delicious, heartwarming dish that’s both healthy and satisfying.
By customizing your soup with different veggies and seasonings, you can enjoy a new variation each time, keeping mealtime exciting and fresh. Plus, these soups are ideal for batch cooking, freezing, and sharing with loved ones.
So next time you want a quick, nourishing meal, reach for a pot and whip up one of these easy veggie soups — your body and taste buds will thank you!
📖 Recipe Card: Easy Quick Veggie Soup
Description: A simple and healthy vegetable soup ready in under 30 minutes. Perfect for a light meal or starter.
Prep Time: PT10M
Cook Time: PT20M
Total Time: PT30M
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium zucchini, diced
- 1 cup green beans, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until soft, about 3 minutes.
- Add carrots and celery; cook for 5 minutes.
- Stir in zucchini, green beans, diced tomatoes, and vegetable broth.
- Add thyme, salt, and pepper; bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in fresh parsley before serving.
Nutrition: Calories: 110 kcal | Protein: 3 g | Fat: 4 g | Carbs: 18 g
{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Easy Quick Veggie Soup”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A simple and healthy vegetable soup ready in under 30 minutes. Perfect for a light meal or starter.”, “prepTime”: “PT10M”, “cookTime”: “PT20M”, “totalTime”: “PT30M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 tablespoon olive oil”, “1 medium onion, chopped”, “2 garlic cloves, minced”, “2 medium carrots, sliced”, “2 celery stalks, sliced”, “1 medium zucchini, diced”, “1 cup green beans, chopped”, “1 can (14 oz) diced tomatoes”, “4 cups vegetable broth”, “1 teaspoon dried thyme”, “Salt and pepper to taste”, “1/4 cup chopped fresh parsley”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic; saut\u00e9 until soft, about 3 minutes.”}, {“@type”: “HowToStep”, “text”: “Add carrots and celery; cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in zucchini, green beans, diced tomatoes, and vegetable broth.”}, {“@type”: “HowToStep”, “text”: “Add thyme, salt, and pepper; bring to a boil.”}, {“@type”: “HowToStep”, “text”: “Reduce heat and simmer for 15 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in fresh parsley before serving.”}], “nutrition”: {“calories”: “110 kcal”, “proteinContent”: “3 g”, “fatContent”: “4 g”, “carbohydrateContent”: “18 g”}}
