There’s nothing quite like a warm, hearty bowl of vegetable soup to comfort your soul and nourish your body. Whether you’re a longtime vegetarian or simply looking to incorporate more plant-based meals into your routine, this best vegetarian vegetable soup recipe is a perfect choice.
Loaded with fresh, colorful vegetables and seasoned to perfection, it’s a wholesome meal that’s both satisfying and easy to prepare. Plus, it’s flexible enough to suit your pantry staples and taste preferences.
This soup celebrates the natural flavors of garden-fresh produce while delivering a delicious and nutritious punch. Whether you’re cooking for yourself or your family, this recipe promises a cozy, flavorful experience that everyone will love.
So, grab your apron, and let’s dive into making the ultimate bowl of vegetarian vegetable soup!
Why You’ll Love This Recipe
This vegetable soup is a celebration of simplicity and flavor. It’s packed with a variety of fresh, wholesome vegetables, making it a nutrient-rich meal that’s low in calories but high in taste.
The broth is infused with herbs and spices, giving it a comforting depth without overpowering the natural sweetness of the vegetables.
One of the best parts? It’s incredibly versatile!
You can easily swap or add vegetables depending on what you have on hand, making it perfect for any season. It’s also ideal for meal prepping — the flavors deepen over time, making leftovers even better.
Best of all, it’s vegan-friendly and free from common allergens if you follow the ingredient list carefully.
If you love this recipe, be sure to check out our Low Calorie Vegetable Soup Recipe for Healthy Eating for another light and tasty option.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Olive oil | 2 tablespoons | For sautéing vegetables |
| Yellow onion | 1 medium, diced | Adds sweetness and depth |
| Garlic cloves | 3, minced | Enhances flavor |
| Carrots | 3 medium, sliced | For sweetness and texture |
| Celery stalks | 2, chopped | Provides aromatic base |
| Potatoes | 2 medium, peeled and diced | For heartiness |
| Green beans | 1 cup, trimmed and cut | Fresh or frozen |
| Zucchini | 1 medium, diced | Adds freshness |
| Diced tomatoes (canned) | 1 can (14 oz) | For acidity and flavor |
| Vegetable broth | 6 cups | Use low sodium if preferred |
| Dried thyme | 1 teaspoon | Herbal note |
| Dried rosemary | 1/2 teaspoon | Earthy aroma |
| Bay leaf | 1 | Removes before serving |
| 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
- Sharp chef’s knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle for serving
- Soup bowls
Instructions
- Prepare your vegetables: Wash, peel, and chop all the vegetables as indicated in the ingredients list. Having everything ready will make the cooking process smooth and enjoyable.
- Heat olive oil: Place your soup pot over medium heat and add the olive oil. Once hot, add the diced onion and sauté for 4-5 minutes until translucent and fragrant.
- Add garlic: Stir in the minced garlic and cook for another 1-2 minutes, being careful not to let it burn.
- Sauté the base vegetables: Add the carrots and celery to the pot. Stir occasionally and cook for about 5 minutes until they begin to soften.
- Add potatoes and green beans: Toss in the diced potatoes and green beans. Stir well and cook for another 3 minutes.
- Incorporate zucchini and tomatoes: Add the diced zucchini and canned tomatoes with their juice. Stir to combine all ingredients evenly.
- Pour in vegetable broth: Carefully add the 6 cups of vegetable broth to the pot. Stir well to mix everything and bring to a gentle boil.
- Season the soup: Add dried thyme, rosemary, bay leaf, salt, and black pepper. Stir to distribute the herbs and spices throughout the soup.
- Simmer: Reduce the heat to low and cover the pot with a lid. Let the soup simmer gently for 30-40 minutes, or until all the vegetables are tender and flavors have melded beautifully.
- Remove bay leaf and adjust seasoning: Before serving, fish out the bay leaf and taste the soup. Add more salt or pepper if needed.
- Garnish and serve: Ladle the soup into bowls and sprinkle with freshly chopped parsley for a burst of color and flavor. Enjoy hot!
Tips & Variations
“For an extra boost of flavor, try roasting the vegetables before adding them to the soup. It adds a subtle caramelized sweetness.”
If you want to make this soup even heartier, consider adding cooked lentils or beans. They’re a great source of protein and fiber.
You can also toss in some leafy greens like spinach or kale during the last 5 minutes of cooking for added nutrition.
For a creamier texture, blend a portion of the soup and stir it back in. This is a lovely way to elevate the soup without dairy, keeping it vegan and vegetarian-friendly.
Looking for more vegetable-forward recipes? Check out our Vegetarian Swiss Chard Recipes for Healthy Meals and Vegetable Alfredo Recipes for Creamy, Healthy Dinners to keep your meals exciting and nutritious.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Protein | 4 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 6 g |
| Fat | 4 g |
| Sodium | 450 mg (varies with broth) |
| Vitamin A | 120% DV |
| Vitamin C | 40% DV |
| Iron | 10% DV |
Serving Suggestions
This vegetable soup pairs wonderfully with a slice of crusty bread or a warm roll. For a cozy meal, try serving it alongside our Vegan Bread Machine Recipe for Soft, Delicious Loaves – it’s a perfect complement to soak up every last drop of soup.
If you want to add some protein, a side of grilled tofu or a fresh green salad is ideal. For a touch of indulgence, drizzle a little olive oil or sprinkle some vegan cheese on top.
Conclusion
This best vegetarian vegetable soup recipe is a true kitchen staple, perfect for warming you up on chilly days or providing a light yet filling meal anytime. Its rich medley of vegetables, combined with aromatic herbs and a savory broth, makes every spoonful a delight.
The ease of preparation coupled with the flexibility to customize means it’s sure to become a favorite in your recipe collection.
Embrace the joy of cooking with fresh ingredients and savor the wholesome flavors that this soup offers. Don’t forget to explore more delicious and healthy vegetarian recipes on our site, like the Peruvian Vegetable Recipes for Flavorful Healthy Meals or the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet finish.
Happy cooking!
📖 Recipe Card: Best Vegetarian Vegetable Soup Recipe
Description: A hearty and flavorful vegetable soup packed with fresh vegetables and herbs. Perfect for a healthy and comforting meal any day.
Prep Time: PT15M
Cook Time: PT35M
Total Time: PT50M
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and cubed
- 1 zucchini, diced
- 1 cup green beans, trimmed and chopped
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups fresh spinach
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until translucent.
- Add carrots, celery, potatoes, and green beans; cook for 5 minutes.
- Stir in diced tomatoes, zucchini, vegetable broth, and thyme.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Season with salt and pepper to taste.
- Stir in fresh spinach and cook until wilted, about 2 minutes.
- Serve hot.
Nutrition: Calories: 150 kcal | Protein: 5 g | Fat: 4 g | Carbs: 25 g
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