When life gets busy, finding time to prepare a wholesome, nutritious meal can feel like a challenge. That’s where this easy frozen vegetable soup recipe comes to the rescue!
Using a medley of frozen veggies, this soup is not only quick to make but also incredibly comforting and healthy. Frozen vegetables retain most of their nutrients, meaning you get all the goodness without the fuss of chopping and prepping fresh produce.
Perfect for chilly evenings, light lunches, or whenever you need something warm and satisfying, this soup is a pantry staple that’s sure to become a favorite.
Whether you’re a beginner cook or a seasoned kitchen pro, this recipe is designed for simplicity without sacrificing flavor. Plus, it’s versatile enough to customize with your favorite herbs and spices.
Ready in under 30 minutes, it’s a delicious way to boost your veggie intake and enjoy a cozy bowl of goodness any day of the week.
Why You’ll Love This Recipe
This frozen vegetable soup is a true lifesaver for busy households. Here’s why it’s going to win your heart:
- Speedy and convenient: No need to chop fresh vegetables, which saves you loads of time.
- Nutritious and filling: Packed with vitamins, minerals, and fiber from a variety of vegetables.
- Budget-friendly: Frozen veggies are often cheaper and last longer than fresh produce.
- Customizable: Easily swap veggies or add your favorite seasonings to suit your taste.
- Perfect for meal prep: Make a big batch and enjoy leftovers throughout the week.
If you love wholesome, comforting meals that come together quickly, this is the recipe for you. And if you want to explore more easy, delicious plant-based meals, be sure to check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals and Copycat Vegan Recipes: Make Your Favorites at Home.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Frozen mixed vegetables | 4 cups | Carrots, peas, corn, green beans, or your favorite blend |
| Olive oil | 2 tablespoons | For sautéing |
| Yellow onion | 1 medium, diced | Fresh for best flavor |
| Garlic cloves | 3 cloves, minced | Adds depth and aroma |
| Vegetable broth | 6 cups | Use low sodium if preferred |
| Potato | 1 large, peeled and diced | For creaminess and body |
| Dried thyme | 1 teaspoon | Or fresh if available |
| Bay leaf | 1 leaf | Removable before serving |
| Salt | To taste | Adjust according to broth saltiness |
| Black pepper | To taste | Freshly ground recommended |
| Fresh parsley | 2 tablespoons, chopped | For garnish and freshness |
Equipment
- Large soup pot or Dutch oven
- Chef’s knife
- Cutting board
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Ladle for serving
- Optional: Immersion blender (for creamier texture)
Instructions
- Prepare your ingredients. Dice the onion and potato, mince the garlic, and measure out your frozen vegetables and broth.
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent and fragrant.
- Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
- Stir in the diced potato and frozen mixed vegetables. Cook for 3-4 minutes to slightly thaw the veggies and marry the flavors.
- Pour in the vegetable broth, then add the dried thyme and bay leaf. Increase heat and bring the mixture to a boil.
- Once boiling, reduce heat to low and let the soup simmer uncovered for 20-25 minutes, or until the potatoes are tender and the flavors meld together.
- Remove the bay leaf. For a thicker, creamier soup, use an immersion blender to puree part or all of the soup directly in the pot. Alternatively, scoop some soup into a blender, puree, and return it.
- Season with salt and freshly ground black pepper to taste. Stir well and let simmer for an additional 5 minutes.
- Turn off the heat and stir in fresh parsley. This adds a burst of color and freshness to your soup.
- Ladle into bowls and serve hot. Enjoy your comforting, nutritious frozen vegetable soup!
Tips & Variations
“Using frozen vegetables is a fantastic way to save time without sacrificing nutrition. Just make sure not to thaw them completely before adding to the soup to avoid mushiness.”
- Add beans or lentils: For extra protein and heartiness, toss in a can of rinsed beans like cannellini or chickpeas.
- Spice it up: Add a pinch of red pepper flakes or smoked paprika for a subtle kick.
- Make it creamy without dairy: Blend in a splash of coconut milk or your favorite plant-based cream for richness.
- Use fresh herbs: Swap dried thyme for fresh rosemary or basil for a different flavor profile.
- Change the base: Try this recipe with a tomato broth or add a can of diced tomatoes for a tangy twist.
For more creative and easy vegetable dishes, check out our Veggie Quesadilla Recipe Indian Style Easy & Delicious and Vegan Flour Tortilla Recipe Easy, Soft, and Homemade.
Nutrition Facts
| Nutrient | Amount per Serving (1.5 cups) |
|---|---|
| Calories | 140 kcal |
| Protein | 4 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 5 g |
| Fat | 3.5 g |
| Saturated Fat | 0.5 g |
| Sodium | 480 mg (varies with broth) |
| Vitamin A | 60% DV |
| Vitamin C | 30% DV |
| Iron | 10% DV |
This soup is a low-calorie, nutrient-dense option perfect for a light meal or starter. For other high-protein, veggie-packed soups, take a peek at our High Protein Vegan Soup Recipes for Healthy Meals.
Serving Suggestions
- Serve with a slice of crusty whole-grain bread or a warm Vegan Bread Maker Recipe for Soft and Delicious Loaves for dipping.
- Top with a sprinkle of nutritional yeast or vegan parmesan for a cheesy flavor.
- Pair with a fresh green salad for a light, balanced meal.
- For a heartier option, serve alongside our Vegan Cuban Recipes: Delicious Plant-Based Island Flavor for a flavorful fusion dinner.
- A dollop of plant-based yogurt or sour cream substitute adds creaminess and tang.
Conclusion
This easy frozen vegetable soup recipe is the perfect example of how simple ingredients can create a comforting, nourishing meal in no time. With minimal prep, affordable pantry staples, and plenty of room for customization, it’s a go-to recipe for busy weeknights or whenever you need a warm hug in a bowl.
The combination of frozen vegetables and aromatic herbs ensures a delicious flavor profile that the whole family will enjoy.
Whether you’re a novice cook or someone who loves quick, healthy meals, this soup is a wonderful addition to your recipe collection. Don’t forget to explore more fantastic recipes like our Vegan Halloween Dessert Recipes That Will Wow Your Guests or the Vegan Beignet Recipe: Easy, Fluffy, and Delicious Treat to round out your meal with something sweet and satisfying.
Enjoy your cooking journey, and happy soup-making!
📖 Recipe Card: Easy Frozen Vegetable Soup
Description: A quick and healthy soup made with frozen mixed vegetables and simple seasonings. Perfect for a comforting meal in under an hour.
Prep Time: PT10M
Cook Time: PT25M
Total Time: PT35M
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 4 cups frozen mixed vegetables
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup small pasta (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic; sauté until softened.
- Pour in vegetable broth and diced tomatoes.
- Add frozen mixed vegetables and bring to a boil.
- Add dried basil, oregano, salt, and pepper.
- Reduce heat and simmer for 20 minutes.
- If using, add pasta and cook until tender.
- Adjust seasoning and serve hot.
Nutrition: Calories: 150 kcal | Protein: 5 g | Fat: 4 g | Carbs: 25 g
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