Soup Recipes With Vegetables: Easy, Healthy, and Delicious

There’s something incredibly comforting about a warm bowl of vegetable soup, especially when the weather turns chilly or when you simply want a nourishing meal that’s both light and satisfying. Vegetable soups are not only easy to prepare but also incredibly versatile, allowing you to customize them with whatever fresh produce you have on hand.

From vibrant carrots and celery to hearty potatoes and leafy greens, the combination possibilities are endless. Plus, they’re a fantastic way to boost your daily intake of vitamins, minerals, and fiber without sacrificing flavor.

Whether you’re a seasoned home cook or just starting out, these soup recipes with vegetables will inspire you to create wholesome meals that bring warmth and comfort to your table. In this post, I’ll share some delightful recipes, tips, and variations to help you get the most out of your veggie soups.

Get ready to embrace the delicious world of vegetable soups!

Why You’ll Love This Recipe

Vegetable soups are the ultimate go-to for a healthy, hearty meal. They’re naturally low in calories but packed with nutrients, making them perfect for anyone looking to eat clean without compromising on taste.

These recipes are easy to make, budget-friendly, and can be prepared in large batches to save time during busy weeks.

Another reason to love vegetable soups is their adaptability. You can mix and match vegetables based on seasonality or personal preference, add your favorite herbs and spices, or even blend the soup for a creamy texture without any dairy.

Plus, vegetable soups are a fantastic way to sneak more greens and colorful veggies into your family’s diet. Ready to dive into some delicious and nutritious recipes?

Let’s get cooking!

Ingredients

• 2 tablespoons olive oil (or any cooking oil of your choice)
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 medium potatoes, peeled and diced
• 1 zucchini, chopped
• 1 cup green beans, chopped
• 1 cup diced tomatoes (fresh or canned)
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish (optional)

Equipment

• Large soup pot or Dutch oven
• Cutting board
• Sharp chef’s knife
• Wooden spoon or spatula
• Ladle for serving
• Blender or immersion blender (optional for creamy soup)
• Measuring spoons
• Measuring cups

Instructions

1. Heat the olive oil in your large soup pot over medium heat. Once hot, add the diced onion and sauté for about 5 minutes until translucent and soft.
2. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning and release the garlic’s aroma.
3. Stir in the chopped carrots and celery. Cook for about 5 minutes, allowing the vegetables to soften slightly.
4. Add the diced potatoes, zucchini, and green beans to the pot. Stir well to combine all the vegetables.
5. Pour in the vegetable broth and add the diced tomatoes, dried thyme, and dried basil. Stir everything together.
6. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, or until all the vegetables are tender.
7. Season with salt and pepper to taste. Adjust the seasoning as needed.
8. Optional step: For a creamy soup, use an immersion blender to puree part or all of the soup until smooth. Alternatively, transfer a few cups to a blender, puree, then return to the pot and stir well.
9. Remove from heat and ladle the soup into bowls. Garnish with fresh parsley or cilantro if desired.
10. Serve hot and enjoy your nutritious, homemade vegetable soup!

Tips & Variations

“Feel free to experiment with your favorite vegetables, herbs, and spices to make this soup truly your own!”

• Add legumes: For extra protein and heartiness, add cooked lentils, chickpeas, or beans.
• Spice it up: Include a pinch of red pepper flakes or a sprinkle of your favorite chili powder blend. Try our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend for inspiration.
• Leafy greens: Stir in chopped kale, spinach, or Swiss chard during the last 5 minutes of cooking for added nutrients.
• Use seasonal vegetables: Swap out zucchini for squash in the fall or add sweet corn in the summer for seasonal flair.
• Make it creamy without dairy: Blend in cooked potatoes or cauliflower for a velvety texture, or add a splash of coconut milk.
• Batch cooking: This soup freezes beautifully, so double the recipe and store portions for quick meals later. Check out more ideas in our Batch Cooking Recipes InstantPot Vegetarian Made Easy post.

Nutrition Facts

Serving Suggestions

This vegetable soup pairs wonderfully with a crusty whole-grain bread or a fresh green salad for a light lunch or dinner. For a heartier meal, serve it alongside a warm grilled cheese sandwich or over a scoop of cooked quinoa or brown rice.

Feel free to garnish with a dollop of homemade vegan sour cream or sprinkle with nutritional yeast for a cheesy flavor without dairy. You might also enjoy it with a side of roasted vegetables or steamed greens to round out your meal.

Conclusion

Vegetable soups are a timeless classic for good reason—they’re nutritious, adaptable, and comforting all at once. Whether you’re looking to warm up on a cold day or simply want a wholesome meal packed with veggies, these recipes are sure to become staples in your kitchen.

The beauty lies in their simplicity and versatility, allowing you to explore new flavors and ingredients with every pot you make.

Don’t hesitate to experiment with different vegetable combinations and herbs to suit your palate and seasonal availability. For more inspiration and delicious plant-based meals, check out our A to Z Vegetarian Recipes for Every Meal and Occasion and Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Happy cooking and stay cozy with your new favorite vegetable soups!

More Delicious Soup Recipes with Vegetables

Classic Minestrone Soup

A hearty Italian favorite loaded with beans, pasta, and seasonal vegetables in a tomato-based broth. Perfect for a filling lunch or dinner.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup green beans, chopped
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup small pasta (like ditalini or elbow macaroni)
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Heat olive oil in a large pot over medium heat and sauté onion, garlic, carrots, and celery until soft.
2. Add zucchini, green beans, and cook for 5 more minutes.
3. Stir in tomatoes, vegetable broth, oregano, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Add the pasta and beans, cook until pasta is al dente, about 10 minutes.
6. Adjust seasoning, garnish with fresh basil, and serve hot.

Creamy Pumpkin and Carrot Soup

This velvety soup combines the natural sweetness of pumpkin and carrots with warming spices. Perfect for autumn and winter nights.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 3 carrots, chopped
• 3 cups pumpkin puree (fresh or canned)
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Coconut milk for garnish (optional)

Instructions

1. Sauté onion and garlic in olive oil until soft and fragrant.
2. Add carrots and cook for 5 minutes.
3. Add pumpkin puree, vegetable broth, cumin, cinnamon, salt, and pepper.
4. Bring to a boil, then simmer for 25 minutes until carrots are tender.
5. Use an immersion blender to puree the soup until smooth and creamy.
6. Serve topped with a swirl of coconut milk if desired.

Spicy Lentil and Vegetable Soup

A protein-packed, spicy soup with lentils, tomatoes, and a medley of vegetables. Great for a filling, nutritious meal.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, chopped
• 1 red bell pepper, diced
• 1 cup red lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil and sauté onion and garlic until translucent.
2. Add carrots and bell pepper, cooking for 5 minutes.
3. Add lentils, tomatoes, vegetable broth, cumin, cayenne, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 30 minutes until lentils and vegetables are tender.
5. Adjust seasoning, garnish with fresh cilantro, and serve.

If you want to explore more wholesome and tasty vegetarian options, don’t miss our Best Vegetarian Recipes No Dairy for Delicious Meals and Vegetarian Mexican Soup Recipes That Warm Your Soul. These recipes will elevate your plant-based cooking to new heights!

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