Seriously Good Vegetable Soup
This vegetable soup recipe is seriously so good! It's easy to make, and full of healthy vegetables and fresh flavor. There's nothing "blah" about it!
Updated by Kathryne Taylor on July 10, 2024
You know how most vegetable soups are pretty tired and “blah”? Not this one! This hearty homemade vegetable soup is full of fresh, wholesome flavors.
I’m excited to share this vegetable soup recipe with you. It’s honestly the best I’ve ever had, and I hope you’ll agree. You just might have all the ingredients you’ll need to make this easy soup on hand already.
I can think of so many reasons to make this soup. Warm up with a big bowl of veggie soup on a cold day. Make it for someone who’s under the weather. My husband has a cold and it’s snowing outside as I type, so this soup is just what we need right now.
Prepare a batch and you’ll have a healthy side dish ready to go for the rest of the week. This soup is a great way to lighten up heavier meals, especially as we get into the holidays. Did I mention that it’s vegetarian, vegan and gluten free for all to enjoy?
Vegetable Options for Vegetable Soup
This homemade vegetable soup is versatile by design, so you can enjoy it from fall through winter. We’ll use onion, carrots and celery as a base.
We’ll also add two cups of seasonal vegetables to make this soup more hearty and interesting. Choose from veggies you have on hand, or grab your favorites at the store. Any of these will work:
- Sweet potatoes or regular potatoes, cut into 1/2-inch cubes
- Butternut squash, cut into 1/2-inch cubes
- Green beans, trimmed and cut into 1-inch long segments
- Bell pepper, chopped
- Cauliflower, cut into very small bite-sized pieces
- Zucchini or yellow squash, chopped
- Fresh greens: Kale, collard greens, chard, or spinach
How to Make the Best Vegetable Soup
We’ll use several simple techniques to build flavor as we cook this soup. Here’s how:
1) Start with the veggies.
We’ll sauté chopped onion, celery, carrots and seasonal vegetables in olive oil, with some salt. This softens them up and enhances their flavors. Adding salt during different stages of the cooking process builds more flavor than simply adding it all at the end.
2) Add fresh minced garlic, curry powder, and dried thyme.
Sautéing these ingredients for about 1 minute wakes up their flavors, but isn’t long enough to risk burning the garlic (burnt garlic tastes awful).
Curry powder is the secret to making this soup so delicious. We aren’t adding much. You probably won’t be able to pinpoint the flavor, but it adds some subtle intrigue and warmth to this soup. I’ve also used curry powder in my lentil soup and chickpea noodle soup as well, and it always works like a charm.
3) Add canned diced tomatoes with their juices.
We’ll cook them all together for a couple of minutes to reduce any tinny flavors. I used fire-roasted diced tomatoes for these photos, but regular diced tomatoes were just as good. I always recommend using Muir Glen brand of tomatoes because they taste the best and come in BPA-free cans.
4) Almost done—add some vegetable broth, water, and more flavorings.
Vegetable broth keeps this soup vegetarian/vegan. We’ll also add bay leaves, red pepper flakes, and a little more salt. If you’re sensitive to spice, you can reduce or omit the red pepper flakes. If you love spice like me, you might even want to double the amount at the end (add to taste). Regardless, we’ll let the soup gently simmer for 25 minutes so the flavors can meld together.
5) Add chopped fresh greens and finally, some fresh lemon juice.
Lastly, we’ll add chopped greens for health bonus points, and simmer for 5 minutes to soften them up. Before serving, we’ll brighten up the soup with a big squeeze of lemon juice (one of my other go-to soup tricks) and add another splash of olive oil for rich flavor. Taste the soup before and after these additions, and you’ll notice a big difference! Finally, season to taste with salt and pepper, as necessary.
Watch How to Make Vegetable Soup
Please let me know how this soup turns out in the comments. I love hearing from you, and your feedback encourages other readers to try the recipe.
Craving more hearty, healthy, meatless soups this season? Me, too. Here are a few more great options:
- Classic Minestrone Soup
- Best Lentil Soup
- Chickpea Noodle Soup
- Pasta e Fagioli (Italian Pasta and Beans Soup)
- Quinoa Vegetable Soup with Kale
- Sweet Potato, Kale and Chickpea Soup
Don’t miss the hearty soups in my cookbook, Love Real Food. They’re some of my favorites!
Seriously Good Vegetable Soup
This vegetable soup recipe is seriously so good! It’s easy to make, and full of veggies and fresh flavor. If you’re feeing under the weather or just wanting to lighten up your meals, this soup is the answer. Recipe yields 6 bowls of soup.
Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 1 medium yellow or white onion, chopped
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash
- 1 teaspoon fine sea salt, divided, to taste
- 6 cloves garlic, pressed or minced
- ½ teaspoon curry powder
- ½ teaspoon dried thyme
- 1 large can (28 ounces) diced tomatoes
- 4 cups (32 ounces) vegetable broth
- 2 cups water
- 2 bay leaves
- ½ teaspoon red pepper flakes, reduce or omit if sensitive to spice
- Freshly ground black pepper, to taste
- 2 cups chopped kale or collard greens or chard (thick ribs removed), or spinach
- 1 tablespoon lemon juice
Instructions
- Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and ½ teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
- Add the garlic, curry powder and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
- Pour in the broth and water. Add ½ teaspoon more salt, 2 bay leaves and the red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
- Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
- Remove the pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and enjoy.
Notes
Recipe adapted from my quinoa vegetable soup and lentil soup.
Storage suggestions: This soup keeps well in the refrigerator for about 4 days. It freezes and defrosts well if you want to freeze extra portions for later!
Recommended equipment: I’m convinced that everything I cook in my Dutch oven (affiliate link) comes out extra delicious.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I have made this quite a few times and it is by far the best soup ever!
The flavour is out of this world and it’s an incredible pick-me-up up if you are feeling under the weather or need a boost.
Just a silly question..could this soup be ran smooth wither an emulsion blender or would that change the flavour?
Excellent recipe. Easy preparation & delicious taste. I love the secret ingredient being curry! Who knew?!
I also didn’t realize there was an actual recipe at the bottom of the page so I winged it with a mirepoix of onions carrots and celery, then garlic (& salt). I added the curry, a bunch of thyme, & 2 cans of diced tomatoes. More salt & pepper. Then I added the turkey stock I made from our leftover thanksgiving turkey. Then some string beans, a head of broccoli, potatoes & a can of beans. At the end of cooking all ingredients for less than half an hour I added some power greens and topped it off with the juice of a whole lemon
It was amazing!
This soup looks wonderful. Would it hold up well if prepared in advance and then taken to an event in a crockpot?
Thank you for your help.
I Make the soup about three times a month. I just love the flavor of it. I have made vegetable soup my whole life because I like it so much but I have to say this is hands-down. The best recipe I have ever had for veggie soup. Thank you so much for sharing with the world.!!❤️
Just posted about this fantastic soup. Thought I’d contact you privately, but I guess it’s here:
When I triple the recipe, the added ingredient amounts do not update to indicate a triple amount. I have corrected my printed recipe, but is it possible to update to the correct amounts on a double or more batch? Thanks very much.
The MOST satisfying vegetable soup you will ever have!! I have converted even a few family members that weren’t to thrilled to hear we were having vegetable soup for dinner one night. Now it’s asked for!
The best vegetable soup I have ever eaten and or prepared!! Finally!!! I’ve been cooking my whole life and really had just quite simply given up on vegetable soup, but this is a keeper. I used starchy potatoes, carrots, celery, and lots of canned diced tomatoes, bone broth, 8 cups worth instead of the water and some extra garlic..
This is one of the BEST soups I’ve ever tasted! I added: potatoes, butternut squash, zucchini and cabbage. OMG my mouth is watering just talking about it. Thank you ☺️
I usually avoid vegetarian soups because I think they are missing something…..( obviously the meat). My sons girlfriend
is a vegetarian so I decided to make this . It was outstanding. I woke up the next AM and was like I’m going to heat up what’s left for breakfast . It was that good .
Merry Christmas, many blessings, and a safe and Happy New Year to you and your family! Thank you for all the recipes.
Looking for your original veg soup recipe..with pasta. Lost it in transition..
The one you have now adds curry and the other one had oregano ..do you still have that one?
TY
Love your recipes …all good!
I would also love that recipe! I think that’s the one I made all the time when I was pregnant. I just came here looking for it and found this recipe instead.
I wouldn’t normally eat something like this myself but my partner loves vegie soup. Well I can say I am now convinced this is a way of life. Such a lovely flavour base and a beautiful soup. I am now making this for the 2nd time in 3 weeks.
I used sweet potato, potato, green beans, zucchini, red pepper, carrots, onion and celery.
This is the absolute best vegetable soup ever! My picky family loves it too.
Thanks so much for sharing @Kate! I love your healthy and creative recipes!
This recipe was easy to follow. The soup is delicious. I used sweet potatoes, zucchini and Kale. This is only the 3rd time I have made soup. My husband and I loved it. I will return to this recipe again and again.
This is seriously the best vegetable soup recipe ever. I added sweet potatoes and green beans. It took us 40 minutes to have the vegetables cooked in between hard and done; this is a winner!
This soup is delicious! We really like spice, so I added extra curry, extra garlic, and some freshly grated ginger. This recipe is a DEFINITE keeper! Thank you!
Absolutely delicious. Full disclosure: I was not excited as I made this. I’m not a big fan of veggies but I assumed in a soup they would be more palatable. And I was right! Followed the recipe to the letter except no curry powder (but still so so good). Enjoyed with some crusty bread and butter. This is a keeper, thank you so much for helping me eat my veggies! :)
How many calories per serving? It just says bowl for 179 calories
Seriously, this is the best vegetable soup ever. I make it every two weeks throughout the fall and winter. Served it to visitors over Christmas and they raved about it. It’s great both the day of making and for several days after. I usually sub in cabbage for the kale, just because I always have cabbage in the fridge, and put the cabbage in just at the end of adding the other vegetables so that the cabbage has adequate time to cook. Flavours are wonderful. Don’t skip any of the herbs and seasonings, especially the lemon juice at the end.
How do you refrigerate soup to last for four days? What container can you suggest for good food storage? Thank you
I just put it in mason jars while its hot and put mason jar seals and rings on them. I have it in the fridge for two weeks if I dont have it consumed by then. By putting it in the jars hot it usually makes a nice seal and they pop when you open them.
What a wonderful vegetable soup. I used probably more than two cups of seasonal veggies since I needed to use a few up – I used potatoes, mushrooms and zucchini. I also added more celery, because again I need to use them up. I love how chock full of vegetables this soup is. I only used 1/4 tsp of red pepper flakes, and glad I did – it would’ve been too spicy for my taste if I would’ve added the 1/2 tsp. I sauteed veggies in aqua faba since I had some in the fridge I needed to use – so that also helped cut down on the fat. Love your recipes – I just made this soup and your granola for a long camping trip through the south and south west (your granola recipe is by far, the best!).
Oh my word this is the best vegetable soup I have ever eaten–by far!! You weren’t kidding! And yes it’s that tiny amount of curry powder that makes all the difference. Thank you for posting this recipe!
Can I substitute chicken broth for the vegetable broth? Can’t wait to make this!
Do you have a brand of curry powder you recommend? I saw an IG reel of your lentil soup and your curry powder was a different color than mine. Would love to know which one you use. Thank you
Best vegetable soup I’ve ever made! I chose butternut squash and green beans for my veggies. I didn’t change a thing, and it came out delicious. Thank you!
Wow! This soup tastes delicious! I give it a 5 Star rating. I’m particular about soups since I really enjoy a hearty soup with substance. This soup is that. I added a few tweaks for my own personal taste – added cumin, cannelloni beans and vegetable bouillon to boast the flavor! It tastes delicious! Thank you and I look forward to trying more of your recipes. Already saved several.
Can this soup be made in a slow cooker?
Can you use crushed tomatoes instead?
Another delicious recipe, added egg noodles to increase “comfort food “ like- used small potatoes, zucchini and kale. Mini garlic baguette from Trader Joe’s and perfect dinner !! Everyone loved!!
This soup is absolutely delicious. Will I ruin the taste if I add rinsed navy beans for extra protein?
I love the flavor of this soup – really yummy. I added 2 cans of garbanzo beans to give it some protein. I will make it again.
Kate!!!
This is my go to vegetable soup❤️ delicious and comforting . Really really Thank you! From me and my very large family❤️
My daughter and I make this soup all winter long. Hands down it’s out all time favorite. Thanks for the delicious recipe.
Great recipe. I add one cup of ditalini pasta and top grated Parmesan cheese.
This is by far the most delicious vegetable soup I’ve ever had! I made just a couple changes to use ingredients I had on hand. I used chicken broth, chopped spinach in place of kale and in addition to the diced tomatoes I added a can of Rotel for a little zip.(I did omit the red pepper flakes so it wouldn’t be overly spicy). It’s a great recipe for using vegetables you have on hand. Thank you!
This is a fabulous recipe. It’s simple to do and tastes delicious. I agree with others that it must be down to the herbs, spices and ESPECIALLY the lemon juice, which gives it a zing and the flavour of fresh tomatoes. Thank you, Kate
This is the second time I’ve made it. I’m doing it in two halves: prep tonight and cook tomorrow.
I’ll also be liquidising it tomorrow, as we will be eating it out of small cups. I’ll be taking the bay leaves out first, and just hope it tastes as good as before.
This is my new go-to vegetable soup! Love the extra flavor (and kick) from the curry powder and red pepper flakes. And the splash of olive oil and lemon at the end elevates it from a boring, bland vegetable soup. I used zucchini and greens beans as my season vegetables. Delicious!
These ratings are legit. I’ve been vegetarian for 39 years and this is the best vegetable soup I have ever made, or probably eaten. Definitely the new base for lots of delicious soups!
Once again, perfect the first time. I added canned beans and 1/3 cup of barley. Didn’t increase liquids. It’s a protein packed, stick to your ribs stew.
Hello!
I’ve been making this soup for years!!! It’s my only go to veggie soup! Thank you for being passionate about taste buds recipe not only fantastic , but gives the cook a way to show love. Big mamma kiss to you and your pets thank you very much.
The soup is easy to make and has an awesome flavor.
Very tasty! I smashed the veggies a bit in order to get a”thicker” broth! It turned out great!! I also add some little peaces of mozzarella cheese sticks and croutons(individually)… everyone loved it!!
I have made this vegetable soup many times usually with butternut squash, green beans, and zucchini as seasonal vegetables. I do use chicken broth instead of vegetable. Most recently I kicked up the flavor by adding sliced fried andouille chicken sausage. It’s a tasty recipe that can be easily tweaked and still tastes great.
I am going to try to make this soup tomorrow. The only problem with your recipe is that you don’t mention at all went to add the 2 cups of chopped vegetables. I’m guessing to add them when the broth and water is added.
Hi Fran, the recipe lists the instructions for cooking the chopped vegetables in step one. You sauté them before adding the broth. The only vegetable you add in later is the greens, in step four.
I have made this soup a few times & just made it for a friend who just had surgery. It is seriously good! She asked for the recipe!
Hi Jan, I’m so glad that this recipe helped you care for your friend. Thank you for sharing, and wishing them a speedy recovery.
Thank you He is .
I’ve been searching for years for a good vegetable soup recipe so that I could make that to bring to others from time to time as a “get well” gift (and for myself). I made this today and it is the BEST vegetable soup recipe EVER! THANK YOU! I used zucchini, cauliflower, broccoli in small pieces along with the usual onions, celery and carrots, Muir Glen Fire Roasted Tomatoes, etc. And I made it just like the recipe instructions. PERFECT! It has a little bit of kick to it with the red pepper flakes but just right. It is nice to make something like this that is tasty and also healthy.
Just made this because I had a lot of needed to be used vegetables and garlic. So good! Will make this over and over again.
At first I wasn’t sure this soup would live up to all the glowing reviews. But… I now make it almost once a week! The addition of the curry was brilliant, and it is truly spectacular the next day when the curry softens and also deepens in flavor. It is reminiscent of a Mulligatawny soup-especially with the lemon. The measurements are perfect. I do add a can of white beans, and enjoy reading others ideas for additions. Thank you everyone!
I made your vegetable soup tonight and it’s delicious- I had many leftover veggies from a party and I wondered what to do and your recipe popped up on my computer and it will be my “go to” veggie soup recipe from now on. Thank you!
but when do you add inthe beans and potatoes
Hi Beth, this is recipe is flexible to use with a number of chopped seasonal veggies, including potatoes and green beans, and they should be added in step 1. I have other soup recipes that call for beans, but if I was going to add a can to this recipe I would add at the same time as the tomatoes, after the veggies have had time to cook.