This is the best vegetable soup! It’s loaded with fresh veggies and seasoned with plenty of spices and herbs for amazing flavor. Plus, it’s dairy-free and vegan.
Do you feel like it’s harder to get vegetables in during the winter?
If you’re like me, you crave smoothies and salads in the summer, but as soon as the weather turns, you just want warm, comforting food. Sound familiar?
The good news is, you can still pack in a ton of vegetables and nutrients in comfort food! This vegetable soup is a perfect example of that.
For this vegetable soup recipe, we’re using eight different fresh vegetables plus canned tomatoes and a variety of seasonings. It’s the perfect “clean out the fridge” soup that uses up veggies you might already have in your kitchen.
Plus, it makes about six to eight servings which means you can make one pot of this soup and eat veggie-packed meals for a couple of days. And, I have to tell you… the soup tastes even better on day two!
seasonings and spices – bay leaves, curry powder, Italian seasoning, sea salt and pepper
fresh thyme and parsley for topping
Substitutions and Variations
The options are truly endless with this soup!
Vegetables – Don’t love one of the veggies I’ve included or have another veggie in your fridge that needs to be used up? I love the combo of veggies in the recipe, but feel free to use seasonal veggies that you have on hand.
Potatoes – I used red skinned potatoes, but any potatoes will do! You can even swap in sweet potatoes or butternut squash for the white potatoes if you want.
Greens – Give the soup a boost of nutrients by adding in a handful of chopped greens (like kale or spinach) with 5 minutes of cook time left.
Protein – Add a 15 ounce can of chickpeas or white beans to the soup. Simply drain and rinse the beans and add them to the soup when you add the broth.
Cheese – This soup is delicious served with freshly grated parmesan on top if you’re okay with diary.
Spice – I like to add a little crushed red pepper or cayenne pepper to give the soup a little kick!
How to Make Vegetable Soup
Sauté vegetables – Start by heating a large stockpot or dutch oven over medium heat on the stovetop. Add olive oil or avocado oil and once warm, add the onion, carrot, celery and garlic. Season with salt and pepper, cover and cook 10 minutes or until the vegetables are tender and fragrant.
Add seasoning – Uncover the pot and stir in the curry powder, bay leaves and Italian seasoning. Cook one minute, stirring constantly. Add in the tomatoes, broth, potatoes, zucchini, green beans and corn.
Simmer – Increase the heat to high and bring the soup to a boil. Cover and reduce to a simmer. Cook for 25-30 minutes or until the vegetables are tender.
Final touches – Remove from the heat, remove the bay leaves and stir in the lemon juice. Taste and season with additional salt and pepper if needed.
How to Serve Vegetable Soup
Vegetable soup can totally be a light meal on its own, but I love serving it with a salad and some crusty bread (like sourdough) or crackers.
For the crackers, you can make my almond flour crackers or use your favorite store-bought cracker. I’ve been hooked on Simple Mills crackers because they have minimal, clean ingredients and taste delicious!
How to Store Vegetable Soup
In general, soup is amazing because of how well it stores! I love making one big batch and eating leftovers throughout the week. It tastes even better after sitting in the fridge for a day or two!
For storage, let the soup cool before placing in an airtight container. Store in the fridge for up to one week or store in the freezer for up to one month. I recommend reheating on the stovetop rather than the microwave so you get an even heat without microwave splatters and hot/cold spots!
Be sure to check out my full collection of soup recipes here on EBF.
Vegetable Soup
4 from 123 votes
This is the best vegetable soup! It’s loaded with fresh veggies and seasoned with plenty of spices and herbs for amazing flavor. Plus, it’s dairy-free and vegetarian.
Heat a large stockpot or dutch oven over medium heat on the stovetop. Add oil. Once warm, add onion, carrot, celery and garlic. Season with salt and pepper. Cook 10 minutes or until vegetables are tender and fragrant, stirring occasionally.
Uncover and stir in curry powder, Italian seasoning and lay leaves. Cook 1 minute, stirring constantly. Add in tomatoes, broth, potatoes, zucchini, green beans and corn. No need to defrost the corn, just throw it in frozen.
Increase heat to high and bring to a boil. Cover and reduce to a simmer. Cook for about 25-30 minutes or until vegetables are tender. Remove from heat.
Remove bay leaves and stir in lemon juice. Taste and season with additional salt and pepper, if needed
Serve warm with fresh thyme and parsley for topping. Serve with crusty bread and crackers.
Optional add-ins or toppings: grated Parmesan, chopped kale or spinach (see note above), 15 oz can of chickpeas or white beans, crushed red pepper or cayenne pepper.
I’ve made this recipe several times now, and each time it’s come out delicious. The latest time I made it, I accidentally bought crushed tomatoes instead of diced. It still came out great. In fact, since I like a thicker soup, I’ll probably used crushed tomatoes from now on. The adaptability with what veggies I put in is also great. This is definitely a keeper recipe.
Great recipe,used 1TBSP of this creole seasoning blend: 2Tbsp onion powder, 2 Tbsp garlic powder, 2 Tbsp dried oregano, 2 Tbsp dried basil, 1 Tbsp dried thyme, 2 Tbsp fresh ground peppercorns (mixed), 1 Tbsp cayenne, 1 Tbsp celery seed, 5 Tbsp. paprika. Pulse all in food processor til well mixed or whisk together well. store in covered jar. Gave soup a lovely spicy flavour! Will definitly make it again! Oh, I also sauteed 2 medium onions right at the beginning, and then added everything to that. Yum!
Very tasty! I love the combination of vegetables and spices. I took your suggestion and added navy beans for protein and added chopped kale as well. Used 8 cups of broth because of all the vegetables. I will definitely be repeating the recipe this winter. Thank you!
Yum! I must say I was skeptical because veggie soups can be bland and boring but this is so delish! I added a can of great northern beans for some protein. Thanks for an awesome recipe!
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I’ve made this recipe several times now, and each time it’s come out delicious. The latest time I made it, I accidentally bought crushed tomatoes instead of diced. It still came out great. In fact, since I like a thicker soup, I’ll probably used crushed tomatoes from now on. The adaptability with what veggies I put in is also great. This is definitely a keeper recipe.
Woo! So glad to hear you’re loving this recipe! Thank you for sharing your review!
Great recipe,used 1TBSP of this creole seasoning blend: 2Tbsp onion powder, 2 Tbsp garlic powder, 2 Tbsp dried oregano, 2 Tbsp dried basil, 1 Tbsp dried thyme, 2 Tbsp fresh ground peppercorns (mixed), 1 Tbsp cayenne, 1 Tbsp celery seed, 5 Tbsp. paprika. Pulse all in food processor til well mixed or whisk together well. store in covered jar. Gave soup a lovely spicy flavour! Will definitly make it again! Oh, I also sauteed 2 medium onions right at the beginning, and then added everything to that. Yum!
Yum! Thank you for sharing your seasoning blend, Everly. I bet it went so well with the vegetables!
It looks so delicious, I’ll try it too. Thank you for the recipe, I am sure it will taste very good.
Thank you! Let me know how it turns out for you if you do!
Very tasty! I love the combination of vegetables and spices. I took your suggestion and added navy beans for protein and added chopped kale as well. Used 8 cups of broth because of all the vegetables. I will definitely be repeating the recipe this winter. Thank you!
Oh yay! I’m so thrilled to hear you enjoyed this vegetable soup. Thanks for the review, Sally. I so appreciate it!
Yum! I must say I was skeptical because veggie soups can be bland and boring but this is so delish! I added a can of great northern beans for some protein. Thanks for an awesome recipe!
Woo!! Pumped to hear this soup was a hit, Natalie. Thanks for trying it out!