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 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 it’s own, but I love serving it with a salad and some crusty bread (like sourdough) or crackers.
For the crackers, you can make your own super simple 3-ingredient 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!
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.
2 ribs celery, thinly sliced
4–5 cloves garlic, minced
1 28 oz can diced tomatoes, undrained
6 cups vegetable broth
2 small red potatoes or Yukon Gold, cut into -inch dice
1 medium zucchini, cut into -inch dice
12 oz fresh green beans, chopped
2 cups frozen corn
2 bay leaves
teaspoon curry powder
1 teaspoon Italian seasoning
-1 teaspoon sea salt
teaspoon ground pepper
1 Tablespoon lemon juice
chopped fresh thyme and parsley, for topping
bread or crackers for serving
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.
Serving Size:1/6 of recipe
Keywords: vegetable soup
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