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
- Author:
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 bowls 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Fran
This is the best vegetable soup I have ever made. My family absolutely loved it. I loved the directions and tips you added in on the directions. Thank you
Kate
You’re welcome, Fran!
Renata Palladino
Your vegetarian recipes are THE best, even for meat eaters! I’ll go through a full thyroidectomy procedure in two weeks, and I didn’t hesitate to come here and find the most delicious soups. Thank you so much for sharing your work!
Greetings from a Brazilian fan :)
Kate
Thank you, Renata! I appreciate your kind words.
Vel Helton
This is delicious thick hardly soup that I have made often.
Vegetables can vary as to season. Used frozen chopped collard greens today for the ending addition. Won’t chop fresh again. Red pepper flakes 1/4 tsp plenty for our taste. Added a little more salt.
★★★★★
Tamera Stephens
That was an amazing soup!!!! Had a turn in the weather and it’s cold and rainy and this somehow came across my scren while working so I decided to try it. Best vege soup I’ve ever had!!!
★★★★★
Kate
Wonderful to hear, Tamera!
Nola
Loved this recipe idea of which I’d had similar as a child and not done since. Good old curry powder!! I almost switched to your lentil soup but I threw the lentils into this instead plus a handful of pastaJust Delish! Many Thanks
★★★★★
Other Kate
Oh my! Fun to make and fun to eat! Sister in law going through chemo says it was such a cozy feeling eating this.
★★★★★
Kate
I’m happy you enjoyed it! I appreciate your review.
Sarah Nesbit
I absolutely love this soup ! Would great northern white beans be good in this too ? Just add more broth ?
★★★★★
Kate
Sure! Or chickpeas could be nice. I’m glad you love it, Sarah.
Jenny Claase
I am from South Africa and i have made this soup so many many times I just love the flavor its deffinately my one time favorite.
Jenny
Kate
Great to hear, Jenny!
Josh
Love this! I added some bacon as I was craving it, the fat really added to the flavour! A+!!
Paula
This soup certainly lives up to its name. It just might be the best soup I have ever had. Thank you!
★★★★★
Debbie
Your vegetable soup is magnificent…adding harissa works with the heat seekers in the fam
★★★★★
Pat
This soup is excellent and I love how you can use any vegetables on hand and it always turns out great. Thank you for sharing.
★★★★★
Kate
You’re welcome, Pat! I’m glad you like it.
Sandi Titka
This is the third time making this delicious soup!! I have used all sorts of veggies and greens (spinach, collard greens and kale)! My husband likes this over farro. Thank you so much! SandiT
★★★★★
Madelyn Floro
This is hands-down my favorite soup! I love everything about it! It’s super easy to make also, which makes it even better! Thanks so much!
★★★★★
Vel Helton
This is delicious thick hardly soup that I have made often.
Vegetables can vary as to season. Used frozen chopped collard greens today for the ending addition. Won’t chop fresh again. Red pepper flakes 1/4 tsp plenty for our taste. Added a little more salt.
★★★★★
Jo
This is my 3rd time making this soup & has become a favourite.
Recovering; hoping it will help
Thanks for the recipe
Cheers
Christy
Making this again tonight; we love it and have it weekly. I saute the mirepoix in the pressure cooker before adding the tomatoes, but the other veggies are frozen! I release after 7mins and add the frozen spinach and lemon juice. Such fast comfort!! We eat it over rice! Thank you.
★★★★★
Kate
You’re welcome, Christy! I appreciate your review.
Nancy
Wonderful soup! I have made it a few times and just got done making a double batch-one is for the freezer. Even though the weather is warming up in Idaho-I will still want this soup! Love the curry in the soup-do not skip.
★★★★★
Kate
I’m glad you loved it, Nancy! Thank you for your review.
Ana
I cannot wait to make this soup! Tell me, what brand or brands of curry powder do you favor?
Kate
Hi! Frontier Coop has a great one!
Angela
Delicious. I am trying to transition to a plant based diet and am dragging my husband along. I added far more than 2 cups of vegetables (2 large potatoes, 1 zucchini, 1 yellow squash, 2 ears of corn) to be certain there was enough quantity to be filling. Not only did my husband love the soup and have a second helping, he said he didn’t even miss there being no meat. That is HUGE!
★★★★★
Joanne Peart
Absolutely everything about this soup. It’s super flavorful, I added the curry powder and the red pepper flakes (a little extra of both), amazing!
Jodi
Just made this soup omg it’s delicious thank you for sharing!
SA
Hello! Thinking of trying this out. May I know vegetable broth you use? Thanks.
Kate
Hi SA! I don’t have a particular brand, but I try to buy organic when I can.
Pam
Delicious Vegetable Soup!!!
The curry powder, red pepper flakes & lemon juice take it over the top!!!
Thanks for ALL your great recipes!!!
★★★★★
Mom B
This is sooooooo good!!! I finally found the best vegetable soup recipe!
★★★★★
Kate
Hooray! Thank you for your review.
Mims
I just came back here to make this soup for a second time and realised I didn’t leave feedback for my first attempt so here goes:
It was AMAZING and everyone LOVED it, one happy eater went as far as saying it was the best soup he had ever eaten, I’m back to make it again! Thanks for the recipe – DELICIOUS
★★★★★
Emily
Ok, this soup is amazing!!! I didn’t realize vegetable soup could even be this good! This will be a recipe we make often!
★★★★★
Wendy Underwood
This was really seriously great! I used what was around fridge or garden: sweet potato, pepper, green beans, zucchini and a few peas. Used kale and chard for ‘greens’. Fabulous! Thank you for the recipe!
Trinityrose
Oh my!!! This is truly the best veggie soup I’ve ever had! I’m eating a bowl right now with some Greek pita bread with pesto on it, ( Broiled just a minute to get it a little toasty.) And even though it is warm outside, I’m enjoying the soup. And I know in the winter I’m gonna really love it! Thank you so much for this recipe. Although, I do question the extra tablespoon of oil at the end? It kind of rose to the top. Don’t think I’ll do that next time. Thanks again!
★★★★★
Kate
Hooray! I love to hear that.
Noeline Fowler
Hi Kate, just made this soup today – I have had the flu since Thursday and with no appetite, it looked like I might be throwing my fridge load of vegetables out. However I made your soup – it is delicious and I saved a lot of waste. Noels
★★★★★
Kate
I hope you are feeling better! I’m glad you loved this soup.
Tami Ashworth
I just made this soup! Thank you for sharing the recipe! We really enjoyed it. The only thing different was I had to sub English green peas for green beans. My daughter asked if I would make some basmati rice to serve with it and it was delicious. We love the addition of curry. Thanks again
★★★★★
Emelia
Wow, this is really good! I added farro and chickpeas to make it more of a meal. Increased the cook time by ten minutes to adequately cook the farro. It came out perfectly!
★★★★★
Kate
Thank you, Emelia! I appreciate your review.
Robin
I have now made this soup about 4 times! It’s my go to for when someone is sick!
Love it!
★★★★★
Kate
I’m glad to hear it’s a hit! Thank you for sharing, Robin.
Adriana P
This is exactly what I was looking for, thank you! I am a college student so of course affordable eating is a must. This is affordable, delicious, and healthy. I felt like a million bucks after this! Can’t wait to show my family it when I visit them.
P.S I did add some brats for added protein, right before the 25 minute simmer. But that will knock you out for a two hour nap so tread carefully. :P
★★★★★
Leah Snodgrass MD
I made it twice. It was good the first time but we decided it was very close to a vegan gumbo – so we added okra the second time. We also put 2 fresh jalapeños in the first batch with seeds and spines and it was hot. Second time added 2 jalapeños – no seeds or spines – much less heat with good flavor. Always better the next day. I’ll be freezing batch 2 other than 4 servings bc we are camping.
★★★★★
Vel Helton
This is delicious thick hardly soup that I have made often.
Vegetables can vary as to season. Used frozen chopped collard greens today for the ending addition. Won’t chop fresh again. Red pepper flakes 1/4 tsp plenty for our taste. Added a little more salt.
★★★★★
Kate
Thank you for sharing, Vel!
Alicia
I’ve made your lentil dish and now this soup! Yep totally agree this is seriously delicious, I’ve tried so many “google soup recipes” but they have all been blah!
Not this one! Won’t be googling no more!
Thanks for sharing your delicious recipes! Alicia
★★★★★
Kate
Great to hear, Alicia! I appreciate your review.
Caryn
This is really the only vegetable soup I make anymore. I shared it with my son and now he is a fan and makes it regularly. The spices are really the key. Thanks for sharing.
★★★★★
Kate
You’re welcome, Caryn! I appreciate your review.
Chelsea
Made this as my family are recovering and I was craving something with lots of nutrients. This was so delicious! My husband does not like soup as a rule but this was the exception – he went back for seconds!
★★★★★
Brandon
How do you think this recipe would fair if I let it simmer for a couple hours? Would that ruin the vegetables or make them too mushy?
Kate
Hi Brandon, I think you will overcook the vegetables.
Eileen
Great recipe, full of vegetables. Just right for this fall season when fresh vegetables are abundant. We added a couple more vegetables and a can of pork n beans for protein. 15 vegetables in total. Couldn’t get any better!
Kate
Love to hear that, Eileen!
Michelle
Love this soup…even the carnivores in my house enjoy it!
★★★★★
Christy
Absolutely delicious! I added a bit of coconut cream as well – yum!!
★★★★★
Kate
Great to hear, Christy!
Zoe
WOW!!! Believe it or not, first homemade soup I ever made! My neighbors had delivered a huge basket of fresh veggies from their garden and I had no idea what to do with them all. Who knew your recipe would make them the best creation ever! (And I gave some soup back to the neighbors…pay it forward <3)
★★★★★
Kate
I’m glad you loved it, Zoe!
Stewart
I’ve just made this soup for the third time since I found this recipe a few months ago. It’s not easy to season vegetables so that they aren’t bland and boring but this recipe does it beautifully. Such great flavour, and I really feel like I’m doing my body good by eating so many fresh veggies. Great soup recipe, it’s a keeper.
★★★★★