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. 
Andrea Roemer
Really loved the twist of adding curry powder! Not just your average vegetable soup that way! Thank you!
★★★★★
Kate
You’re welcome, Andrea!
Kristen
The curry added such a nice flavor. I just used whatever veggies I had on hand but it was so yum! I love the lemon and olive oil at the end!
★★★★★
Karman
Great soup I used frozen corn,peas,and green beans. THANKS AGIAN
★★★★★
Melissa
Love! Just finished up cooking this soup and it’s delicious. Extra red pepper flakes for the win! It did take 1 1/2 hours total but I’m a novice.
You have become my only source for great recipes. My kids gifted me you cookbook for Christmas, I’m very grateful. Thank you!
★★★★★
MRF
Longtime fan here so I thought I’d share some love. This soup really is the best– it hits the spot when you have a cold or when it’s just getting cold out…. I’ve made it several times and it never disappoints. The flavors are so lovely and the citrus really adds a nice touch. My husband douses it in parmesan but that’s totally not necessary. I wouldn’t change a thing!
★★★★★
Kate
Great to hear, MRF! I appreciate you taking the time to review.
Renee Rapoport
Hi,
Am making your vegetable soup for the first time. Looks delicious.
Only problem is I have to omit the curry. Is there any other spice I could use instead?
Thank you,
Renee
Ginger
I plan on using dash of paprika, maybe smoky paprika, instead of the curry.
Megan
Just made this it tastes and smells so good had lots of veg left after Xmas so this is the perfect way to use them up! Thanks for the recipe x
★★★★★
Dawn Klein
Delicious. I went a little nuts with the extra veggies and filled my Dutch oven. My daughter and I were full after one bowl. We have plenty of leftovers. The curry was a nice touch.
★★★★★
Kate
I’m glad you enjoyed it, Dawn! Thank you for your review.
Carmen
I made this tonight exactly as the recipe stated, except I only had tomatoes with green chilies. It’s fabulous. Best veggie soup ever! I use lots of recipes from your site and this is another keeper. Thank you!
★★★★★
Lee Tatum
This was amazing! I used frozen green beans, diced onions, carrots & spinach (only potatoes & parsley were fresh) but it came out great. I had za’tar on hand (roasted thyme) and it, curry powder & lemon really added something yummy. Made a huge pot and we enjoyed this for several days.
★★★★★
Leptosiphon
I was skeptical because of the curry powder, but this really actually is there best vegetable soup I’ve ever made! I used more thyme than suggested, also added dried basil, and used homemade veg broth I had in the freezer. I did add the curry powder, but not any extra. Did not taste like curry. So good!!
★★★★★
Kate
Hooray! I’m glad you loved it.
Ruth
This IS the best vegetable soup I have ever had. The spices are just perfect. Saving this recipe for my go to soup. Thank you for sharing.
★★★★★
Kelly
This soup was delicious. My vegetarian daughter, who doesn’t usually like cooked vegetables, actually ate it. I added blackened seasoning because I didn’t have red pepper flakes. Served with a little crusty bread, vegan parmesan cheese and it’s just YUMMY! Thanks
★★★★★
Kate
Hooray! That’s great. Thank you for sharing, Kelly.
Carol
Vegetable soups usually taste like the horrible canned vegetables we had to eat as kids. But not this soup! I’ve made it many times, using the least fresh vegetables in the refrig and it turns out delicious every time! Never yet had a failure with a Cookie & Kate soup recipe.
★★★★★
Kate
I’m glad you loved it, Carol!
Daisy
SO GOOD! I added butternut squash, chayote squash and zucchini as my winter veggies. Then added bone broth instead of veggie broth and added a bit of chicken bouillon and elbow noodles at the end. SAVORY DELICIOUS YUMMY winter soup!! Add grated parm on top for a salty bite!! Thank you so much for this recipe!!
★★★★★
Kate
I’m glad you loved it! Butternut squash would be a great option.
Chloe
I had a fridge full of tired veg that needed using so I thought I’d try this and it was really delicious! Sweet and warming with a lovely flavour, thank you!
★★★★★
Kate
You’re welcome, Chloe!
Dara
I have made your recipes for years so when I was searching for vegetable soup and you had a recipe I was thrilled. I made the soup with some butternut squash, orange bell pepper, and potato, and that added curry and black pepper really gave the soup a delicious kick! Thanks for all your great recipes!
★★★★★
Kate
You’re welcome, Dara! I’m glad you enjoyed it.
Daniel Zadkovich
Absolutely the best vegetable soup ever. The hint of curry and lemon is perhaps the key. The only substitution I made was crushed tomatoes instead of diced. First time I made it I only had crushed, second time used diced. This time I used crushed again as it givesit a bit of creamy texture. I also cut up and added a regular tomato and some whole grain macaroni. Fabulous!! Thanks again
Daniel Zadkovich
Forgot to give you top rating on my comment. Thank you
★★★★★
Kate
Thank you, Daniel!
Allison
This recipe was super easy to follow (even for me) and the flavor was incredible! I’m always skeptical with vegetable soup, I feel like they’re always so bland, but the flavor this soup packed was so good. I’m thinking of adding some noodles next time and can’t wait to swap out different veggies. So happy I stumbled upon this recipe!
★★★★★
Kate
I’m glad you loved it, Allison.
Sy
This is delicious. Thanks for the recipe.
★★★★★
Kate
Great to hear, Sy!
Eve
Excellent recipe ♥️Thank you! We love it!!
★★★★★
Indy
I discovered this recipe last year and this will be my second year in a row making it all season long. Both my husband and I love it! It is filling, inexpensive, quick to make, easy to adapt, and delicious!! It reheats really well on the stove (probably in the microwave too but I don’t have a microwave). I usually make it at the beginning of the week and we eat it for several days after. It has truly become a staple in our home.
For our sensitive digestion, I use potatoes and bell peppers for the seasonal veggies and an obscenely large amount of spinach for the greens. I double the curry powder and the thyme and I don’t skip the last 1/2 tsp salt because we are flavor city over here.
I usually serve it with some bread – sometimes naan, sometimes sour dough, this week I made some dinner rolls! Occasionally I’ll top it with freshly grated parmesan or pecorino romano cheese.
I have employed some of the tips offered in this recipe (like lemon and olive oil at the end) in other soups and it has really elevated them. I really want to thank you so much!
★★★★★
Kate
That’s great! Thank you for sharing, Indy.
Richard Targonski
Excellent recipe I really enjoyed the spice choices and overall all flavor of the broth. “Seriously Good” one might even say.
Kate
I’m glad you loved it, Richard!
Merry
This is so tasty!
I made this for my mom who is a veggie lover and has HBP. I did not add any salt at all and the flavors are wonderful! I added a little ginger and herbs d’ Provence, black beans and a little bit of a tiny pasta.
Thanks for the recipe. I absolutely love curry and it is a fabulous addition to this soup!
★★★★★
Kate
You’re welcome, Merry! I appreciate your review.
Stephaney Panoushek
Love this soup! When I read about adding curry powder I was a little skeptical but it was amazing and really did add such a deep warm element to the soup. I couldn’t recommend this recipe enough!
★★★★★
Kate
Hooray! I’m glad you enjoyed it, Stephaney.
Michael J. Ford
Excellent soup. I did not need to add the additional water as I included a lot of veggies. Other than this, this soup is perfect.
★★★★★
Kate
I’m glad you enjoyed it, Michael! I appreciate your review.
Teresa Woody
I made this with a couple of additions. A Potato and a can of chick peas! Yum thank you for the recipe! Delicious
★★★★★
Kate
You’re welcome, Teresa!
Brooke
Just delicious, filling and soothing on a cold day. Yummy healthy soup.
★★★★★
Dana Goluza
I made this tonight and it was delicious! I added some Italian seasoning and mushrooms towards the end. We all added a little more lemon juice to our bowls. This is a keeper!
★★★★★
Kate
That’s great to hear, Dana!
Susan
Having for Christmas Eve lunch! Delicious! Thank you!
★★★★★
Kate
You’er welcome, Susan!
Courtney
Could you leave off the lemon without ruining it? I can’t have citrus. Thanks!
Kate
You can omit it if you like. I hope you enjoy it, Courtney!
Courtney
Thank you! We made a huge pot of it (probably 4 cups of veggies but everything else the same) and it’s delicious!
★★★★★
Carole
Absolutely delicious. I added a can of cannelini beans and grated parmesan on top. Comfort food at its best
★★★★★
Kate
I’m glad you love it and got creative, Carole!
Gina
Best vegetable soup I’ve ever made! Who knew curry powder was the secret? This will be my go-to all winter! Thank you so much!
★★★★★
Kate
Hooray! I’m so glad you love it, Gina.
Alison
This was amazing! I think the lemon juice at the end made it even better than it was before it was added (which was already delicious)!t added a “brightness” and extra freshness to the soup. I wish I could give it more than 5 stars. Will definitely be making it again!
★★★★★
Vicky
Best beef vegetable soup I have ever had, used carrots, celery, shallots, mushrooms, garlic and a turnip. Made my own beef broth from a standing rib roast bones. Loved the curry and red pepper flakes and lemon juice. Oh I added the left over rib roast too. Omitted the tomatoes as my husband doesn’t really like them, but it was in his words party in his mouth!!
★★★★★
Angie Reed
My husband loves veggie soups and while he’ll try any version, he has a pretty high standard for what he actually likes. He rarely asks for a repeat and would rather move on to the next one. Not this time! He just finished his 4th bowl and asked that I save this one and make it again and again. Plus our house smells divine! Just shared your link with some friends + will definitely be trying some of your other recipes. Thank you!
Leslie
Wow! Everyone loved this soup! I have picky people to please at my house, but this soup was a hit! I came soooo close to not adding the curry powder as my husband and I are not fans. I stood over the soup pondering, then just went for it! I’m glad I did, because you are right it just adds a little something without being to detectable. Everyone really loved the addition of the lemon as well! Such a delicious way to brighten it up. Bravo!
Sincerely, Leslie
★★★★★
Kate
I’m so glad you loved it, Leslie!
Susan
So delicious! Will be making weekly to take to school for lunch! Thank you for this new, better twist on my favorite soup.
★★★★★
George Gill
My wife hates vegetables. She liked this. You’ve got a winner here.
Jamie Murphy
Great Vegetable soups. I used all my left over vegetables and even added cheese tortellini I needed to use. Big hit with my teenagers ❤️
Julie
Fantastic recipe. I agree, the curry is a game changer here. My version replaced sweet potatoes and green beans with turnips, kale and northern beans, like a minestrone (sans pasta).
This is in my favorites to make again.
★★★★★
Jessica Sears
I made this for my kids, partner and my mom. Everyone absolutely loved it! The lemon and kale are essential imo. I wouldn’t change a thing about this recipe. Thanks Kate <3
Tamara
This soup remains a favorite amongst whoever I share it with. It is jam packed full of goodness but tastes amazing.!
I make it a little different each time with the veggies I use.
I tend to always love Brussels sprouts, zucchini, red pepper, butternut squash, mushrooms and green beans. I love broccoli also but swap it out with Brussels sprouts.
I always add a can or cup of chickpeas as well for that protein to make this a well rounded soup.
So good 10/10
★★★★★
Kate
Thank you, Tamara! I appreciate your review.
Maggie
I may have commented before on this soup, and I can still say it is oh, so good! Colorful, tasty. Perfect for a cold winter day.
★★★★★
Kate
Thank you, Maggie!
Beth
This soup is amazing !! I’m not a fan of curry. I saw someone used smoked paprika so I used that in its place .
Perfect flavor !!
★★★★★
Kate
Thank you, Beth!
Lynn
For some reason, I got the impression after reading the reviews that the curry powder wouldn’t come through in the taste of the soup. For me, I could definitely taste the curry in the soup! I’d give the recipe five stars if you’re looking for a veg soup with curry flavor and less if you’re looking for more classic tasting veg soup.
★★★
Kate
I’m sorry you didn’t love it as is. Thanks for your feedback, Lynn!
Reia
Very good exalent
★★★★★
Louise
Best vegetable soup ever!
I’m making it for the third time, -35 degrees here in Quebec this morning. It’s going to be a great lunch!
Thank you!
★★★★★
Kate
I hope it warms you right up! Thank you for sharing, Louise.