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!
★★★★★
Lynn
Great guidelines for very tasty soup. I think the addition of a little curry powder really makes the difference. I kept mine pretty brothy,wanted a little warmth on a rainy day. Onions carrots, celery and turnip were the only vegetables I chopped finely and added to mine. Will make another version soon! ❤️
★★★★★
Kate
Thank you for sharing, Lynn!
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.
★★★★★
Haylee C
Great vegan recipe!
★★★★★
Kate
I’m happy to hear you enjoy it, Haylee! I appreciate you taking the time to review.
Kenneth A Cuneo
Yup…This is seriously good!..best ever vegetable soup. Who knew? I added a 6 oz can of tomato paste that I think gives additional richness. Its rainy and cold today…Giessen what’s on the menu?
★★★★★
Nonna
This vegetable soup was delicious! I will most definitely make it again. I sprinkled a little parmigiana over the top of this lovely soup.
★★★★★
Kate
Great to hear, Nonna!
Valerie Womack
I have been making this soup for a few years now and it is my daughter’s absolute favorite. Very easy and so many veggies! Seriously good soup!
★★★★★
Kate
Wonderful, Valerie! I appreciate your review.
Sharon
I made this a while ago and loved it. I want to make it again tonight. Would using cabbage work instead of the greens mentioned? I hate to run to the store just for kale or hard or collard greens. Thank you for the great, healthy and tasty recipe!!
★★★★★
Kate
You could try cabbage. Let me know what you think!
Kat
You’re not kidding this is so good. I feel with vegetarian meals the taste frequently exceeds my expectations. The spice combo in this is perfect we thoroughly enjoyed :)
★★★★★
julesokxxx
Amazing soup.All my fami;y loved it..
★★★★★
Kate
That’s great to hear!
Jen
this is my favorite veggie soup recipe!
★★★★★
Kate
That’s great, Jen! Thank you for your review.
Paula
Had purchased a container of Trader Joe’s garden vegetable hash that had to be used and I wasn’t feeling the social-media inspired egg/hash combos so looked to see if you had a good veggie soup recipe it would work with. Nailed it. Added the whole container in with 2 carrots, 2 large sweet potatoes, and used fire roasted tomatoes. Added two cans of great northern beans for protein. It made a ton of soup and will be freezing extra! Thank you so much for the perfect fall recipe! So satisfying!
★★★★★
Jeanie
Hi everyone I’ve been making all of Cookie and Kates recipes from muffins to soups to wraps, you name it. We just love all the soup recipes and I make all of them every fall season. The vegetable soup is off the chart my husband raves about it. Anyway, keep up the excellent work Kate and love little inputs about Cookie.
Best regards, jeanie in Az
★★★★★
Kate
I love to hear that! Thank you so much, Jeanie.
Zara
This is on my stove cooking now. And smells and tastes delightful. But I have the urge to add a few chick peas. Do you think I will spoil it
★★★★★
Kathy
I also add lemon zest as well as the juice and some white beans. The zest gives it an extra lift.
Ellen
Wondering… has anyone ever tried making Seriously Good Vegetable Soup using frozen vegetables?
It IS the most delicious vegetable soup ever, when made following the recipe. But I have a freezer full of frozen vegetables I’d like to get rid of.
Think I should try?
★★★★★
Kate
Let me know if you try it! I think it may work ok.
Ellen
I tried and it’s terrific. I used frozen broccoli and frozen spinach (instead of the kale at the end).
And I threw in a bunch of frozen corn at the very end and cooked 5 minutes more. It added a lovely crunch.
I will be sticking with fresh vegetables. But, in a pinch, this way is delicious. Thanks so much for your quick and encouraging response.
★★★★
Kate
Great to hear! Thank you for reporting back, Ellen.
Aliya
If I didn’t want to use canned tomatoes, what adjustments would I need to make if I had fresh tomatoes?
Kate
Hi, I prefer this as written. I’m not sure on using fresh without trying it. You will likely want to adjust the seasonings (more salt possibly) and use the same amount in ounces as listed in the recipe.
Kathy Coppedge
So delicious! I LOVE this vegetable soup recipe. It’s easy to make, and it’s great anytime. Thank you.
★★★★★
Kathy Blickenstaff
Love this soup so much!! It truly lives up to its name. I have a question for you – I am going to try my hand at pressure-canning some pasta sauce and soups. Would this be a recipe that was conducive to canning? Thank you so much!
Kate
Hi Kathy! I didn’t design this one for canning so I can’t speak to that. Sorry.
Cathy
I love this soup! I’m trying to prepare for some company that will be staying for a month. Would this freeze well, if I want to make it ahead?
★★★★★
Kate
Hi Kathy! This should be ok to freeze. Let me know if you try it!
Lisa
My family loves all of your soup recipes. I add 1/2 cup barley to this recipe sometimes.
Catherine Paulger
I just made your “Seriously Good Vegetable Souo”for my husband and biys who are under the weather. I used sweet potatoes, parsnips and green beans as my vegetables.
What an amazing soup and perfect for the cool weather we’re having as well. Did a double recipe so I could freeze some.
Thank you,
Catherine from Kelowna
★★★★★
Kate
You’re welcome, Catherine! I appreciate your review.
Kate
Love your recipes so much! Have you ever tried making this into a version that is a creamy vegetable soup? Any suggestions on what to do to try that? Thanks!! Kate
★★★★★
Kate
Hi! I haven’t made this into a creamy soup, sorry.
Julean
This soup is outstanding. My husband, who prefers a meal with meat, even commented how good it is. You know all those fresh veggies went into it. I did cut down on the heat just to taste the veggies better. Thank you for this recipe.
★★★★★
Kate
You’re welcome, Julean! I appreciate your review.
Lenore
I’ve made this soup many times. Everyone loves it. It is even more delicious reheated the next day. Can’t get enough of it!
★★★★★
Kate
Great to hear, Lenore! I appreciate your review.
Randy Berntsen
I love this recipe. I added frozen corn and spinach, and frozen kale. added more onions a dash of cumin, and used coconut oil. Tripled the hot pepper. with crusty bread it is excellent.
Randy
I was hoping you could come up with a French onion soup recipe.
Have a wonderful holiday season.
★★★★★
Kate
Thank you for sharing, Randy! I’m happy to hear you enjoyed it.
anna
this was sooo good i’m really happy to have found a vegan soup recipe :D
★★★★★
Kate
Great to hear, Anna! I appreciate your review.
Judy
Love this recipe! Used more than 2 cups of seasonal veggies since I love really thick soups. Making it again right now!
★★★★★
franhunni
my favourite veggie soup
★★★★★
Sasha
So yummy! Can i substitute thai green curry paste for the curry powder?
Kate
You could try it, but it would impact the flavor differently. If you do, let me know what you think!
Jasson
Very nice recipe chef . I made it last night, simply delicious . Thank you for your effort .
★★★★★
Janet Davis
I made this soup over the weekend and LOVE it! I like the little kick from the curry and red pepper flakes. It is such a good base for adding other things. I wanted some protein in it, so added a can of black beans and a box of chickpea pasta. Very hearty and filling. Definitely a keeper!
★★★★★
Kate
Great to hear, Janet! Thank you for your review.
Nina in CLE
Kate, you struck another one out of the park with this beautifully tasty soup. I feel like good plin-old eggie soup is so often overlooked for the other more attractive or ‘comfy’ or just more ‘cool’ soups like lentil or minestrone or even mushroom-barley soup: in fact, that’ so common it reminds me (doggy reference coming at ya)of when, in a multiple-dog home, the ‘problem’ dog who needs extra supervising to keep out of ‘trouble’, causes the owner to unwittingly give less attention to the more senior dog with her picture perfect manners and sweet nature…O.K. you get the point. This soup is just delicious and easy to cook and yep ‘picture perfect’. I confess that while I took most of the recipe as written, I’d originally begun prepping the also terrific Veggie soup from Mollie Katzen’s Enchanted Broccoli Forest – (1st variation, the Multi-Veg) so the final result ended up being a ‘hybrid’ version; very-similitude here just the seasonings were varied. I used her more ‘conventional’ seasonings (thyme, dill, a little tarragon) but added the extra flavor layer idea NOT with curry powder (loved that twist!) but from the ‘new kid’ in my drawer, Baharat seasoning! Also had cremini mushrooms, butternut squash, extra water & frozen peas (added late). I love greens but didn’t have any in the bin yesterday so no spinach. Sorry to run on here just wanted to say how much I loved this soup – and also many other soup and main dish recipes I’ve made from your website over the years! Thank you for all of it! This one’s a total keeper.
★★★★★
Kate
Thank you for sharing, Nina! I’m delighted you are excited about this soup.
Debbie
Very good! Will make again.
★★★★★
Kate
Great to hear, Debbie!
Jaci
I have made this soup many many times and it is always delicious and amazing. I use butternut squash instead of sweet potatoes. And the seasonal veggies are zucchini, yellow squash, a red bell pepper, some cauliflower pieces, celery, carrots, and green beans. Sometimes Lima beans too.
My family loves it.
I make it vegetarian for my spouse and I will make a chuck roast in the instant pot and put it in my soup bowl. That way the vegetarian can have some and the carnivors can have a delicious beef and vegetables soup too.
Sometimes I will sauté ground chicken to go with it. It’s an all around fantastic soup! Your title says it all! Seriously good veggie soup. Thank you for sharing this.
★★★★★
Kate
Thank you for sharing what vegetables you use, Jaci! It sounds delicious.
Jess
I made this for my book club group and they all raved about it! I used a lot more than two cups of seasonal vegetables, maybe 4 or more. I used butternut squash, red potatoes, french green beans, and zucchini. I also added a little more broth and water toward the end and threw in about a cup of red lentils and omitted the crushed red pepper. The greens I used were a mixture of baby kale, baby spinach, and baby Swiss chard. I also used my immersion blender just a bit to thicken it a little. I served it with crusty bread, we sprinkled a little pecorino Romano cheese on top and it was delicious!
★★★★★
Kate
Hooray! That’s great to hear, Jess. I appreciate your review.
Diana
Hi. My daughter is allergic to tomatoes. Would this recipe work without the tomatoes? Is there anything you can recommend as a substitute?
Kate
Hi Diana, You can try it without tomatoes and increase the other vegetables. You may need to adjust the spices. Let me know if you try it!
Denise
could you also add cabbage?
Kate
Sure! Let me know what you think, Denise.
Linda
This is by far my favourite vegetable soup (& my meat eating family’s). It’s so flexible. You can throw in any vegetable so it’s great for cleaning out your vegetable drawer. Just made it again tonight because it’s raining & really cold in December in Sydney Australia – normally bloody hot! And you can make it with chicken stock as well as vegetable stock. Either way it’s super delicious & super healthy. Thanks for the recipe
★★★★★
Kate
I’m happy to hear that, Linda! Thank you for your review. I’m excited you loved it.
Amy
I love this soup! And I am not a vegetarian either so I use chicken broth or bone broth or whatever I have on hand! Thank you so much for this delicious recipe. I make it often to have something healthy on hand! I have told others about it and they love it too!
★★★★★
Kate
That’s great to hear, Amy! Thank you for your review.
Sam
Oh YUM!
Just finished making this soup and Im blown away!
I almost omitted the curry powder – but So glad I put it in. What a flavor boost!
I also added fresh italian parsley and origanum.
Absolutely delicious, thank you Katie!
★★★★★
Kate
You’re welcome, Sam! I appreciate your review.
Erin B
SO good! I used zucchini & green beans as my seasonal veggies, but I think any of your suggestions would be delicious. I’ll be making this again for sure!
★★★★★
Nicole
Best veggie soup! Just made it for a quick dinner with company over and everybody loved it. The curry powder my husband was eh about hearing it but even he said it was delicious. Will be my go to soup.
★★★★★
Kate
That’s great to hear, Nicole! I appreciate you taking the time to review.
Vivian
I’ve been making this vegetable soup for years, never fails to please a crowd and even the kids! It’s a go to for the colder winter months. Really easy to throw together and so versatile, as you can switch up the veg so many different ways.
★★★★★
Kate
Thank you for sharing, Vivian!
Angela Adams
A wonderful tasty soup, even though I didn’t have a lot of the vegetables called for, I improvised. I also added lentils for some added protein so had to add more water than the recipe stated but that didn’t detract from the taste at all. Definitely a keeper!
★★★★★
Eunice
Love this recipe used it several times and can’t beat it just what the doctor ordered on a freezing cold winter day with buttered crusty bread Thankyou.
★★★★★
Marjey McLaughlin
Wow, this soup was great! Other than chopping the vegetables, it came together quickly. The curry powder adds such a nice, warm flavor. This is my family’s new go-to veggie soup recipe! Thank you for sharing it, Kate!
★★★★★
Kate
I’m glad you loved it, Marjey! I appreciate your review.
Lisa
What went wrong with my soup? It was watery, not very tasty. I made a double batch using the doubling function here on the site.
★
Kate
I’m sorry to hear that, Lisa. Are you sure you added all the spices in?
Linda Bache
Best soup recipe I have ever made, it was so fresh tasting and delicious. The instructions made it easy to follow and it was so quick to make.
★★★★★
James
This has to be the best soup I have ever made. I added quite a bit more curry and spice to knock your socks off a bit and it really hit the spot
★★★★★
Kate
I love to hear that, James!
Lorraine
The best vegetable soup ever! Added a can of white northern beans.
Hearty soup! Thank you, Kate!
★★★★★
Deborah
This lives up to the name. It is seriously delicious, probably the best vegetable soup I’ve ever had. The curry powder, pepper flakes and lemon really give it something special.
I love your recipes because they’re not complicated but often have some technique or ingredient(s) that puts them over the top. This is one of those, and I love how adaptable it is. I think it would be great with some chickpeas or cannellini beans added, also with some grated Parmesan.
This was the perfect thing to make on a very rainy day in the Pacific Northwest. Thanks for another terrific recipe, Kate!
★★★★★
Kate
I’m excited you think so, Deborah!
Su Saldana
Delicious! Best vegetable soup I’ve ever made. Thank you for this amazing recipe!
★★★★★
Kate
You’re welcome, Su! I appreciate your review.
Shari
Hi- I usually do not leave reviews but after making three of your soups, I felt it would be unfair not to leave a review. I have made the tomato soup, the lentil soup, and now this vegetable soup and each one is incredible. I love soup and seldom order it in restaurants because it is usually cream-based or has other unhealthy ingredients. This soup is delicious, as is the lentil and tomato soups. My entire extended family is in love with all of the soups I have made. Thank you so much for providing these healthy and delicious recipes to all of us. And I love reading the comments because they inspire me to try the recipes after hearing how much everyone’s picky eaters love them. What a way to get your family to eat more vegetables each day!!
★★★★★
Kate
That’s great to hear, Shari! I’m excited you enjoy these recipes.
Tricia
I was looking for a vegetarian soup to add to a soup care package and decided to try this recipe. I followed it exactly, and my seasonal vegetables were potatoes, green bell pepper, and zucchini. I also added a bit of canned corn for color, and my greens were collards. The soup turned out great! It is so tasty that I am motivated to post a comment, and I don’t often do that. Even though I am not a huge fan of curry, I agree that the curry powder is probably what gives this soup the little something extra that makes it distinctive.
★★★★★
Kate
Thank you for sharing, Tricia! I’m glad you enjoyed it.
Tracy
Every time I make one of your recipes, I slow down and really savor the wholesome taste. Your soup recipes are on my repeat list, especially the lentil soup!
I made the vegetable soup for the first time this evening and it was wonderful!
I was able to use several frozen vegetables from my late summer garden for the vegetables soup.
Thank you so much for sharing your recipe creations.
Tracy
Ami
Most things on the internet are false claims, but this recipe was so refreshing because it was actually what it claimed to be! This was seriously good vegetable soup. I loved the subtle spice from the curry powder and the red pepper flakes. Genius! I added in Tofurkey Italian sausage too. This soup was such a comfort on a chilly January evening. Thanks for sharing the recipe!!
★★★★★
Kate
Wonderful to hear, Ami! Thank you for your review.
Mo
Spectacular soup and so tasty! My “food critic” hubby’s favorite by far!!! I’m making it again right now as I’m commenting…. ☆☆☆☆☆ from us!!
★★★★★
Heather
This.Is.Amazing. Not “amazing for vegetable soup”, but amazing for any kind of dinner food, full stop. It is so rich and filling and comforting and Delicious. The broth is silky and spicy. I used sweet potato and red bell pepper as the seasonal veg, and kale as the green. I made just a few tweaks for my preferences- doubled the curry and crushed red pepper, and added a can of chickpeas for some protein. I told my husband I was making vegetable soup for dinner and his answer was something between a groan and a sigh…he came home with a takeout sandwich from a local “house of pizza”, but threw out 3/4 of it after trying this soup. And having seconds.
★★★★★
Lori
YUMMY! I seldom leave a comment for a recipe but this soup is so delicious. The lemon really does make it shine. Used green beans, sweet potato, zucchini, and spinach. Added garbanzo beans as well just bc I like them. I’m needing to lower my cholesterol- this recipe will definitely be in my rotation!
★★★★★
Kate
I’m glad you did, Lori! Thank you for your review.