This flavorful vegetable soup is quick, simple, budget-friendly, and so satisfying. Best of all, it’s easily adaptable to whatever ingredients you have on hand!
It’s well known around here that I love soup. Having a collection of meal-sized containers of healthy soup in my freezer makes me so happy a different soup for lunch every single day!
This veggie soup is thick, warming – and very good for you. Plus, it’s super easy and you can put whatever you like in it.
Love soup recipes? You’ll enjoy my Vegetable Barley Soup and my Broccoli Cheddar Soup or my 5 Ingredient Carrot Soup Recipe (with Cilantro)Carrot Cilantro Soup. If you’re after a bit of spice – grab my Chicken Tortilla Soup.
Why you’ll love this recipe
This is a great recipe to customize and make your own. Don’t like broccoli? Use cauliflower. Don’t love cabbage? No worries! You really just need 5 cups of vegetables, whichever ones float your boat.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Olive oil
- Carrots, onions, celery. Diced finely.
- Tomatoes. Canned. I use crushed and diced tomatoes.
- Vegetable broth or chicken broth. Make your own chicken stock, you’ll need about 5 cups
- Vegetables. Honestly, any veggies will do. You’ll need 4 cups of vegetables cut into small pieces. This time, I used broccoli, cauliflower, purple cabbage, zucchini, carrot, bell pepper, and some cherry tomatoes.
- Seasonings. Salt and pepper, crushed red peppers, Italian seasoning. Bay leaves go well in this soup too, be sure to remove before pureeing!
How to make Creamy Vegetable Soup
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
STEP 1: Sauté the veggies
Heat olive oil in a large pot or Dutch oven. Add carrot, onion, and celery, and cook until tender.
STEP 2: Bring to a boil
Add the tomatoes and broth, and bring to a boil. Add the remaining veggies, and season to taste with salt, pepper, and red pepper flakes.
STEP 3: Simmer
Return to a boil, then reduce to a simmer for about 15 minutes.
STEP 4: Puree
Puree the soup if you like it smooth, or leave it chunky for more texture.
STEP 5: Serve
Ladle into bowls, top with a tablespoon of sour cream and some green onions. Enjoy!
Frequently Asked Questions
Can you freeze vegetable soup?
You bet you can! I actually have probably a gallon of this soup in my freezer right now. It makes me super happy to know that it’s there. Anytime I need a quick lunch or a late dinner I can grab it and be eating within a few minutes.
What to add to vegetable soup?
Add pepper flakes to this to give it a bit of heat, some sour cream, and sliced green onions for garnish.
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Quick and Easy Vegetable Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium carrot (diced )
- 1 small onion (diced )
- 2 ribs celery (diced )
- 14 ounces crushed tomatoes
- 6 cups chicken stock
- 5 cups assorted vegetables (chopped. I used broccoli cauliflower, purple cabbage zucchini, a carrot, some red pepper and some cherry tomatoes)
- Salt & pepper
- pinch red pepper flakes
Optional
- Sour cream and green onions to garnish
Directions
Sauté the veggies
- Heat the olive oil in a large saucepan or dutch oven.1 tablespoon olive oil
- Cook the carrot, onion and celery until tender.1 medium carrot, 1 small onion, 2 ribs celery
Bring to a boil
- Add the tomatoes and broth, and bring to a boil.14 ounces crushed tomatoes, 6 cups chicken stock
- Add the vegetables, season to taste with salt/pepper/red pepper flakes.5 cups assorted vegetables, Salt & pepper, pinch red pepper flakes
Simmer
- Return to a boil, then reduce to simmer (about 15 minutes).
Puree
- Either puree (if you like that consistency), or leave chunky.
- Ladle into bowls, then add a tablespoon of sour cream, and some green onions to each, and serveSour cream and green onions to garnish
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This was originally posted in November of 2015, and has been updated to improve reader experience with new photos.
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