The Best Veggie Soup Ever

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Amanda Stansfield
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This hearty homemade vegetable soup is full of fresh, wholesome flavors, and tastes incredible!

I’m so excited to share this vegetable soup recipe with you because I literally threw it together by taking out all the veggies I had in my refrigerator, added some fresh herbs and spices and veggie broth. It’s so simple to make!

It’s honestly the best mixed veggie I’ve ever had, and I hope you’ll agree. Feel free to swap out any of the vegetables and use up what you have on hand.

I can think of dozens of reasons to make this soup…

Warm up with a big bowl of veggie soup on a chilly spring day.

Stay at home cozy vibes.

Make it for an elderly neighbor or loved one who’s under the weather.

My personal favourites…

It’s delicious. Crazy simple to prepare. The perfect dish for any season. Healthy. Full of fiber, vitamins and vital nutrients.

Did I mention that it’s vegetarian, vegan and gluten free for all to enjoy?

Prepare a batch early in the day and you’ll have a healthy lunch or dinner ready while you get work, chores, school work done. It’s also the perfect side dish to go with avocado toast or a salad.

Vegetable Options for Vegetable Soup

This homemade vegetable soup is versatile by design, so you can enjoy it all year round. I use onion, carrots and celery as a base. From there, any veggies you have on hand, in your garden, or pick up your seasonal favorites at your local farmers market. Then get creative… transform this simple veggie soup into endless different recipes!

Tips

Start with the basics

Sauté chopped onion, celery, garlic in a little olive oil. Add a pinch of salt, this helps to soften and enhance their yummy flavours. By adding salt during the cooking process it helps develop the flavour rather than tasting the salt by adding it at the end.

Add herbs and spices

Add dried herbs and spices as you sauté your veggies. This gives them the chance to release all their flavours and open up!

When using fresh herbs, you want to add them towards the end of the cooking process. This ensures they don’t turn brown and loose their fresh flavour!

Add broth and diced tomatoes (if using)

You can use store bought veggie broth to reduce the prep time of this soup. Add a few bay leaves, and a dash more salt (optional). If you love a kick to your soup, add a pinch of red pepper flakes. Allow the soup to simmer for a min 30 minutes so the flavours blend nicely.

Add your seasonal veggies and greens

This is when you can turn your soup into a rainbow of colour. Get creative and have fun adding your favourites, or do as I did, and chop up everything you have in your fridge. Continue to simmer for another 30 minutes. Adding more broth as needed.

Fresh herbs

Just before you serve, finely chop any fresh herbs and greens you have on hand, simmer for another couple minutes. Then just before serving, add a squeeze of fresh lemon juice, another splash of olive oil and a pinch of fresh herbs. I swear these tiny details will transform any soup from boring to incredible! Add fresh black pepper and a pinch of salt as necessary.

Craving more healthy, plant based soups? Try these:

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The best Veggie Soup

This veggie soup is so easy to make and full of veggies and incredible flavour.

Ingredients
  • 3 tbsp Extra Virgin Olive Oil
  • 1 Medium, Red Onion, chopped
  • 3 Carrots, peeled, chopped
  • 2 Stalks Celery, washed, chopped
  • 6 cloves Garlic, diced
  • 2 cups your choice veggies green beans, zucchini, squash, bell peppers, sweet potatoes etc
  • 2 cups Greens spinach, kale, chard, beet, collard greens etc
  • 1 tbsp dried Oregano
  • 1 tbsp dried Basil
  • 1 tsp dried Thyme
  • 2 Bay Leaves
  • 1 tbsp Lemon juice optional
  • 4 cups Vegetable Broth more if needed, or add water to increase broth
  • Fresh Black Pepper
  • Fresh basil, oregano optional
  • 1/2 tsp Red pepper flakes optional
  • 2 cups Water optional, can use more broth instead
Instructions

  1. Heat 2 tbsp olive oil in a large pot over medium heat. Add chopped onion, celery, and garlic. Stir well to combine. Add dried herbs and pinch of salt. Stir often until onion is translucent. ~5-8 mins

  2. Pour in broth, bay leaves (red pepper flakes if using) and black pepper.

  3. Add veggies (except greens), bring heat to a boil, then reduce to a gentle simmer.

  4. Add greens and continue to simmer until soft ~ 5 mins

  5. Just before serving, add a squeeze of fresh lemon juice. Garnish with fresh herbs and black pepper.

Recipe Notes
  • Storage: this soup keeps well in a sealed glass container in the fridge for up to 4 days. Will freeze well.