by Olena

Best Ever Vegetable Soup

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Olena Osipov
4.9 from 50 votes

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Healthy Vegetable Soup recipe is the best ever! Hearty and comforting, it’s packed with veggies for an easy flavor packed meal that tastes miles above any canned version.

This homemade soup is just one of my favorite heartwarming soups like minestrone soup, traditional borscht recipe, and Russian cabbage soup.

Vegetable soup with in red pot garnished with bay leaf and dill. Bread rolls.

This healthy vegetable soup recipe is the pinnacle of versatility when it comes to healthy soup recipes. Use fresh, frozen, or even canned ingredients and pick the cooking method that suits you – stovetop, slow cooker or Instant Pot.

Whether you want a comforting yet light veggie packed lunch or a hearty, comforting meal, this homemade vegetable soup is the answer!

Three bowls of vegetable soup with Greek yogurt, dill and parmesan served with bread rolls.

Why This Is the Best Vegetable Soup Recipe

  • Nutritious and delicious: Chunky vegetable soup is packed with vitamins, minerals, antioxidants and fiber. It is gluten free and can be vegetarian and vegan when you omit the Parmesan garnish.
  • Versatile: Swap out the veggies, herbs, aromatics, and even cooking method and still enjoy the best vegetable soup of your life.
  • Clean out the fridge: Have carrots starting to look a little limp, a forgotten about bell pepper in the crisper drawer, or ‘almost’ wilting spinach? Chuck them in this healthy vegetable soup recipe!
  • Low calorie: Did I mention that it has under 200 calories per serving, too?! Enjoy a few bowls, guilt free!
  • A one pot meal: Fuss free and less clean up. What’s not to love?

What Vegetables Should I Use?

Potatoes, corn, zucchini, bell peppers, carrots, onions, seasonings, canned diced tomatoes and fresh dill.

Whether you use fresh garden produce or frozen vegetables, it will likely work in this soup! To give you an idea here is what I used:

  • Canned tomatoes (low sodium, fire roasted for extra flavor)
  • Potatoes
  • Carrots
  • Celery
  • Zucchini
  • Bell peppers
  • Corn
  • Onion
  • Garlic
  • Fresh dill

How to Make Vegetable Soup

This soup is great for meal prep and batch cooking! It will be a year round staple in your kitchen.

Sautéing onion and spices in pot on stovetop.

Sauté the onion: Preheat a large Dutch Oven or soup pot over medium heat with a swirl of oil. Once hot, add the onion and sauté for three minutes, stirring occasionally.

Then, add the smoked paprika, oregano, garlic powder, salt, pepper, and bay leaves. Mix and then cook for a further minute, stirring frequently.

Crumbled bouillon cube in hand pot with vegetables on the stove.

Add stock and longer cooking veggies: Add the potato, carrot, celery, and bell pepper to the pan along with the vegetable broth and can of diced tomatoes.

I crumbled bouillon cube and added water instead of broth. Same thing.

Soup simmering on stove in red pot.

Cover and simmer: Stir well, then bring to a boil, reduce to simmer, cover, and cook for 25 minutes, or until the potato is fork-tender.

Zucchini and corn added to a pot of soup on the stove.

Add the remaining veggies: Add the frozen corn and chopped zucchini and simmer the veggie soup for a further 5 minutes.

Fresh dill and garlic in pot of soup.

Add the finishing touches: Finally, remove the soup from the heat. Add the grated garlic and dill and mix in. Give the soup one final taste and adjust seasonings, then serve warm with parmesan cheese and yogurt.

Favorite Variations

Homemade veggie soup is so versatile! Here are a few ways to mix it up.

  • Other veggies: Broccoli, Brussel sprouts, mushrooms, kale, spinach (added at the end), pumpkin, squash, sweet potato, fresh green beans. Thinly shredded cabbage could be added 15 minutes before other ingredients.
  • Parmesan rind: Add the hard parmesan rind to your soup broth right at the beginning and remove it before serving.
  • Cooked beans: Add bulk and protein to this soup and they can even be pureed for thicker veggie soup. White beans, red lentils, and Instant Pot chickpeas are my favorites.
  • Herbs and spices: I particularly like rosemary, thyme, sage, and marjoram. Italian seasoning would be a great blend. A pinch of red pepper flakes will add heat.
  • Lemon juice: Just a small squeeze of lemon brightens veggie soup flavor.
  • Pasta or grains: For a heartier soup, add a grain like quinoa, rice, or whole wheat pasta. We love pasta in pasta e fagioli soup!

Can I Make This in the Crockpot?

Yes! Add a 6 oz can of tomato paste and skip zucchini. In a large slow cooker, combine all ingredients, cover and cook on Low for 10 hours or on High for 5 hours. Add garlic and dill or optional parsley, and serve hot.

You might also love this slow cooker lentil soup.

Can I Make This in the Instant Pot?

Yes! In Instant Pot, add all ingredients plus 6 oz can tomato paste. Do not add zucchini, dill, cheese and yogurt.

Pressure cook on High for 20 minutes. After display beeps and says OFF, do Quick Release. Open, add zucchini, close the lid and let sit for 5 minutes. Add garlic and dill, serve hot with garnish of choice.

You can also follow the instructions for my Instant Pot vegetable soup.

Can I Freeze Veggie Soup?

Yes, transfer it to a freezer-safe container or bags, portioned for easy thawing. Freeze for up to 2 months.

If you have opted to use potatoes in this soup, be aware that the texture may change upon thawing.

How to Serve?

I like to serve mine in wide deep plates with a sprinkling of Parmesan cheese, a tablespoon of yogurt or sour cream, and a slice of whole grain bread, rye bread, or baguette.

Using wide deep plates allows your soup to cool off faster, which is a huge bonus for kids!

You could also enjoy the soup with a simple green salad or Italian chopped salad.

Veggie soup in red Dutch oven and bread rolls nearby.

More FAQs

How long is vegetable soup good for in the refrigerator?

I recommend storing it for between 2-3 days. After that, the veggies become too mushy.

Can I use frozen vegetables?

Yes, you can use fresh, frozen, or even canned vegetables for this easy vegetable soup. Generally, you can add frozen veggies in the last five minutes as they are already blanched.

How to thicken vegetable soup?

You can use more starchy vegetables like potatoes in the soup or even add pureed legumes. You can also puree part of the soup with an immersion blender.

Storage and Reheating Tips

Store: Allow the soup to cool for between 1 – 1.5 hours before transferring to an airtight container. Store in the fridge for up to 2 days. Any longer, and I find the veggies become too mushy.

Reheat: Reheat soup on the stove over low heat. You can also reheat the soup from frozen, it just takes longer.

More Veggie Packed Soups

Close up of vegetable soup with bay leaf and fresh parmesan.
Best Ever Vegetable Soup

Best Ever Vegetable Soup

Best ever healthy Vegetable Soup recipe! Packed with veggies for an easy flavor packed meal that tastes miles above any canned version.
4.92 from 50 votes
Print Save Rate
Course: Soup and Stew
Cuisine: American Ukrainian
Diet: Low Calorie
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 servings
Calories: 198kcal
Author: Olena Osipov

Ingredients

  • 4 large potatoes medium chopped
  • 3 large carrots medium chopped
  • 3 medium celery stalks medium chopped
  • 3 cups bell peppers medium chopped
  • 2 medium zucchini medium chopped
  • 1 medium onion finely chopped
  • 2 cups corn fresh or frozen
  • 6 cups vegetable stock low sodium
  • 28 oz can diced tomatoes low sodium
  • 3 bay leaves
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 3/4 tsp salt
  • Ground black pepper to taste
  • 1 tbsp avocado oil
  • 1 medium garlic clove grated
  • 1/3 cup dill or parsley finely chopped
  • Parmesan cheese and yogurt for garnish

Instructions

Stovetop Vegetable Soup

  • Preheat large dutch oven or large pot on medium heat, swirl a bit of oil to coat and add onion. Cook for 3 minutes, stirring occasionally. Add smoked paprika, oregano, garlic powder, salt, pepper and bay leaves; cook for 1 more minute, stirring frequently.
  • Add potato, carrot, celery, pepper, stock and diced tomatoes; stir. Bring to a boil, cover and reduce heat to low and simmer for 25 minutes or until potato is fork tender.
  • Add zucchini and corn, cover and simmer for 5 more minutes. Turn off heat, add grated garlic and dill.
  • Serve hot garnished with Parmesan cheese and yogurt.

Slow Cooker Vegetable Soup

  • Add a 6 oz can of tomato paste and skip zucchini.
  • In a large slow cooker, combine all ingredients, cover and cook on Low for 10 hours or on High for 5 hours. Add garlic and dill.

Instant Pot Vegetable Soup

  • Add a 6 oz can of tomato paste.
  • In Instant Pot, add all ingredients in the order listed above except zucchini, dill, cheese and yogurt. Pressure cooker shouldn’t be more than 2/3 full.
  • Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 20 minutes. After, do Quick Release by turning pressure valve to Venting.
  • Open, add zucchini, close the lid and let sit for 5 minutes. Add garlic and dill.

Video

Notes

  • Store: Refrigerate for 2 days in an airtight container.
  • Freeze: Cool, transfer to an airtight glass container (leaving some room for expansion), and freeze for up to 3 months.
  • Reheat: On the stove on low heat, thawed or frozen (it just takes longer).
  • Frozen and other vegetables: Use your favorites. You can also add thinly shredded cabbage 15 minutes before other ingredients.
  • Adjust sodium: If not using low sodium stock and tomatoes.
  • Smoked paprika: It makes this soup super flavorful. I wouldn’t swap it for regular paprika.

Nutrition

Serving: 2cups | Calories: 198kcal | Carbohydrates: 40g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 269mg | Fiber: 7g | Sugar: 10g

Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes without permission. Nutritional info is approximate.

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86 comments on “Best Ever Vegetable Soup

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  1. 5 stars
    Hey! I was going to add cabbage and use an instant pot. When would I add the cabbage? I’m so looking forward to making this! Thank you so much 🙂

  2. 5 stars
    Just finished making this recipe and it was amazing! Definitely is a keeper and will go back to it!! The only thing I added was bouillon granules at the end just to boost the broth flavor at the end. Thank you for sharing such an awesome recipe!!

  3. 5 stars
    I just wanted to say that this is the third recipe of yours that I have used, and all have been simply DELICIOUS! So flavorful. Thank you so much. (And I never bother to sign up to comment, until NOW!)! We’re extra grateful, as we’re getting better and better at having meatless meals, but always looking for more recipes to help us do so.

  4. 5 stars
    My family loves soup and this is our new fav! Every time I make this soup I add something different but with the basis you have provided, it turns out delicious every time! I think it’s the paprika 🙂 Thank you!!

    1. 5 stars
      My dad and sister were sick so I wanted to make them something healthy and delicious. But my little sister is really picky so I told her I would make somethibg incredibly delicious.
      When she took one bite, she turned around and just walked away in silenceXD. That means she likes it! Thank you for the recipe! My dad loved it too! And he’s a picky eater.

  5. 5 stars
    While I haven’t made it yet I can tell just from reading it that it will be a winner.

    Thanks for sharing it.

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