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 โ€˜almostโ€™ 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. Whatโ€™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.

Sautรฉing onion and spices in pot on stovetop.

Sautรฉ the onion: Preheat a large Dutch Oven or soup pot over medium heat with a swirl of oil. Once hot, add the onion and sautรฉ 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.
vegetable soup recipe

Vegetable Soup

The Best Vegetable Soup Recipe is hearty and comforting! Packed with veggies, healthy, and easy to make in slow cooker, Instant Pot or on the stove.
4.95 from 70 votes
Servings 8 servings
Calories 198
Diet Low Calorie
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients  

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 shouldnโ€™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,ย 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
Course: Soup and Stew
Cuisine: American Ukrainian
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. 5 stars
    I canโ€™t figure out how this recipe turned out so well because I messed up in many ways. I had about 6 cups of potatoes at least. I didnโ€™t read the recipe the whole way, even though I know that always gets me, so I almost added the zucchini at the same time as the harder veggies. I had to pick a bunch of them out because I just made one big bowl of veggies. ! I donโ€™t think my Dutch oven was large enough because the pot was stuffed! Even though I let the zucchini and corn cook for 15 extra minutes, it still turned out a bit crunchy but no one cared! The flavoring was spot on, which I think is what makes the soup so special. The soup was healthy and hearty and just how Iโ€™d like my better self to eat! I made biscuits to go with it and the combo was great. I printed this out for my regular rotation!

  2. 5 stars
    Love all your soups vegetable soup so yummy. Every dish is full off flavour. You make everything so easy and I thank you for that. AMAZING.๐Ÿ˜‹๐ŸŽ–

  3. It is really the best vege soup! Lol. I didnt follow the Recipe exactly, I made do without garlic powder. Instead I put in more grated garlic. I used parsley instead of dill. And I was disoriented and mixed up the instructions. The soup turns out well despite all these and, I cooked it with a stainless steel pot ๐Ÿ™‚ Thank you very much for the recipe. The soup was yummy!!

  4. 5 stars
    Yum! Adapted it to what I had one hand, as I made the Instant Pot version on a whim when the temps dropped. I used sweet potatoes, cauliflower, peppers, carrots, celery, and onion. Also threw in some cherry tomatoes that were about to go bad. Delicious!

  5. 5 stars
    My whole family loved it! It has depth of flavor while still being so fresh. We will definitely make it again!

  6. 5 stars
    It was so funny. I wanted vegetable soup last night and went on your website wondering what you might have. I saw that you just posted this- same day. My husband said my Norwegian mind is thinking Ukraine! It was delicious. I didn’t have potatoes (that is so un-Ukraine) so I added a little barley and lentils. I add mushrooms because I do in anything I can. Love them. Also some broccoli & cauliflower. We had it with BLT’s. Soooo good! Thank you, Olena!

    1. Great minds think alike! ๐Ÿ™‚ So glad you could adjust it to what you had on hand, sounds like a lovely dinner!

  7. 5 stars
    Wow, this hit the stop! I am currently sick. I was craving homemade veggie soup. I omitted the corn and potatoes for broccoli, shaved Brussels sprouts, baby Bella mushrooms, quinoa and kale. I also felt the broth was really bland so I added fresh thyme, sage, rosemary, a tablespoon of white miso, and a few splashes of brags amino acids. Paired with vegan Parmesan and a gluten free breadโ€ฆ I can officially die happy.

    1. Sounds like it was the perfect way to get a lot of nutrients in, sorry to hear you are down with this illness, sending good thoughts your way to feel better soon!

  8. 4 stars
    This wasn’t my favorite of your recipes (not that I didn’t like it, mind you). But my younger siblings sure loved it. My siblings are rather picky, so if they like it, it’s considered a winner.๐Ÿ˜€

4.95 from 70 votes (16 ratings without comment)

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