Easy Vegetable Soup

Homemade Vegetable Soup
The Spruce
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
80 Calories
3g Fat
12g Carbs
2g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 80
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 1181mg 51%
Total Carbohydrate 12g 5%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 2g
Vitamin C 26mg 132%
Calcium 65mg 5%
Iron 1mg 6%
Potassium 398mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Making a tasty vegetable soup is a great skill for every home chef to have. Not only is it a warming comfort food but it's also good for you, and, depending on how many veggies you use and how chunky you cut them, it can be a complete and filling meal.

Many recipes touting to be vegetable soup actually contain chicken or beef stock as a base, but this recipe uses vegetable broth, making it a true vegetable soup that any vegetarian or vegan can enjoy. Cauliflower, zucchini, and green beans work well in this soup but feel free to adjust the vegetables (and the quantities) depending on what is in your fridge. (The onions, celery, and carrots, however, add quite a bit of flavor so it's best not to replace those unless you absolutely have to.)


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  • 1 tablespoon olive oil (or another cooking oil such as canola oil or sunflower oil)

  • 1/2 large onion (chopped)

  • Optional:

    3 clove cloves garlic (minced)

  • 2 ribs celery chopped

  • 2 carrots (sliced and peeled)

  • 2 cups mixed vegetables (chopped)

  • 1/2 teaspoon salt

  • 1/2 teaspoon garlic powder

  • 1 teaspoon thyme

  • 1 teaspoon oregano

  • 1 bay leaf

  • 8 cups vegetable broth (or 8 cups water plus 2 cubes vegetable bouillon)

  • 1 (14-ounce) can tomatoes (undrained)

  • Optional:

    Grated Parmesan cheese or vegan Parmesan cheese substitute

Steps to Make It

  1. Gather the ingredients.

    Easy Vegetable Soup Ingredients
    The Spruce 
  2. Heat the oil in a large soup or stockpot. Add the chopped onion, minced garlic (if using), chopped celery, and sliced carrots. Sauté, stirring for 3 to 4 minutes, until onions are soft. Make sure not to let them brown.

    Vegetables in a pot
     The Spruce
  3. Add your choice of mixed chopped vegetables and heat for 1 to 2 minutes more. Do not let them brown.

    Vegetables in a pot for soup
    The Spruce
  4. Add the salt, garlic powder, thyme, and oregano, stirring to coat the vegetables well.

    Easy Vegetable Soup
     The Spruce
  5. Add the bay leaf, vegetable broth, and undrained tomatoes. Bring to a boil, stir, reduce the heat, and simmer until the vegetables are tender, 8 to 12 minutes.

    Vegetable Soup
    The Spruce
  6. Adjust seasonings to taste.

  7. Remove the bay leaf and serve your homemade vegetable soup with a sprinkle of Parmesan cheese or Parmesan cheese substitute, if desired, and some crusty bread or crackers.

    Vegetable Soup in a bowl
    The Spruce
  8. Enjoy!

Recipe Variations

  • If you need this soup to be gluten-free, just be sure to use a store-bought or homemade gluten-free vegetable broth.
  • To make this soup even more substantial, you can add 1 to 2 cups of quinoa that has been previously cooked in water or vegetable broth. Just reheat it in the hot soup.