Seriously Good Vegetable Soup
This vegetable soup recipe is seriously so good! It's easy to make, and full of healthy vegetables and fresh flavor. There's nothing "blah" about it!
Updated by Kathryne Taylor on July 10, 2024
You know how most vegetable soups are pretty tired and “blah”? Not this one! This hearty homemade vegetable soup is full of fresh, wholesome flavors.
I’m excited to share this vegetable soup recipe with you. It’s honestly the best I’ve ever had, and I hope you’ll agree. You just might have all the ingredients you’ll need to make this easy soup on hand already.
I can think of so many reasons to make this soup. Warm up with a big bowl of veggie soup on a cold day. Make it for someone who’s under the weather. My husband has a cold and it’s snowing outside as I type, so this soup is just what we need right now.
Prepare a batch and you’ll have a healthy side dish ready to go for the rest of the week. This soup is a great way to lighten up heavier meals, especially as we get into the holidays. Did I mention that it’s vegetarian, vegan and gluten free for all to enjoy?
Vegetable Options for Vegetable Soup
This homemade vegetable soup is versatile by design, so you can enjoy it from fall through winter. We’ll use onion, carrots and celery as a base.
We’ll also add two cups of seasonal vegetables to make this soup more hearty and interesting. Choose from veggies you have on hand, or grab your favorites at the store. Any of these will work:
- Sweet potatoes or regular potatoes, cut into 1/2-inch cubes
- Butternut squash, cut into 1/2-inch cubes
- Green beans, trimmed and cut into 1-inch long segments
- Bell pepper, chopped
- Cauliflower, cut into very small bite-sized pieces
- Zucchini or yellow squash, chopped
- Fresh greens: Kale, collard greens, chard, or spinach
How to Make the Best Vegetable Soup
We’ll use several simple techniques to build flavor as we cook this soup. Here’s how:
1) Start with the veggies.
We’ll sauté chopped onion, celery, carrots and seasonal vegetables in olive oil, with some salt. This softens them up and enhances their flavors. Adding salt during different stages of the cooking process builds more flavor than simply adding it all at the end.
2) Add fresh minced garlic, curry powder, and dried thyme.
Sautéing these ingredients for about 1 minute wakes up their flavors, but isn’t long enough to risk burning the garlic (burnt garlic tastes awful).
Curry powder is the secret to making this soup so delicious. We aren’t adding much. You probably won’t be able to pinpoint the flavor, but it adds some subtle intrigue and warmth to this soup. I’ve also used curry powder in my lentil soup and chickpea noodle soup as well, and it always works like a charm.
3) Add canned diced tomatoes with their juices.
We’ll cook them all together for a couple of minutes to reduce any tinny flavors. I used fire-roasted diced tomatoes for these photos, but regular diced tomatoes were just as good. I always recommend using Muir Glen brand of tomatoes because they taste the best and come in BPA-free cans.
4) Almost done—add some vegetable broth, water, and more flavorings.
Vegetable broth keeps this soup vegetarian/vegan. We’ll also add bay leaves, red pepper flakes, and a little more salt. If you’re sensitive to spice, you can reduce or omit the red pepper flakes. If you love spice like me, you might even want to double the amount at the end (add to taste). Regardless, we’ll let the soup gently simmer for 25 minutes so the flavors can meld together.
5) Add chopped fresh greens and finally, some fresh lemon juice.
Lastly, we’ll add chopped greens for health bonus points, and simmer for 5 minutes to soften them up. Before serving, we’ll brighten up the soup with a big squeeze of lemon juice (one of my other go-to soup tricks) and add another splash of olive oil for rich flavor. Taste the soup before and after these additions, and you’ll notice a big difference! Finally, season to taste with salt and pepper, as necessary.
Watch How to Make Vegetable Soup
Please let me know how this soup turns out in the comments. I love hearing from you, and your feedback encourages other readers to try the recipe.
Craving more hearty, healthy, meatless soups this season? Me, too. Here are a few more great options:
- Classic Minestrone Soup
- Best Lentil Soup
- Chickpea Noodle Soup
- Pasta e Fagioli (Italian Pasta and Beans Soup)
- Quinoa Vegetable Soup with Kale
- Sweet Potato, Kale and Chickpea Soup
Don’t miss the hearty soups in my cookbook, Love Real Food. They’re some of my favorites!
Seriously Good Vegetable Soup
This vegetable soup recipe is seriously so good! It’s easy to make, and full of veggies and fresh flavor. If you’re feeing under the weather or just wanting to lighten up your meals, this soup is the answer. Recipe yields 6 bowls of soup.
Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 1 medium yellow or white onion, chopped
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash
- 1 teaspoon fine sea salt, divided, to taste
- 6 cloves garlic, pressed or minced
- ½ teaspoon curry powder
- ½ teaspoon dried thyme
- 1 large can (28 ounces) diced tomatoes
- 4 cups (32 ounces) vegetable broth
- 2 cups water
- 2 bay leaves
- ½ teaspoon red pepper flakes, reduce or omit if sensitive to spice
- Freshly ground black pepper, to taste
- 2 cups chopped kale or collard greens or chard (thick ribs removed), or spinach
- 1 tablespoon lemon juice
Instructions
- Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and ½ teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
- Add the garlic, curry powder and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
- Pour in the broth and water. Add ½ teaspoon more salt, 2 bay leaves and the red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
- Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
- Remove the pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and enjoy.
Notes
Recipe adapted from my quinoa vegetable soup and lentil soup.
Storage suggestions: This soup keeps well in the refrigerator for about 4 days. It freezes and defrosts well if you want to freeze extra portions for later!
Recommended equipment: I’m convinced that everything I cook in my Dutch oven (affiliate link) comes out extra delicious.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
This is now my favorite veggie soup!!! Truly the best!
Thank you, Mary! I’m glad you love it.
This soup was absolutely delicious. I didn’t add any curry powder but will make it next time with it. I also added some frozen edamame.
I made this soup today. 3 gallons. Freeze it in double portions so we can have it when we like.
Thanks for sharing.
A Thai chili too.
You’re welcome, Peter! I’m happy you enjoyed this soup.
Could not love this soup more! Have already made it twice this month. Thanks for all of the great recipes Kate!
I have never been a vegetable soup fan, but this soup blew me away! The broth is soooo tasty! I make this soup at least 2-3 times a month.
Thanks so much for this recipe.
You’re welcome, Judy! I’m glad you love it.
Delicious! I love the mild flavor of the curry – it adds so much good flavor!
I’m glad you loved it, Jennifer!
Delicious! I love the mild flavor of the curry – it adds so much good flavor! For veggies, I included some turnips and leeks, as well as kale on top of the carrots, onions and celery. (I just used what I had:) It was so, so good! Thanks for another great recipe!
This is a tasty and healthy soup. I don’t usually cook with curry. I’m glad I tried this recipe!
Hello Kate,
This recipe sounds delicious!! What do you recommend I add for protein…lentils and the quantity
Thanks!
Hi, you could add some chickpeas. I haven’t tried adding lentils.
The is the PERFECT recipe for clearing out the refrigerator of veggies before a big trip. Not only does it use all the fresh veggies that are left over and would otherwise go bad, you can freeze this and have a heart and healthy no fuss meal when you get back home.
Great recipe have made it twice now first with the exact ingredients and the second time adding additional frozen veg to the pot – excellent both ways. Love the curry and the fresh lemon and olive oil splash at the end.
Many thanks – cant wait to try your other recipes
Easy to prepare and tased delicious.
I was excited to try this soup, and I wasn’t disappointed! I added toasted & cooked barley and chick peas, to make it a full meal, as well as some extra curry powder.
My one suggestion is to clarify the amount of tinned tomatoes, as I found that confusing. The reference to “two large can’s (56oz)” made me think that I needed two mega large (e.g. 56 oz) cans, as opposed to a total of 56 oz (which is, what I realized, midway through opening the tins, was meant).
As a result of having too much tomato, I went back and added more stock etc… – and it was still lovely. Just a little more complicated than it needed to be!
Hi Marie, I’m sorry to hear that! You must have had the 2x scale selected to double the recipe.
My family loved it! I doubled the recipe to bring to a vegetarian friend. Very flavorful and it was so easy to adapt to everyone’s needs. With green beans, cabbage, sweet potatoes and kale it works for Whole30; I added corn and chickpeas into the bowls of my vegetarians before ladling the soup, and also added sausage for my non-vegetarians. All three versions were great! Thanks!!
You’re welcome, Rita! Thank you for your review.
We loved this soup, thank you Kate! My guests really enjoyed it too. In one week, we have cooked it twice. Once with smoked paprika and another with curry. Both are lovely and give the soup a nice, unique twist.
Thank you for sharing, Dina!
Dear Kate
I had vegan friends for lunch this week and could not figure out what to serve. They were only gluten and dairy free last time I entertained them
I Used your Simply delicious vegetable soup recipe and they absolutely loved it!
I roasted sweet potatoes and used chopped spinach at the end.
The curry was an awesome
Addition! I’m always afraid to use that spice but no longer.
I am going to try a few more recipes this week
Keep them coming!
Sincere Gratitude!
Marguerite O’Rourke
Florida/Rhode Island
You’re welcome! I’m happy it was such a hit.
I only added sweet potato to the carrots, celery, onion, and tomatoes, and I didn’t have any lemon on hand, but it came out great. I threw it all in the instant pot until the carrots were mushy. The curry and sweet potato went really well together.
TODAY IS A VERY SNOWY DAY. SOI PLANNED TO MAKE THIS VEGETABLE SOUP. FOLLOWED THE RECIPE EXACTLY AS WRITTEN. THE SOUP IS SIMMMERING RIGHT NOW. SO I JUST TASTED THE BROTH. “INCREDIBLY DELICIOUS “. IT’S NOT DONE YET. THANK YOU COOKIEAND KATE
I often use this recipe or your lentil soup recipe as my guide (especially seasoning-wise). I can’t eat onion or garlic, so sometimes I end up adding nutritional yeast/soy sauce/Tabasco sauce for more flavor. It’s great despite my lack of alliums!
I’ve made this twice & added farro and lentils. The flavor is terrific!!! Appreciate the bits of schooling about the spices used and Joe to add the salt. I am a neophyte in the kitchen & I need all the help I can get!❤️
I’m glad you enjoyed the additions! Thank you for sharing, Kathy.
Kate, I made your soup recently and my husband and I loved it. I would like to make it for a church function. Could you help me with the recipe to serve fifty people.
Thanking you in advance.
Debbie Davis
Hi Debbie, I’m glad you loved it! I don’t have much experience cooking for that many people. Sorry! You will likely want to batch it.
Could I add small frozen meatballs cut in half?
Hi Lisa, I’m a vegetarian so I’m not sure about meatballs. I do know others have tried chickpeas added in for some protein.
I was thinking about adding chckpeas or pinto/kidney beans Yes or no?
Chickpeas could work well here!
Big fan of your blog here. I’ve been making this recipe for awhile now. I found it on my journey to find a vegetable soup that my partner and I agreed on. This is it! Every time I share it with friends they *rave* about how delicious this soup is. Thank you!
Thank you! I’m glad it’s one you make this one often, Vashti.
It really is seriously good vegetable soup. I make it once a week, that is not a lie. I add parmesan rind to it which makes it really tasty and thickens it. I also really go for it with the curry powder. A nice little addition is a couple of spoonfuls of basmati rice. I just LOVE this soup.
I gave this recipe to my vegetarian mother and friends and as expected, they’re hooked.
I love all your soup recipes, thank you Kate!
Thank you, RK! I’m delighted you enjoyed it.
This is my second time making this soup. First time I made it my guy friend and I had it for ,inch and liked it so much we also had it for dinner and again for lunch the next day! It’s the best!
I’m happy you think so, Ellie!
I tend to overestimate how big a cup is, so I bought too much of everything and was ‘forced’ to make this soup not once, but twice this weekend :) I will be eating it untill I burst and I do not mind that one bit. Tastes so good and so healthy too!
I’m glad you enjoyed it!
I love this soup and so do the many recipients who have partaken. I have used pea pods and okra as veggies from time to time for variety and mouth appeal. I add a 6 oz. can of tomato paste as I find that it gives richness. Unfortunately my wife does not like heat so I omit the red pepper flakes unless the kids are in town.
This soup is AMAZING!!!! I cooked it in my Dutch oven. Don’t skip the curry – it’s DELICIOUS! Thanks for this wonderful recipe!!!!
Thank you, Alina! I’m so glad you enjoyed it.
I’m making this soup in the morning. Can I use a crock pot for about 4 hours on low? Carol
Hi Carol, I haven’t tired it. Sorry! How did it turn out?
Hi! I can’t wait to make this week! I’m a vegetarian and my husband isn’t.
This is my absolute go-to soup- especially in the winter! My children are vegetarians and just love this meal. I learned a lot about not being afraid to use curry powder thanks to you!
Thank you, Roxanne!
Hi, I have a question. Do you use regular chicken broth or low sodium chicken broth? Thanks.
Hi Virginia, I use vegetable broth. Low sodium or regular works for this recipe.
Wow! I felt healthier just making this. The broth is divine – I did increase the curry and thyme to 1 t and added tumeric… but all credit goes to you for this delicious soup recipe. It’s going to get my husband i through our vegetarian cleanse for the next few days… I’m going to look for a chicken soup recipe from you – post cleanse… I think mine is good but…
This is an awesome recipe. I made it exactly as presented (with potatoes and zucchini and spinach as the added vegetables) except that I threw in a can of pink beans in the last 10 minutes to up the protein level. Even my anti-vegetarian husband declared it a keeper! He also mixed a little Chinese 5 spice into his portion as he likes his food much spicier than I do.
Thank you for sharing!
This Seriously Good Vegetable Soup is amazing. Since I tried it, I’ve made it every week. It’s my lunch go to. I use sweet potatoes and canned green beans for my seasonal vegetables.
That’s great, Judy! Thank you for your review.
This has become part of my regular repertoire. It is unlike any other veggie soup I’ve had — so much flavor!! I freeze it to have later as well. Don’t skip out on the lemon juice at the end! And the greens make it even healthier:)
Again a delicious&easy recipe to keep! Very easy and so comforting. We are all under the weather and this will be my lunch and dinner today!
I’m glad it was just what you needed, Marie! I appreciate your review.
Excellent vegetable soup recipe! Followed all directions and my veggies of choice were frozen green beans, half a butternut squash, zucchini, and kale. This pairs excellently with freshly sliced sourdough!
That does sound like a delicious pairing! I appreciate you sharing, Adrienne.
beautiful veggie soup recipe. it’s versatile and easy but with complex flavor. i look forward to eating this soup for many years to come!
Thank you, Heather!
Seriously the best! I have made this sooo many times since finding it. Perfect seasoning.
I used zucchini, squash, broccoli and spinach. I followed the recipe to the T with the exception of the herbs – I subbed with dried italian seasoning and fresh thyme. Yummy! Thank you
You’re welcome, Alicia! I appreciate your review.
Delicious and versatile soup. Perfect as winter comfort food, that is easy to make with whatever vegetables you have in your cold cellar.
Thank you for sharing, Dana!
Thanks so much for this recipe! It’s delicious. This has become a weekly staple for me. It helps me to get a lot more veggies into my diet. I usually use frozen butternut squash, green beans, peas, and carrots.
I love to hear that, Rebecca! Thank you for your review.
This soup is really delish! I’ve made similar soups before but the addition of curry was a nice change. Very good flavor and textures. Did add mushrooms and extra salt and pepper.
Thank you for sharing, Judy!
Fabulous recipe. My only issue with it is ‘remove the bay leaves”. They are impossible to find in that that thicket of vegetables. So I’d love to know the truck for removing them.
I use this recipe often. The tomatoes can be reduced or eliminated all together for a different flavor. Ribs of greens are a great addition as are a few parmesan cheese rinds.
I’m happy you enjoy it, Carolyn! I appreciate your review.
I now have a FAVORITE vegetable soup recipe. No matter what I add in the way of veggies, it turns out well. Love the curry touch. Thank you!
⭐️⭐️⭐️⭐️⭐️ SO delicious! I followed the recipe exactly, and used red bell pepper, cauliflower, green beans, zucchini, celery, onions, and a few carrots and yellow beans! I love it when you can eat something so tasty that is also healthy! Thanks for the recipe!
You’re welcome, Laurie!
I love this soup, omitted the green pepper. The Curry was interesting and it really does spice up the dish.
Thank you for sharing, Dottie!