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.
My friend is sick so I offered to make her soup. She asked for vegetable beef so I started with your recipe as I’ve come to trust your recipes through experience! I made it as directed except I substituted beef bone broth for the vegetable broth. I sauteed stew beef in the instant pot before adding 1 1/2 cups of broth and pressure cooking it on high for 25 minutes. Then added it to the soup and it was fabulous! My friend said it was so comforting. Thank you for another winner recipe!
Made this last night for our first winter storm here in New Zealand. Yum!! Brought some in to work for my lunch as well. Vegan husband and meat-eating teenage son both loved it.
The curry powder and thyme was an odd combination, but YES! totally worked! I used pumpkin, potatoes, green beans, carrots, celery, cabbage, kale and spinach.
I’m glad this was just what you needed to settle in for the storm! I appreciate your review, Judith.
Seriously! This is the best veggie soup I’ve ever eaten!!! Throw in some chic peas and what a winner! Thank you for sharing this
You’re welcome, Kim! Thank you for your review.
Gorgeous soup! I added lamb and some beef stock, so I reduced the oil and salt. The curry powder and lemon juice are absolute game changers. I’m curious to try using a miso base and adding some seaweed, next time.
I made this again yesterday and it worked out really well. I used a bunch of veggies that were starting to “go” – I hate food waste. I used celery, carrots, peppers, butternut squash, grape tomatoes, leftover frozen pasta sauce, spinach, and white kidney beans. I used the same amount of liquid as in the recipe, but loaded up with more veggies and beans as I like thick soups. This recipe is very flexible and I love that. Great flavour profile. Had it with some buttery toast – yum.
I love that! This is a great soup to use what you have on hand. I appreciate your review, Mtay.
This is the most delicious and versatile veg soup recipe! My whole family loves it!
That’s great, Bee! Thank you for your review.
Thank you for sharing wonderful recipes!
Can I use fresh tomatoes instead of canned and leave out vegetable broth, add water instead?
I almost never got canned groceries.
Will this soup be still k without those.
Hi Mikki, I really like the flavor canned provides. I haven’t tried with fresh so I can’t say for sure.
My husband and I tried this soup a few weeks back and we’ve made it 5 more times since then. He is carribean and loves curry. This soup is a match made in heaven for him.
Slight changes I’ve made to the receipe, I add a rounded teaspoon of curry intead of 1/2 a teaspoon and about a 1/8 of a teaspoon of thyme instead of 1/2 a teaspoon. The first time I made it with 1/2 a teaspoon of thyme and the soup was so over powered with the taste of thyme. Not sure if I have extra potent thyme but for me it was a must to reduce the amount of thyme. I also add an extra cup of water and an extra cup of broth. I also substitute the veggie broth for beef broth.
Amazing soup, I love all the cookie and Kate recipes I’ve made. Everything is always so tasty.
That’s great! I’m glad you both have enjoyed it an adapted it to your tastes.
Hi, Kate. I’m new here but decided to try this soup. I made it with chicken broth and extra veggies. It came out really good. Indian style soup. Thanks so much for sharing
You’re welcome! I’m happy you enjoyed it, Natalia.
In love with this soup it is so delicious. I went searching for a hearty vegetable soup recipe and stumbled across this one and it was exactly what I was craving. Definitely going in the regular recipe rotation
The Perfect Vegetable Soup! The fourth time I made it! The very Best! Did not change a thing!!!
I’m glad you loved it, Lana! Thank you for your review.
Enjoyed making this soup,loved the look of it also
So colorful. Recipe will be saved.
A+ for this one. Family loved it. Used sweet potato , potato , green beans , spinach , fire roasted tomatoes , along with everything else in the recipe.
Better than any can or restaurant I’ve had.
Sounds delicious, Brian!
I just made a big batch of this soup to meal prep for the week and it is SO GOOD! My seasonal veggies included sweet potatoes, green beans, zucchini, squash, and green bell pepper. It really is so tasty. Thanks for sharing!
Hi :) Can you use frozen spinach? I have so much in the freezer!
Hi Rachel, you could try it. Although, you would want to squeeze out the excess liquid and toss it in a ad the end. Let me know!
Kathryne, this soup is flavor-FUL! I made it this morning, since my husband and I are not feeling too good, I am so grateful to find a veggie soup that has rich flavor. I followed the recipe’s instructions but added a little extra curry powder. The broth has a kick to it and I might take that down by reducing the red pepper flakes & pepper next time. Thank you again for having a recipe that does NOT disappoint. When my husband and I blessed the food, I thanked Heavenly Father for your amazing recipes and that you share them freely. Amazing one, you are!
Wonderful to hear you think so, Tracy! Thank you for your review.
Hi! I was just wondering how long could I freeze this soup for?
Hi, Typically the flavor tends to deteriorate 3-6 months.
THIS WAS SO GOOD!! Filling too!
I’m glad you loved it, Kristina!
This is my favorite soup! It’s so fresh and warming. My favorite veggie combo to use is green beans, butternut squash and spinach. Everyone that I’ve made it for loves it. I serve it with a loaf of sourdough or multigrain bread.
That’s great, Samantha! I appreciate your review.
Hannah, yes I saute” the onions and garlic.I leftitin the crock pot 4 hours on low, till veggies were tender.
My partner and I cooked this soup for his bf. I used the biggest pot we had to keep some for us, but no pot is big enough for this soup because a week later, I wanted more. I’ve tasted many vegetable soups throughout my lifetime, but this is the best! Best. of all, I can add different seasonal vegetables and make this soup taste just as good. Diced tomatoes? Muir Glen is the way to go! It makes a difference.
I made this last night. I used asparagus, green beans, corn, zucchini, celery, onions, carrots, and red bell peppers. I love curry so I doubled the amount. I also used spinach for the greens.
It was absolutely delicious. My Mom said she woke up in the middle of the night dreaming of it.
I love that combination! Thank you for sharing, Eric.
This soup is simmering now and smells and tastes delicious already. I used sweet potato, corn, red bell pepper and green beans for my seasonal veggies. I used chicken and bone broth. Added some sherry wine and white wine instead of water. Not sure how I will finish the soup but I am thinking chili oil and possibly sherry vinegar. Yum, cant wait to eat it!
Seriously, this is the best soup ever. I make big batches & freeze serving sizes. Everyone I give it to loves it and all my friends make it now. I found this because I changed to a healthier diet and this perfect. Greta job and thank you so much!
You’re welcome, Sarah! I appreciate your review.
A lovely summer soup– perhaps it’s the touch of curry powder that makes it so good. Used homemade vegetable stock, fresh green beans, peppers, chard and fresh thyme from my garden and farm stand corn. Tastes cozy and light at the same time. Looking forward to making it this fall with my butternut squash and kale.
I’m glad you loved it! Thank you for your review.
This is one of my favourite soup recipes. It’s simple and versatile. We thrown in whatever veggies we have to use up and it is always really delicious. We add a can of beans (usually kidney but chickpea would work well too) and serve it with a side of brown rice or sandwiches.
I love it! Thank you for sharing, Danielle.
Absolutely fabulous Kate! I’ll be trying more of your recipes.
I’m glad you loved it, Wendy!
I have made this recipe twice now and OMG it is literally the best! Thanks for sharing!
I love it! Thank you for your review, Keri.
Great recipe! I highly recommend using kohlrabi if you can find it. Tastes amazing but it does take a long time to cook.
Thano you for this recipe! Making more today!
You’re welcome, Cat!
Hi Kate =)
I cant have tomatoes, would it ruin the soup to leave it out? Any suggestions on what to replace with?
Hi Dana, sorry I haven’t tired it with out tomatoes. You could try leaving them out and adding another veggie. You may need to adjust your spice.
Fantastic!!! Substituted medium-sliced brussel sprouts for greens and it feels like autumn!
Thank you for sharing, Theresa!
OM Goodness! This soup is so good! I used Better than boillon chicken broth, butternut squash, zucchini, potatoes, parsnip, cauliflower, celery, onion and carrots. Yes there was more vegetables than 2 cups, lol! I added 1 full teaspoon of curry. It was a harvest soup! The women at our luncheon loved it! No leftovers to take home!
Best vegetable soup ever! Who knew some cumin and a splash of lemon would take it to the next level!
I’m glad you loved it, Monique!
Made this soup today and it is absolutely delicious. I really like the addition of the curry which makes the soup have more flavor! I also added chicken since my husband requested more protein! Thank you for this amazing recipe!
This is such a fast and tasty recipe! I used potatoes, butternut squash, parsnips in addition to the other veggies. Yum!
This is a wintertime staple in my house. Absolutely love it. I use Penzey’s the new curry spice.
We loved this flavorful soup recipe! I didn’t have celery, used a red bell pepper and sweet potato as the seasonal items. Added chickpeas for some protein and spinach for the greens. Also, steamed some green beans on the side and had some leftover quinoa available.
I’m glad you loved it, Shelly! Thank you for your review.
This was a delicious soup. I love recipes that allow for such variability in ingredients. I added a can of rinsed garbanzo beans, rather than potatoes, for some body. My only change the next time I make it is to cook the vegetables for less time to preserve their color and form. (Especially the zucchini that I used- it was totally mushy by the time the soup was ready.I should have put it in with the spinach.) I was wondering if the 25-minute cook time was to meld the flavors or make everything tender? For us, everything was *too* tender and the bright color of the vegetables was lost. Otherwise, this was totally delicious and I will use this as my regular vegetable soup recipe. Thank you.
I have made a lot of soup in my lifetime and there was always something missing. I finally found what was missing with this recipe- curry, thyme and lemon juice! I load up on sautéed veggies, add kidney beans and cook in the crockpot. When serving, I add cubes of polenta. I’ll never use another recipe for soup!
Thanks for this recipe! Couldn’t decide what to do with the odds and ends from my last CSA box, and this was perfect for a chilly fall night. Will definitely make again.
This soup is easy to make and yummy. The curry powder definitely gives it something extra special. Thank you!! I’ve also been making my way through your cookbook and every thing is soooo good!
You’re welcome, Nancy!
Tried this today with stuff I had on hand. It was excellent! Served it with fresh baked rolls and it was delicious. Will certainly make again
That’s great to hear, Barbara! I’m glad you loved it.
I made this soup last night and it was delicious! For veggies I added onions, celery, butternut squash, carrots, and rutabega. I also added extra curry powder and red pepper flakes and threw in some farrow! It was SO good!! Next time I’ll add some kale too! Thanks for the wonderful recipe!
Thank you for sharing your version, Paula! I’m happy you enjoyed it.
I did also add the canned tomatoes. The curry powder is such yummy part of your recipe! Will be making this recipe all winter!
I started making this soup last winter and absolutely LOVE it. First time making it again this year, can’t wait to eat it
Thank you for the recipe ! Can it be made without tomatoes for my daughter who has nightshade sensitivity ? What would I adjust ? Would I need more broth ? Thank you !
Hi Lisa, you could try it and adjust to your taste by adding more of another vegetable. Let me know what you think!
Yup, this IS seriously good. I had a lot of veggies in the frig at one time and it was my turn to make dinner. What to do? Veg soup was an answer but the idea didn’t cause me to salute. Then I came across this recipe and Wow. There is no way I can stop at one bowl. Delicious!
I’m glad you agree, Kenneth! Thank you for your review.
Excellent I’ve made it twice with different types of vegetables
Thank you for sharing, Dawn!
My mouth is dancing! Kate, I made this exactly as written and it’s scrumptious. What a fall/winter treat! My vegetarian niece introduced me to you, so I made this veggie filled soup for her. As I smelled all this lusciousness, I had to have a bowl. For lunch tomorrow, I’ll reheat and add the fresh spinach. And you are right…the curry adds a surprise, “What spices are in here?” comment. You have another fan in me! I can’t wait to serve it.
I love that! Thank you for sharing, Susan.
Your recipes never fail. This soup was so savory and delicious. Thanks!
Thank you, Mary! I’m glad you have confidence in them. I appreciate your review.
this was absolutely delicious!