A steaming bowl of simple, comforting vegetable soup is one of those kitchen wins that feels both nutritious and effortless. This recipe uses pantry-friendly staples—onion, carrots, celery, zucchini, bell pepper, canned tomatoes and broth—to make a bright, savory soup that’s ready in about 35 minutes. It’s perfect when you want something light but satisfying, and if you want a heartier, protein-packed alternative, try a bowl of chicken tortellini soup for a similar homestyle vibe.
Why you’ll love this dish
This soup is quick, forgiving, and endlessly adaptable. It’s the kind of recipe you can stretch with what’s in your fridge, feed a crowd without fuss, or serve as a healthy weeknight main. A few reasons people search for recipes like this:
- Fast: about 35 minutes from start to finish.
- Budget-friendly: uses inexpensive vegetables and a can of tomatoes.
- Kid- and picky-eater friendly: mild herbs and familiar flavors.
- Light but filling: plenty of vegetables with optional add-ins for protein or grains.
“I doubled the recipe and froze single portions—perfect for busy workweeks. Fresh parsley at the end really lifts it.” — a reader review
The cooking process explained
This soup is built on a simple, classic sequence: sweat aromatics, add vegetables and liquid, simmer until tender, then finish with fresh herbs. Sweating the onion, carrot and celery at the start draws out sweetness without browning, which keeps the broth clear and bright. Adding the quicker-cooking zucchini and bell pepper later prevents them from turning mushy. A short simmer lets flavors meld; the dried thyme and basil provide a gentle herbal backbone. Taste and adjust salt and pepper at the end to keep control over seasoning.
What you’ll need
- 2 tablespoons olive oil
- 1 onion, chopped (yellow or sweet)
- 2 carrots, sliced (about 1 cup)
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, chopped (any color)
- 1 (14.5 oz) can diced tomatoes (with juices)
- 4 cups vegetable broth (low-sodium if preferred)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Substitution notes:
- Swap olive oil for avocado oil or light butter.
- Use chicken broth instead of vegetable broth if not vegetarian.
- Fresh thyme/basil (1 tablespoon each) can replace dried for brighter flavor.
Step-by-step instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Add chopped onion, sliced carrots and sliced celery. Cook, stirring occasionally, until softened, about 5 minutes.
- Stir in minced garlic and cook 30–60 seconds until fragrant—don’t let it brown.
- Add diced zucchini, chopped bell pepper, the can of diced tomatoes (with juices) and 4 cups vegetable broth. Stir in 1 teaspoon dried thyme and 1 teaspoon dried basil. Season lightly with salt and pepper.
- Bring to a boil, then reduce heat to low and simmer uncovered for 20–25 minutes, until all vegetables are tender.
- Taste and adjust seasoning. Serve hot with a sprinkle of fresh parsley.
Best ways to enjoy it
Serve in deep bowls with crusty bread or a grilled cheese sandwich for dunking. For a heartier meal, spoon the soup over cooked rice or add a can of drained cannellini beans to the pot during the last 5 minutes of simmering. If you’re in the mood for a different protein-and-noodle direction, you can also pair the soup concept with a bowl-style, savory broth like the classic ginger garlic chicken noodle soup for an Asian-inspired companion on cold days.
Storage and reheating tips
- Refrigerator: Cool the soup to room temperature, transfer to airtight containers, and refrigerate for up to 4 days.
- Freezer: Freeze in portioned, freezer-safe containers for up to 3 months. Leave a little headspace for expansion.
- Reheat: Thaw overnight in the fridge, then warm on the stove over medium heat until simmering. If reheating from frozen, simmer gently and stir occasionally until fully heated through.
- Safety: Reheat to at least 165°F (74°C) before eating. Avoid leaving the soup at room temperature longer than two hours.
Helpful cooking tips
- Dice uniformly: Cut vegetables to similar sizes so everything cooks evenly.
- Don’t brown the aromatics: You want softened, sweet onions and carrots—browning changes the flavor profile.
- Salt gradually: Add a pinch at the start, then adjust at the end to avoid over-salting, especially if using salted broth.
- Boost texture: For a creamier version, puree 1–2 cups of the soup in a blender and stir back in.
- Add greens late: Stir in spinach or kale during the last 3–5 minutes so they wilt but stay vibrant.
- Make it faster: Use an immersion blender briefly for some body, or swap in pre-chopped frozen vegetables to cut prep time.
Creative twists
- Mediterranean: Add a splash of lemon juice, a handful of chopped olives, and finish with crumbled feta.
- Protein boost: Stir in cooked shredded chicken, turkey, or cooked beans (white beans or chickpeas).
- Grain-forward: Add cooked barley, farro, or small pasta shapes in the last 8–10 minutes (or add cooked grains when serving).
- Spicy: Toss in red pepper flakes or a diced jalapeño with the garlic.
- Creamy: Stir in 1/2 cup of cream or coconut milk at the end for richness.
Common questions
Q: How long does this soup take from start to finish?
A: Plan about 30–40 minutes: 10 minutes prep, 5 minutes sautéing aromatics, and 20–25 minutes simmer.
Q: Can I make this in a slow cooker or Instant Pot?
A: Yes. Slow cooker: sauté aromatics first, then combine everything and cook on low 4–6 hours. Instant Pot: use sauté for the aromatics, then pressure cook on high for 5 minutes and quick-release.
Q: Is the soup freezer-friendly?
A: Absolutely. Cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Q: Can I add pasta directly to the soup?
A: You can, but cooked pasta will soak up broth over time and become soft. For leftovers, cook pasta separately and add it when serving.
Q: How do I make this lower in sodium?
A: Use low-sodium or homemade broth and a no-salt-added can of diced tomatoes. Season lightly during cooking and finish with salt to taste.
Q: Can I make this vegan?
A: Yes—the base recipe is vegan if you use vegetable broth (as listed). Add beans or tofu for extra protein.
If you want more soup inspiration or similar comforting brothy recipes, check out the variety of options available online and experiment with your favorite mix-ins.
Print
Comforting Vegetable Soup
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A simple, nutritious vegetable soup made with pantry-friendly staples, ready in about 35 minutes.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced (about 1 cup)
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes (with juices)
- 4 cups vegetable broth (low-sodium if preferred)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in garlic and cook until fragrant, about 30–60 seconds.
- Add zucchini, bell pepper, canned tomatoes, and vegetable broth. Stir in dried thyme and basil, then season with salt and pepper.
- Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until vegetables are tender.
- Taste and adjust seasoning. Serve hot with fresh parsley on top.
Notes
This soup is perfect for making in bulk and freezing for busy weeks. Use fresh herbs for a brighter flavor, and feel free to customize with your favorite vegetables or proteins.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American