Easy Vegetable Soup
A quick, forgiving, and comforting vegetable soup that uses pantry staples and flexible vegetables, perfect for weeknight dinners and batch cooking.
Ingredients
Base ingredients
- 2 tablespoons olive oil Extra virgin olive oil is preferred for flavor.
- 1 medium onion, diced Use yellow or sweet onions for sweetness.
- 2 cloves garlic, minced Add after the onion is translucent to avoid bitterness.
Vegetable ingredients
- 3 large carrots, sliced
- 2 stalks celery, sliced
- 1 medium bell pepper, diced
- 1 medium zucchini, diced
- 2 cups spinach or kale (optional) Add during the last minutes of cooking.
Broth and seasonings
- 4 cups vegetable broth Low-sodium preferred.
- 1 can diced tomatoes San Marzano-style recommended for best results.
- 1 teaspoon thyme
- 1 teaspoon basil
- to taste salt and pepper
Instructions
Preparation
- In a large pot, warm 2 tablespoons of olive oil over medium heat until it shimmers.
- Add the diced onion and cook until it softens and becomes translucent.
- Add the minced garlic and sauté for about 30–60 seconds until fragrant.
- Stir in the sliced carrots, sliced celery, and diced bell pepper. Cook these together for about 5 minutes.
Cooking
- Stir in the diced zucchini, vegetable broth, diced tomatoes, thyme, and basil. Season with salt and pepper to taste, then bring the pot to a gentle boil.
- Once boiling, reduce the heat and let the soup simmer for 20–30 minutes with the lid slightly ajar.
- If using spinach or kale, stir it into the pot during the last 5 minutes of cooking.
- Taste and adjust seasoning, then remove from heat.
Serving
- Ladle the soup into bowls and serve hot. Optionally, drizzle with olive oil or lemon juice before serving.
Notes
Use low-sodium broth for better control over saltiness. Pair with olive oil or a splash of vinegar for brightness when reheating.