Easy Vegetable Soup

Name: Easy Vegetable Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced (yellow or sweet); 2 medium carrots, diced; 2 stalks celery, diced; 3 cloves garlic, minced; 4 cups vegetable broth (Use low-sodium to control salt.); 1 can (14.5 ounces) diced tomatoes, with juices; 1 teaspoon dried thyme; 1 teaspoon dried basil; to taste salt and pepper (Start with a light hand on salt; adjust later.); 2 cups mixed vegetables (green beans, peas, zucchini, or a frozen medley) (Add quickly cooking veggies later in the simmer.); to taste fresh parsley (Chopped, for garnish.)

By:

Chloe Bennett

| Posted on:

March 14, 2026

Bowl of easy vegetable soup with fresh vegetables and herbs

Recipes

Jump to Recipe Print Recipe

I make this easy vegetable soup on repeat during chilly evenings and when I need something wholesome fast. It’s a forgiving, no-fuss pot of garden vegetables in a bright tomato broth that comes together in about 30 minutes. If you like simple, comforting bowls and other hearty options, try this cajun potato soup for a different take on weeknight soup.

Why you’ll love this dish

This soup is quick, economical, and endlessly adaptable. It’s perfect for weeknight dinners, light lunches, or when you want a low-effort meal to stretch leftovers. The base of onion, carrot, and celery builds savory flavor while canned tomatoes and dried herbs keep the pantry-friendly profile. It’s also kid-friendly and easy to make vegan or gluten-free, so it suits many dietary needs without complicated swaps.

Step-by-step overview

Before you cook, here’s what will happen: sweat the aromatics in olive oil, add garlic briefly, pour in broth and tomatoes, season, then simmer with your chosen vegetables until tender. The whole process focuses on gentle heat and timing so the vegetables stay bright, not mushy.

What you’ll need

2 tablespoons olive oil
1 onion, diced (yellow or sweet)
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
4 cups vegetable broth
1 can diced tomatoes (14.5 ounces), with juices
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and pepper to taste
2 cups mixed vegetables (green beans, peas, zucchini, or a frozen medley)
Fresh parsley for garnish

Notes and substitutions: use low-sodium broth to control salt. Swap dried herbs for 1 tablespoon fresh herbs if you have them. Frozen vegetables are a great time-saver and work well here.

Directions to follow

Heat 2 tablespoons olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté until softened, about 5 minutes, stirring occasionally. Keep the color light; we want softness, not browning.
Add the minced garlic and cook 1 minute, until fragrant. Move quickly so it does not burn.
Pour in 4 cups vegetable broth and add the can of diced tomatoes with their juices. Stir to combine.
Stir in 1 teaspoon dried thyme, 1 teaspoon dried basil, and a pinch of salt and pepper. Start with a light hand on salt; you can always add more later.
Bring the soup to a gentle simmer, then add the 2 cups mixed vegetables. If using quickly cooking veggies like peas or zucchini, add them later in the simmer to keep texture.
Let simmer for 15 to 20 minutes, until all vegetables are tender but not mushy. Taste and adjust seasoning with more salt and pepper if needed.
Ladle into bowls and garnish with chopped fresh parsley.

Best ways to enjoy it

Serve this soup hot with crusty bread, warm naan, or a simple grilled cheese for dipping. For a heartier bowl, stir in a handful of cooked pasta, quinoa, or small dumplings just before serving. If you want a creamy version without dairy, blend a cup of soup and stir it back in. For another comforting, richer soup idea to try on a different night, consider this chicken pot pie soup recipe.

How to store & freeze

Cool soup to near room temperature within two hours of cooking. Store in airtight containers in the refrigerator for up to 4 days. Reheat on the stovetop over low heat until simmering, adding a splash of water or broth if it seems thick. To freeze, portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge or reheat gently from frozen, stirring occasionally until heated through.

Pro chef tips

Sweat the soffritto (onion, carrot, celery) over medium rather than high heat to build flavor without browning.
Add garlic late and cook briefly; burned garlic tastes bitter.
If using a frozen vegetable mix, add it in the last 8 to 10 minutes so textures stay pleasant.
Brighten the finished soup with a small squeeze of lemon or a teaspoon of vinegar if it tastes flat.
For extra body, mash a few pieces of potato or a scoop of cooked beans into the pot.

Creative twists

Spice it up: add a pinch of red pepper flakes or a teaspoon of smoked paprika for warmth.
Make it Mediterranean: swap thyme and basil for oregano and add a splash of olive oil and chopped kalamata olives at the end.
Protein boost: stir in cooked lentils, white beans, or shredded rotisserie poultry if you want more protein.
Creamy option: stir in coconut milk or a spoonful of crème fraîche at the end for a silkier broth.
Herb swap: use rosemary and a bay leaf during simmering for a piney aroma.

Helpful answers

How long does this soup take to make from start to finish?

Active prep and cook time is about 30 minutes total. Most of that is gentle simmering; the hands-on time is roughly 10 to 15 minutes.

Can I make this in a slow cooker or pressure cooker?

Yes. For a slow cooker, sauté the aromatics first, then combine everything and cook on low for 4 to 6 hours. For a pressure cooker, use the sauté function for the soffritto, add liquids and vegetables, then cook at high pressure for 3 to 5 minutes and quick release. Add delicate vegetables after pressure cooking if you want them firmer.

Is this soup vegan and gluten-free?

Yes, using vegetable broth and no gluten-containing add-ins keeps it vegan and gluten-free. Always check labels on store-bought broths and frozen mixes to confirm.

How can I make the soup more filling without changing the flavor much?

Stir in cooked grains like rice, barley, or small pasta shapes. Canned or cooked beans also add substance and keep the dish affordable.

What’s the best way to reheat leftovers without losing texture?

Gently reheat on the stovetop over low heat. If vegetables have absorbed too much liquid, add a splash of broth or water. Avoid rapid high heat, which can make softer vegetables mushy.