Easy Homemade Vegetable Soup

Discover my favorite vegetable soup! This homemade vegetable soup is healthy, easy to make and tastes amazing. By using vegetable broth it is also vegan! Continue with the easy vegetable soup recipe.

homemade vegetable soup

Why we think it’s the best vegetable soup

In search of a vegetarian comfort food, this easy vegetable soup is just what we’re looking for. Prepared with a light tomato broth, it is suitable for all seasons. Feel free to use any seasonal vegetables you have on hand. This soup is so good you’ll want to keep a batch in the freezer at all times. It’s perfect for busy nights and when we feel like we’ve had too much to drink.

Recipe for homemade vegetable soup

Here are a few reasons we love this vegetable soup recipe:

  • This vegetable soup is easy to make and tastes amazing.
  • There are no fancy ingredients and everything you need is affordable.
  • You can use seasonal ingredients. Use fresh tomatoes in late summer or try hardy squash in winter.
  • It’s healthy, soothing, and completely vegetarian (when using vegetable broth).
  • It keeps well and tastes better the next day, making it perfect for lunch or dinner the next night. Leftover soup will keep in the fridge for about three days.
  • You can freeze it for up to a month if not longer!

How to make the best vegetable soup

Preparing vegetable soup is easy and it all happens in one pot! Here’s a rundown of how to make it (soup recipe is below).

Sauté onions, carrots and celery in olive oil and tomato paste. The tomato paste adds a lot of flavor to the soup.

Add more flavor with garlic, ground fennel seeds (or use other spices), pepper and salt.

Pour in vegetable or chicken broth, a can of diced tomatoes, potatoes, cabbage and bay leaves.

Simmer over low heat until vegetables are tender (about 20 minutes).

Add the frozen peas and cook for another five minutes.

Season to taste with more salt, pepper and some acid such as apple cider vinegar or lemon juice.

bowl of vegetable soup

My favorite variations of this soup.

This vegetable soup has many variations. Here are some of my favorites:

Add more protein by adding cooked or canned beans — kidney beans, chickpeas, and black beans would all be great. (Check out our Vegetable Soup with White Beans for inspiration.)

For a soup with noodles, add the noodles about 10 minutes before the end of the soup. Try adding tortellini like in this tortellini soup.

Make it creamy and add a splash of heavy cream, milk, or unsweetened non-dairy milk like coconut. You can also add some unsweetened yogurt or sour cream. We’re doing something similar in this Creamy Vegetable Soup and Broccoli Cheddar Soup.

We love the combination of ground fennel, garlic, and red pepper flakes, but feel free to use other spices. Try Italian spice, za’atar spice mix, Cajun spice, an Indian spice mix like curry powder or chili powder (here’s our homemade chili powder mix).

Add some extra veggies. The amount of vegetables you add to the soup is up to you. Feel free to add a handful of other veggies like cauliflower, summer squash, or corn.

vegetable soup

More easy vegetarian recipes

For a creamy mixed soup, try our Creamy Vegetable Soup recipe. It has many positive reviews.

Our Lemon Turmeric Lentil Soup is hearty, nutritious, and delicious.

Use our homemade vegetable stock as a base for your vegetable soup. It’s rich and extremely satisfying.

For another veggie-heavy meal, try our Vegetable Lasagna. The recipe is so popular that we made vegetable lasagna rolls with it.

Try our homemade veggie burgers! Unlike so many meatless burger recipes, we add a lot of veggies to the burgers.

Easy Homemade Vegetable Soup

  • PREPARATION
  • COOK
  • TOTAL

This hearty vegetable soup recipe is healthy, easy to make and tastes amazing. With a vegetable broth it is also vegan! Since the veggies vary with the season, feel free to swap out or add other veggies for those listed below. Kale or spinach, for example, are great substitutes for cabbage.

Makes about 8 cups of soup or 4-6 servings

Watch us at the recipe

will need

3 tablespoons olive oil

2 cups chopped onion (1 medium)

1 ½ cups chopped carrots (3 to 4 carrots)

1 ½ cups chopped celery (2-3 sticks)

2 tablespoons tomato paste

4 teaspoons minced garlic (4 cloves)

3/4 teaspoon ground fennel seeds

1/2 teaspoon ground black pepper

1/2 teaspoon fine sea salt, plus more to taste

1/8 to 1/4 teaspoon crushed red pepper flakes (optional for spiciness)

1 can (15 ounces) diced tomatoes with their liquid

6 cups broth or broth, check out our ultra rich vegetable broth or our homemade chicken broth

2 cups chopped potatoes (2 medium)

3 to 4 heaped cups chopped or shredded cabbage

2 bay leaves

1 cup frozen peas

1/2 teaspoon apple cider vinegar or fresh lemon juice, optional

addresses

    Heat the oil in a saucepan or Dutch oven over medium-high heat. Add onions, carrots, celery and tomato paste. Cook, stirring frequently, until vegetables are tender and onions are translucent; 8 to 10 minutes.

    Add the garlic, fennel, black pepper, 1/2 teaspoon salt, and red pepper flakes. Cook for a minute while stirring.

    Pour in the canned tomatoes and their juice, as well as the broth.

    Add potatoes, cabbage and bay leaves. Increase the heat to medium-high and bring the soup to a boil. Partially cover the pan with a lid, then reduce the heat to maintain a simmer.

    Simmer for 20 minutes or until potatoes and other vegetables are tender. Add the frozen peas and cook for another five minutes.

    Remove the pot from the heat and remove the bay leaves. Add apple cider vinegar (or lemon juice). Taste and season with more salt, pepper or vinegar. To serve.

Advice from Adam and Joanne

  • Fresh Tomatoes: Substitute about 1 pound (5-6 tomatoes) for a 15-ounce can of diced tomatoes.
  • Store leftover soup in the refrigerator for up to 3 days and in the freezer for up to a month.
  • Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values. The calculations included vegetable broth.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: Part 1 cup / calories 137 / total fat 5.7g / Saturated Fatty Acids 0.8g / cholesterol 0 mg / sodium 677.5mg / carbohydrates 20.3g / fiber 4.9g / total sugar 7.5g / protein 3.2g

AUTHOR: Adam and Joanne Gallagher



Article content is collected and compiled by:
en.intelnuc.com.vn

Source : inspiredtaste.net

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