A good classic vegetable soup should never taste like boiled vegetables in water. This one starts with softened onion, carrot and celery, toasted tomato paste and herbs, so the broth is savory and rich before a single potato goes in. It is healthy, naturally vegan, cheap to make and perfect for cleaning out the crisper drawer.
The secret to a flavorful broth
Three small steps make the difference. First, cook the aromatic vegetables slowly until sweet. Second, fry the tomato paste for a couple of minutes until it turns from bright red to brick red; this caramelizes its sugars and adds depth. Third, finish with a splash of lemon juice or vinegar, which wakes up all the flavors the way salt does.
Add vegetables in stages
Different vegetables cook at different speeds. Hard ones like carrots and potatoes need 15 to 20 minutes, green beans about 10, frozen peas and corn only 5, and leafy greens just 2. Adding them in order keeps every vegetable tender but not mushy.
Use what you have
This recipe is a template. Swap in zucchini, cabbage, sweet potatoes, cauliflower, bell peppers, mushrooms or parsnips. Frozen mixed vegetables work too, which makes this a great soup for the end of the week, when the fridge is nearly empty.
Make it heartier
Add a can of beans, a cup of cooked pasta or rice, or a handful of barley in the first simmer. For meat lovers, brown half a pound of ground beef or Italian sausage before the vegetables to make a vegetable beef soup.
Is vegetable soup good for weight loss?
Vegetable soups are filling and low in calories because they contain lots of water and fiber. A big bowl before a meal can help you eat less overall. This soup has about 140 calories per serving.
A good broth makes a good soup
Choose a vegetable broth you would happily sip on its own; many store brands are bland or very salty. Low-sodium broth gives you more control, so add salt gradually and taste as you go.
Homemade broth from scraps
Keep a bag in the freezer for onion skins, carrot peels, celery ends, mushroom stems and herb stalks. When it is full, cover the scraps with water, simmer for an hour and strain. You get free, homemade broth for your next pot of soup.
Freezer friendly
Vegetable soup freezes beautifully for up to 3 months. Freeze it in single portions for quick lunches. Potatoes can soften a little after freezing, so cut them small or leave them out if you plan to freeze the whole batch.
Serving ideas
Serve with crusty bread, grilled cheese or cornbread. For another veggie-packed bowl, try our Italian minestrone soup or the light cabbage soup.
Storing
Keep the soup covered in the fridge for up to 5 days. Reheat on the stove or in the microwave, adding a splash of broth if needed.
Kid-friendly tips
Cut the vegetables small, stir in a handful of alphabet pasta or small stars, and let children sprinkle their own grated cheese on top. Kids are more likely to eat vegetables they helped choose and serve.
Frequently asked questions
Can I use frozen vegetables?
Yes. Add a 16 oz bag of frozen mixed vegetables in the last 8 to 10 minutes of cooking.
How do I make vegetable soup taste better?
Brown the tomato paste, season well with salt, and finish with lemon juice or vinegar and fresh herbs.
Can I make it in a slow cooker?
Yes. Add everything except the peas and greens and cook on low for 7 to 8 hours, then stir them in for the last 15 minutes.