There’s something incredibly nostalgic and heartwarming about a bowl of homemade vegetable soup. With its vibrant medley of seasonal vegetables, fragrant herbs, and soul-soothing broth, this classic dish offers comfort in every spoonful. Whether it’s a chilly evening or you’re in need of a nourishing reset, this soup delivers both flavor and familiarity.
Ingredient Breakdown
At the heart of this soup is a well-seasoned broth that forms a savory canvas. A liter of quality vegetable stock brings body and warmth, while a can of crushed or chopped tomatoes introduces rich acidity and balance. Together, they create a base that is both vibrant and satisfying.
The soup’s texture and flavor come from a mix of garden vegetables. Diced carrots add gentle sweetness, while potatoes bring a hearty, earthy quality. Courgettes (zucchini), celery, and red bell pepper contribute freshness and subtle crunch. The onion and garlic form the aromatic backbone, blooming in olive oil before the other vegetables join the pot.
To round out the profile, a blend of dried thyme and bay leaf offers herbaceous undertones. A final sprinkle of salt and pepper sharpens each flavor. For those who like a flourish, a handful of freshly chopped parsley at the end provides a bright, verdant lift. Craving variety? Try switching the potatoes for sweet potatoes or adding a handful of chopped kale in the final minutes of cooking.
Step-by-Step Preparation Guide
The magic of this soup begins with coaxing out the deep aroma of onion and garlic in hot olive oil. Cooked slowly over medium heat, these aromatics soften and release their natural sugars, forming a fragrant base that sets the tone for the entire dish.
Once the base is golden and glistening, it’s time to introduce the hearty vegetables. The carrots, celery, courgette, bell pepper, and potatoes are stirred in and sautéed briefly. This initial sear softens the edges and gives the soup an extra depth of flavor.
With the vegetables slightly tender, the crushed tomatoes and vegetable stock are poured into the pot, blending into a vibrant, ruby-colored broth. Dried thyme and a bay leaf are stirred in, adding warmth and subtle complexity. The pot is then brought to a gentle boil before being reduced to a simmer, allowing everything to slowly soften and mingle over the next 20 to 25 minutes.
When the vegetables are tender and the flavors fully developed, the soup is nearly ready. After removing the bay leaf and tasting for final seasoning adjustments, a sprinkle of fresh parsley is added as an optional—but recommended—touch. Serve steaming hot with your favorite accompaniments.
Recipe Tips & Frequently Asked Questions
How to chop vegetables for even cooking:
Keep your cuts uniform, aiming for ½-inch dice. This ensures that everything cooks at the same rate and results in a consistent texture.
Adjusting the consistency:
chunky vs. brothier: For a thicker soup, reduce the broth slightly or simmer uncovered for the last 10 minutes. Prefer something lighter? Add an extra cup of stock or a splash of water.
Ways to enhance depth with pantry staples:
A teaspoon of tomato paste, a dash of soy sauce, or a sprinkle of nutritional yeast can enrich the broth without overpowering the fresh vegetable flavors.
Storing and reheating without losing flavor:
Store the cooled soup in airtight containers in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of water or stock if it’s thickened.
Can I make this soup ahead of time?
Absolutely. In fact, the flavors deepen overnight. Prepare in advance and store in the fridge or freezer.
Is it freezer-friendly?
Yes. Let the soup cool completely before transferring it to freezer-safe containers. It will keep well for up to 3 months.
How can I thicken the soup naturally?
Mash a few potato pieces directly in the pot or blend a ladleful and return it to the pot for a creamy texture.
Can I use fresh tomatoes instead of canned?
Fresh tomatoes can be used when in season. Blanch, peel, and chop them before adding—just increase the quantity slightly.
What’s the best way to reheat leftovers?
Gently warm on the stovetop over medium-low heat, stirring occasionally. For convenience, microwave in short bursts, stirring in between.
What to Serve With This Recipe
To complete the experience, serve the soup with warm, crusty bread—think sourdough baguettes or rustic whole wheat loaves. Garlic toast or buttered dinner rolls also pair beautifully, offering contrast to the broth.
If you prefer something lighter, a simple salad with lemon vinaigrette or a quinoa side dish makes a wholesome companion. For heartier meals, try it with a gooey grilled cheese sandwich or oven-baked potatoes topped with a sprinkle of herbs.
Creative Variations
This soup invites experimentation. Stir in lentils, chickpeas, or cannellini beans to add protein and bulk. You can also rotate the vegetables based on the season—swap courgette for butternut squash in the fall, or toss in green beans in summer.
Add personality with spices—chili flakes for a kick, smoked paprika for depth, or a pinch of cumin for warmth. For a richer texture, blend part of the soup and stir it back in, giving you the creaminess of a purée while keeping some chunks intact for bite.
Homemade vegetable soup is more than just a recipe—it’s a canvas. Simple to prepare and endlessly customizable, it delivers on comfort, nutrition, and flavor in equal measure. Whether served on its own or as part of a larger spread, this soup is bound to become a reliable favorite that fits every season, every table, and every craving.
Ingredients
1 liter (35 fl oz) vegetable stock – provides a savory base
400g (14 oz) canned tomatoes – crushed or chopped, for a rich tomato body
2 medium potatoes – peeled and diced
2 carrots – peeled and diced for natural sweetness
1 courgette (zucchini) – chopped into bite-sized pieces
2 celery stalks – finely diced for aromatic depth
1 red bell pepper – chopped for a pop of color and sweetness
1 large onion – finely chopped
2 garlic cloves – minced for flavor
2 tbsp olive oil – for sautéing the aromatics
1 tsp dried thyme – adds warmth and earthiness
1 bay leaf – infuses subtle herbal depth
Salt and pepper – to taste
Fresh parsley (optional) – for garnish and freshness
Instructions
Begin by warming the olive oil in a large, heavy-bottomed soup pot set over medium heat. Once the oil shimmers, add the chopped onion and minced garlic. Sauté gently for 5 to 7 minutes, stirring often, until the onions turn translucent and aromatic.
Introduce the diced carrots, celery, potatoes, courgette, and red bell pepper to the pot. Give everything a good stir to coat the vegetables in the fragrant oil and cook for another 5 minutes. This helps the vegetables begin to soften and release their flavors.
Next, pour in the canned tomatoes along with their juices, followed by the vegetable stock. Add the dried thyme and the bay leaf. Season generously with salt and freshly ground black pepper, then stir to combine all the ingredients.
Bring the mixture to a boil, then immediately reduce the heat to a gentle simmer. Cover the pot loosely and let the soup cook for 20 to 25 minutes, or until all the vegetables are tender and the flavors have melded beautifully.
Once the vegetables are fully cooked, taste and adjust the seasoning if needed. Remove and discard the bay leaf.
Ladle the hot vegetable soup into bowls and garnish with chopped fresh parsley if desired. Serve immediately with slices of crusty bread or a crisp green salad on the side.
Homemade Vegetable Soup Recipe
Ingredients
- 1 liter 35 fl oz vegetable stock – provides a savory base
- 400 g 14 oz canned tomatoes – crushed or chopped, for a rich tomato body
- 2 medium potatoes – peeled and diced
- 2 carrots – peeled and diced for natural sweetness
- 1 courgette zucchini – chopped into bite-sized pieces
- 2 celery stalks – finely diced for aromatic depth
- 1 red bell pepper – chopped for a pop of color and sweetness
- 1 large onion – finely chopped
- 2 garlic cloves – minced for flavor
- 2 tbsp olive oil – for sautéing the aromatics
- 1 tsp dried thyme – adds warmth and earthiness
- 1 bay leaf – infuses subtle herbal depth
- Salt and pepper – to taste
- Fresh parsley optional – for garnish and freshness
Instructions
- Begin by warming the olive oil in a large, heavy-bottomed soup pot set over medium heat. Once the oil shimmers, add the chopped onion and minced garlic. Sauté gently for 5 to 7 minutes, stirring often, until the onions turn translucent and aromatic.
- Introduce the diced carrots, celery, potatoes, courgette, and red bell pepper to the pot. Give everything a good stir to coat the vegetables in the fragrant oil and cook for another 5 minutes. This helps the vegetables begin to soften and release their flavors.
- Next, pour in the canned tomatoes along with their juices, followed by the vegetable stock. Add the dried thyme and the bay leaf. Season generously with salt and freshly ground black pepper, then stir to combine all the ingredients.
- Bring the mixture to a boil, then immediately reduce the heat to a gentle simmer. Cover the pot loosely and let the soup cook for 20 to 25 minutes, or until all the vegetables are tender and the flavors have melded beautifully.
- Once the vegetables are fully cooked, taste and adjust the seasoning if needed. Remove and discard the bay leaf.
- Ladle the hot vegetable soup into bowls and garnish with chopped fresh parsley if desired. Serve immediately with slices of crusty bread or a crisp green salad on the side.
