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; 2 medium carrots, diced; 2 stalks celery, diced; 3 cloves garlic, minced; 4 cups vegetable broth (low-sodium if preferred); 1 can diced tomatoes (14.5 ounces) with juices; 1 teaspoon dried thyme; 1 teaspoon dried basil; 2 cups mixed vegetables (green beans, peas, zucchini, or frozen vegetable medley); to taste Salt and freshly ground black pepper; to taste Fresh parsley for garnish

By:

Chloe King

| Posted on:

March 11, 2026

A bowl of homemade easy vegetable soup with colorful vegetables.

Recipes

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I love a pot of simple vegetable soup on a chilly night. This Easy Vegetable Soup is exactly that: bright tomatoes, a soffritto of onion, carrot and celery, and whatever vegetables you have on hand, simmered in a flavorful broth. It comes together fast, stretches pantry staples, and makes a comforting weeknight meal or a gentle reset after heavy eating. If you like slow-cooker comfort along the same lines, try this crockpot chicken tortilla soup for another low-effort option.

Why you’ll love this dish

This soup is fast, forgiving, and budget-friendly. It uses inexpensive pantry items and a short list of fresh produce, so you can feed a family without a long grocery run. It’s also easy to customize: toss in frozen vegetables for convenience, add beans for protein, or puree part of the soup for a creamier texture. Make it on a weeknight, bring it to a potluck, or ladle it as a light lunch—its versatility is a big reason people search for this recipe.

Step-by-step overview

You’ll start by sweating aromatics in olive oil, then add garlic and tomatoes for depth. Pour in vegetable broth, stir in dried herbs, and simmer. Add mixed vegetables so they finish tender but not mushy. Finish with fresh parsley and a quick seasoning check. Total active time is about 10 minutes, simmering time 15 to 20 minutes.

What you’ll need

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

Notes: Use a good-quality low-sodium broth if you plan to salt to taste later. Frozen mixed vegetables are a great shortcut and save prep time.

Step-by-step instructions

Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for about 5 minutes until they soften and the onion becomes translucent.
Stir in the minced garlic and cook for about 1 minute until fragrant.
Pour in the vegetable broth and the can of diced tomatoes with their juices.
Add the dried thyme and dried basil. Season lightly with salt and pepper.
Bring the soup to a gentle simmer, then add the mixed vegetables.
Let the soup simmer for 15 to 20 minutes, until all vegetables are tender but still hold their shape.
Taste and adjust the seasoning with more salt or pepper if needed. A small pinch of sugar can balance acidity from tomatoes, if you like.
Ladle into bowls and garnish with chopped fresh parsley.

Best ways to enjoy it

Serve this soup in deep bowls with a scattering of parsley and a crack of black pepper. It pairs well with crusty bread, buttered toast, or a simple grilled cheese for dipping. For a more substantial meal, offer a side of grain salad or a warm slice of cornbread. If you want contrast in texture, top each bowl with toasted seeds or a spoonful of pesto.

For a heartier pairing idea, serve alongside a rich, creamy soup like this creamy potato hamburger soup when feeding a crowd.

Storage and reheating tips

Cool leftover soup to room temperature for no more than two hours, then refrigerate in an airtight container. It keeps well for 3 to 4 days. To reheat, simmer gently on the stovetop until hot, stirring occasionally. To freeze, portion into airtight containers or freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. If the soup thickens after refrigeration, add a splash of broth or water while reheating.

Helpful cooking tips

Cut vegetables into similar-sized pieces so they cook evenly.
Sauté the onion, carrot, and celery until they’re soft to build flavor; don’t rush this step.
If using frozen vegetables, add them straight from the freezer toward the end of simmering so they don’t turn mushy.
Taste for seasoning at the end; canned tomatoes and broths vary in salt.
To boost protein without meat, add a drained can of white beans or cooked lentils in step 6.

Recipe variations

Mediterranean: Add chopped spinach, a squeeze of lemon, and a handful of chopped olives at the end.
Italian-inspired: Stir in a tablespoon of tomato paste with the broth and finish with grated Parmesan for richness.
Pureed version: Blend half the soup with an immersion blender for a thicker, creamier mouthfeel while keeping chunks for texture.
Spiced-up: Add a pinch of red pepper flakes when you sauté the garlic for a gentle heat.

Helpful answers

How long does this soup take from start to finish?

Active prep takes about 10 to 15 minutes. Sauté and simmer time adds another 20 to 25 minutes, so plan for roughly 35 to 40 minutes total.

Can I use frozen vegetables instead of fresh?

Yes. Frozen mixed vegetables are a time-saver. Add them during the last 10 minutes of simmering to avoid overcooking.

Can I make this soup ahead of time?

Absolutely. The flavors often improve after resting for a day. Store in the refrigerator for up to 4 days or freeze in meal-sized portions for up to 3 months.

How do I make the soup thicker or creamier?

For a thicker texture, puree a cup or two of the finished soup and stir it back in. Alternatively, blend half the pot with an immersion blender. For creaminess, add a splash of cream, coconut milk, or a dollop of yogurt just before serving.

Is it safe to freeze and reheat the soup more than once?

Avoid repeatedly freezing and reheating. Freeze in single-use portions and thaw only what you plan to reheat and eat. Reheat thoroughly on the stove until steaming hot.