I make this easy vegetable soup almost every week when I want something fast, comforting, and low-fuss. It’s a light, broth-based soup that comes together in under 30 minutes, uses pantry staples and frozen veggies, and still tastes fresh thanks to bright herbs and leafy greens. If you like simple, nourishing soups with big flavor and minimal cleanup, you might also enjoy this easy one-pot taco soup recipe as another weeknight option.
Why you’ll love this dish
This soup checks a lot of boxes: it’s quick to make, budget-friendly, and naturally vegetarian. The soffritto of onion, carrot, and celery gives a classic base flavor, canned tomatoes add acidity, and leafy greens finish the bowl with color and nutrients. It’s ideal for a speedy weeknight dinner, a light lunch, or when you want something soothing after a busy day.
“Simple ingredients, cozy results — the best pantry soup for busy nights.” — a reader who tests recipes with picky eaters
The cooking process explained
Before you start chopping, here’s the quick process so you know what to expect: sweat aromatics in olive oil, add garlic, then pour in broth and tomatoes with herbs. Simmer to let flavors meld, toss in mixed vegetables so they stay tender, then stir in spinach or kale at the end. Total active time is about 20 minutes and about 30 minutes from start to table.
What you’ll need
- 2 tablespoons olive oil
- 1 onion, chopped (yellow or white)
- 2 carrots, chopped
- 2 celery sticks, chopped
- 3 cloves garlic, minced
- 6 cups vegetable broth (use low-sodium if you plan to salt later)
- 1 (14.5 oz) can diced tomatoes, with juices
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups mixed vegetables (green beans, peas, corn) — fresh or frozen both work
- 1 cup spinach or kale, roughly chopped
Ingredient notes: swap spinach for baby kale if you prefer a chewier green. If you only have fresh tomatoes, dice two medium tomatoes and add them with a splash of extra broth.
How to prepare it
- Warm a large pot over medium heat and add the olive oil.
- Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened and slightly glossy.
- Stir in the minced garlic and cook 1 minute until fragrant.
- Pour in the vegetable broth and the canned diced tomatoes with their juices. Stir in the thyme, basil, and a pinch of salt and pepper.
- Bring the soup to a gentle boil, then lower the heat and simmer for 10 minutes so the flavors meld.
- Add the mixed vegetables and simmer 5 to 7 minutes until tender but still retaining texture.
- Stir in the spinach or kale and cook just until wilted, about 1 to 2 minutes.
- Taste and adjust seasoning; serve hot.
Best ways to enjoy it
Serve the soup in deep bowls with a drizzle of olive oil and a grind of black pepper. It pairs well with crusty bread, toasted baguette slices, or a wedge of buttered cornbread for soaking up broth. If you want to make it a fuller meal, add cooked grains or beans to the bowl. For a different flavor profile, try the techniques used in this easy one-pot taco soup recipe when you want a spiced, heartier variation.
Storage and reheating tips
Cool soup at room temperature no longer than two hours, then refrigerate in airtight containers. It will keep for 3 to 4 days in the fridge. To freeze, cool completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating. Reheat gently on the stovetop until it reaches 165°F (74°C) throughout, or microwave in covered portions, stirring halfway through.
Helpful cooking tips
- Use low-sodium broth to control the final salt level. Add salt only after simmering so flavors concentrate properly.
- Keep frozen mixed vegetables right out of the bag and add them straight to the simmering soup to avoid overcooking.
- If the soup tastes flat after cooking, a splash of lemon juice or a teaspoon of vinegar brightens the flavors.
- For a silkier texture, purée a cup of the soup and stir it back in to thicken without cream.
- Chop vegetables uniformly so they cook at the same rate.
Flavor swaps
- Add a can of white beans or cooked lentils to turn this into a protein-rich meal.
- Swap the dried thyme and basil for Italian seasoning or herbes de Provence for a different herb profile.
- For an Asian twist, replace the thyme and basil with a teaspoon of grated ginger and a splash of soy sauce; finish with scallions.
- Make it chunkier by adding diced potatoes or hearty root vegetables at the simmer stage.
- Top bowls with grated Parmesan or toasted seeds for texture.
FAQ
How long does this soup take to make?
Active prep and cook time is about 20 minutes. Allow roughly 30 minutes total from start to finish, depending on chopping speed.
Can I use frozen spinach or kale?
Yes. Add frozen leafy greens directly near the end and cook until heated through. They’ll be softer than fresh but still nutritious.
Is this recipe suitable for meal prep?
Absolutely. It stores well in the fridge for up to 4 days and freezes for up to 3 months. Portion into individual containers for quick lunches.
Can I make this in a slow cooker or Instant Pot?
For a slow cooker, sauté the aromatics first, then add the remaining ingredients and cook on low for 4 to 6 hours. In an Instant Pot, use sauté for the veggies, then pressure cook on high for 2 minutes and quick release.
Should I add salt at the start or end?
Start with a small pinch, then adjust after simmering. Broth and canned tomatoes can contain salt, so finish-seasoning at the end for best control.
Easy Vegetable Soup
Ingredients
Method
- Warm a large pot over medium heat and add the olive oil.
- Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened and slightly glossy.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the vegetable broth and the canned diced tomatoes with their juices. Stir in the thyme, basil, and a pinch of salt and pepper.
- Bring the soup to a gentle boil, then lower the heat and simmer for 10 minutes so the flavors meld.
- Add the mixed vegetables and simmer for 5 to 7 minutes until tender but still retaining texture.
- Stir in the spinach or kale and cook just until wilted, about 1 to 2 minutes.
- Taste and adjust seasoning; serve hot.
