Vegetable Soup Recipe | Easy Homemade Soup Packed with Fresh Flavor and Nutrition

Introduction

Vegetable soup offers a comforting embrace in a bowl. Warm, nourishing, and full of color it connects us to nature’s bounty. Many people on a cold evening or after a long day crave something simple yet vibrant to restore energy. A well made vegetable soup does more than fill the stomach. It reminds us of garden walks, fresh produce, and mindful cooking. With the right balance of flavors and textures a bowl becomes an experience. You sense a hint of sweetness from carrots, the gentle earth of potatoes, the bright pop of tomatoes, and the bite of green beans or peas. Making this soup at home offers control over salt levels, oil usage, and ingredient quality. It brings satisfaction in every spoonful. In this article you will see exactly how to prepare a wholesome vegetable soup from scratch. You will learn about necessary ingredients and cooking steps. You will find ideas to tweak the recipe. You will also understand the nutrition you receive. If you have enjoyed soups out of cans or at restaurants you will find strong value in making your own. The effort is modest but the return is rich.

Ingredients Needed

Below is a table that lists common ingredients for vegetable soup along with approximate calorie counts per portion or per amount used. These values are estimates and may vary by brand or produce.

Ingredient	Approximate Amount	Estimated Calories
Carrot	1 medium (about 61 g)	25
Potato	1 medium (about 150 g)	110
Onion	1 medium (about 110 g)	44
Celery	2 stalks (about 100 g)	16
Tomato	2 medium (about 240 g)	44
Green beans	1 cup (about 125 g)	35
Peas	½ cup (about 80 g)	62
Zucchini	1 medium (about 196 g)	33
Vegetable broth or water	4 cups (about 960 ml)	40 (if broth) or 0 (water)
Olive oil	2 tablespoons (about 30 ml)	240
Garlic	2 cloves	9
Salt	to taste	negligible
Black pepper	to taste	negligible
Fresh herbs (parsley, basil)	a few tablespoons	about 5

You can adjust portions and ingredients depending on your serving size and preferences.

Step by Step Cooking Instructions

1. Prepare your vegetables. Start by washing all vegetables thoroughly under running water. Peel the carrot, potato, and onion. Cut the carrot into thin rounds or half rounds to allow quicker cooking. Chop the potato into uniform cubes about one inch or smaller. Slice the onion finely. Trim ends of celery and slice into thin pieces. Chop tomatoes into small chunks. Trim and slice green beans. If using zucchini slice it into half moons or cubes. Peel and mince garlic.
2. Heat the olive oil. Place a large soup pot on medium heat. Pour in the olive oil. Let the oil warm gently but not smoke. Add the chopped onion and celery. Sauté them for about 3 to 4 minutes until the onion becomes translucent and soft.
3. Add garlic and carrot. Stir in the minced garlic and carrot slices. Cook for another 1 to 2 minutes, stirring constantly to prevent burning. The garlic aroma should begin to fill your kitchen.
4. Incorporate potato and tomato. Add the potato cubes and chopped tomato into the pot. Stir well so the vegetables mingle with the onion mixture. Let them cook for a minute or two.
5. Pour in the broth or water. Now add the vegetable broth (or water if using). Increase heat to bring the liquid to a gentle boil. Then reduce heat to low or medium low so the soup simmers.Continue your cooking journey with Vegetarian Soup_ right after this.
6. Simmer and add remaining vegetables. After about 5 to 7 minutes of simmering, when the potatoes begin to soften a little, add green beans, peas, and zucchini (if using). Continue simmering until all vegetables become tender. This might take another 10 to 15 minutes.
7. Season and finish. Once vegetables reach your desired tenderness, season with salt and freshly ground black pepper. Stir them in. If you prefer fresh herbs like parsley or basil chop them and stir them in just before serving so they retain their fragrance. Let the soup rest off heat for a couple of minutes so flavors settle.
8. Optional blending. If you prefer a smoother texture, you may use an immersion blender and pulse gently until you reach partial or full blending. Leave some chunks for body. Alternatively, blend half the soup and return it to pot to preserve texture while thickening slightly.
9. Serve warm. Ladle the hot vegetable soup into bowls. Optionally garnish with fresh herbs or a small drizzle of olive oil.

Tips for Customizing the Recipe

• Use seasonal vegetables: Swap out zucchini, squash, or bell pepper when in season to bring fresh flavor.
• Add legumes: Include cooked beans such as cannellini or chickpeas for added protein and heartiness.
• Spice it up: A pinch of red pepper flakes or a dash of smoked paprika can boost flavor without overwhelming.
• Use homemade broth: If you have homemade vegetable or bone broth, use it instead of store bought to deepen taste.
• Adjust thickness: For a thicker soup stir in a bit of cooked rice or small pasta shapes.
• Creamy version: For a creamy texture, add a splash of milk, coconut milk, or creamy plant based milk.
• Protein boost: Add tofu cubes or shredded cooked chicken if you consume animal protein.
• Very quick version: Use frozen mixed vegetables and skip chopping many fresh ones.
• Flavor intensifiers: A squeeze of lemon juice or a splash of vinegar just before serving can brighten flavors.
• Salt carefully: If your broth is already salted, taste before adding more salt to avoid over seasoning.

These suggestions allow you to make the recipe yours. Experiment and observe what your palate enjoys most.

Nutritional Information

Here is a general idea of nutritional content for one generous serving (about 2 cups) of the vegetable soup made with the base ingredients above, without optional elements. These values are approximate:

If you add legumes or protein rich foods, the protein and calories will increase. Using lower salt broth or water lowers sodium. The soup remains nutrient dense while being light in calories, making it a healthful choice for many meals.

Serving Suggestions

Vegetable soup works as a meal on its own or as part of a larger menu. Serve it with warm crusty bread, whole grain rolls, or garlic toast. A side salad pairs beautifully. A sprinkle of grated cheese or a dollop of plain yogurt or sour cream brings creaminess. Garnish with fresh herbs or microgreens for visual appeal. You might accompany it with a sandwich or a slice of quiche. On colder days serve it as a first course before a main dish. In summer you can chill the soup and serve it as cold vegetable soup (similar to gazpacho style) by reducing the cooking time and maximizing fresh chilled vegetables. Store leftovers in the refrigerator for up to three or four days. Reheat gently on the stove, adding a little water or broth if it thickens too much.

FAQs

What vegetables should I avoid in the soup?
You may avoid vegetables that remain too firm or fibrous even after long cooking, such as raw broccoli stems or dense root vegetables in large chunks. Also avoid over watery vegetables if you want body in the soup, like cucumbers (unless you want a brothy texture).

Can I freeze this vegetable soup?
Yes you can. Allow it to cool completely, then freeze in airtight containers. When freezing, avoid adding cream or milk. Thaw in the refrigerator and reheat gently. Texture may change slightly.

How can I make this soup more filling?
Incorporate legumes such as lentils, beans or add small pasta, cooked rice or chunks of cooked protein. Use more vegetables with bulk like potato, sweet potato or squash.

Is this soup suitable for a low sodium diet?
Absolutely. Use no salt broth or low sodium broth. Omit added salt or use minimal quantity. Flavor with herbs, garlic, and acid like lemon juice instead of relying on salt.

Can I make a blended version?
Yes you can. Use an immersion blender or countertop blender to blend all or part of the soup. Leave some chunks for texture. You may need extra liquid if it becomes too thick.

What herbs work best?
Parsley, basil, thyme and cilantro work wonderfully. Fresh herbs at the end give brightness. Dried herbs added early also infuse flavor.

Conclusion

Homemade vegetable soup offers warmth comfort and nourishment in every spoon. It balances texture and flavor while allowing wide flexibility. You learn to control salt fat and ingredient quality. As you master the basic recipe you will find yourself tweaking it to match seasons moods and tastes. Over time you will experiment with new vegetables herbs or proteins to create versions that feel uniquely yours. Start with simple ingredients follow clear steps and enjoy the process. Few dishes offer so much satisfaction with so little fuss. A pot of this soup warms your body and soul.