Vegetable Soup
on Feb 26, 2024, Updated Mar 13, 2024
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Our savory Vegetable Soup makes the perfect entree or side dish on chilly nights. This soup comes together in under an hour and can be customized so the a variety of veggies and toppings.
If you are looking for an easy soup to add to your weekly meal rotation then look no further than this veggie soup! Loaded with a blend of sweet vegetables and savory broth, this soup is full of flavor and comes together in under an hour. I like to add easy cornbread muffins or a simple side salad if I am serving this soup for dinner.
Cooking the carrots, celery, and onion in oil helps release their flavor and soften the veggies before the other ingredients are added. The result is a rich, hearty soup that is packed full of soft, tender vegetables. You can make this easy french bread or a grilled cheese sandwich with pesto to bulk up the meal a bit.
One of our favorite things about this soup is being able to customize it with different vegetables and toppings. Adding some freshly created Parmesan cheese to your soup gives the dish a savory flavor. For some extra richness and sweetness try adding diced sweet potatoes to your soup. No matter how you customize this soup it is sure to be a hit!
Table of Contents
Recipe Ingredients
- Carrots—You can use either baby or full sized carrots.
- Celery—Gives the soup a fresh, earthy flavor.
- Onion—Diced. You can use a white or yellow onion in this recipe.
- Olive Oil—Cooks your veggies to perfection.
- Canned Corn—Drained. We like to use whole corn kernels.
- Canned Peas—Drained. You can use frozen peas as well.
- Diced Tomatoes—Canned and in tomato juice. The tomato juice adds some extra flavor to your soup.
- Vegetable Broth—Acts as the base of your soup.
See the recipe card for full information on ingredients and quantities.
How to Make Veggie Soup
Step #1. Prepare ingredients for vegetable soup and then heat the oil in a large pot over medium heat.
Step #2. Add the celery, onion, and carrot. Cook the veggies until the onions begin to brown.
Step #3. Stir in your corn, peas, and diced tomatoes.
Step #4. Bring your soup to a boil and then allow it to simmer until the soup is warm all the way through. Serve and enjoy!
Recipe FAQs
When it comes to the corn and peas, you can use both canned and frozen vegetables. Since you will drain your canned vegetables, using one over the other will not produce a noticeable difference in the soup. We typically use canned vegetables since we have them on hand in our pantry, but you are more than welcome to use whatever is most convenient for you!
Allowing your soup to simmer is important few a few reasons. The first reason is that it allows the veggies time to tenderize. As the soup simmers, the veggies will cook and soften. Another reason you want to simmer the soup is to give the flavors time to marinate together.
Expert Tips
- While you’ll want to drain the corn and peas, it is not necessary to drain the tomatoes. The liquid in the corn and peas is bitter, but the tomato juice in the canned tomatoes adds some extra flavor to your soup.
- Other veggies you can add include bell peppers, green beans, sweet potatoes, cauliflower, broccoli, etc.
- You can substitute the canned diced tomatoes for 1 1/2 cups of freshly diced tomatoes and 1 cup of tomato sauce.
- You can top your soup with oyster crackers, croutons, or freshly grated Parmesan cheese for some extra flavor.
- You can replace both the peas and corn for frozen veggies. Since the soup will need to simmer after all the veggies have been added there is no need to let the frozen veggies thaw before adding them to the pot.
How to Store Your Leftover Veggie Soup
Your leftover soup can be stored in the fridge for up to 5 days. Simply transfer your leftovers to an airtight Rubbermaid container. Reheat a single bowl of soup in the microwave for 30 seconds. Stir the soup and then microwave for an additional 30 seconds. You can add extra time as needed to ensure the leftovers are reheated to your liking.
How to Freeze Leftover Veggie Soup
In addition to storing your slip in the fridge, you can freeze it for 3 months. To freeze your soup, allow it to cool down before transferring it to a large Ziploc bag. Lay the bag flat in the freezer to make thawing it easier. Reheat your frozen soup in a large pot over medium high heat until it is completely thawed and hot. You can also transfer your frozen soup to the fridge to thaw overnight and then reheat it on the stove.
More Soup Recipes To Consider
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White Chicken Chili
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Slow Cooker Veggie Beef Soup
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Cornbread Waffles with Chili – 15 Minute Dinner Idea
Soups, Stews & Chowders
Texas Chili Recipe
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Vegetable Soup
Ingredients
- 1 ¼ cups diced carrots
- 1 ¼ cups diced celery
- ½ white onion,, diced
- ½ tablespoon olive oil
- 1 can corn,, 15 ounces, drained (or frozen corn)
- 1 can peas,, 15 ounces, drained (or frozen peas)
- 6 cups vegetable broth
- 1 can diced tomatoes,, 15 ounces, drained
Instructions
- Heat the oil in a large pot over medium-high for 1-2 minutes and then add the celery, onion, and carrots. Allow the veggies to cook for about 7 minutes, or until the onions begin to brown.
- Once the veggies are soft and tender, add the corn, peas, broth, and diced tomatoes. Stir to combine.
- Bring the soup to a boil and then reduce the heat to low. Allow the soup to simmer over low heat with a lid on for 15 minutes.
- Serve and enjoy!
Notes
- While you’ll want to drain the corn and peas, it is not necessary to drain the tomatoes. The liquid in the corn and peas is bitter, but the tomato juice in the canned tomatoes adds some extra flavor to your soup.
- You can store your leftover soup in the fridge for up to 5 days. Reheat a single bowl of soup in the microwave for 30 seconds. Stir the soup and then microwave for an additional 30 seconds.
- You can freeze your soup for 3 months by allowing it to cool before transferring it to a large Ziploc bag and laying it flat in the freezer. Reheat your frozen soup in a large pot over medium high heat until it is completely thawed and hot.
- Other veggies you can add include bell peppers, green beans, sweet potatoes, cauliflower, broccoli, etc.
- Adjust the salt to taste, the amount will vary a lot depending on what broth you use.
