More Vegetarian Soup Inspiration
Entering Hearty Vegetable Soup Mode
We make a big batch of this easy vegetable soup at least once every couple of weeks in the cooler months. Once there's a batch of homemade vegetable soup in the fridge, we’re pretty much guaranteed to feel better about life. We’ll eat a bowl for lunch most days, or serve it as a simple, healthy dinner–just pair this vegetarian vegetable soup with some Sourdough Bread and you’re good to go!
Ingredients You’ll Need For Homemade Vegetable Soup
Olive oil
Celery and onion. Give them at least a full five minutes on the heat at the beginning—that’s your first layer of flavor and it’s essential for making a really flavorful vegetable soup.
Vegetables – We use green beans and zucchini, a classic Italian vegetable soup combo. However, once you get the hang of this soup, you can play around with the veggies and try swapping in other favorites.
Herbs and spices – garlic, thyme, smoked paprika, basil
Stock – vegetable stock, or chicken stock if you don’t need the soup to be vegetarian.
Canned tomatoes – A can of whole tomatoes and a can of tomato sauce.
Salt – Salt the finished soup to taste, and if you choose to garnish the soup with Parmigiano cheese—something we highly recommend—that’s even more salty goodness.
How to Make Our Easy Vegetable Soup Recipe
Cook onion and celery. In a big stockpot, Sauté onions and celery until fragrant and translucent. Take your time—remember, this is where your real flavor begins.
Cook the garlic and veg. Add the garlic, zucchini and green beans and give them a little sauté, too. This step will deepen their flavor before you add the liquids.
Raise the temperature. Pour in everything else and bring the pot of soup to a boil.
Simmer. Turn it to a low simmer and cover the pot. Simmer for about half an hour, until the vegetables are super tender and it looks like vegetable soup you’d like to eat!
Eat! We like to serve it topped with lots of freshly grated Parmigiano and fresh basil.
How to Store Leftover Soup + Tips
Vegetable soup is ideal for freezing. You may even want to double this recipe and plan to freeze some for later. Cool the soup and then store it in freezer safe containers for up to three months. Our Vegetarian Chili freezes wonderfully as well.
It’s also great for meal trains—it’s a fun alternative to casseroles, and something light but comforting is often welcome.
Don’t buy crushed tomatoes! Make sure you get canned whole tomatoes and crush them by hand in a bowl for delicious tomato chunks.
For more easy, delicious vegetarian meals-in-a-bowl, check out our creamy Vegetable Curry Soup and our Gingery Vegetable Soup!
More Great Soup Recipes From The Modern Proper
The Best Vegetable Soup, On Repeat
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