Vegetable Soup Recipe (Seriously The Best!)

I love creating an Easy Vegetable Soup that features extra virgin olive oil and tender yellow onion alongside juicy tomatoes and zucchini. The blend of garlic, potato, and vibrant herbs invites you to savor a hearty and fresh bowl, perfect for embracing the flavors of fall and winter.

I recently cooked up what i can confidently say is the best vegetable soup ever. I was looking for a satisfying dinner and came across this amazing recipe loaded with fresh, healthy ingredients.

It starts with a tablespoon of extra virgin olive oil and a chopped medium yellow onion, then i toss in three garlic cloves that add just the right kick. I couldn’t resist including a few carrots, celery, a medium potato, and even a zucchini for that extra bite, along with a cup of green beans.

It gets even better with a can of diced tomatoes, four cups of vegetable broth, and two cups of water making it all super flavorful. A bay leaf with dried thyme and basil round it all up, while salt and pepper adjust that perfect taste.

It’s an easy vegetable soup that is perfect for a fall or winter dinner, and trust me, you won’t be disappointed.

Why I Like this Recipe

I love this recipe because it’s super healthy and full of flavor. First off, it’s really easy to make so even when I’m not feeling very creative in the kitchen, I can whip up a tasty soup without too much hassle. I also enjoy that I’m getting lots of different vegetables in one bowl, which makes me feel like im taking good care of myself. Plus, it warms me up on chilly fall and winter days and always reminds me of cozy family dinners. Finally, I appreciate how flexible the recipe is; if i feel like mixing things up a bit, it’s easy to add my own twist.

Ingredients

• Olive oil adds rich flavor and healthy fats to the soup, making it really smooth.
• Yellow onions are high in fiber and impart a mild natural sweetness that dont overpower the broth.
• Garlic not only boosts immunity but also deepens the soup’s robust flavor.
• Carrots add fiber and a naturally sweet taste that livens up the broth with color.
• Diced tomatoes bring tanginess, vitamin C and antioxidants for a balanced, zesty flavor.
• Potatoes deliver hearty carbohydrates that make the soup more filling and satisfying.
• Celery adds crunch and extra fiber with a hint of earthiness to the mix.
• Bay leaf imbues a subtle aroma and adds a deep layer of complexity to the dish.
• Thyme sprinkles earthy goodness and brightens up the overall flavor profile.

Ingredient Quantities

• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 3 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium potato, peeled and cubed
• 1 zucchini, chopped
• 1 cup green beans, trimmed and cut into pieces
• 1 can (14.5 oz) diced tomatoes with juices
• 4 cups vegetable broth
• 2 cups water
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• Salt and pepper to taste

How to Make this

1. Heat a tablespoon of extra virgin olive oil in a large pot over medium heat.

2. Add the chopped yellow onion and minced garlic. Sauté them until they’re soft and a little golden.

3. Toss in the diced carrots, celery, and cubed potato. Cook for about 5 minutes so they start to soften.

4. Stir in the chopped zucchini and the cut green beans, giving them about 2 minutes to mix in and heat up.

5. Pour in the can of diced tomatoes with its juices along with the vegetable broth and water.

6. Drop in the bay leaf, dried thyme, and dried basil and stir everything together.

7. Season with salt and pepper to taste while the soup begins to heat up.

8. Increase the heat until the soup starts to simmer, then lower the heat so it gently simmers.

9. Let it cook, covered, for 20-30 minutes until all the vegetables are tender.

10. Remove the bay leaf, adjust the salt and pepper if needed, and serve warm.

Equipment Needed

1. A large pot
2. A sturdy knife
3. A cutting board
4. Measuring spoons and cups
5. A wooden spoon
6. A can opener
7. A ladle

FAQ

Vegetable Soup Recipe (Seriously The Best!) Substitutions and Variations

• If you dont have extra virgin olive oil, you can use canola oil or even a bit of butter instead
• If you dont have yellow onions, red or white onions work fine too
• If you run out of garlic cloves, you can add about 1/2 teaspoon of garlic powder in their place
• If you dont have carrots, try using parsnips or even a sweet potato for a slightly different flavor
• If you cant find vegetable broth, chicken broth or water with a bouillon cube works well

Pro Tips

1. Make sure you chop all the veggies into similar sizes, so they cook evenly and every bite is full of flavor
2. When you’re sautéing the onions and garlic, keep a close eye on them and stir often since burning them can make the soup taste bitter
3. Taste your soup a few times while it’s simmering and adjust the salt and pepper, because cooking times may vary and you dont want bland veggies
4. If you feel adventurous, try adding a splash of lemon juice or a few fresh herbs like parsley in the end, it can really brighten up the flavour