Vegetable soups are the unsung heroes of the kitchen—simple, nourishing, and endlessly versatile. Whether you’re craving a quick weeknight dinner, a bowl of seasonal comfort, or a healthy meal that doesn’t skimp on flavor, we’ve got you covered. Dive into our roundup of 12 easy vegetable soup recipes perfect for beginners, and discover how a few fresh ingredients can transform into a delicious, heartwarming dish. Let’s get cooking!
Classic Easy Vegetable Soup
Savory and comforting, this Classic Easy Vegetable Soup is a testament to the beauty of simplicity, blending fresh, vibrant ingredients into a harmonious bowl of warmth. Perfect for any season, it’s a versatile dish that promises both nourishment and delight with every spoonful.
Ingredients
- Olive oil – 2 tbsp
- Onion – 1, diced
- Carrots – 2, sliced
- Celery – 2 stalks, chopped
- Garlic – 2 cloves, minced
- Tomatoes – 1 can (14.5 oz), diced
- Vegetable broth – 4 cups
- Salt – 1 tsp
- Black pepper – ½ tsp
- Bay leaf – 1
Instructions
- Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add diced onion, sliced carrots, and chopped celery to the pot. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
- Stir in minced garlic and cook until fragrant, about 30 seconds, being careful not to burn.
- Pour in diced tomatoes with their juices and vegetable broth, then add salt, black pepper, and the bay leaf.
- Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 20 minutes, allowing flavors to meld.
- Remove the bay leaf before serving. Taste and adjust seasoning if necessary, though the soup should be perfectly balanced as is.
A symphony of textures and flavors, this soup boasts a rich broth with tender vegetables that melt in your mouth. Serve it with a crusty bread for dipping or a sprinkle of fresh herbs to elevate its rustic charm.
Quick and Easy Minestrone Soup
Perfect for those evenings when time is scarce but the craving for something wholesome lingers, this Quick and Easy Minestrone Soup brings the rustic charm of Italian kitchens to your table with minimal effort. Packed with vibrant vegetables and tender pasta, it’s a comforting bowl that promises both nutrition and flavor in every spoonful.
Ingredients
- Olive oil – 2 tbsp
- Onion, diced – 1 cup
- Carrots, diced – 1 cup
- Celery, diced – 1 cup
- Garlic, minced – 2 cloves
- Tomato paste – 2 tbsp
- Vegetable broth – 4 cups
- Diced tomatoes – 1 can (14.5 oz)
- Zucchini, diced – 1 cup
- Pasta shells – 1 cup
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh basil, chopped – ¼ cup
Instructions
- Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add onion, carrots, and celery. Cook, stirring occasionally, until vegetables soften, about 5 minutes.
- Stir in garlic and tomato paste. Cook for 1 minute until fragrant.
- Pour in vegetable broth and diced tomatoes. Bring to a boil, then reduce heat to simmer for 10 minutes.
- Add zucchini and pasta shells. Simmer until pasta is al dente, about 8 minutes.
- Season with salt and black pepper. Stir in fresh basil just before serving.
With its rich broth and medley of tender vegetables, this minestrone soup is a delightful balance of heartiness and freshness. Serve it with a sprinkle of Parmesan cheese and a side of crusty bread for a meal that feels both nourishing and indulgent.
Easy Lentil and Vegetable Soup
Comforting and nourishing, this Easy Lentil and Vegetable Soup is a testament to the beauty of simplicity, blending earthy lentils with vibrant vegetables in a harmonious broth that’s both light and satisfying.
Ingredients
- Olive oil – 2 tbsp
- Onion – 1, diced
- Carrots – 2, diced
- Celery – 2 stalks, diced
- Garlic – 3 cloves, minced
- Lentils – 1 cup, rinsed
- Vegetable broth – 4 cups
- Bay leaf – 1
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until vegetables soften, about 5 minutes.
- Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
- Add rinsed lentils, vegetable broth, and bay leaf to the pot. Increase heat to high and bring to a boil.
- Once boiling, reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender.
- Remove bay leaf and stir in salt and black pepper. Taste and adjust seasoning if necessary.
- For a smoother texture, blend half of the soup with an immersion blender, leaving some chunks for variety.
Flavorful and hearty, this soup boasts a velvety texture with bursts of tender vegetables, perfect when garnished with a drizzle of olive oil or a sprinkle of fresh herbs. Serve alongside crusty bread for a complete meal that comforts on any chilly evening.
Simple Tomato Vegetable Soup
Warmth radiates from this Simple Tomato Vegetable Soup, a dish that marries the rustic charm of garden-fresh produce with the comforting embrace of a well-seasoned broth. Its vibrant hues and aromatic steam promise a meal that’s as nourishing to the soul as it is to the body.
Ingredients
- Tomatoes – 4 cups, diced
- Carrots – 1 cup, sliced
- Celery – 1 cup, chopped
- Onion – 1, medium, diced
- Garlic – 2 cloves, minced
- Vegetable broth – 4 cups
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add diced onion, sliced carrots, and chopped celery to the pot. Sauté until the onions are translucent and the vegetables begin to soften, about 5 minutes.
- Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
- Add diced tomatoes, vegetable broth, salt, and black pepper to the pot. Bring to a boil, then reduce heat to low.
- Simmer uncovered for 20 minutes, stirring occasionally, until the vegetables are tender.
- For a smoother texture, blend half of the soup with an immersion blender, leaving some chunks for variety.
- Adjust seasoning if necessary, then serve hot.
Unassuming yet deeply flavorful, this soup boasts a velvety texture with bursts of vegetable freshness. Serve it with a drizzle of olive oil and a sprinkle of fresh herbs for an extra layer of flavor.
Easy Creamy Vegetable Soup
Warmth and comfort come together in this Easy Creamy Vegetable Soup, a dish that promises both simplicity and sophistication in every spoonful. Perfect for any season, its velvety texture and rich flavors are sure to delight the palate.
Ingredients
- Butter – 2 tbsp
- Onion – 1, diced
- Carrots – 2, sliced
- Potatoes – 2, cubed
- Vegetable broth – 4 cups
- Heavy cream – 1 cup
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Melt butter in a large pot over medium heat until fully liquid and slightly bubbly, about 1 minute.
- Add diced onion to the pot, sautéing until translucent, approximately 3 minutes, stirring occasionally to prevent burning.
- Incorporate sliced carrots and cubed potatoes into the pot, cooking for another 5 minutes to soften slightly.
- Pour in vegetable broth, bringing the mixture to a boil before reducing heat to a simmer for 20 minutes, or until vegetables are tender.
- Stir in heavy cream, salt, and black pepper, heating through for an additional 2 minutes without boiling to maintain creaminess.
- For a smoother texture, carefully blend half of the soup in a blender until smooth, then return to the pot and stir well.
Hearty and comforting, this soup boasts a creamy consistency with chunks of vegetables for a satisfying bite. Serve it with a sprinkle of fresh herbs or a side of crusty bread for an extra touch of elegance.
Spicy Easy Vegetable Soup
Savory and soothing, this Spicy Easy Vegetable Soup is a vibrant medley of fresh produce and bold spices, designed to warm the soul and invigorate the palate. Its simplicity belies the depth of flavor, making it a perfect weeknight dinner that doesn’t compromise on taste or nutrition.
Ingredients
- Olive oil – 2 tbsp
- Garlic – 3 cloves, minced
- Onion – 1, diced
- Carrots – 2, sliced
- Celery – 2 stalks, chopped
- Tomatoes – 2 cups, diced
- Vegetable broth – 4 cups
- Red pepper flakes – 1 tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add minced garlic and diced onion to the pot. Sauté until the onion is translucent, about 5 minutes, stirring occasionally to prevent burning.
- Stir in sliced carrots and chopped celery. Cook for another 5 minutes until the vegetables begin to soften.
- Add diced tomatoes, vegetable broth, red pepper flakes, salt, and black pepper to the pot. Bring the mixture to a boil.
- Reduce heat to low and simmer the soup uncovered for 20 minutes, allowing the flavors to meld together.
- Tip: For a smoother texture, blend half of the soup with an immersion blender before serving.
- Tip: Adjust the level of spiciness by increasing or decreasing the amount of red pepper flakes according to your preference.
- Tip: Garnish with fresh herbs like parsley or cilantro for an added layer of flavor and color.
Just ladled into bowls, this soup presents a harmonious blend of textures, from the tender vegetables to the rich, slightly spicy broth. Serve it with a slice of crusty bread for dipping, or top with a dollop of sour cream to balance the heat.
Easy Vegetable and Bean Soup
On a brisk evening, nothing comforts the soul quite like a bowl of ‘Easy Vegetable and Bean Soup’, a harmonious blend of simplicity and nourishment that promises to warm you from the inside out.
Ingredients
- Olive oil – 2 tbsp
- Onion – 1, diced
- Carrots – 2, sliced
- Celery – 2 stalks, chopped
- Garlic – 3 cloves, minced
- Vegetable broth – 4 cups
- Canned diced tomatoes – 1 can (14.5 oz)
- Canned cannellini beans – 1 can (15 oz), drained and rinsed
- Dried thyme – 1 tsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add diced onion, sliced carrots, and chopped celery to the pot. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
- Stir in minced garlic and cook until fragrant, about 30 seconds.
- Pour in vegetable broth and add canned diced tomatoes with their juices. Bring to a simmer.
- Add drained and rinsed cannellini beans and dried thyme to the pot. Season with salt and black pepper.
- Reduce heat to low and simmer, uncovered, for 20 minutes, stirring occasionally.
- Taste and adjust seasoning if necessary before serving.
Now, this soup boasts a velvety texture with chunks of tender vegetables and creamy beans, offering a delightful contrast in every spoonful. For an extra touch of elegance, garnish with a drizzle of olive oil and a sprinkle of fresh herbs before serving.
Hearty Easy Vegetable Soup
Kindly imagine a bowl brimming with vibrant vegetables, each spoonful offering a comforting embrace of flavors that speak to the soul. This Hearty Easy Vegetable Soup is a testament to simplicity meeting sophistication, where every ingredient plays a pivotal role in creating a harmonious dish.
Ingredients
- Olive oil – 2 tbsp
- Onion – 1, diced
- Carrots – 2, sliced
- Celery – 2 stalks, chopped
- Garlic – 3 cloves, minced
- Tomatoes – 2 cups, diced
- Vegetable broth – 4 cups
- Salt – 1 tsp
- Black pepper – ½ tsp
- Bay leaf – 1
Instructions
- Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add diced onion, sliced carrots, and chopped celery to the pot. Sauté until the onions are translucent, about 5 minutes, stirring occasionally.
- Stir in minced garlic and cook for 30 seconds until fragrant, ensuring it doesn’t burn.
- Add diced tomatoes, vegetable broth, salt, black pepper, and bay leaf to the pot. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes, allowing the flavors to meld.
- Remove the bay leaf before serving. Taste and adjust seasoning if necessary.
Hearty and wholesome, this soup boasts a rich texture and a depth of flavor that’s both comforting and invigorating. Serve it with a crusty bread for dipping or garnish with fresh herbs to elevate its rustic charm.
Easy Roasted Vegetable Soup
Lusciously simple yet deeply flavorful, this Easy Roasted Vegetable Soup transforms humble ingredients into a velvety, comforting bowl of warmth, perfect for any season.
Ingredients
- Carrots – 2 cups, chopped
- Sweet potatoes – 2 cups, cubed
- Olive oil – 2 tbsp
- Garlic – 3 cloves, minced
- Vegetable broth – 4 cups
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
- Toss the chopped carrots and cubed sweet potatoes with 1 tbsp of olive oil, spreading them evenly on a baking sheet for uniform roasting.
- Roast the vegetables in the preheated oven for 25 minutes, or until they’re tender and caramelized at the edges, stirring halfway through for even cooking.
- Heat the remaining 1 tbsp of olive oil in a large pot over medium heat, then sauté the minced garlic until fragrant, about 30 seconds, to build a flavor base.
- Add the roasted vegetables to the pot, followed by the vegetable broth, salt, and black pepper, stirring to combine all the ingredients.
- Bring the mixture to a simmer, then reduce the heat and let it cook for 10 minutes to meld the flavors together.
- Use an immersion blender to puree the soup until smooth, or carefully transfer it in batches to a blender, ensuring not to overfill to avoid spills.
Velvety and rich, this soup boasts a sweet depth from the roasted vegetables, balanced by the savory notes of garlic and broth. Serve it with a drizzle of olive oil and a sprinkle of fresh herbs for an elegant touch, or pair with crusty bread for a satisfying meal.
Light and Easy Vegetable Soup
Flourishing with the vibrant hues of summer, this Light and Easy Vegetable Soup is a testament to the beauty of simplicity. Perfect for a breezy afternoon or a light dinner, it’s a harmonious blend of fresh produce that sings with flavor.
Ingredients
- Olive oil – 2 tbsp
- Garlic – 2 cloves, minced
- Carrots – 2, diced
- Celery – 2 stalks, diced
- Vegetable broth – 4 cups
- Tomatoes – 2, chopped
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add minced garlic, sautéing until fragrant, 30 seconds, stirring constantly to prevent burning.
- Stir in diced carrots and celery, cooking until slightly softened, 5 minutes, for a deeper flavor base.
- Pour in vegetable broth, bringing the mixture to a gentle boil, then reduce heat to simmer.
- Add chopped tomatoes, salt, and black pepper, simmering uncovered for 20 minutes to meld flavors.
- Tip: For a smoother texture, blend half the soup before serving. Tip: Garnish with fresh herbs for a pop of color. Tip: Adjust simmering time for thicker or thinner consistency.
Celebrating the essence of garden-fresh vegetables, this soup boasts a velvety texture with a bright, savory depth. Serve it alongside crusty bread or topped with a dollop of pesto for an extra layer of flavor.
Easy Vegetable Soup with Pasta
Kindly imagine a bowl brimming with vibrant vegetables and tender pasta, a symphony of flavors that promises both comfort and nourishment. This Easy Vegetable Soup with Pasta is a testament to the beauty of simplicity, offering a hearty meal that’s as delightful to prepare as it is to savor.
Ingredients
- Olive oil – 2 tbsp
- Onion – 1, diced
- Carrots – 2, sliced
- Celery – 2 stalks, chopped
- Garlic – 2 cloves, minced
- Vegetable broth – 6 cups
- Diced tomatoes – 1 can (14.5 oz)
- Pasta – 1 cup
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh basil – ¼ cup, chopped
Instructions
- Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add onion, carrots, and celery, sautéing until the onion is translucent, about 5 minutes.
- Stir in garlic and cook for 30 seconds until fragrant, being careful not to burn.
- Pour in vegetable broth and diced tomatoes, bringing the mixture to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes to meld flavors.
- Add pasta, salt, and pepper, cooking uncovered for 10 minutes or until pasta is al dente.
- Remove from heat and stir in fresh basil for a burst of freshness.
Just as the soup is a canvas of textures—from the al dente pasta to the soft vegetables—it also offers a melody of flavors, brightened by the fresh basil. Serve it with a sprinkle of Parmesan or a slice of crusty bread for an extra touch of indulgence.
Easy Vegetable Soup with Quinoa
Glistening with vibrant colors and brimming with wholesome goodness, this Easy Vegetable Soup with Quinoa is a testament to simplicity meeting sophistication. Perfect for any season, it promises a comforting bowl that’s as nutritious as it is delightful.
Ingredients
- Olive oil – 2 tbsp
- Onion – 1, diced
- Carrots – 2, sliced
- Celery – 2 stalks, chopped
- Garlic – 2 cloves, minced
- Vegetable broth – 4 cups
- Quinoa – 1 cup, rinsed
- Spinach – 2 cups, fresh
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add diced onion, sliced carrots, and chopped celery to the pot. Sauté until the vegetables soften, about 5 minutes, stirring occasionally.
- Stir in minced garlic and cook for 1 minute until fragrant, ensuring it doesn’t burn.
- Pour in vegetable broth and bring the mixture to a boil over high heat.
- Add rinsed quinoa to the pot, reduce heat to low, and simmer uncovered for 15 minutes, or until quinoa is tender.
- Fold in fresh spinach and cook for an additional 2 minutes, just until wilted.
- Season with salt and black pepper, stirring well to combine all the flavors.
Unassuming yet utterly satisfying, this soup boasts a delightful interplay of textures, from the tender quinoa to the crisp-tender vegetables. Serve it with a sprinkle of grated Parmesan or a dash of red pepper flakes for an extra layer of flavor.
Conclusion
Zesty flavors await in these 12 easy vegetable soup recipes, perfect for beginners looking to warm up their kitchen skills. Whether you’re craving something creamy, chunky, or full of spice, there’s a bowl here with your name on it. Don’t forget to leave a comment sharing which recipe stole your heart and pin your favorites to spread the soup love on Pinterest. Happy cooking!
