Easy homemade vegetable soup is pure comfort in a bowl and the perfect soup to serve on a chilly spring or blustery winter day. Using pantry staple ingredients this incredible soup will be hot and on the table in under 35 minutes!
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This easy vegetable soup recipe was inspired by my super popular hamburger soup recipe and it pairs well with these amazing apricot and brie chicken sandwiches or this mouth-watering hot honey chicken salad.
Why You Will Love This Recipe
- It is ready in 35 minutes (or less if you use pre-chopped onion, celery and carrots).
- Loaded with vegetables and kids love it.
- Pair it with a tasty sandwich, garlic baguette toast, or a light salad for a bigger meal.
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Vegetable Soup Ingredients
- Broth - Using a homemade bone broth gives this soup a delicious flavour. Store-bought vegetable stock or chicken stock can also be used in this recipe.
A full ingredient list with the exact quantities can be found in the recipe card below.
Recipe Modifications
Here are a few easy modifications you can make to this recipe to use up those extra veggies in your fridge or make this a chicken vegetable soup instead.
- Add Protein - add some shredded roast chicken or ground turkey.
- More Vegetables - add additional vegetables such as chopped mushrooms, shredded kale, broccoli or cauliflower.
- Make It Spicy - add crushed red pepper flakes, measure with your heart.
What To Serve With Homemade Vegetable Soup
As you know, soup and sandwiches go hand in hand. Serve this vegetable soup with any of these delicious sandwiches for an incredible meal.
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How to Make Easy Homemade Vegetable Soup
Soften
In a large dutch oven or stock pot, heat the olive oil over medium heat add the onions and cook for 2 minutes. Add diced carrots, celery, and minced garlic, and cook until softened.
Cook
Add vegetable stock or bone broth, diced tomatoes, tomato soup, water, corn, peas, green beans, dried basil, dried parsley, salt and pepper, bringing to a boil. Once boiling, lower to a simmer and add the egg noodles. Cook for 15-20 minutes.
Serve
Let the soup rest for a couple of minutes before serving with crackers, sandwiches or a salad.
Recipe Tips
- Do not substitute egg noodles for regular pasta noodles. Pasta noodles will continue to suck up leftover liquid until they are extremely overcooked and mushy. Egg noodles will not absorb as much extra liquid and they will hold their integrity.
- Using homemade bone broth will enhance this soup's flavor and add some incredible nutrients to an already nutrient-dense soup.
- Fresh or frozen vegetables can be used interchangeably. Frozen vegetables are usually a lot more cost effective and easier to source year-round, but that doesn't mean you can't use those fresh off-the-vine green beans or peas in this recipe.
How to Store Leftover Vegetable Soup
Store leftover vegetable soup in an airtight container, keep it in the refrigerator and use it within 4 days.
Vegetable soup can be frozen for up to 3 months. These are my favorite disposable containers to freeze soup in. Be careful: If you want to freeze soup in a glass container or jar, the jar or container could burst. Make sure to leave enough headspace in the jar to account for the expansion of the soup's liquid.
Frequently Asked Questions
There are a lot of ways to elevate the flavor of vegetable soup. We do this by using bone broth and adding spices, basil is key. Also building flavors slowly helps create depth, do this by cooking onions, garlic, celery and carrots first, seasoning and then adding the rest of the soup ingredients.
Any hearty vegetable is perfect for vegetable soup. Vegetables that I recommend using are onions, celery, carrots, green beans, peas and corn. Additional vegetables that can be used are mushrooms, kale, spinach, broccoli or cauliflower.
Add some additional spices, such as oregano, thyme, or Italian seasoning. Try adding some red pepper flakes to give the soup a little bit of spice. Use a delicious homemade bone broth instead of a commercially made stock.
There are a few things you can do to thicken a vegetable soup.
Option 1 - Add some of the soup to a high speed blender with a piece of white bread, and blend until smooth. Stir the blended soup into the vegetable soup.
Option 2 - At the end of cooking time, while stirring slowly add half a cup of heavy whipping cream for a slightly thicker, creamy vegetable soup.
Option 3 - Make a roux - melt ¼ cup of butter in a skillet add 3 Tablespoons of flour and stir until a thick, sandy paste is formed. Continue to cook for 1 minute. Temper in some stock, by adding a ladle full of stock into the skillet with the roux, stir until thick and then add the roux back into the soup, stirring to combine.
More Simple Soup Recipes
Looking for more simple soup recipes like this? Try these:
📖 Recipe
Easy Homemade Vegetable Soup
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Print Recipe Pin RecipeIngredients
- 2 Tablespoons Olive Oil
- 1 medium Yellow Onion diced
- 3 medium Carrots diced
- 3 stalks Celery diced
- 4 cloves Garlic minced
- 8 cups Vegetable Stock or Bone Broth
- 28 oz can Diced Tomatoes
- 10 oz can Tomato Soup
- 1 cup Water
- 1 cup Corn fresh or frozen
- 1 cup Peas fresh or frozen
- 1 cup Green Beans chopped, fresh or frozen
- 1 Tablespoon Dried Basil
- 1 Tablespoon Dried Parsley
- Salt & Pepper to taste
- 170 grams Dry Egg Noodles (about 3 cups)
Instructions
- In a large dutch oven or stock pot, heat the olive oil over medium heat until it shimmers. Add onions and cook for 2 minutes until they are translucent. Add diced carrots, celery, and minced garlic, and cook for 5 minutes until softened.
- Add vegetable stock (or bone broth), diced tomatoes, tomato soup, water, corn, peas, green beans, dried basil, dried parsley, salt and pepper. Stir to combine and bring to a boil. Once boiling, lower to a simmer and add the egg noodles. Cook for 15-20 minutes, stirring regularly until the noodles are cooked.
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Notes
- Do not substitute egg noodles for regular pasta noodles. Unlike regular pasta, egg noodles will not absorb as much extra liquid.
- Homemade bone broth will enhance this soup's flavor and add some incredible nutrients to an already nutrient-dense soup.
- Fresh or frozen vegetables can be used interchangeably.
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
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