I’ve been making this easy vegetable soup for years when I need something fast, healthy, and comforting. It’s a light, brothy mix of staples you probably already have, and it cooks in under 30 minutes. If you want a no-fuss weeknight dinner or a soothing lunch for a busy day, this recipe hits the sweet spot. If you prefer a creamier texture some nights, pair it with a smooth butternut squash soup as an alternative main course.

Why you’ll love this dish

This soup is fast, flexible, and forgiving. It’s budget-friendly because it uses pantry staples and simple fresh produce. Kids and picky eaters usually accept the mild tomato-and-herb base, while adults can easily customize with extra spices or a squeeze of lemon. It’s also a great make-ahead meal for busy weeks and adapts well to whatever vegetables you have on hand.

“A go-to weeknight bowl—bright, homey, and ready in minutes. We always double the recipe to have leftovers.”

Step-by-step overview

You’ll start by sautéing an aromatic base of onion, carrot, and celery, then add garlic for depth. Next, pour in broth and canned tomatoes, season with thyme and basil, and simmer briefly. Toss in frozen or fresh mixed vegetables to finish, then stir through leafy greens just before serving. The whole process is straightforward and keeps vegetables bright and tender.

What you’ll need

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery sticks, chopped
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups mixed vegetables (for example green beans, peas, corn)
• 1 cup spinach or kale

Notes: Use low-sodium broth if you want to control salt. Frozen mixed vegetables are a convenient quick swap and keep the soup inexpensive.

Step-by-step instructions

1. Warm a large pot over medium heat. Add the olive oil.
2. Add the chopped onion, carrots, and celery. Sauté, stirring occasionally, until softened, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Pour in the vegetable broth and the canned diced tomatoes with their juices. Add thyme, basil, and a pinch of salt and pepper.
5. Bring the soup to a boil, then lower the heat and simmer for 10 minutes to let flavors meld.
6. Add the mixed vegetables and simmer 5 to 7 minutes until they are tender but not mushy.
7. Stir in the spinach or kale and cook just until wilted, about 1 to 2 minutes.
8. Taste and adjust seasoning. Serve the soup hot.

Best ways to enjoy it

Serve this soup in a deep bowl with crusty bread or warm dinner rolls for dipping. A slice of toasted sourdough and a smear of butter elevates the meal without extra effort. For a heartier plate, add cooked beans or a scoop of cooked grains like farro or barley. A sprinkle of grated Parmesan or a spoonful of plain yogurt adds richness if you’re not keeping it vegan.

Storage and reheating tips

Cool the soup to room temperature within two hours, then refrigerate in airtight containers. It keeps well in the fridge for 3 to 4 days. To freeze, portion into freezer-safe containers and store up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove until steaming; bring to a simmer and stir occasionally. Always reheat to a safe internal temperature of 165°F (74°C) before serving.

Pro chef tips

• Cut vegetables uniformly so everything cooks evenly.
• Sauté the mirepoix (onion, carrot, celery) slowly enough to soften but not brown; that preserves a clean, bright broth.
• Add quick-cooking greens at the very end to keep their color and nutrients.
• If using very starchy vegetables like potatoes, add them earlier and simmer until tender.
• Taste before serving and adjust acidity with a squeeze of lemon or a splash of vinegar if the tomatoes feel flat.

Creative twists

• For an Italian spin, stir in a tablespoon of tomato paste at step 4 and finish with fresh basil.
• Make it Southwest by using fire-roasted tomatoes, swapping thyme for cumin, and topping with avocado and cilantro.
• To add protein, stir in a can of rinsed white beans or cooked lentils when you add the mixed vegetables.
• Prefer a spicier bowl? Add crushed red pepper flakes to taste when simmering. For a comparison of different hearty soups, try this zesty cajun potato soup and borrow ideas like spice levels and creamy finishes.

Helpful answers

How long does this soup take from start to finish?

Hands-on time is about 10 minutes. Total cooking time is around 20 to 25 minutes, so you can have it on the table in under half an hour.

Can I use frozen vegetables instead of fresh?

Yes. Frozen mixed vegetables work well and cut prep time. Add them straight from the freezer when the recipe calls for mixed vegetables and cook until heated through.

Is this recipe suitable for meal prep?

Definitely. The soup stores well in the fridge and freezes nicely. Portion it into single-serve containers for grab-and-go lunches.

Can I make this in a slow cooker or Instant Pot?

You can adapt it: in a slow cooker, sauté aromatics first, then cook on low for 4 to 6 hours. In an Instant Pot, use the sauté function for the base and then pressure cook for 2 to 3 minutes; quick-release and add delicate greens at the end.

Easy Vegetable Soup

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A fast, healthy, and comforting vegetable soup made with pantry staples and fresh produce, perfect for a weeknight dinner or lunch.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery sticks, chopped
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups mixed vegetables (e.g., green beans, peas, corn)
• 1 cup spinach or kale

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Instructions

1. Warm a large pot over medium heat. Add the olive oil.
2. Add the chopped onion, carrots, and celery. Sauté, stirring occasionally, until softened, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Pour in the vegetable broth and the canned diced tomatoes with their juices. Add thyme, basil, and a pinch of salt and pepper.
5. Bring the soup to a boil, then lower the heat and simmer for 10 minutes to let flavors meld.
6. Add the mixed vegetables and simmer for 5 to 7 minutes until they are tender but not mushy.
7. Stir in the spinach or kale and cook just until wilted, about 1 to 2 minutes.
8. Taste and adjust seasoning. Serve the soup hot.

Notes

Use low-sodium broth for better control over salt. The soup can be made ahead and freezes well for up to 3 months.

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 5g
• Sodium: 600mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 7g
• Protein: 10g
• Cholesterol: 0mg