Vegetable Soup Recipe (Seriously the Best!) – Hearty, Cozy & Packed with Flavor

🎉 Introduction

If you’re searching for a bowl of comfort that’s nourishing, vibrant, and deeply satisfying, this Vegetable Soup truly earns its title as “seriously the best.” It’s loaded with tender vegetables, a rich tomato-infused broth, fragrant herbs, and a bright splash of lemon that brings everything to life. This is the kind of soup that warms you from the inside out—perfect for chilly evenings, meal prep, or anytime you crave something wholesome and delicious.

What makes this soup stand out is balance. Every vegetable has a role: carrots and potatoes add sweetness and body, celery and onion create a classic savory base, green beans and peas bring freshness, and tomatoes tie it all together with comforting acidity. Finished with parsley and lemon juice, this soup feels both cozy and refreshing. If you love healthy comfort food, one-pot meals, and vegetable-forward recipes, this one will become a staple.

🧰 Equipment Needed

• Large soup pot or Dutch oven
• Knife and cutting board
• Measuring cups and spoons
• Wooden spoon
• Ladle

Tip: A heavy-bottomed pot helps vegetables soften evenly and prevents scorching.

🛒 Ingredients

Vegetables

• 4 medium carrots, sliced
• 3 celery ribs, sliced
• 1 medium onion, diced
• 4 garlic cloves, minced
• 3 Yukon gold potatoes, diced
• 1½ cups fresh green beans, cut into pieces
• 1 cup frozen corn
• 1 cup frozen peas
• ¼ cup fresh parsley, chopped

Tomatoes

• 2 cans (14.5 oz each) tomatoes (diced or crushed)

Liquids

• 6 cups low-sodium vegetable broth

Seasoning & Aromatics

• 2 bay leaves
• 2 teaspoons Italian seasoning
• 1 teaspoon kosher salt (adjust to taste)
• ½ teaspoon freshly ground black pepper

Fats & Finish

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice

Ingredient Notes:

• Yukon gold potatoes add a creamy, hearty texture.
• Frozen vegetables keep prep easy and flavor bright.
• Lemon juice at the end lifts and balances the broth beautifully.

👩‍🍳 Directions

Step 1: Sauté the Base

• Heat olive oil in a large pot over medium heat.
• Add diced onion, carrots, and celery.
• Cook for 5–6 minutes, stirring occasionally, until vegetables begin to soften.
• Add minced garlic and cook for 30 seconds until fragrant.

Step 2: Build the Broth

• Add diced potatoes, green beans, and Italian seasoning.
• Stir to coat vegetables evenly.
• Pour in vegetable broth and add bay leaves.
• Bring to a gentle boil.

Step 3: Simmer

• Reduce heat to medium-low.
• Cover partially and simmer for 20–25 minutes, until potatoes are tender.

Step 4: Add Tomatoes & Frozen Veggies

• Stir in canned tomatoes with their juices.
• Add frozen corn and peas.
• Simmer uncovered for 10 minutes to meld flavors.

Step 5: Season

• Add kosher salt and black pepper.
• Taste and adjust seasoning as needed.

Step 6: Finish with Freshness

• Remove bay leaves.
• Stir in fresh parsley and lemon juice.
• Simmer 2 minutes, then remove from heat.

Step 7: Rest

• Let the soup rest for 5 minutes before serving for best flavor.

🍽️ Servings & Timing

• Servings: 6–8
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: About 55 minutes

A generous, satisfying pot of soup perfect for sharing.

🧊 Storage & Reheating

Storage

• Store in an airtight container in the refrigerator for up to 5 days

Reheating

• Reheat gently on the stovetop or microwave
• Add a splash of broth if needed

Tip: This soup tastes even better the next day as flavors deepen.

🥄 Variations

• Protein Boost
  • Add cooked beans or lentils
• Low-Carb Option
  • Reduce potatoes and add more green beans
• Spicy Kick
  • Add red pepper flakes
• Herb Swap
  • Use fresh thyme or basil instead of Italian seasoning
• Extra Hearty
  • Add cooked rice or gluten-free pasta

❓ 10 FAQs

1. Is this soup vegan?
   Yes, fully plant-based.
2. Is it gluten-free?
   Yes, naturally gluten-free.
3. Can I freeze this soup?
   Yes, freeze for up to 3 months.
4. Can I use fresh tomatoes?
   Yes, substitute with chopped fresh tomatoes.
5. Is this soup kid-friendly?
   Yes, mild and comforting.
6. Can I add more vegetables?
   Absolutely—very flexible.
7. Do I need lemon juice?
   It’s optional but highly recommended.
8. What gives the best flavor?
   Simmering and fresh herbs.
9. Can I make it in a slow cooker?
   Yes, cook on low 6–7 hours.
10. Is this good for meal prep?
    Perfect for it.

🏁 Conclusion

This vegetable soup truly lives up to its reputation—it’s comforting, flavorful, and incredibly nourishing. With tender vegetables, a rich tomato broth, and a bright lemon finish, it’s the kind of soup you’ll crave again and again.

Whether you’re feeding family, prepping meals for the week, or just wanting a cozy bowl of goodness, this recipe delivers every time. Simple ingredients, one pot, and big flavor—this really is seriously the best vegetable soup.

Adam

Vegetable Soup Recipe (Seriously the Best!) – Hearty, Cozy & Packed with Flavor

If you’re searching for a bowl of comfort that’s nourishing, vibrant, and deeply satisfying, this Vegetable Soup truly earns its title as “seriously the best.” It’s loaded with tender vegetables, a rich tomato-infused broth, fragrant herbs, and a bright splash of lemon that brings everything to life. This is the kind of soup that warms you from the inside out—perfect for chilly evenings, meal prep, or anytime you crave something wholesome and delicious. What makes this soup stand out is balance. Every vegetable has a role: carrots and potatoes add sweetness and body, celery and onion create a classic savory base, green beans and peas bring freshness, and tomatoes tie it all together with comforting acidity. Finished with parsley and lemon juice, this soup feels both cozy and refreshing. If you love healthy comfort food, one-pot meals, and vegetable-forward recipes, this one will become a staple.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Ingredients Equipment Method Notes

Ingredients

  

Vegetables

• 4 medium carrots sliced
• 3 celery ribs sliced
• 1 medium onion diced
• 4 garlic cloves minced
• 3 Yukon gold potatoes diced
• 1½ cups fresh green beans cut into pieces
• 1 cup frozen corn
• 1 cup frozen peas
• ¼ cup fresh parsley chopped

Tomatoes

• 2 cans 14.5 oz each tomatoes (diced or crushed)

Liquids

• 6 cups low-sodium vegetable broth

Seasoning & Aromatics

• 2 bay leaves
• 2 teaspoons Italian seasoning
• 1 teaspoon kosher salt adjust to taste
• ½ teaspoon freshly ground black pepper

Fats & Finish

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice

Ingredient Notes:

• Yukon gold potatoes add a creamy hearty texture.
• Frozen vegetables keep prep easy and flavor bright.
• Lemon juice at the end lifts and balances the broth beautifully.

Equipment

• Large soup pot or Dutch oven
• Knife and cutting board
• Measuring cups and spoons
• Wooden spoon
• Ladle
• Tip: A heavy-bottomed pot helps vegetables soften evenly and prevents scorching.

Method

 

Step 1: Sauté the Base

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion, carrots, and celery.
3. Cook for 5–6 minutes, stirring occasionally, until vegetables begin to soften.
4. Add minced garlic and cook for 30 seconds until fragrant.

Step 2: Build the Broth

1. Add diced potatoes, green beans, and Italian seasoning.
2. Stir to coat vegetables evenly.
3. Pour in vegetable broth and add bay leaves.
4. Bring to a gentle boil.

Step 3: Simmer

1. Reduce heat to medium-low.
2. Cover partially and simmer for 20–25 minutes, until potatoes are tender.

Step 4: Add Tomatoes & Frozen Veggies

1. Stir in canned tomatoes with their juices.
2. Add frozen corn and peas.
3. Simmer uncovered for 10 minutes to meld flavors.

Step 5: Season

1. Add kosher salt and black pepper.
2. Taste and adjust seasoning as needed.

Step 6: Finish with Freshness

1. Remove bay leaves.
2. Stir in fresh parsley and lemon juice.
3. Simmer 2 minutes, then remove from heat.

Step 7: Rest

1. Let the soup rest for 5 minutes before serving for best flavor.

Notes

🧊 Storage & Reheating

Storage

Store in an airtight container in the refrigerator for up to 5 days

Reheating

Reheat gently on the stovetop or microwave

Add a splash of broth if needed

Tip: This soup tastes even better the next day as flavors deepen.

🥄 Variations

Protein Boost

Add cooked beans or lentils

Low-Carb Option

Reduce potatoes and add more green beans

Spicy Kick

Add red pepper flakes

Herb Swap

Use fresh thyme or basil instead of Italian seasoning

Extra Hearty

Add cooked rice or gluten-free pasta

❓ 10 FAQs

Is this soup vegan?
Yes, fully plant-based.

Is it gluten-free?
Yes, naturally gluten-free.

Can I freeze this soup?
Yes, freeze for up to 3 months.

Can I use fresh tomatoes?
Yes, substitute with chopped fresh tomatoes.

Is this soup kid-friendly?
Yes, mild and comforting.

Can I add more vegetables?
Absolutely—very flexible.

Do I need lemon juice?
It’s optional but highly recommended.

What gives the best flavor?
Simmering and fresh herbs.

Can I make it in a slow cooker?
Yes, cook on low 6–7 hours.

Is this good for meal prep?
Perfect for it.

🏁 Conclusion

This vegetable soup truly lives up to its reputation—it’s comforting, flavorful, and incredibly nourishing. With tender vegetables, a rich tomato broth, and a bright lemon finish, it’s the kind of soup you’ll crave again and again.

Whether you’re feeding family, prepping meals for the week, or just wanting a cozy bowl of goodness, this recipe delivers every time. Simple ingredients, one pot, and big flavor—this really is seriously the best vegetable soup.