Homemade Vegetable Soup Recipe

Introduction

This homemade vegetable soup is a hearty and flavorful option perfect for any season. Packed with fresh vegetables and fragrant herbs, it’s comforting and nourishing with every spoonful. Easy to prepare, it’s a great way to enjoy a wholesome meal at home.

Ingredients

• 2 tbsp. extra-virgin olive oil
• 2 tbsp. unsalted butter
• 1 tsp. dried basil
• 1 tsp. dried thyme
• 1/4 tsp. crushed red pepper flakes (optional)
• 1 medium yellow onion, finely chopped
• 12 cloves garlic, divided: 6 grated, 6 sliced
• 3 tsp. kosher salt, divided
• 1 cup halved grape tomatoes
• 2 tbsp. vegetable bouillon paste
• 2 large carrots, sliced into 1/4″-thick rounds
• 2 large celery stalks, sliced 1/4″ thick
• 8 oz. honey gold or marble potatoes, quartered (about 2 cups)
• 4 oz. fennel bulb, fronds removed, bulb coarsely chopped
• 1 Parmesan rind
• 1 cup frozen corn
• 1 cup frozen green beans
• 1 cup frozen peas
• 1/3 cup chopped fresh Italian parsley

Instructions

1. Step 1: In a large pot over medium heat, heat the olive oil and butter until the butter melts. Add dried basil, dried thyme, and crushed red pepper flakes if using. Cook, stirring frequently, until the herbs bloom and become fragrant, about 30 seconds. Add the chopped onion, grated garlic, and 2 teaspoons of kosher salt. Cook, stirring occasionally and lowering the heat to medium-low if the onions start to brown too fast, until the onions soften and begin to turn lightly golden, about 6 minutes.
2. Step 2: Add the halved grape tomatoes and vegetable bouillon paste. Using the back of a spoon, gently mash the tomatoes as they cook until they soften and blend into the onion mixture, about 2 to 3 minutes.
3. Step 3: Stir in the sliced carrots, celery, quartered potatoes, and chopped fennel. Season with 1 teaspoon of kosher salt. Cook, stirring occasionally, just until warmed through, about 1 minute. Add the Parmesan rind, sliced garlic cloves, and 8 cups of water. Bring the mixture to a gentle simmer, then reduce heat to medium-low. Cook, stirring occasionally, until all vegetables are tender, about 20 to 25 minutes.
4. Step 4: Remove and discard the Parmesan rind. Stir in the frozen corn, green beans, peas, and chopped fresh parsley until the frozen vegetables are thawed. Taste and add more salt if needed before serving.

Tips & Variations

• For a richer flavor, use homemade vegetable broth instead of water and bouillon paste.
• Feel free to swap or add other vegetables like zucchini or spinach depending on what you have available.
• If you prefer a thicker soup, mash some of the potatoes while cooking or add a handful of cooked rice or small pasta.
• Leave out the crushed red pepper flakes if you want a milder soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat, stirring occasionally until warmed through. This soup can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen ones?

Yes, fresh vegetables can be used in place of frozen. Just add them when the soup is almost done to avoid overcooking. Adjust cooking times accordingly to ensure all vegetables are tender.

Is this soup suitable for a vegan diet?

To make it vegan, simply omit the Parmesan rind. Using vegetable bouillon paste and plant-based butter will keep the soup fully vegan and flavorful.

Homemade Vegetable Soup Recipe

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★★★★★

4.5 from 56 reviews

This Homemade Vegetable Soup is a comforting and wholesome recipe packed with a variety of fresh and frozen vegetables simmered in a flavorful broth infused with herbs and a Parmesan rind for depth. Perfect for a nourishing meal that is both hearty and light.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Base and Seasonings

• 2 tbsp. extra-virgin olive oil
• 2 tbsp. unsalted butter
• 1 tsp. dried basil
• 1 tsp. dried thyme
• 1/4 tsp. crushed red pepper flakes (optional)
• 3 tsp. kosher salt, divided

Vegetables

• 1 medium yellow onion, finely chopped
• 12 cloves garlic, 6 grated, 6 sliced, divided
• 1 c. halved grape tomatoes
• 2 large carrots, sliced into 1/4“-thick rounds
• 2 large celery stalks, sliced 1/4″ thick
• 8 oz. honey gold or marble potatoes, quartered (about 2 c.)
• 4 oz. fennel bulb, fronds removed, bulb coarsely chopped
• 1 c. frozen corn
• 1 c. frozen green beans
• 1 c. frozen peas
• 1/3 c. chopped fresh Italian parsley

Other Ingredients

• 2 tbsp. vegetable bouillon paste
• 1 Parmesan rind
• 8 cups water

Instructions

1. Bloom the spices and sauté aromatics: In a large pot over medium heat, heat olive oil and butter until the butter melts. Add dried basil, dried thyme, and crushed red pepper flakes if using. Cook, stirring frequently, for about 30 seconds until the herbs bloom and become fragrant. Then add the finely chopped onion, grated garlic (6 cloves), and 2 teaspoons of the kosher salt. Cook, stirring occasionally, and reduce heat to medium-low if the onions brown too quickly. Continue until the onions soften and turn lightly golden, about 6 minutes.
2. Incorporate tomatoes and bouillon: Add halved grape tomatoes and vegetable bouillon paste to the pot. Using the back of the spoon, gently mash the tomatoes as you cook them for 2 to 3 minutes until they soften and integrate with the onion mixture.
3. Add main vegetables and simmer: Add sliced carrots, celery, quartered potatoes, and coarsely chopped fennel bulb to the pot. Season with the remaining 1 teaspoon of salt. Cook, stirring occasionally, just to warm the vegetables through for about 1 minute. Add the Parmesan rind, sliced garlic (remaining 6 cloves), and 8 cups of water. Increase heat to bring the soup to a gentle simmer. Once simmering, reduce heat to medium-low and cook, stirring occasionally, until all the vegetables are tender, about 20 to 25 minutes.
4. Finish with frozen vegetables and herbs: Remove the Parmesan rind from the pot. Stir in frozen corn, frozen green beans, frozen peas, and chopped fresh Italian parsley. Stir until the frozen vegetables are thawed and heated through. Taste and adjust salt if necessary before serving.

Notes

• For a spicier kick, do not omit the crushed red pepper flakes.
• If you prefer a vegetarian option, ensure the vegetable bouillon paste is vegetarian-friendly.
• Use fresh herbs if available for enhanced flavor, adjusting quantities accordingly.
• The Parmesan rind adds umami depth but can be omitted for a dairy-free version; consider adding a splash of soy sauce or miso paste for complexity.
• This soup stores well and often tastes better the next day after flavors meld.

Keywords: vegetable soup, homemade soup, vegetarian soup, healthy soup, easy vegetable soup