What vegetables are best for making vegetable soup?

In general, choose vegetables that add both flavor and texture to your soup—you can use whatever you have on hand. Common choices include carrots, celery, onions, potatoes, green beans, corn, peas, and zucchini. You can even incorporate leafy greens or starchy vegetables like sweet potatoes if you want a heartier meal. The key is balancing softer and firmer vegetables so they cook evenly and the soup has appealing variety.

How long can I keep homemade vegetable soup in the fridge?

Homemade vegetable soup will stay fresh in your refrigerator for about 3–4 days when stored in an airtight container. If you want to keep it longer, freezing individual portions is a great option and can extend its life up to around 3 months. When reheating, always bring it to a gentle simmer to ensure it’s hot throughout before serving.

Can I blend my vegetable soup for a creamier texture?

Yes—you can puree part or all of your vegetable soup to achieve a smoother, creamier texture. Use an immersion blender directly in the pot or carefully transfer batches to a countertop blender. Blending vegetables like potatoes or cauliflower creates a naturally thick and velvety body without dairy, making your soup both satisfying and nutritious.

Do I need to cook the vegetables before adding them to vegetable soup?

While you don’t have to, sautéing or lightly cooking vegetables like onions, carrots, and celery before adding broth helps unlock their flavors and builds depth in your soup. If you add all your vegetables raw with the broth, the soup will still cook—it just won’t have as rich a flavor base. Sautéing aromatics first is a technique many home cooks swear by for tastier results.

Vegetable Soup Recipe: 7 Irresistible Comfort Ideas

Description

A classic homemade vegetable soup packed with fresh vegetables, herbs, and flavors, perfect for a healthy and comforting meal anytime.

Ingredients

Scale

2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 cups chopped carrots
2 cups chopped celery
3 cups diced potatoes
1 (14.5 oz) can diced tomatoes with juice
6 cups vegetable broth
1 cup green beans
1 cup corn kernels
1 cup peas
1 teaspoon dried thyme
1 teaspoon dried basil
2 bay leaves
Salt and freshly ground black pepper to taste
Optional: 1 cup chopped zucchini, 1 cup beans (cannellini or kidney)

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Instructions

Heat olive oil in a large pot over medium heat.
Add diced onions and sauté until translucent.
Stir in minced garlic and cook until fragrant.
Add carrots, celery, and potatoes; sauté briefly.
Pour in diced tomatoes with juice and vegetable broth.
Add thyme, basil, and bay leaves; bring to a boil.
Reduce heat and simmer uncovered for 20 minutes.
Add green beans, corn, peas, and optional ingredients; simmer until tender.
Season with salt and pepper; remove bay leaves before serving.

Notes

You can substitute seasonal vegetables according to preference.
For a creamier soup, blend part of the soup with an immersion blender.
This soup can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
Sautéing aromatics first enhances the depth of flavor.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Boiling/Simmering
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 150
Sugar: 6g
Sodium: 500mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 5g
Cholesterol: 0mg