Vegetable Soup

Jump to Recipe · Rate This Recipe

This 30-minute vegetable soup checks all the right boxes: fast, easy, delicious, nutritious, comforting, and filling! Easy to customize, makes great leftovers, and fits perfectly into the week’s meal planning. 

Ready for all the soup recipes? Check out some of my favorites: Sausage and White Bean Soup, Creamy Butternut Squash, and Roasted Cauliflower Soup when the urge hits you. 

overhead view of soup with vegetables and broth and spoon

I have a problem with farmers markets, in that I can’t stop buying all the gorgeous produce! But, there’s only so much we can eat. I mean, it’s a great problem to have really. But this week I found myself with some extra veggies I couldn’t figure out what to do with. Then I remembered this little preparation called soup. Soup isn’t just for cold weather, it’s great any time and is a great way to really let that fresh summer produce shine, honestly. 

cooked vegetables and broth in a ladle above a pot of soup

Why this Recipe Works

Fresh vegetables — Sure, you can make this dish with frozen veggies if you like, but there’s something about the fresh veggies in this vegetable soup that just makes it taste crisper, healthier, fresher (okay that one was obvious). 

Beef broth — No need to make fresh broth here. Canned or boxed broth will work just perfectly, which is key in getting this soup ready to devour in less than 30 minutes. 

Leftovers — Ah, man, I love it when we have leftover soup! So easy to reheat and tastes just as good (if not better) as it did the first day. I tend to make extra just so I can have leftovers. 

Freezing — Also, this soup freezes really well, so if you want to make a double batch and freeze half in an airtight container for a few weeks from now, I promise it’ll be worth the extra effort. 

up close three quarter view of vegetable soup in a bowl

Here’s How you Make it

  1. Melt butter in a large soup pot. 
  2. Add the diced onions and saute them down for about 2 minutes until they get tender and translucent.
  3. Add the garlic and stir for 1 minute or until fragrant. 
  4. Now pour in the beef broth, the water, and the fire-roasted tomatoes. Let the soup come to a boil
  5. Add the chopped veggies (green beans, celery, carrots, and broccoli) and continue to boil for another 5-6 minutes. 
  6. Now you’ll add salt and pepper to your taste. (Be generous.)
  7. Finally, garnish with parmesan and fresh herbs like basil or thyme if you like, and serve. 

Ideas for Customizing Vegetable Soup

  • Use chicken or vegetable broth if you prefer. 
  • Switch up the veggies and use what you have on hand. Some of my favorites include zucchini, yellow squash, cauliflower, and corn
  • Spice up your soup by adding a teaspoon or two of red pepper flakes to the soup with the salt and pepper. 
  • Add a little protein by putting a can of drained and rinsed beans into the soup. Some of my favorites are navy, cannelloni, and chickpeas. 
  • Make the soup a little herbier by adding in dried or fresh chopped herbs to the mixture like basil, thyme, or oregano, or a tablespoon of Italian seasoning would work too. 
  • Add a parmesan rind to the soup as it boils to give the vegetable soup a cheesy, earthy flavor. (Take the rind out before serving.) 
  • Finish the soup with a tablespoon of lemon juice for a little bite and acidic kick. overhead view of two bowls of soup with vegetables and a gray linen on gray table

What to Serve with Vegetable Soup

  • I like to serve my soup with oyster crackers, rolls, pieces of baguette, or breadsticks for dipping. 
  • To make this soup a little more hearty, you could serve it over white or brown rice or a small pasta like orzo. 
  • Want to go all crazy with the veggies? Serve this soup with a small side garden salad
  • A slider, baked potato, or veggie wrap also goes great with this vegetable soup.

Expert Tips

  • If you are going to freeze some of the soup for later, make sure you let the leftovers come to room temperature before putting in airtight containers and freezing. Vegetable soup will keep in the freezer for up to 5 months. 
  • I prefer to thaw soup in the fridge overnight and then reheat it on the stovetop if I’m heating up a bunch of it. If it’s just a single serving, I’ll use the microwave. 
  • If you like your veggies a little on the crispier side, only boil for 4-5 minutes. 

overhead view of vegetables and broth in a ladle above a pot of soup

up close three quarter view of vegetable soup in a bowl

Vegetable Soup

This 30-minute vegetable soup checks all the right boxes: fast, easy, delicious, nutritious, comforting, and filling! Easy to customize, makes great leftovers, and fits perfectly into the week's meal planning. 
5 from 6 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6 servings

Ingredients

  • 2 tablespoons butter
  • 1/2 onion diced
  • 3 teaspoons minced garlic
  • 3 cups beef broth
  • 3 cups water
  • 1 15-ounce can fire roasted tomatoes
  • 1/2 pound green beans chopped into 1-inch pieces
  • 3 celery stalks chopped
  • 3 whole carrots sliced
  • 1 head broccoli chopped (about 2 cups broccoli florets)
  • 1 teaspoon salt more to taste
  • cracked black pepper to taste
  • parmesan, fresh basil or thyme for garnish, optional

Instructions

  • In a large pot, melt butter.
  • Add onions and saute about 2 minutes til tender and translucent.
  • Stir in garlic for 1 minute til fragrant.
  • Add beef broth, water, and fire roasted tomatoes. Bring to a boil.
  • Add green beans, celery, carrots, and broccoli. Boil til tender, about 5-6 minutes.
  • Add salt and pepper. Taste, add more salt if needed. Garnish with parmesan cheese and fresh basil or thyme if desired and serve.

Notes

Spice it up: add 1/2-1 teaspoon crushed red pepper flakes for a hint of heat. 
Add protein: some of my favorite options are diced or shredded chicken or ground sausage. 
Make it cheesy: add a parmesan rind to the soup (remove before serving) or top with freshly grated parmesan. 

Nutrition

Calories: 115kcal | Carbohydrates: 21g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1357mg | Potassium: 883mg | Fiber: 7g | Sugar: 8g | Vitamin A: 8995IU | Vitamin C: 147mg | Calcium: 139mg | Iron: 2mg
Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!

 

Share The Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

5 stars
This soup was fantastic!! I made the soup exactly as written, DIDN’T change a thing (gasp!) and it was perfect! It was spicier than i imagined it would be but We all loved it! I always tRy to make a new recipe exactly as written then after tasting i might change up or add a few things….but this recipe is staying exactly as written! Thank you for a quick, easy and delicious vegetable soup!

    So happy to hear how much you enjoyed this recipe! Thanks for sharing your positive feedback. It is so helpful for other readers! 🙂

Seasonal Favorites