Homemade Vegetable Soup Recipe

Introduction

This homemade vegetable soup is a comforting and flavorful dish perfect for any season. Packed with fresh vegetables and herbs, it’s a nourishing meal that’s easy to prepare and satisfying to enjoy.

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, 6 grated, 6 sliced, divided
• 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 olive oil and butter until the butter melts. Add dried basil, thyme, and crushed red pepper flakes if using. Cook, stirring frequently, until the herbs are fragrant, about 30 seconds. Add the chopped onion, grated garlic, and 2 teaspoons salt. Cook, stirring occasionally and adjusting heat to medium-low if onions brown too fast, until onions soften and 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 into the onion mixture. Cook until tomatoes are softened and fully incorporated, about 2 to 3 minutes.
3. Step 3: Stir in sliced carrots, celery, quartered potatoes, and chopped fennel. Season with 1 teaspoon salt. Cook, stirring occasionally, until the vegetables are heated through, about 1 minute. Add the Parmesan rind, sliced garlic, and 8 cups of water. Bring the soup to a gentle simmer, then reduce heat to medium-low. Cook, stirring occasionally, until vegetables are tender, about 20 to 25 minutes.
4. Step 4: Remove the Parmesan rind. Stir in the frozen corn, green beans, peas, and chopped parsley until the vegetables are thawed. Season with additional salt if needed. Serve hot.

Tips & Variations

• For a richer flavor, add a splash of white wine or a squeeze of lemon juice just before serving.
• Use homemade vegetable stock instead of water for a deeper taste.
• Feel free to substitute any frozen vegetables or add leafy greens like spinach or kale in the last few minutes of cooking.
• Omit the crushed red pepper flakes if you prefer 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 low to medium heat, adding a splash of water or broth if the soup has thickened. 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?

Yes, fresh vegetables can be used. Adjust cooking times accordingly so the vegetables remain tender but not overcooked.

Is this soup suitable for vegan diets?

To make this soup vegan, omit the butter and Parmesan rind, and use a vegan-friendly bouillon. The soup will still be flavorful and delicious.

Homemade Vegetable Soup Recipe

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★★★★★

4.7 from 72 reviews

• Author: Thomas
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A hearty and flavorful homemade vegetable soup made with fresh and frozen vegetables, aromatic herbs, and a Parmesan rind for depth. This comforting soup is perfect for cooler days and offers a nutritious, vegetable-packed meal that is easy to prepare on the stovetop.

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Ingredients

Scale 1x2x3x

Fats and Oils

• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. unsalted butter

Spices and Seasonings

• 1 tsp. dried basil
• 1 tsp. dried thyme
• 1/4 tsp. crushed red pepper flakes (optional)
• 3 tsp. kosher salt, divided

Fresh Vegetables and Aromatics

• 1 medium yellow onion, finely chopped
• 12 cloves garlic, 6 grated, 6 sliced, divided
• 1 cup 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 cups)
• 4 oz. fennel bulb, fronds removed, bulb coarsely chopped
• 1/3 cup chopped fresh Italian parsley

Other Ingredients

• 2 Tbsp. vegetable bouillon paste
• 1 Parmesan rind
• 1 cup frozen corn
• 1 cup frozen green beans
• 1 cup frozen peas
• 8 cups water

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Instructions

1. Bloom spices and soften aromatics: In a large pot over medium heat, heat olive oil and butter until the butter melts. Add dried basil, thyme, and crushed red pepper flakes (if using). Cook while stirring frequently for about 30 seconds until the spices become fragrant. Add finely chopped onion, grated garlic, and 2 teaspoons of kosher salt. Cook on medium-low heat, stirring occasionally to prevent browning, until the onions soften and turn lightly golden, approximately 6 minutes.
2. Incorporate tomatoes and bouillon: Add halved grape tomatoes and vegetable bouillon paste to the pot. Using the back of a spoon, gently mash the tomatoes into the onion mixture. Cook for 2 to 3 minutes until the tomatoes are softened and fully blended with the aromatics.
3. Add root vegetables and simmer: Add sliced carrots, celery, quartered potatoes, and coarsely chopped fennel to the pot. Season with the remaining 1 teaspoon of salt. Stir occasionally and cook until the mixture is heated through, about 1 minute. Add the Parmesan rind, sliced garlic cloves, and 8 cups of water. Bring the soup to a gentle simmer, then reduce the heat to medium-low. Cook uncovered, stirring occasionally, until all the vegetables are tender, about 20 to 25 minutes.
4. Finish with frozen vegetables and herbs: Remove and discard the Parmesan rind. Stir in the frozen corn, green beans, peas, and chopped Italian parsley. Cook just until the frozen vegetables are thawed and heated through. Taste and adjust seasoning with additional salt if needed. Serve hot.

Notes

• This soup is easily customizable with any seasonal vegetables you have on hand.
• The Parmesan rind adds a rich umami flavor; if unavailable, a small amount of grated Parmesan cheese can be added at the end.
• For a vegan version, substitute the butter with additional olive oil and omit the Parmesan rind or use a vegan cheese alternative.
• Leftovers store well refrigerated for up to 3 days or frozen for up to 3 months.
• Serve with crusty bread for a complete meal.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: vegetable soup, homemade soup, healthy soup, vegetarian, easy dinner, vegetable broth soup, classic soup recipe