Vegetable Soup Recipe

I love my Savory Vegetable Soup, a delicious blend of olive oil, aromatic garlic, diced tomatoes, fresh carrots, celery and frozen mixed veggies simmered in vegetable broth with a bay leaf. The medley creates a flavor profile that dances on the palate, making it a truly irresistible recipe I adore.

I’m always excited to share this Vegetable Soup recipe because its one of those dishes that never disappoints. I usually start by heating 2 tablespoons of olive oil in a big pot then toss in 1 medium chopped onion and 2 garlic cloves minced till they get soft.

Next, I add diced carrots and celery with a 14.5 oz can of diced tomatoes with all its juices, which really gives the soup depth. After that, I pour in 4 cups of vegetable broth and add a 16 oz bag of frozen mixed vegetables, along with a bay leaf and a pinch of salt and pepper.

Sometimes I throw in a teaspoon of dried thyme if I’m feeling extra adventurous. Its amazing how a few simple ingredients come together in this savory, best ever veggie soup that keeps reminding me why it’s my go-to recipe whenever I need a quick, flavorful meal.

Why I Like this Recipe

I really love this soup recipe for so many reasons. First, it’s super easy to make even when Im in a rush so i can always whip it up after school or work. Second, the flavor is really amazing; i cant believe how yummy it tastes with just some basic ingredients. Third, i like that i can use frozen mixed veggies which makes it convenient and approachable on days when i dont have time to shop for fresh ones. Lastly, the recipe is pretty flexible so i can tweak the seasoning to my liking, making each batch feel a bit different and special.

Ingredients

• Olive oil: Offers healthy fats that elevate flavor and help absorb essential nutrients.
• Onion: Adds mouth-watering sweetness, boosts fiber intake, and delivers powerful antioxidants.
• Garlic: Infuses sharp, robust flavor while naturally boosting immunity with active compounds.
• Carrots: Naturally sweet and crunchy, rich in fiber and beta-carotene for energy.
• Celery: Provides refreshing crunch and mild saltiness, along with fiber that aids digestion.
• Diced tomatoes: Deliver tangy brightness, vitamin C, and moisture that perfectly balance the hearty soup.
• Frozen mixed vegetables: A versatile, nutrient-packed blend that adds diverse textures and vibrant colors.
• Vegetable broth: A savory, aromatic liquid base that unifies flavors and keeps it light.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 14.5 oz can diced tomatoes (with their juices)
• 4 cups vegetable broth
• 1 16 oz bag frozen mixed vegetables
• 1 bay leaf
• Salt and pepper to taste
• Optional: 1 teaspoon dried thyme or oregano

How to Make this

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and cook them until they’re soft and a bit translucent.

2. Toss in the diced carrots and celery and stir them around for about 5 minutes so they start to get tender.

3. Pour in the can of diced tomatoes with all its juices. Mix it well with the veggies.

4. Pour in the 4 cups of vegetable broth and give it another stir.

5. Add the bay leaf to the pot. If you want more herby flavor then throw in the optional teaspoon of dried thyme or oregano.

6. Bring the soup to a simmer and let it cook for about 10 minutes.

7. Pour in the frozen mixed vegetables and let everything heat through for about another 7 to 10 minutes.

8. Season the soup with salt and pepper to taste.

9. Once all the vegetables are tender and the flavors have blended together, remove the bay leaf.

10. Taste and adjust seasonings if needed, then serve hot and enjoy your yummy vegetable soup!

Equipment Needed

1. A large pot
2. A stove
3. A chef’s knife
4. A cutting board
5. Measuring spoons
6. A can opener
7. A wooden spoon for stirring
8. A ladle for serving

FAQ

Vegetable Soup Recipe Substitutions and Variations

• Olive oil: You can use canola oil or even a bit of melted butter if you dont have olive oil around.
• Canned diced tomatoes: Fresh tomatoes can work too – just chop 2-3 medium ones and let them simmer a little longer.
• Vegetable broth: If you’re out, chicken broth or water mixed with a boullion cube is a good stand-in.
• Frozen mixed vegetables: Try using a mix of your favorite fresh veggies like zucchini, broccoli, or peas; just be careful with cooking times.
• Bay leaf: You could swap it with a pinch of dried thyme or a few fresh basil leaves but reduce the amount since they pack more flavor.

Pro Tips

1. Try to make sure you let the onions and garlic get really soft before adding the other veggies. It really boosts the flavor, even if you have to keep an eye on them so they dont burn.
2. Giving the frozen vegetables a quick rinse under warm water before adding them to the soup can help remove any ice chunks, which makes the soup taste fresher and prevents it from getting diluted.
3. If you love herbs, you might wanna experiment with a little extra dried thyme or oregano, but add just a bit at first – you dont want to overpower the other flavors.
4. Taste the soup towards the end and adjust the salt and pepper, because sometimes the flavors need a bit more seasoning after simmering for a while. Enjoy cookin’!