Homemade Vegetable Soup

There’s something incredibly comforting about a warm bowl of Homemade Vegetable Soup, especially on a chilly winter evening. I still remember the first time I made it; the air was crisp, and the scent of simmering vegetables filled my kitchen, drawing my family in like a warm hug. As I chopped the vibrant vegetables, I felt a wave of nostalgia wash over me, reminding me of the many winters spent gathered around the table with loved ones, sharing stories and laughter over hearty meals. This soup isn’t just a recipe; it’s a tradition that keeps us close, and I’m excited to share it with you!

What You’ll Need for Homemade Vegetable Soup

For this Homemade Vegetable Soup, we’re using a delightful combination of fresh and pantry ingredients that complement each other perfectly. The key players in this dish are vibrant vegetables that not only provide flavor but also pack a nutritional punch. Together, they create a hearty, satisfying soup that warms the soul.

• 2 tablespoons of olive oil or plant-based butter: This adds richness and depth to the soup.
• 1 ½ cups chopped sweet onion: Sweet onions provide a lovely base flavor.
• 3-4 cloves minced garlic: Garlic brings an aromatic punch that elevates the dish.
• 2 cups chopped carrots: Carrots add sweetness and texture.
• 1 cup chopped celery: Celery contributes a subtle crunch and flavor.
• 3 cups chopped baby potatoes: Potatoes help to thicken the soup and make it heartier.
• 2 cans (15 ounces each) diced fire-roasted tomatoes: These add acidity and a smoky flavor.
• 2 tablespoons + 2 teaspoons vegetable base: For a concentrated flavor boost.
• 6 cups water: The base of your soup.
• 2-3 bay leaves: Infuses the soup with a wonderful aroma.
• 1 sprig fresh rosemary: Adds a lovely herbal note.
• 1 teaspoon smoked paprika: Introduces a hint of smokiness.
• ¼ – ½ teaspoon crushed red pepper: For a bit of heat, adjust to your preference.
• 2 cups frozen chopped okra or green beans: Adds texture and nutrition.
• 1 ½ cups frozen sweet corn: Sweet corn enhances the soup’s sweetness.
• ¼ cup chopped parsley: For freshness and garnish.

Step by Step Instructions for Homemade Vegetable Soup

Making Homemade Vegetable Soup is not only easy but also a joyful experience. You’ll find that the process flows smoothly, and before you know it, your kitchen will be filled with the aroma of simmering vegetables. Let’s get started!

1. Chop the onions, carrots, celery, and potatoes into ¾ to 1-inch pieces. Mince the garlic, and chop the fresh parsley. Make sure your pieces are uniform for even cooking.
2. Set a large 6 to 8 quart soup pot (or Dutch oven) over medium heat. Add the olive oil or plant-based butter. Once hot, you’ll see a shimmer in the oil, indicating it’s ready.
3. Carefully add the chopped onion, garlic, carrots, and celery to the pot. Stir them well and sauté for 2 to 3 minutes to soften the onions and garlic. You want the onions to become translucent.
4. Now, add the chopped potatoes, canned tomatoes with their juices, vegetable base, water, bay leaves, rosemary, smoked paprika, and crushed red pepper. Stir everything to combine, ensuring the vegetable base dissolves completely.
5. Cover the pot and bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Allow the soup to cook covered for about 20 minutes, stirring occasionally. This will help the flavors meld beautifully.
6. After 20 minutes, remove the lid. You’ll notice the soup has thickened slightly. Now, stir in the frozen okra, sweet corn, and chopped parsley. This adds a pop of color and additional texture.
7. Simmer uncovered for another 5 to 10 minutes. You’ll want to keep an eye on it; once the okra and corn are heated through, it’s ready!
8. Before serving, taste the soup and adjust with salt and pepper as needed. Don’t forget to remove the bay leaves and rosemary stem. They’ve done their job!
9. Serve the soup warm, garnished with a sprinkle of fresh parsley if desired. Each bowl is a comforting hug in a dish!

Variations to Try

If you’re looking to mix things up, there are countless ways to customize your Homemade Vegetable Soup. Let your creativity shine and adapt it to your taste!

• Add Protein: Consider incorporating beans or lentils for a heartier meal.
• Spice It Up: Add more crushed red pepper or a dash of hot sauce for a spicy kick.
• Greens Galore: Toss in some spinach or kale for extra nutrition and color.
• Different Bases: Replace water with vegetable broth for a richer flavor.
• Seasonal Ingredients: Use whatever vegetables are in season to keep it fresh and exciting.

Serve This Homemade Vegetable Soup With

Pairing your Homemade Vegetable Soup with the right accompaniments can elevate your meal even further. Here are some fantastic ideas:

• Crusty Bread: Serve with a slice of warm sourdough or a baguette to soak up the delicious broth.
• Salad: A fresh green salad with a light vinaigrette complements the soup beautifully.
• Cheese Toast: Top some bread with your favorite cheese and broil until bubbly for a perfect side.
• Grilled Cheese: You can never go wrong with a classic grilled cheese sandwich alongside your soup.
• Seasonal Fruits: End your meal with a light fruit salad for a refreshing touch.
• Cozy Night In: This soup is perfect for a cozy movie night; just grab a blanket and enjoy!

FAQ

Conclusion

The beauty of Homemade Vegetable Soup lies in its simplicity and versatility. It’s a heartwarming dish that not only nourishes but also brings people together. I encourage you to give it a try and make it a part of your culinary repertoire. You’ll find it’s not just a recipe—it’s an experience that warms the soul.

Homemade Vegetable Soup

The ultimate comfort food, Homemade Vegetable Soup is hearty, warm, and packed with flavor. Bursting with fresh vegetables, this easy weeknight dinner is not only satisfying but also nutritious. Perfect for those chilly nights, you’ll want to make this again and again!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Soups

Cuisine American

Servings 8 servings

Calories 220 kcal

Equipment

• Baking Sheet
• Chef's Knife
• Large Pot
• Wooden Spoon
• Skillet
• Oven
• Cutting Board
• Saucepan

Ingredients

  

• 2 tablespoons olive oil
• 1.5 cups chopped sweet onion
• 3-4 cloves garlic minced
• 2 cups chopped carrots
• 1 cup chopped celery
• 3 cups chopped baby potatoes
• 2 cans diced fire-roasted tomatoes
• 2 tablespoons + 2 teaspoons vegetable base
• 6 cups water
• 2-3 bay leaves
• 1 sprig fresh rosemary
• 1 teaspoon smoked paprika
• 0.25-0.5 teaspoon crushed red pepper
• 2 cups frozen chopped okra or green beans
• 1.5 cups frozen sweet corn
• 0.25 cup chopped parsley

Instructions

 

• Chop the onions, carrots, celery, and potatoes into ¾ to 1-inch pieces. Mince the garlic, and chop the fresh parsley.
• Set a large 6 to 8 quart soup pot (or Dutch oven) over medium heat. Add the olive oil. Once hot, add the chopped onion, garlic, carrots, and celery. Stir and sauté for 2 to 3 minutes to soften the onions and garlic.
• Then add the chopped potatoes, canned tomatoes and juices, vegetable base, water, bay leaves, rosemary, smoked paprika, and crushed red pepper. Stir and cover. Then bring to a boil. Simmer the soup, covered, for 20 minutes. Stir occasionally.
• Then remove the lid, and stir in the frozen okra, sweet corn, and chopped parsley. Simmer uncovered for another 5 to 10 minutes. Taste, then add salt and pepper as needed. Remove the bay leaves and rosemary stem. Serve warm.

Notes

• Use soup base: I prefer using soup base, a.k.a. bullion paste, instead of broth for a more concentrated flavor.
• Leftovers: Leftovers are scrumptious and last for up to 4 to 5 days! Let the soup cool completely before transferring to an airtight container and keeping it in the fridge.
• Freezing: To freeze: Cool the soup and transfer it to an airtight freezer-safe container.
• Protection: Wrap the container in a layer or two of aluminum foil for extra protection.
• Thawing: Keep in the freezer for up to 3 months; thaw in the fridge overnight before rewarming on the stovetop.

Keyword easy soup recipe, healthy vegetable soup, homemade soup, vegetable soup recipe

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Meet Maya Carlson

I believe that every dish tells a story through its colors and textures. I apply my artistic eye to everything we make. I love being hands-on with every recipe, helping to plate a savory stew just as beautifully as a dessert. I enjoy the challenge of making every single genre of food look as good as it tastes. If we are cooking, I am right there in the mix, styling and seasoning until it’s perfect.