Vegetable Soup Recipe

5 from 19 votes

Vegetable Soup Recipe packed with veggies and a secret flavor boost! This easy one-pot soup is bold, hearty, and so satisfying.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Soup

Cuisine: American

Keyword: the best vegetable soup, vegetable soup, vegetable soup recipe

Servings: servings

Author: Chelsea Lords

Cost: $5.20

Equipment

Large pot

Ingredients

5 tablespoons olive oil divided
1 cup finely diced yellow onion 1 onion
1-1/2 cups diced carrots peeled; 2-3 carrots
1 cup finely diced celery 3 ribs
2 cups diced sweet potatoes peeled; 2 small potatoes
1 teaspoon salt or to taste
1/2 teaspoon pepper or to taste
2 tablespoons minced garlic
1 tablespoon Italian seasoning
1 teaspoon dried thyme
1-1/2 teaspoon ground cumin
1/8 teaspoon red pepper flakes optional
1 can (28-ounces) petite-diced tomatoes don't drain
6 cups chicken broth or vegetable broth
2 bay leaves
1 cup coarsely chopped flat-leaf parsley
1 large lemon
basil pesto for serving, see note 1
Crusty buttered bread optional, for serving

US - Metric

Instructions

Heat 4 tablespoons olive oil in a large pot over medium-high heat. Add the onion, carrots, celery, sweet potatoes, salt, and pepper. Cook, stirring often, until the onion softens and turns golden, 7-9 minutes.
Stir in garlic, Italian seasoning, thyme, cumin, and red pepper flakes (if using). Cook, stirring constantly, until fragrant, about 30 seconds.
Pour in undrained diced tomatoes and cook for 2 minutes, stirring often. Add the broth and bay leaves. Increase heat to high and bring to a boil. Partially cover the pot, then reduce heat to maintain a gentle simmer. Cook for 20-25 minutes.
Remove the lid and stir in parsley, ½ teaspoon lemon zest, and 1-2 tablespoons lemon juice. Remove the bay leaves. Taste and adjust seasoning with more salt, pepper, or red pepper flakes, if needed. Drizzle the remaining 1 tablespoon olive oil on top.
Ladle into bowls and top each serving with a spoonful of pesto. Serve with crusty buttered bread on the side

Notes

Note 1: Pesto adds big flavor! Stir in as much or as little as you like until it’s just right. Use homemade or fresh-refrigerated pesto (not shelf-stable). Rana's is my favorite.

Note 2: This recipe has been updated for even better results. If you’re looking for the original version, you can still find it here.

Storage: Let soup cool, then store in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months. Reheat on the stove or in the microwave, adding broth if needed.

Nutrition