This Vegetable Soup Recipe is packed with veggies and a secret flavor boost! Make this easy one-pot soup in about 30 minutes.
Pair this soup with a crusty baguette or homemade Dinner Rolls and a simple Italian Salad. If you’re looking for a creamy version, try Creamy Vegetable Soup.
The Best Vegetable Soup Recipe
Even as a big vegetable lover (hi, that’s me!), I’ve had my share of less-than-great vegetable soups. Some even made me question my love for veggies altogether!
So when I say this is the best vegetable soup ever, I mean it. It’s full of flavor, loaded with veggies, and surprisingly filling.
Secret Ingredient
The secret to this vegetable soup’s flavor is pesto!
It adds tons of flavor without any extra work. Instead of chopping herbs or grating cheese, just stir in a spoonful of fresh basil pesto, and you’re ready for a delicious soup.
Ingredients
- Olive oil: Helps sauté and soften the vegetables, adding flavor.
- Mirepoix: Save chopping time by grabbing pre-chopped mirepoix (a mix of onion, carrot, and celery) from the produce section or use frozen.
- Garlic: Instead of mincing your own garlic, you can use jarred to save time
- Dried thyme, Italian seasoning: Adjust the herbs to your preference—start small and add more as needed.
- Fresh basil pesto: I love Buitoni’s® fresh basil pesto, Rana’s® fresh basil pesto, or make your own.
How To Make Vegetable Soup Recipe
- Heat oil in a large pot over medium-high heat.
- Add onion, carrots, and celery. Sauté for 8–10 minutes until soft.
- Add garlic, thyme, Italian seasoning, salt, and pepper. Stir for 30 seconds.
- Pour in water, bouillon, and undrained tomatoes. Bring to a boil.
- Add pasta. Cook for 6–7 minutes until tender.
- Stir in beans, corn, and peas. Warm through.
- Serve with a spoonful of pesto in each bowl and enjoy!
Variations
Switch Things Up
- Swap the veggies: Use other veggies you like, keeping the amounts the same. Frozen veggies like green beans, sweet peppers, broccoli, or cauliflower are great for quick prep.
- Add greens: Stir in 1-2 cups of chopped spinach or kale at the end until wilted (kale takes longer).
More Soup Recipes:
- Butternut Squash Soup with roasted butternut squash
- Zuppa Toscana Soup with Italian sausage
- Sweet Potato Stew reader favorite recipe!
- Quinoa Chili with sweet potatoes
- Broccoli Cheddar Soup 30-minute stovetop recipe
The Best Vegetable Soup
This Vegetable Soup Recipe is packed with veggies and a secret flavor boost! Make this easy one-pot soup in about 30 minutes.
Equipment
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
- Fresh basil-pesto for serving (spoonful per bowl)
- Crusty buttered bread optional, for serving
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 the undrained diced tomatoes and cook for 2 minutes, stirring often. Add the broth and bay leaves, then increase the heat to high. Bring to a boil, then partially cover the pot and reduce the 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 bay leaves. Taste and adjust seasoning with more salt, pepper, or red pepper flakes as desired. Drizzle the remaining 1 tablespoon olive oil on top.
- Ladle into bowls and top each serving with a spoonful of pesto if desired. Serve with crusty buttered bread on the side.
Recipe Notes
Make your own pesto or use a fresh-refrigerated (not shelf stable) basil pesto.
Nutrition
Serving: 1serving | Calories: 233kcal | Carbohydrates: 41g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.4mg | Sodium: 743mg | Potassium: 723mg | Fiber: 11g | Sugar: 13g | Vitamin A: 20681IU | Vitamin C: 55mg | Calcium: 97mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe! Family favorite. Thanks for sharing!
I’m so happy to hear this! Thanks Amy! 🙂
How would you make this a crockpot recipe?
My 6yo picked this soup based on the picture. He wanted a healthy soup with carrots and noodles. This couldn’t have been any easier to make, and was beyond delicious! He was happy with his choice for dinner! Thanks for a tasty, easy, hearty meal!
That is so cute! I’m so happy you guys enjoyed! 🙂 Thank so much Catherine!
Love this recipe, just in time for cooler weather. All of the ingredients compliment each other.
So glad to hear it 🙂
How much pesto is used?
A generous spoonful per bowl — as much or as little as you’d like 🙂
Absolutely delicious! This one is a keeper! Thank you for sharing it!😊
I’m so happy to hear! Thanks Lisa! 🙂
Thank you! This soup is amazing!
Thanks Katherine! 🙂
Man, I just love a good vegetable soup. Stuck at home right now so I’ve been cooking a LOT. Adding this to my list.
Oh, wow! This soup has such flavor. Loved every hearty spoonful.
YAYY!! I’m soo happy to hear this! Thanks so much for your comment! 🙂
Such a hearty and delicious soup!! I can’t wait to try this recipe!
Thank you soo much!! Hope you enjoy! 🙂