10+ Vegetable Soup Recipes to Warm Your Soul and Simple to Make

Vegetable soup recipes are a fantastic way to eat healthy, tasty meals with simple ingredients. Whether you want something light or more filling, you can adapt vegetable soup to your mood and schedule.

These recipes show just how easy it is to whip up soups packed with fresh vegetables.

You don’t have to be a chef to make a comforting bowl of vegetable soup. With just a few basics, you can pull together meals that are warm, satisfying, and full of flavor.

Vegetable soup is perfect for lunch, dinner, or whenever you’re craving something wholesome and easy.

1) Classic Hearty Vegetable Soup with Potatoes and Green Beans

Chop up some potatoes, green beans, carrots, and tomatoes to start this simple soup. These veggies give you a nice mix of flavors and textures.

Toss in herbs, salt, and pepper to boost the taste. Simmer everything in vegetable broth until the potatoes are soft and the soup smells amazing.

This one works in a slow cooker or on the stove. Use whatever veggies you’ve got on hand—no need to stress about it.

Ingredients

• 3 medium potatoes, peeled and diced
• 1 cup green beans, trimmed and cut
• 2 carrots, sliced
• 1 can diced tomatoes (14 oz)
• 4 cups vegetable broth
• 1 tsp dried thyme
• Salt and pepper to taste

Cooking Instructions

1. Combine potatoes, green beans, carrots, tomatoes, and broth in a pot.
2. Add thyme, salt, and pepper. Give it a good stir.
3. Bring to a boil, then turn down the heat.
4. Cover and simmer for 30-40 minutes, until potatoes are soft.
5. Serve warm. Dig in.

2) Creamy Vegan Vegetable Soup with Coconut Milk

This creamy vegan vegetable soup is smooth and comforting. Coconut milk gives it a rich texture without any dairy.

Use your favorite veggies—carrots, potatoes, celery, whatever’s in the fridge. Roasting them first adds a layer of flavor you’ll notice.

Blend everything together with coconut milk for a silky soup. It’s easy to make in one pot, which means less cleanup.

This soup works for a quick lunch or a cozy dinner. Try it with crusty bread or a simple salad if you feel like it.

Ingredients:

• 4 cups mixed vegetables (carrots, potatoes, celery)
• 1 can (13.5 oz) coconut milk
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss vegetables in olive oil, salt, and pepper. Roast for 20 minutes.
3. In a large pot, sauté onion and garlic until soft.
4. Add roasted veggies and broth. Simmer for 10 minutes.
5. Stir in coconut milk and blend until smooth.
6. Heat through, adjust seasoning, and serve.

3) Tomato-Based Vegetable Soup with Carrots and Corn

This tomato-based soup is pretty straightforward. Tomatoes give it a rich flavor, and carrots add a bit of sweetness.

Corn brings crunch and color. Sauté onions and garlic first for a good base.

Add carrots, corn, and canned tomatoes next. Let everything simmer together so the flavors meld.

You can swap in other veggies if you want. It’s a flexible recipe.

Ingredients

• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 1 cup corn kernels (fresh or frozen)
• 1 (14.5 ounce) can diced tomatoes
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a pot over medium heat.
2. Sauté onion and garlic for 5-7 minutes.
3. Add carrots and corn, cook for 3-4 minutes.
4. Stir in tomatoes and broth.
5. Bring to a boil, then lower the heat and simmer for 20 minutes.
6. Season and serve.

Find the full recipe at Garden Tomato Vegetable Soup Recipe.

4) Sweet Potato and Tomato Vegetable Soup

This soup is simple and cozy. Sweet potatoes make it creamy and naturally sweet.

Tomatoes bring a tangy brightness. Use fresh or canned—whatever’s easiest.

A bit of garlic and herbs takes it up a notch. It cooks quickly, so you’ll have a colorful meal in no time.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp olive oil

Cooking Instructions

1. Heat olive oil in a pot over medium heat.
2. Add onion and garlic; cook until soft, about 3 minutes.
3. Stir in sweet potatoes, tomatoes, broth, and thyme.
4. Bring to a boil, then lower heat and simmer for 20 minutes.
5. Season and serve.

5) Indian Spiced Vegetable Soup with Ginger and Garlic

Go for bold flavors with this Indian spiced vegetable soup. Fresh ginger and garlic add a nice kick.

Chop up carrots, peas, corn, green beans, and cabbage. The soup cooks fast—about 10 minutes—so it’s great for busy days.

Spices bring a mild curry flavor. Top with green onions or a dollop of garlicky yogurt if you’re feeling fancy.

Ingredients

• 1 cup carrots, chopped
• 1 cup green peas
• 1 cup sweet corn
• 1 cup green beans, chopped
• 1 cup cabbage, shredded
• 2 tablespoons fresh ginger, minced
• 2 tablespoons garlic, minced
• 1 teaspoon ground black pepper
• 1 teaspoon curry powder
• 4 cups vegetable broth
• 2 tablespoons oil
• Salt to taste
• Green onions and yogurt for garnish (optional)

Cooking Instructions

1. Heat oil in a pot over medium heat.
2. Add ginger and garlic; sauté until fragrant.
3. Toss in all the veggies, cook for 3-4 minutes.
4. Stir in curry powder and black pepper.
5. Pour in broth, bring to a boil.
6. Lower heat and simmer for 6-8 minutes until veggies are tender.
7. Add salt.
8. Serve hot, with garnishes if you like.

Check out more details at Indian Spiced Veggie Soup.

6) Easy Rustic Vegetable Soup with Celery and Onion

Start by sautéing chopped onions and celery in olive oil. This gives your soup a great base.

Add carrots and garlic for more depth. Once the veggies soften, pour in the broth.

Bring it to a boil, then let it simmer so the flavors come together. Toss in potatoes or any other veggies you have if you want it heartier.

This soup is simple, using basic ingredients for a quick and comforting meal.

Ingredients

• 1 large onion, chopped
• 3 celery stalks, chopped
• 2 carrots, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a pot over medium heat.
2. Add onion and celery; sauté for 5 minutes.
3. Stir in carrots and garlic, cook 3 more minutes.
4. Pour in broth and bring to a boil.
5. Lower heat and simmer for 20 minutes.
6. Season and serve.

7) Quick Weeknight Vegetable Soup with Mixed Greens

This soup is perfect when you want something easy and healthy on a busy night. Use mixed greens like spinach, kale, or swiss chard—they cook fast and add a fresh kick.

Throw in carrots and zucchini for more color and flavor. Stick with a simple broth and herbs to keep things light.

It’s ready in about 30 minutes, so it fits into any evening routine. You can swap veggies or toss in beans for extra protein.

Try this green vegetable soup for a nourishing, quick meal.

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups mixed greens (spinach, kale, swiss chard)
• 2 carrots, diced
• 1 zucchini, diced
• 4 cups vegetable broth
• Salt and pepper to taste
• 1 tsp dried thyme or fresh herbs

Cooking Instructions

1. Heat olive oil in a pot over medium heat.
2. Add onion and garlic. Cook until softened, about 5 minutes.
3. Stir in carrots and zucchini, cook for 3 minutes.
4. Pour in broth and bring to a boil.
5. Lower heat and simmer for 10 minutes.
6. Add greens and cook until wilted, about 3 minutes.
7. Season and serve.

8) Gluten-Free Creamy Vegetable Soup

You can whip up a creamy vegetable soup that’s gluten-free and dairy-free, and honestly, it’s just cozy and good. Potatoes and carrots bring that creamy texture—no actual cream needed.

Sweet corn sneaks in little bursts of flavor and makes the soup feel more filling. Roasting or cooking the veggies first really deepens the taste.

After that, blend the veggies with broth until it’s all smooth and dreamy. I love how you get a whole bunch of veggies in one bowl.

If you’ve got food allergies or just avoid gluten, you’re totally safe with this one. Plus, it’s made from simple stuff you probably already have.

Ingredients

• 3 medium potatoes, peeled and diced
• 3 large carrots, peeled and chopped
• 1 cup sweet corn kernels
• 1 small onion, chopped
• 4 cups vegetable broth (gluten-free)
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a large pot over medium heat.
2. Toss in onion, carrots, and potatoes; sauté for about 5 minutes.
3. Pour in the vegetable broth and bring it to a boil.
4. Lower the heat and let it simmer for 20 minutes, until the veggies get soft.
5. Stir in the corn and cook for 5 more minutes.
6. Blend the soup with an immersion blender until it’s creamy.
7. Add salt and pepper. Serve it up warm.

For more details, check out this gluten and dairy-free creamy vegetable soup recipe.

9) Slow Cooker Vegetable Soup with Root Vegetables

This slow cooker vegetable soup makes it incredibly easy to get a warm, hearty meal. Just chop up carrots, butternut squash, onions—whatever you like—and toss them in.

The slow cooker does the work, blending flavors together while you go about your day. It’s a lifesaver on busy evenings.

Garlic, thyme, and bay leaves add a lot of depth. The veggies come out super tender and comforting.

This recipe skips the fat and leans into the natural goodness of root veggies. I think it’s perfect for chilly weather.

Ingredients

• 1 large white onion or 2 leeks (white part), chopped
• 1 lb (450g) butternut squash, peeled and chopped
• 1 lb (450g) carrots, peeled and chopped
• 3 cups vegetable broth
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste

Cooking Instructions

1. Add all the chopped veggies, garlic, thyme, bay leaf, salt, and pepper to your slow cooker.
2. Pour in the vegetable broth.
3. Give it a good stir so everything mixes together.
4. Cook on low for 6-8 hours, or crank it to high for 3-4 hours if you’re in a hurry, until the veggies are soft.
5. Fish out the bay leaf before serving.
6. Taste and adjust the seasoning if you want, then dig in!

For more ideas, check the Slow Cooker Root Vegetable Stew recipe.

10) Fresh Herb Vegetable Soup with Basil and Thyme

Fresh basil and thyme just light up this vegetable soup. These herbs bring a gentle, earthy flavor that plays well with almost any veggies you toss in.

I usually start with carrots, celery, and potatoes. As the soup simmers, I throw in chopped basil leaves and a few sprigs of thyme.

That’s when the flavors really come together. The broth turns aromatic and rich, and you don’t even need to go overboard with seasoning.

Honestly, a warm bowl of this hits the spot any day.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 potatoes, diced
• 4 cups vegetable broth
• 1/4 cup fresh basil, chopped
• 2 teaspoons fresh thyme leaves
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery. Cook until they soften, about 5 minutes.
3. Stir in potatoes and vegetable broth. Let it come to a boil.
4. Lower the heat and simmer for 15 minutes.
5. Toss in basil and thyme. Cook for another 5 minutes.
6. Season with salt and pepper before serving.