Cozy Homemade Vegetable Soup

This Cozy Homemade Vegetable Soup is a warm, nourishing bowl of comfort packed with colorful veggies, herbs, and a flavorful broth. I make it with simple ingredients, and it comes together in one pot—perfect for chilly days, easy dinners, or when I just need something wholesome and satisfying. Whether I enjoy it as a light meal or pair it with crusty bread, it’s always a go-to in my kitchen.

Why You’ll Love This Recipe

I love this soup because it’s easy, flexible, and makes my whole kitchen smell amazing. It’s a great way to use up vegetables I already have on hand, and it’s naturally vegan and gluten-free without sacrificing flavor. It freezes beautifully, reheats like a dream, and can be served chunky or blended smooth. It’s a comforting classic I come back to again and again.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Olive oil

• Onion

• Garlic

• Carrots

• Celery

• Potatoes

• Green beans

• Zucchini

• Canned diced tomatoes

• Vegetable broth

• Bay leaf

• Dried thyme

• Dried oregano

• Salt and pepper

• Optional: spinach or kale, lemon juice, fresh parsley

Directions

1. I heat olive oil in a large pot over medium heat, then sauté the onion and garlic until fragrant and soft.

2. I add the carrots and celery and cook for a few minutes to build flavor.

3. I stir in the potatoes, green beans, zucchini, tomatoes, broth, bay leaf, and dried herbs. I season with salt and pepper.

4. I bring everything to a boil, then reduce the heat and let it simmer uncovered for 25–30 minutes, until the vegetables are tender.

5. I remove the bay leaf and stir in spinach or kale if I’m using them, letting them wilt for a few minutes.

6. I finish the soup with a splash of lemon juice or sprinkle of fresh herbs to brighten the flavor.

7. I serve it hot, with bread or crackers on the side.

Servings and timing

This soup makes about 6 servings. It takes 10 minutes to prep and around 30 minutes to cook, so it’s ready in under 45 minutes from start to finish.

Variations

Sometimes I add cooked pasta, rice, or canned beans for more substance. I’ve also thrown in corn, peas, or mushrooms depending on what’s in my fridge. When I want extra protein, I stir in shredded chicken or cooked sausage. If I’m craving a thicker texture, I mash a few of the cooked potatoes into the broth before serving.

Storage/reheating

I store leftovers in the fridge for up to 5 days. It tastes even better the next day. To reheat, I warm it on the stove or in the microwave. This soup freezes well—I pour cooled portions into airtight containers and freeze for up to 3 months. I thaw in the fridge overnight or reheat straight from frozen.

FAQs

Can I use frozen vegetables?

Yes, I use frozen veggies all the time, especially for convenience. I just add them straight into the pot during the simmering stage.

What broth works best?

I use vegetable broth to keep it vegetarian, but chicken broth adds a deeper flavor if I’m not keeping it meat-free.

How do I make the soup thicker?

I mash some of the vegetables or blend a portion of the soup and stir it back in. It gives a heartier texture without cream or flour.

Is this soup freezer-friendly?

Absolutely. I let it cool completely, portion it into freezer-safe containers, and freeze for quick meals later.

Can I add meat?

Yes, I’ve added cooked shredded chicken, ground turkey, or even sliced sausage. I stir it in during the last 10 minutes of cooking to heat through.

Conclusion

Cozy Homemade Vegetable Soup is one of those recipes that makes me feel good every time I make it. It’s simple, comforting, and packed with flavor and nutrition. Whether I’m looking for a light lunch, a starter for dinner, or a make-ahead freezer meal, this soup always comes through.