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This yummy and vegetable soup is a very quick and simple, easy on the wallet, great on the stomach – and adaptable to whatever you have on hand!
It’s well known around here that I love soup. Having a collection of meal-sized containers of healthy soup in my freezer makes me so happy a different soup for lunch every single day!
This veggie soup is thick, warming – and very good for you. Plus, it’s super easy and you can put whatever you like in it.
Why you’ll love this recipe
This is a great recipe to customize and make your own. Don’t like broccoli? Use cauliflower. Don’t love cabbage? No worries! You really just need 5 cups of vegetables, whichever ones float your boat.
Love soup recipes? You’ll enjoy my Vegetable Barley Soup and my Broccoli Cheddar Soup. If you’re after a bit of spice – grab my Chicken Tortilla Soup.
Frequently Asked Questions
You bet you can! I actually have probably a gallon of this soup in my freezer right now. It makes me super happy to know that it’s there. Anytime I need a quick lunch or a late dinner I can grab it and be eating within a few minutes.
Add pepper flakes to this to give it a bit of heat, some sour cream, and sliced green onions for garnish.
Ingredient Notes
The full list of ingredients and quantities is found in the printable recipe card below.
- Olive oil
- Carrots, onions, celery. Diced finely.
- Tomatoes. Canned. I use crushed and diced tomatoes.
- Vegetable broth or chicken broth. Make your own chicken stock, you’ll need about 5 cups
- Vegetables. Honestly, any veggies will do. You’ll need 4 cups of vegetables cut into small pieces. This time, I used broccoli, cauliflower, purple cabbage, zucchini, carrot, bell pepper, and some cherry tomatoes.
- Seasonings. Salt and pepper, crushed red peppers, Italian seasoning. Bay leaves go well in this soup too, be sure to remove before pureeing!
How to make this recipe
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The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
- Heat the olive oil in a large saucepan or dutch oven.
- Cook the carrot, onion and celery until tender.
- Add the tomatoes and broth, and bring to a boil.
- Add the vegetables, season to taste with salt/pepper/red pepper flakes.
- Return to a boil, then reduce to simmer (about 15 minutes).
- Either puree (if you like that consistency), or leave chunky.
- Ladle into bowls, then add a tablespoon of sour cream, and some green onions to each, and serve.
- Devour.
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Quick and Easy Vegetable Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium carrot (diced )
- 1 small onion (diced )
- 2 ribs celery (diced )
- 14 oz crushed tomatoes
- 6 cups chicken stock
- 5 cups assorted vegetables (chopped. I used broccoli cauliflower, purple cabbage zucchini, a carrot, some red pepper and some cherry tomatoes)
- Salt and pepper
- pinch red pepper flakes
Optional
- Sour cream and green onions to garnish
Directions
Sauté the veggies
- Heat the olive oil in a large saucepan or dutch oven.
- Cook the carrot, onion and celery until tender.
Bring to a boil
- Add the tomatoes and broth, and bring to a boil.
- Add the vegetables, season to taste with salt/pepper/red pepper flakes.
Simmer
- Return to a boil, then reduce to simmer (about 15 minutes).
Puree
- Either puree (if you like that consistency), or leave chunky.
- Ladle into bowls, then add a tablespoon of sour cream, and some green onions to each, and serve
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This was originally posted in November of 2015, and has been updated to improve reader experience with new photos.
Jan & Stan says
Love this. So easy and nutritious. Thanks