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Why You’ll Love This Recipe
Looking for a quick, healthy, wintery dish the whole family will love? This vegetable soup recipe is sure to tick all of your boxes! Not only is this recipe quick to prepare, but it also packs in everything you would want on a cold wintery night.
Everyone needs more vegetables in their life, but they can be hard to find a spot for in your diet. Why not make it easy with this tasty Vegetable Soup?
Why not make your own Italian Seasoning to use in this vegetable soup recipe? For even more great soup recipes, you can try this Cream of Potato Soup!
Karlynn’s Recipe Notes
- Skill Level: This is an easy vegetable soup that the whole family will love!
- Total Time: Since this recipe requires minimal prep time in the kitchen, it will take approximately an hour to prepare from start to finish.
- Variations: There’s something cozy about a blended soup that is hard to beat. Just before taking your soup off the stove, grab that immersion blender and blend to your chosen consistency. You get a creamy blended soup, without the actual cream!
- Tools For This Recipe: One of the best things about this soup, aside from the minimal prep, is that you don’t require many tools to make it. You’ll need a large pot with a lid and, if you choose to blend your soup, an immersion blender. That’s it!
What You’ll Need For Ingredients
Butter, Onion, Garlic, Italian Seasoning: These ingredients help to flavour your dish, and personally, they create an inviting and warming aroma that makes me crave soup on a cold day. Karlynn’s Tip: Make it vegan! Swap out the butter for olive oil instead!
Tomatoes, Vegetable Broth, Potatoes, Frozen Vegetables: The heart of this soup, it’s the best way to get vegetables in your and your kids’ diet. Plus, soup is comfort food for the soul. Karlynn’s Tip: If you have fresh vegetables that need to be used before they go bad, you can use them in place of frozen ones when making your soup. Unlike frozen vegetables, they will require a little prep, so make sure to factor this in when timing everything. Rather than adding the vegetables toward the end of the cooking process, you’ll want to add them much earlier, as they take longer to cook.
How To Make Vegetable Soup
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Melt the butter in a large pot over medium-high heat. Add the onions and cook until they are softened and translucent.
- Add garlic and cook until browned and fragrant. Add Italian seasoning and heat for approximately 30 seconds.
- Add canned tomatoes, vegetable broth and potatoes to the pot. Bring to a low simmer, reduce the heat and cover.
- Cook for 40-45 minutes or until the diced potatoes are tender.
- Stir in the frozen vegetables and cook for an additional 10-15 minutes, or until tender. Add more broth if the soup is too thick at this point. Taste and add salt and pepper as desired.
- Garnish with fresh parsley and serve with your favourite soup crackers.
Karlynn’s Tips and Tricks for the Perfect Vegetable Soup
- Tomatoes Slowing You Down? A common problem people encounter when making any tomato-based soup is that raw tomatoes can lower the overall temperature of the pot, preventing the onions from cooking thoroughly and also affecting how the other ingredients cook. To avoid this, try adding the tomatoes when you add the frozen vegetables, as by this point, your onion and potatoes should be fully cooked.
- Carbs and Comfort: Bread is often served with soup to add carbohydrates to the meal and bulk up the calories, especially in vegetable-based soups. So why not elevate the experience and serve your soup in a bread bowl? There is something about bread bowls that makes even the plainest of soups seem fun. Plus, nothing says comforting meal more than a thick piece of bread soaked in soup and butter!
Storage Instructions
The best thing about making a large batch of soup is that it stores well for those cold wintery days.
Refrigerator: Once your soup has cooled, transfer it to an airtight container and it will keep in the fridge for 3-4 days. Simply reheat on the stove or in the microwave until warm.
Freezer: Did you know, you can freeze most soups for 3-6 months? For a space-saving tip, once the soup has cooled, transfer it to a freezer-safe bag, leaving 1/2 to 1 inch of space at the top to allow for expansion when frozen. Flatten the bag as you seal it, which will enable you to stack them and ultimately save space! Alternatively, you can also store the soup in an airtight container.
More Delicious Soup Recipes
- Broccoli Cheese Soup Recipe This delicious broccoli cheese soup recipe is made from scratch and is fast and easy—the whole family will love it!
- Chickpea & Edamame Pumpkin Soup. These ingredients combine to make a healthy and delicious soup.
- Creamy Yellow Bean & Potato Soup Just like my Grandma used to make!
There you have it! A hearty, healthy, and impossibly easy vegetable soup that the whole family will love!
Let me know in the comments below how your soup turned out, as I love hearing about your cooking adventures!
Happy Cooking!
Karlynn
Vegetable Soup
Ingredients
- 1 Tablespoon butter
- 1 cup white onion finely diced
- 1 Tablespoon minced garlic
- 1-2 teaspoons Italian seasoning
- One 28 ounce can diced tomatoes
- 6-7 cups vegetable broth, (add more if more broth preferred)
- 2 large Russet potatoes peeled and cut into 1/2 inch cubes
- 2 cups frozen vegetables
- salt and pepper to taste
Instructions
- Melt the butter in a large pot over medium high heat. Add in the onions, and fry until softened and translucent.
- Add the garlic and cook for 1-2 minutes, until browned and fragrant. Add in the Italian seasoning and heat for 30 seconds.
- Add the canned tomatoes, vegetable broth and potatoes to the pot. Bring to a low simmer, then reduce the heat and cover.
- Cook for 40-45 minutes or until the diced potatoes are tender.
- Stir in the frozen vegetables and cook for 10-15 minutes more until they are tender. Add more broth if the soup is too thick at this point. Taste and add salt and pepper as desired.
- Garnish with fresh sprigs of parsley and serve with your favorite soup crackers.
Notes
When you use tomatoes they can stop the cooking process of the onions and even potatoes. If this is a common problem for you, leave the tomatoes out until the point that you add in the frozen vegetables and simply cook your potatoes in the broth. I always make sure my onions are completely cooked when making a tomato based soup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
g says
looks really hearty, and yummy 🙂