Best Vegetable Soup Recipe Recipe
This nourishing vegetable soup recipe is easy to make and loaded with wholesome nutrients- a great way to use up all those farmer's market veggies! Great for Sunday meal prep. Make on the stovetop or instant pot.
How to Make the Best Best Vegetable Soup Recipe
There’s something deeply comforting about a big pot of homemade vegetable soup simmering on the stove. This best vegetable soup recipe is the ultimate flexible template—perfect for using up whatever vegetables you have in the fridge or picked up at the farmer’s market. The key is building a flavorful base with deeply caramelized onions, aromatic garlic, and fresh herbs.
What makes this soup truly special is the layering of flavors. Starting with a well-sautéed mirepoix of onion, carrots, and celery creates a foundation of sweetness and depth. Adding the vegetables in stages—heartier ones first, delicate greens last—ensures everything is perfectly cooked without becoming mushy. A splash of acid at the end (lemon juice or vinegar) brightens all the flavors and makes the soup taste vibrant rather than flat.
This recipe is perfect for Sunday meal prep, as it actually tastes even better the next day once all the flavors have melded together. Serve it with crusty bread for dipping, a drizzle of good olive oil, and a sprinkle of parmesan or pecorino for a satisfying and nourishing meal.
Best Vegetable Soup Recipe
This nourishing vegetable soup recipe is easy to make and loaded with wholesome nutrients- a great way to use up all those farmer's market veggies! Great for Sunday meal prep. Make on the stovetop or instant pot.
Ingredients
Base
Vegetables & Broth
Finishing
Instructions
Cook the Base
- In a large pot or dutch oven, heat oil over medium heat. Add onion and sauté until deeply golden and fragrant, about 5 minutes.
- Add carrots, celery, garlic, and thyme. Sauté 7-8 minutes, stirring often. Optionally splash with white wine or dry vermouth and cook it off.
Simmer the Soup
- Add your longer-cooking veggies, water, broth, salt, pepper, and bay leaves.
- Bring to a simmer, cover, and simmer until carrots are just tender, about 10-12 minutes.
- Add any quick-cooking veggies like spinach, kale, or corn. Cook 3-4 more minutes, then stir in the fresh parsley.
Season and Serve
- Taste and adjust seasoning. Add a tiny splash of lemon juice or apple cider vinegar (about 1/2 teaspoon) to brighten the flavors.
- Season with additional pepper and a pinch of cayenne or chili flakes to taste.
- Serve in bowls with a drizzle of good olive oil, crusty bread, or shaved parmesan or pecorino.
Notes
- If the broth tastes bland, it probably needs more salt and a touch of acid.
- This soup is very versatile—use whatever vegetables you have on hand.
- For a heartier soup, add white beans or pasta during the last few minutes of cooking.
- The soup keeps well in the refrigerator for up to 5 days and freezes beautifully.
