Description

Warm, comforting, and packed with a rainbow of fresh veggies, this Homemade Vegetable Soup is the ultimate one-pot wonder. Flavored with herbs, garlic, and a hint of Parmesan, this soup is as delicious as it is nourishing. Perfect for cold nights, a quick meal prep solution, or simply getting your daily dose of vegetables, this recipe is easy to make and endlessly customizable. Serve it with crusty bread for a satisfying meal that’s both hearty and healthy!

Ingredients

For the Base

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 teaspoon dried basil
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes (optional)
1 medium yellow onion, finely chopped
12 cloves garlic, divided (6 grated, 6 sliced)
3 teaspoons kosher salt, divided

For the Vegetables

1 cup halved grape tomatoes
2 large carrots, sliced into 1/4-inch-thick rounds
2 large celery stalks, sliced into 1/4-inch-thick pieces
8 ounces honey gold or marble potatoes, quartered (about 2 cups)
4 ounces fennel bulb, coarsely chopped (fronds removed)

For the Broth

2 tablespoons vegetable bouillon paste
1 Parmesan rind
8 cups water

For the Frozen Add-Ins

1 cup frozen corn
1 cup frozen green beans
1 cup frozen peas

For the Garnish

- 1/3 cup chopped fresh Italian parsley

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Start the Base

In a large pot over medium heat, add the olive oil and butter. Let the butter melt completely.
Stir in the dried basil, dried thyme, and crushed red pepper flakes (if using). Cook for about 30 seconds, stirring frequently, until the herbs are fragrant.
Add the finely chopped onion, grated garlic, and 2 teaspoons of kosher salt. Cook, stirring occasionally, until the onions are softened and lightly golden, about 6 minutes.

Step 2: Build the Soup

Stir in the halved grape tomatoes and 2 tablespoons of vegetable bouillon paste. Cook for 2–3 minutes, gently mashing the tomatoes to release their juices.
Add the carrots, celery, potatoes, and fennel to the pot. Season with the remaining 1 teaspoon of kosher salt and stir everything together.

Step 3: Add the Broth

Add the Parmesan rind and sliced garlic to the pot. Pour in 8 cups of water and stir to combine.
Bring the soup to a gentle simmer, then reduce the heat to medium-low. Cover the pot partially and cook for 20–25 minutes, stirring occasionally, until the vegetables are tender.

Step 4: Add Frozen Vegetables

Remove and discard the Parmesan rind from the soup.
Stir in the frozen corn, green beans, and peas. Let the soup cook for an additional 2–3 minutes, or until the frozen vegetables are thawed and heated through.

Step 5: Garnish and Serve

1. Stir in the chopped parsley just before serving for a pop of freshness.
2. Ladle the soup into bowls and enjoy it warm. Pair with crusty bread or crackers for a complete meal.

Notes

Customizable Veggies: Feel free to swap or add vegetables based on what you have on hand. Zucchini, bell peppers, or mushrooms would be great additions.
Boost the Flavor: For extra flavor, substitute some or all of the water with vegetable or chicken broth.
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it sits, making it even tastier the next day!
Freezer-Friendly: Freeze the soup in individual portions for up to 3 months. Thaw and reheat on the stovetop for a quick and easy meal.
Vegan Option: To make this soup vegan, use plant-based butter or extra olive oil and omit the Parmesan rind.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stove Top
Cuisine: American