Easy Vegetable Soup Recipe (Healthy, Cozy, Winter Comfort Food)

This easy vegetable soup recipe (healthy, cozy, winter comfort food) is the kind of simple one-pot dinner you want on repeat all season long. Packed with colorful veggies, a rich tomato broth, and pantry staples, it tastes like it simmered all afternoon but comes together fast on a busy weeknight. If you love cozy fall Sunday dinner ideas , this wholesome veggie soup will fit right into your cold-weather rotation.

Why You’ll Love This Easy Vegetable Soup

Healthy and hearty: Loaded with vegetables, fiber, and flavor, this healthy vegetable soup keeps you full without feeling heavy.
Simple, everyday ingredients: Everything comes from your fridge, freezer, or pantry—no fancy ingredients needed for this homemade veggie soup.
Cozy winter comfort food: The warm tomato broth and tender vegetables make this the perfect bowl of comfort from mid-December through the end of winter.
One-pot and weeknight friendly: This easy vegetable soup cooks in one pot and is ready in about 40 minutes.
Great for meal prep: It reheats beautifully for lunches and can be frozen for fast, healthy dinners whenever you need them.

Ingredients

Here is what you need to make this easy vegetable soup recipe. Feel free to swap in your favorite vegetables or whatever you have on hand.

2 tablespoons olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
2 medium russet or Yukon gold potatoes, diced (about 3 cups)
1 cup fresh or frozen green beans, chopped into 1-inch pieces
1 medium zucchini, chopped
1 cup frozen peas or corn (or a mix)
1 (14.5-ounce) can diced tomatoes, with juices
6 cups low-sodium vegetable broth (or chicken broth, if not vegetarian)
2 teaspoons Italian seasoning
1 bay leaf
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 tablespoon fresh lemon juice (optional but brightens the flavor)
2 tablespoons chopped fresh parsley, for garnish

Instructions

Sauté the aromatics. In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, for 5 to 7 minutes, until the vegetables start to soften and the onion looks translucent.
Add the garlic. Stir in the minced garlic and cook for 30 seconds, just until fragrant. This is your flavor base, similar to what you use in a classic lentil soup .
Build the soup. Add the potatoes, green beans, zucchini, peas or corn, diced tomatoes with their juices, vegetable broth, Italian seasoning, bay leaf, salt, and pepper. Stir to combine and bring the mixture to a gentle boil.
Simmer until tender. Reduce the heat to a simmer, cover the pot with the lid slightly ajar, and cook for 20 to 25 minutes, or until the potatoes and green beans are tender and the flavors have blended into a rich, cozy broth.
Season and brighten. Remove the bay leaf. Stir in the lemon juice, if using, and taste the soup. Add more salt and pepper as needed. For even more comfort food vibes, you can serve this alongside warm bread or pair it with comforting potsticker soup for a cozy soup night.
Serve. Ladle the vegetable soup into bowls and top with chopped fresh parsley. Add a sprinkle of grated Parmesan cheese if you are not keeping it vegan.

Tips & Variations

Winter “thick and creamy” trick (no cream needed): Once the soup has finished cooking, carefully scoop out about 1 to 2 cups of the vegetables and broth. Blend until smooth, then stir it back into the pot. This simple trick makes the soup thicker, silkier, and extra comforting—perfect for those cold nights after mid-December—without adding any cream.
Use what you have: Swap in chopped bell peppers, cabbage, spinach, or kale. This recipe is a flexible base for any simple vegetable soup.
Make it higher in protein: Stir in a can of drained and rinsed white beans, chickpeas, or lentils during the last 10 minutes of cooking for a more filling bowl.
Add pasta or grains: For a heartier, cozy weeknight dinner, add 1/2 cup small pasta (like ditalini or elbows) or 1/2 cup cooked rice. If you add pasta, simmer until tender and add a bit more broth if the soup gets too thick.
Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce for a gentle kick.
Easy kid-friendly version: Dice the vegetables smaller and go lighter on the herbs so the flavor stays mild and familiar.
For meat lovers: Stir in cooked shredded chicken or browned ground turkey at the end, similar to the protein base used in hearty sausage and tortellini soup .

Substitutions

Broth: Use vegetable broth to keep the soup vegetarian, or swap in chicken broth if that is what you have.
Potatoes: Any waxy or all-purpose potato works. You can also use sweet potatoes for a slightly sweeter, cozy twist.
Tomatoes: Crushed tomatoes or fire-roasted diced tomatoes add even more flavor. If you are sensitive to tomato chunks, use tomato sauce plus an extra 1/2 cup broth.
Herbs: Italian seasoning keeps things simple, but dried thyme, oregano, or basil can stand in. Finish with fresh basil or parsley if you have it.
Frozen vs fresh veggies: Frozen vegetables work well in this easy vegetable soup and make it even more weeknight-friendly. Add them straight from the freezer.

Serving Suggestions

Serve with crusty bread, garlic toast, or a simple green salad for a complete, healthy dinner.
Top each bowl with grated Parmesan, a drizzle of olive oil, or a small spoonful of pesto for extra flavor.
For a cozy winter spread, pair this easy vegetable soup with a grilled cheese sandwich or a simple veggie wrap.
Add a squeeze of lemon juice and extra fresh herbs just before serving to wake up the flavors.

Storage & Reheating

Fridge: Let the soup cool completely, then store in airtight containers in the refrigerator for up to 4 days.
Reheating: Warm on the stovetop over medium heat, stirring occasionally, until hot. You can also reheat in the microwave in 1-minute bursts, stirring in between.
Freezer: This easy vegetable soup freezes very well. Store in freezer-safe containers or zip-top bags for up to 3 months. Thaw in the fridge overnight before reheating.
Meal prep tip: Portion the soup into single-serving containers for easy grab-and-go lunches all week long.

FAQs

Can I make this easy vegetable soup in a slow cooker?

Yes. Sauté the onion, carrots, celery, and garlic on the stovetop first for the best flavor, then transfer everything to a slow cooker. Add the remaining ingredients and cook on Low for 6 to 7 hours or on High for 3 to 4 hours, or until the vegetables are tender.

Can I make this soup ahead of time?

This simple vegetable soup recipe is perfect for making ahead. The flavors get even better after a day in the fridge, which makes it ideal for weekly meal prep and cozy winter lunches.

Is this easy vegetable soup vegan?

As written, the soup is vegetarian. To keep it fully vegan, use vegetable broth and skip the Parmesan cheese garnish, or use a dairy-free alternative.

How can I make the soup thicker?

Use the winter trick mentioned above: blend 1 to 2 cups of the soup and stir it back in. You can also let the soup simmer uncovered for a few extra minutes so some of the liquid cooks off.

More to Try

Conclusion

When you need a healthy, cozy winter comfort food dinner that still feels light, this easy vegetable soup recipe (healthy, cozy, winter comfort food) is a perfect choice. It is simple, flexible, and family-friendly, with a clever blending trick that makes every bowl extra rich and satisfying. Save it to your favorite boards so you can come back to this easy vegetable soup all winter long.