Vegetable Soup that’s anything but boring—bold, hearty, packed with veggies, and it’s got a secret flavor boost!
Want a creamy version? Try creamy vegetable soup.
The Best Vegetable Soup Recipe
Even as a big vegetable lover (hi, that’s me!), I’ve had some veggie soups that made me question my love for them.
But this one? It’s the best. Bold flavor, packed with veggies, and surprisingly filling!
Secret Ingredient
The secret to this vegetable soup’s flavor is pesto!
It adds bold flavor with zero extra effort. No chopping herbs or grating cheese—just stir in a spoonful of fresh basil pesto, and get ready to be amazed!
Ingredients
Here’s what goes into this Vegetable Soup:
- Olive oil: Adds rich flavor—use a good-quality one.
- Yellow onion, carrots, celery: Dice small for even cooking.
- Sweet potatoes: Peel for a smoother texture or leave the skin on for extra fiber.
- Salt & pepper: Brings out the flavors—adjust to taste at the end.
- Garlic & seasonings: Adds warmth and depth. Skip red pepper flakes for a milder soup.
- Petite-diced tomatoes: Use canned with juices for a rich, flavorful broth.
- Chicken or vegetable broth: Go with vegetable broth for a meat-free option.
- Flat-leaf parsley: Adds freshness at the end. Swap with spinach if preferred.
- Lemon: Zest and juice add a bright, fresh finish.
- Fresh basil pesto: The secret to big flavor! Use fresh (not shelf-stable). I love Rana’s® fresh basil pesto, or make your own.
What To Serve With Vegetable Soup
Here are some easy and delicious sides:
- Crusty bread: Warm French bread or homemade Dinner Rolls for dipping.
- Grilled cheese: A classic pairing with soup!
- Italian salad: A crisp salad with tomatoes, olives, and a delicious dressing.
- Cornbread: Slightly sweet and soft, a great contrast to the savory soup.
- Crackers: Buttery and crunchy—an easy, simple side!
Variations
Switch Things Up
- Change the veggies: Use any you like, keeping the same amount. Think: green beans, peppers, broccoli, or cauliflower.
- Add more greens: Stir in 1-2 cups of spinach or kale at the end until soft (kale takes longer).
- Make it hearty: Add cooked rice, quinoa, or small pasta.
- Add protein: Stir in cooked chicken, white beans, or lentils.
Storage
Let Vegetable Soup cool, then store in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months. Reheat on the stove or in the microwave, adding broth if needed.
More Soup Recipes:
- Butternut Squash Soup with roasted butternut squash
- Zuppa Toscana Soup with Italian sausage
- Sweet Potato Stew a reader favorite recipe!
- Quinoa Chili with sweet potatoes
- Broccoli Cheddar Soup 30-minute stovetop recipe
Vegetable Soup
Vegetable Soup packed with veggies and a secret flavor boost! This easy one-pot soup is bold, hearty, and so satisfying.
Equipment
Ingredients
- 5 tablespoons olive oil divided
- 1 cup finely diced yellow onion 1 onion
- 1-1/2 cups diced carrots peeled; 2-3 carrots
- 1 cup finely diced celery 3 ribs
- 2 cups diced sweet potatoes peeled; 2 small potatoes
- 1 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 2 tablespoons minced garlic
- 1 tablespoon Italian seasoning
- 1 teaspoon dried thyme
- 1-1/2 teaspoon ground cumin
- 1/8 teaspoon red pepper flakes optional
- 1 can (28-ounces) petite-diced tomatoes don't drain
- 6 cups chicken broth or vegetable broth
- 2 bay leaves
- 1 cup coarsely chopped flat-leaf parsley
- 1 large lemon
- Fresh basil-pesto for serving, see note 1
- Crusty buttered bread optional, for serving
Instructions
- Heat 4 tablespoons olive oil in a large pot over medium-high heat. Add the onion, carrots, celery, sweet potatoes, salt, and pepper. Cook, stirring often, until the onion softens and turns golden, 7-9 minutes.
- Stir in garlic, Italian seasoning, thyme, cumin, and red pepper flakes (if using). Cook, stirring constantly, until fragrant, about 30 seconds.
- Pour in undrained diced tomatoes and cook for 2 minutes, stirring often. Add the broth and bay leaves. Increase heat to high and bring to a boil. Partially cover the pot, then reduce heat to maintain a gentle simmer. Cook for 20-25 minutes.
- Remove the lid and stir in parsley, ½ teaspoon lemon zest, and 1-2 tablespoons lemon juice. Remove the bay leaves. Taste and adjust seasoning with more salt, pepper, or red pepper flakes, if needed. Drizzle the remaining 1 tablespoon olive oil on top.
- Ladle into bowls and top each serving with a spoonful of pesto. Serve with crusty buttered bread on the side
Recipe Notes
Note 1: Pesto adds big flavor! Stir in as much or as little as you like until it’s just right. Use homemade or fresh-refrigerated pesto (not shelf-stable). Rana’s is my favorite.
Storage: Let soup cool, then store in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months. Reheat on the stove or in the microwave, adding broth if needed.
Nutrition
Serving: 1serving | Calories: 233kcal | Carbohydrates: 41g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.4mg | Sodium: 743mg | Potassium: 723mg | Fiber: 11g | Sugar: 13g | Vitamin A: 20681IU | Vitamin C: 55mg | Calcium: 97mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
What is the size of the container of basil pesto?
Whatever size — you’ll just be adding it to taste at the end 🙂 Like a spoonful per bowl!
Another great recipe. When I want to make something delish, I Google you!!
Thank you!!!
I am so happy to hear this! Thanks so much Cindy! 🙂
For some reason craving soup in this hot summer… why is refrigerated pesto recommended against shelf-stable?
I find the flavor is much better fresh. I haven’t ever found a shelf-stable pesto that has tasted good!
Just wondering, if I add liquid vegetable broth instead of the bouillon cubes would I reduce the amount of water I am using?
No. It would still be 8 cups liquid
Delicious. I altered the pasta. Otherwise superb soup. I love it. Thank you
Yum! So glad you enjoyed! Thanks Vicki! 🙂
Best vegetable soup I’ve ever made. Added Kielbasa and had hot cornbread. The pesto really did add a special touch and flavor.
I’m so happy to hear! Thanks Harry! 🙂
This soup is SO GOOD, every time I make it I get compliments.
Do you think it would still work if I added beef to it?
So happy to hear that! I’ll be sharing a beef vegetable soup later this year, stay tuned 🙂
Can you add the entire jar of pesto to the soup instead of adding individually?
I personally wouldn’t!
I think this may be the best homemade soup I have ever eaten. I thought the pesto seemed like a strange thing to add to the soup but it was fantastic. My husband loved it.
I’m so glad you enjoyed and you gave the pesto a chance! It’s so good! Thanks Sharon! 🙂