This Vegetable Broth Recipe is anything but boring. It’s hearty, packed with veggies, and has a secret flavor boost!
author’s note
This Secret Ingredient Makes the Best Vegetable Broth Soup!
Even as a big vegetable lover (hi, that’s me!), I’ve had my fair share of veggie soups that were just… bland. You know the type: watery broth, sad chunks of carrots, and not much else.
That’s what pushed me to create this version. I wanted something filling enough for dinner, but also bright and flavorful enough to make me excited to eat veggies in soup form. The secret ingredient was inspired by my fridge clean-out habit: I had half a container of basil pesto sitting there, and on a whim, I stirred it in. Game changer. Now I never make vegetable soup without it!
And I loved it so much I made a creamy vegetable soup version you need to try next!
Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Olive oil | Avocado oil or butter also work. |
| Onion, carrots, celery | Chop them all to the same size so they cook together evenly. |
| Sweet potatoes | Try butternut squash or white potatoes |
| Petite-diced tomatoes | If you can find fire-roasted petite-diced tomatoes those will have even more flavor. |
| Garlic & seasonings | I like measuring before I start so I can just pour the seasonings in at once. |
| Broth | I like using chicken broth but if you’re trying to keep it vegetarian you can use veggie broth. |
| Lemon | White wine vinegar also works in this vegetable broth soup. |
| Fresh basil pesto | Trust me on this, it adds so much flavor at the end. |
What To Serve With Vegetable Broth 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!
Featured Comment
“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.”
– Sharon
Storage
Let this vegetable broth 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.
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Vegetable Broth Soup
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
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
Switch Things Up
- Change the veggies: Use any you like in this vegetable broth soup, 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.
Hello! May I please get a copy of the old recipe? It’s one of my very favorites! Thanks so much. Appreciate you!
Hey Brittany! If you click the link in note 2 you’ll see the old recipe! Thanks!
Can i get the old recipe? It’s a favorite! Thank you.
Can I receive the old recipe as well? Came back to this one and noticed it’s different. Love the recipe! Thank you!
Sent you an email!
Hi Chelsea,
Would love the old recipe too please! We love it this time of year, thanks!
Hey Sarah! I sent you an email!