Description
This easy vegetable soup recipe is a comforting, healthy, and flavorful option perfect for any season. Made with a medley of fresh vegetables, herbs, and vegetable broth, it’s a simple one-pot meal that can be enjoyed as a light lunch or a starter for dinner. The soup is naturally gluten-free, vegetarian, and can be adapted to various dietary preferences.
Ingredients
Scale
Vegetables
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery ribs, chopped
- 2 cloves garlic, minced
- 1 zucchini, diced
Liquids and Canned Goods
- 1 can diced tomatoes (approximately 14.5 oz)
- 4 cups vegetable broth
Seasonings
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Sauté the Vegetables: In a large pot over medium heat, add a splash of oil and sauté the chopped onion, sliced carrots, chopped celery, and minced garlic until they are softened and fragrant, about 5-7 minutes.
- Add Remaining Ingredients: Stir in the diced zucchini, canned diced tomatoes (with their juice), vegetable broth, dried thyme, and season with salt and pepper to your liking.
- Simmer the Soup: Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and let the soup simmer uncovered for about 20 minutes, allowing the flavors to blend and the vegetables to become tender.
- Serve: Ladle the soup into bowls and serve hot. Enjoy this nutritious and warming vegetable soup as a wholesome meal.
Notes
- For extra protein, add cooked beans or lentils.
- Use fresh herbs if available for a brighter flavor.
- Adjust the seasoning as needed just before serving.
- This soup freezes well for up to 3 months.
- Feel free to add other vegetables like green beans or spinach.
