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GET IT NOWSkip the bland canned stuff… my healthy vegetable soup recipe is packed with savory flavor from fresh produce, broth, and herbs! Although I love to make hearty soups with veggies, like my cabbage hamburger soup and Mexican chicken soup, this is my best vegetable soup recipe to lean on when you want something light and quick. I’ll show you how to make it with your favorite in-season ingredients to warm you up from the inside out (all in just over half an hour). Plus, it’s so easy to customize. Make it with me!
Why You Need My Healthy Vegetable Soup Recipe
- Light, but big on flavor – Veggies with savory, herby tomato broth? It’s the best of both worlds.
- Simple ingredients – You’ll find everything you need at any grocery store, and possibly even in your refrigerator. Best of all, it’s easy to customize with whatever you have on hand. I often make this recipe for vegetable soup when I want to clean out my fridge!
- Fast to make – I love that I can whip it up in just 30 minutes on busy weeknights.
- Fits many healthy lifestyles – I make this healthy vegetable soup with fresh ingredients, so of course it’s got lots of veggies! But it’s also naturally gluten-free, dairy-free, and low carb.
Ingredients & Substitutions
Here I explain the best ingredients for my homemade vegetable soup, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
I see vegetable soup recipes as a blank canvas — you can add almost anything. Here are the basic components that you can customize based on your preferences and what you have:
- Vegetables – Most often, I make this healthy vegetable soup with onions, bell peppers, cauliflower, green beans, canned diced tomatoes, and garlic. But I’ve also made it with other veggies, like kale or spinach (or throw in some leftover sauteed kale or sauteed spinach), zucchini, cabbage, broccoli, or sliced celery ribs. Fresh veggies taste the best, but I’ve used frozen when I needed to. If you’re including greens, add them toward the end of cooking the soup.
- Broth – I prefer the flavor of reduced-sodium chicken broth here. You can use vegetable broth (to make this vegetable soup recipe both vegetarian and vegan), or otherwise homemade bone broth is amazing.
- Starches – I didn’t include any to keep this soup light. To make it more hearty, throw in potatoes, corn kernels, butternut squash, carrots, beans (like chickpeas or white beans), corn, or green peas. Cut larger veggies into bite-sized pieces.
- Seasonings – Aside from the obvious salt and pepper, I add Italian seasoning, because it tastes great and saves time getting out multiple seasoning containers. If you don’t have any, you can use any combination of dried herbs you like, such as basil, rosemary, thyme, parsley, oregano, marjoram, or tarragon. If you have fresh herbs, triple the amount, as their flavor is less concentrated. I like to throw in some dried bay leaves for flavor as well.
How To Make Vegetable Soup
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Saute the aromatics. Heat oil in a large Dutch oven (this is my favorite one!) over medium heat. Saute the onions and bell peppers until softened. Add the minced garlic and cook until fragrant.
- Add the vegetables and broth. Add the cauliflower, green beans, diced tomatoes, broth, seasonings, and bay leaves, if using. Stir to combine.
- Simmer. Bring the soup to a boil over medium-high heat. Reduce heat to low, cover, and cook until the veggies are tender. This is the part where my house smells amazing! 😉
- Serve. Remove the bay leaves, and ladle into bowls. Sometimes I like to serve this healthy vegetable soup with a sprinkle of parmesan cheese or fresh parsley.
My Tips For Adjusting Flavor
Sometimes the taste can vary depending on your veggies and brand of broth or diced tomatoes. Plus, everyone is a little different. Here are some ways I adjust this healthy vegetable soup when needed — and so can you:
- Too sweet? Mix in a splash of vinegar, salt, or tabasco.
- Too bland? Add more salt, or an extra dash of herbs and spices. Your preferences might be a little different from mine, but it’s so easy to customize this if you feel like something is missing!
- Too spicy? A little heavy cream (or coconut cream) tames spicy foods, or dilute with extra broth or some vinegar.
- Too salty? Extra tomatoes or some lemon juice can help.
- Too acidic? Dilute with cream or coconut cream, or add more salt.
In my experience, PH balance is often all a vegetable soup needs. Lemon juice or vinegar add more acidity, while heavy cream or coconut cream will make it more alkaline (if tastes sour or spicy).
Want to add a protein? I’ve got recipes for beef vegetable soup or chicken vegetable soup. You can also just use the recipe I have here and simply add your protein before simmering the soup, along with an extra 1-3 cups of broth.
Healthy Vegetable Soup (30 Minutes!)
This healthy vegetable soup recipe is cozy, flavorful, fast, and easy! Make it in 30 minutes with veggies, broth, diced tomatoes, and spices.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Heat olive oil in a pot or dutch oven over medium heat.
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Add the onions and bell peppers. Saute for 7 to 10 minutes, until onions are translucent and browned.
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Add the minced garlic. Saute for about 1 minute, until fragrant.
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Add the cauliflower, green beans, diced tomatoes, broth, and Italian seasoning. Adjust sea salt and black pepper to taste. Add the bay leaves, if using.
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Bring the soup to a boil. Cover, reduce heat to medium low, and cook for about 10 to 20 minutes, until veggies are soft.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: If the flavor of your soup isn’t quite what you like, check out my tips above to help you figure out what it’s missing.
- Store: Keep the soup covered in an airtight container in the refrigerator for up to 5 days.
- Meal prep: I like to cut the vegetables ahead of time, because it makes cooking this healthy vegetable soup recipe is a breeze! Store them in the refrigerator until ready to use. You can also make the entire soup ahead — I love it reheated for lunch.
- Reheat: Warm on the stovetop, or in the microwave, until warm.
- Freeze: Cool to room temperature, then pour into airtight zip top bags. Lay flat in the freezer until solid, and after that you can move them upright to save space if needed. Thaw in the fridge overnight (in a container or pot to be safe, in case it leaks!).
📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Homemade Vegetable Soup
More Vegetable Soup Recipes
Need more healthy veggie soup recipes? I have lots! Below are some of my favorites, or find my other healthy soups here.
171 Comments
Diana Hrab
0I made the full recipe but divided it into 6 servings. I added some cooked chicken and some minute rice which makes the ‘double’ serving so yummy, filling, and a complete meal. Next time I plan to replace the rice with shredded hash browns and add corn. Thanks for this keeper!!
Maya | Wholesome Yum
0What a great idea Diana! Thank you for sharing. Enjoy!
Krista
0Great flavor and the perfect lunch on a cold winter day. I added some kidney beans to increase protein.
Wholesome Yum D
0I’m so glad you liked it, Krista! Adding kidney beans is such a smart way to boost the protein and I bet it made it extra hearty for a chilly day.
LJ
0Hello, I don’t have a Dutch oven, would a large heavy soup pan work just as well? Thank you, LJ
Maya | Wholesome Yum
0Hi LJ, Yes, feel free to use a large pot instead.
Rosemarie Kelly
0This was absolute delicious and soooo healthy! Nothing but lots of vegetables. Perfect for a vegetarian.
Wholesome Yum D
0I’m so glad you enjoyed it, Rosemarie! It really is such a great way to pack in lots of veggies.
George
0Great recipes thanks 👍
Maya | Wholesome Yum
0Thanks, George!
Kathy
0My husband and I have started low carb and this recipe looked inviting and perfect for an extremely snowy day! I had all the ingredients for the recipe which are unique for a vegetable soup. We both loved the deep flavor of the broth and vegetables – cauliflower, peppers, onions, and green beans. It will be high on my list of recipes to repeat.
Maya | Wholesome Yum
0I’m so glad you and your husband enjoyed this recipe, Kathy! Hope you make it again soon. Stay warm!
Maryjo
0I made the Healthy Vegetable Soup the other day! It is delicious and one of those soups that is better every day!!
Also a question…I did not add the 40 min dinner recipes because I already purchased it. Will the purchases I made be added to the app for me?
Thanks, I was really hoping you had an app!
Maryjo
Maya | Wholesome Yum
0I’m so glad you liked it, Maryjo! The Wholesome Yum App does have the recipes from my digital cookbooks, if that’s what you’re asking, but they aren’t in a separate area — just part of the recipe search and categories. Hope this helps and hope you love the app!
Yalonda
0Hey no listen, I wasn’t so sure about this and giving me the flavor I wanted. This was AMAZING! Now in full transparency I made a tweek or two by adding carrots, gochugaru using better than bullion (veg), and adding cooked impossible ground meat sub. Someone suggested mushrooms so I threw those in too. I can’t stop eating it lol, I don’t want to share smh. Thanks for this recipe I was craving some comfort soup and it also be simple and healthy 😋. If you haven’t already go make this now.
Maya | Wholesome Yum
0I’m so glad to hear that, Yalonda! Soups are very flexible and it’s very easy to tweak this one. Those additions sound great.
Jeanell
0This recipe looks really good. Can’t wait to try it. I was wondering if you could add mushrooms to it? I really like mushrooms and try to add them to most things that I cook.
Maya | Wholesome Yum
0Hi Jeanell, Yes, you can! I would recommend sauteing them with the onions and bell peppers.
Kim
0Did you drain the can of tomatoes?
Maya | Wholesome Yum
0Hi Kim, No, I don’t drain the canned tomatoes. You might need an extra splash of broth if you want to drain the tomatoes.
Wendy
0This recipe is so good and so easy to make. It’s yummy, nutritious and everyone liked it which is always a plus. The big plus in my book is that it comes together with almost no effort on my part which is really good when it’s a day when I’m not feeling well but need to make something for dinner. In fact, it’s so easy and fast to prepare, that it’s become my go-to meal for those days. I can add a bagged salad mix and heated frozen rolls and it’s a complete nutritious, filling, and healthy meal.
Maya | Wholesome Yum
0Thank you so much, Wendy! Agree, not much effort is a big plus in my book, too. 🙂
Wanda Brown
0Sounds delicious, will definitely try it.
Jayne
0I made the Homemade Vegetable Soup last night, and after chopping all the vegetables it took just a few minutes. We had a good piece of bread with it and it was wonderful. Just right for the cold days in MN. Reminded me of my Minestrone recipe. We will be making this again. I should have taken a picture. It really looked just like yours.
Sharina
0This is so quick and easy! So hearty, delicious and satisfying!
Allyson Zea
0This was absolutely delicious and easy to make! Thanks for the recipe!
jess
0This was such a great soup recipe and I cannot thank you enough for sharing this amazing dish!
Irene
0This soup is delicious! A staple in our home year round.
Kara
0This was super quick and easy, I had a bunch of vegetables to use up and this was perfect. We had it with some grilled cheese sandwiches and hubby loved it!
Margarette
0I made this vegetable soup for dinner tonight and it was exactly what I needed after a long day. The broth has a rich and hearty flavor without feeling too heavy. So delish!
Bridgette
0The veggies were perfectly tender and the soup was so flavorful. I added a splash of tabasco for an extra kick and it was a perfect comfort food for chilly day. Sooo good! This one’s going in my favorite recipe list!
Mae
0Absolutely delicious! I added some squash for more nutrients and to make it more hearty. It was a good call that I made enough to last me this weekend! Definitely adding this to my meal rotations!
GRETA
0This was a really delicious soup. I made it for yesterday and everybody loved it. It was cozy, flavorful, and fast to make.
Deb
0This soup was beyond delicious! Making second batch today.
Suz
0I like this recipe, but I cooked it a little longer about 10 minutes. My cauliflower was cut a tiny bit bigger than the recipe indicated.
Erin
0Hi! Will this freeze well?
Wholesome Yum D
0Hi Erin, This recipe freezes very will.
Evro Panos
0I’m confused about adding potatoes and corn for low carb recipe. Can you explain?
Wholesome Yum D
0Hi Evro, This recipe does not include corn or potatoes. Those who are not keto can add those vegetables if they wish.
Jen M
0Absolutely delish! Full of flavor.
Arlene
0I’ve made this soup before and I love it! Going to make it again this week. Thanks for such a tasty soup recipe. ❤️
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0Hi. It doesn’t have much fat and protein, but lots of carbs. How is this then keto friendly. Thought we need to aim for fats and protein.
Wholesome Yum D
0Hi, This is not a keto recipe.
Sherry
0I have been wanting a good keto vegetable soup recipe and this is it!!! Wow this is so delicious and I just happened to have all the ingredients today. However, it did take me more than 10 minutes to put together but I have no regrets. I had enough left over to freeze some for two more meals as well as some in the refrigerator for this week. I can’t say it more forcefully – Make This Soup!
Anne
0I’m trying to eat less meat but still be low carb. This was delicious and filling.
Connie
0Delicious! Made just as recipe shows. Served with a dash of tabasco and some shaved Italian cheese blend.
Jo
0Since I do not like cauliflower can I substitute broccoli without changing carbs too much?
Otherwise it sounds wonderful.
Wholesome Yum D
0Hi Jo, Yes, that would work.
Sheila
0Just wondering where are the 5 g of sugar comes from in the recipe? I’m doing a January no sugar detox, and this soup looked really clean to me.
Veronica
0Most of the carbs are coming from the tomatoes. You can use tomato powder for a similar flavor and 0 carbs but the texture will be different
Maya | Wholesome Yum
0Hi Sheila, There is no added sugar. Vegetables have some natural sugars, so that is where the small amount of sugar content comes from.
Shelagh Thompson
0My family and I loved this soup, but it was a little high on the net cards, I wanted more than a cup. I will not have this again until a little later in the program, when I am hopefully a little thinner and feeling better.
Donna
0Awesome! I cooked in a dutch oven for approx hour. I did add some ground beef and a can of tomato sauce which changed the macro’s but it was necessary for my non low carb/keto family. It was a hit with everyone and was requested as a frequent repeat. Never a disappointment with your recipes!
Msmoo
0Very easy and tasty soup. I added leftover roasted peppers, courgettes, plus a small amount of spinach.
Kyle
0Love this soup! Only had 4 cups of stock so I subbed V8 for the other 4 cups. I froze individual servings and got my veggies in every day.
Kristyn
0Best way to get in so many veggies..soup! I love this recipe! It’s so packed with flavor & it’s super hearty!
Samantha
0My whole family was under the weather recently so I made this soup as a nourishing dinner one night. It was simple and delicious and even my picky daughter enjoyed it. Thanks for a keeper recipe!
Kellie H
0This is so easy to make and has great flavor. My kids even loved it!
Diana L Darden
0Turned out great. I added hamburger meat. Eveny 13 yo grandson wants more. Thank you.
Beth Engel
0I’m actually following keto for diabetes. Many of your recipes are right on target.
Beth Engel
0Can I substitute broccoli for peppers?
Wholesome Yum D
0Hi Beth, You can substitute the peppers if you don’t want to include them.
Kyle
0Love this soup! Only had 4 cups of stock so I subbed V8 for the other 4 cups. I froze individual servings and got my veggies in every day.
Tammy Cross
0Hey, the recipe sounds delicious! My question is if you’re doing keto what can you eat with it? I’m new to this and to my understanding crackers are a no-no.
Wholesome Yum D
0Hi Tammy, You could use my keto fathead crackers recipe to replace traditional crackers.
Linda
0The Best vegetable soup Ever! I added tofu + sour cream.
Christine Doyle
0I can’t find how many cups per serving!
Wholesome Yum D
0Hi Christine, There is 1 cup per serving and you can find that info at the bottom of the recipe card.
Sarah
0I made this last week and it was so good!! Highly recommend. I added more cauliflower when I reheated it. One of the best soups I’ve ever made. This is going in our dinner rotation. Thank you for the recipe!
Mandi
0This was outrageously delicious. The flavor was so hearty and comforting- I couldn’t get enough of it. I froze some for later and though the texture of the veggies changed a bit (softer after thawing) it was still just as delicious. I just searched through my emails to find this recipe to make again! Nomnomnom
Sallie
0Just made this on a cold, snowy day and wow!!! Surprisingly good for something so simple. Hubby loved it too. Italian seasoning took it over the top. I substituted broccoli for cauliflower because cauliflower doesn’t like me, lol! I was thinking of adding Italian sausage next time.