Description
This easy vegetable soup recipe is a warm, comforting, and nutritious meal perfect for any season. Made with fresh vegetables, herbs, and vegetable broth, it’s a simple dish that comes together quickly on the stovetop, offering a wholesome blend of flavors that everyone will enjoy.
Ingredients
Scale
Vegetables
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery ribs, chopped
- 2 cloves garlic, minced
- 1 zucchini, diced
Other Ingredients
- 1 can diced tomatoes (about 14.5 oz)
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Sauté Vegetables: In a large pot over medium heat, add a small amount of oil and sauté the chopped onion, sliced carrots, chopped celery, and minced garlic. Cook until the vegetables 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, salt, and pepper. Mix well to combine.
- Simmer Soup: Bring the soup to a boil over high heat. Once boiling, reduce the heat to low and let it simmer gently for 20 minutes to allow the flavors to meld and the vegetables to become tender.
- Serve: Once cooked through, taste and adjust seasoning if necessary. Ladle the soup into bowls and serve hot. Enjoy your nourishing vegetable soup!
Notes
- You can add other vegetables like potatoes, green beans, or peas for extra heartiness.
- For a creamier texture, blend part of the soup and mix it back in.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Use low-sodium vegetable broth to control salt levels.
