Warm Up with This Quick & Easy Vegetable Soup Recipe

 

Warm, nourishing, and packed with flavor, this Easy Vegetable Soup is the ultimate comfort food for busy weeknights or chilly days. Made with simple pantry staples and fresh vegetables, it’s a wholesome, budget-friendly meal that comes together in under an hour. Whether you're looking for a light lunch, a cozy dinner, or a make-ahead freezer option, this classic soup delivers hearty goodness in every spoonful.

I had a mother who could make a good soup out of just about anything. We never had canned soups when we were growing up, with the exception of Tomato soup.  All of our soups were handmade and from scratch.  And, I have to say, delicious!

 

I, too, have the ability to be able to put together a delicious soup with next to nothing. I guess I learned it from my mother!!   You don't really need to have leftover meat, or bones to make a good pot of soup. If you have a vegetable bin filled with a variety of vegetables and a few store cupboard ingredients such as tinned tomatoes and some good stock or broth, then you have the makings of a delicious soup!

This vegetable soup recipe I am sharing with you today is the perfect soup to make for lunch on a chilly day.  Add a toasted sandwich and it becomes a simple, quick, and easy to make supper.

  

Not only that, but it is fairly healthy as well, being loaded with more than a few of your five a day and some really nutritious fiber. It is also relatively low in fat.  I like to enjoy it with some toasty homemade croutons on top! See my handy instructions on how to do this below!

 

INGREDIENTS NEEDED 

TO MAKE EASY VEGETABLE SOUP

You probably have everything you need in your larger and refrigerator to make this soup right now! It really is that simple.

2 TBS butter

1 medium carrot, peeled and coarsely chopped

1 stick of celery, trimmed and coarsely chopped

1 medium onion, peeled and coarsely chopped

1 cup (50g) diced, peeled rutabaga/Swede

1/2 cup (100g) sweet potato, peeled and diced (I used a Japanese sweet potato)

1 can (14.5oz/411g) diced petite tomatoes, drained

1 cup (240ml) tomato juice

1 cup (240ml) vegetable stock

1/4 tsp summer savory or dried thyme

salt and black pepper to taste

1 tsp lemon juice

1/2 cup (15g) of frozen corn

1/2 cup (15g) frozen peas

 

The butter helps to give the soup a nice rich flavor and also helps caramelize the vegetables.  You can use the vegetables as written or vary them according to what you have in the house and what you enjoy, making sure that you keep the total amount of vegetables the same.   

The trinity of taste really is carrots, onions and celery. I would not vary these.  This mixture is called a mirepoix and is the basis of many good stocks, soups, stews and sauces.

If your tomatoes are already in tomato juice don't drain them. You won't need to add the tin of tomato juice either.  Just substitute it with water. 

I use Better than Boullion Stock paste, reconstituted. The vegetable one. You can use any good vegetable stock.

The lemon juice adds a nice touch. It doesn't add a strong flavor but helps to balance out everything else.  Lemon juice is also very good for your kidneys.

 

HOW TO MAKE

EASY VEGETABLE SOUP

This soup really is not all that difficult to make. Once you have all of your vegetables prepared, it goes together very quickly and easily.  It really makes the perfect lunch!

 

1. Prepare all of your vegetables. (I like to cut everything to a similar size so that they cook roughly in about the same amount of time.)
2. Melt the butter in a medium sized saucepan over medium high heat. Once it begins to foam, add the carrots, celery, onion, rutabaga, and sweet potato. Cook stirring occasionally for 5 to 10 minutes until they begin to soften and caramelize a bit. (This really does add a richness to the soup.)
3. Add the tomatoes, tomato juice, stock, lemon juice, and summer savory. Bring to the boil, then reduce to a simmer. (You don't want it to keep boiling or all of the liquid will evaporate.)
4. Simmer, covered, for 30 minutes on medium low or until all of the vegetables are tender. (If the soup seems to thick at this point you can add additional water or stock to bring it to the thickness you enjoy.)
5. Add the peas and corn. Cook fur a further 5 to 6 minutes until they are heated through and cooked to your desired doneness. (The reason I add the peas and corn at the end and separate from the other vegetables is because I really dislike overcooked peas and corn.)
6. Taste and adjust seasoning with some salt and black pepper.
7. Ladle into heated bowls and serve. (You can top with a few crisp croutons if you wish.)

 

HOW TO 

MAKE BUTTERY CROUTONS

Preheat your oven to 400*F/200*C/ gas mark 6. Line a baking tray with baking parchment.  Butter two slices of your favorite bread on both sides. Trim off the crusts and then cut into 1-inch squares.  Place onto the baking sheet.  Dust lightly with garlic powder and onion powder (not salts) and then toast in the oven for 8 to 10 minutes until golden brown. Crisp, buttery and delicious.

No bread?  You can use cubed croissants, English muffins, crumpets or biscuits in much the same way.

If you really want to get fancy, cut them into shapes using a sharp metal cookie cutter. You can also dust them with Parmesan cheese if you wish or eve add some dried herbs.

GOOD ADDITIONS

• Some good additions to this soup are crushed garlic (1 tsp.). Add along with the other vegetables and onions. 
• You can also add fresh herbs.  I like to add the leaves of the celery.  You can add fresh basil, parsley, thyme or oregano.  I have also added a fresh bay leave from time to time.

SUBSTITUTIONS

• Feel free to substitute the vegetable stock with any other broth that you wish.  Chicken, beef, ham, all work well. You can even leave the broth out altogether and simply use water. The soup will still taste good, although it will not be quite as flavor filled as it would be using stock.
• As suggested you can use any mix of vegetables that you enjoy, even frozen mixed vegetables if that is what you like.

 

FREQUENTLY ASKED QUESTIONS

CAN I VARY THE VEGETABLES?

You can use any combination of vegetables that you wish so long as you keep the trinity of taste (celery, carrots, and onions) intact.  Chopped cabbage, chopped celeriac, chopped Jerusalem artichokes, white potatoes, sweet potatoes, squash, etc. All work well.  The only vegetable I would hesitate to add would be beetroot, but that is because it would tint the soup purplish.

CAN THI SOUP BE MADE AHEAD OF TIME?

Absolutely. You can make this one to two days ahead of time. Simply refrigerate the finished soup in an airtight container. Reheat gently in a saucepan over medium heat when you wish to serve it.

CAN THE RECIPE BE DOUBLED?

Yes, you can certainly double or even triple the recipe. Cook times will remain the same.

CAN THIS SOUP BE FROZEN?

Yes, this soup freezes very well. Simply ladle into airtight freezer containers. Label appropriately with the date and contents and freeze. It will keep well for up to six months. When you wish to serve it, leave it to thaw in the refrigerator overnight.  Reheat over medium heat until piping hot through.

HOW LONG WITH THIS SOUP KEEP?

Properly stored in an airtight container in the refrigerator this soup will keep for four to five days. Any longer than that and I would freeze it.

 

A FEW OTHER HEARTY SOUPS

THAT YOU MIGHT ALSO ENJOY

I love soup, especially at this time of year when the weather in my world is in transition from the autumn to the winter.  Here are a few other favorite soup recipes that you might also enjoy!

WINTER VEGETABLE SOUP WITH CHEESE DUMPLINGS - Soup with dumplings?  Count me in!  Especially cheese dumplings.  Simple to make and using simple everyday ingredients. Its also a great way to use up what's in the fridge. This is a deliciously hearty soup with plenty of vegetables, ham and fluffy cheese dumplings. I guarantee your family will love this! 

TURKEY MULLIGATAWNY SOUP - This soup is rich and delicious with an abundance of East Indian/Asian flavors and filled with meaty chunks of turkey, plenty of vegetables and rice. There is a gentle hit of heat and spice from the use of curry powder and a touch of sweetness (which goes well with curry) by using a fresh apple, chopped. Altogether, its a very hearty, delicious and satisfying soup.

  

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Yield: 4 servings

Author: Marie Rayner

Quick & Easy Vegetable Soup

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

This fabulous soup is quick and easy to throw together and very delicious. It uses simple things that we usually all have to hand and also freezes very well.

Ingredients

• 2 TBS butter
• 1 medium carrot, peeled and coarsely chopped
• 1 stick of celery, trimmed and coarsely chopped
• 1 medium onion, peeled and coarsely chopped
• 1 cup (50g) diced, peeled rutabaga/Swede
• 1/2 cup (100g) sweet potato, peeled and diced (I used a Japanese sweet potato)
• 1 can (14.5oz/411g) diced petite tomatoes, drained
• 1 cup (240ml) tomato juice
• 1 cup (240ml) vegetable stock
• 1/4 tsp summer savory or dried thyme
• salt and black pepper to taste
• 1 tsp lemon juice
• 1/2 cup (15g) of frozen corn
• 1/2 cup (15g) frozen peas

Instructions

1. Prepare all of your vegetables.
2. Melt the butter in a medium sized saucepan over medium high heat. Once it begins to foam, add the carrots, celery, onion, rutabaga, and sweet potato. Cook stirring occasionally for 5 to 10 minutes until they begin to soften and caramelize a bit.
3. Add the tomatoes, tomato juice, stock, lemon juice, and summer savory. Bring to the boil, then reduce to a simmer.
4. Simmer, covered, for 30 minutes on medium low or until all of the vegetables are tender.
5. Add the peas and corn. Cook fur a further 5 to 6 minutes until they are heated through and cooked to your desired doneness.
6. Taste and adjust seasoning with some salt and black pepper.
7. Ladle into heated bowls and serve.

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