Loaded Vegetable Soup

published Aug 17, 2022
summer
Vegetable Soup Recipe

Packed with a rainbow of crisp-tender vegetables, it's light and fresh, yet hardy and warming all at the same time.

Serves6 to 8

Makes(Makes 10 cups)

Prep15 minutes

Cook48 minutes to 52 minutes

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Credit: Kelli Foster

Come late summer, there is nothing I find more comforting than a bowl of tomato-kissed vegetable soup. Packed with a rainbow of crisp-tender vegetables, it’s light and fresh, yet hearty and warming all at the same time. It’s the perfect transition soup — some bites taste like summer, others give you a hint of fall. And while it will always tastes best simmered with peak-season produce, the veggies in this soup (some of which are frozen) are available year-round.

What Can I Add to My Vegetable Soup for Flavor?

A can of fire-roasted diced tomatoes, garlic, and dried herbs offer up a lot of flavor. But the best flavors come from including a wide variety of vegetables. These are the vegetables you’ll need for this soup.

  • Yellow onion
  • Carrots
  • Celery
  • Zucchini
  • Green beans
  • Frozen peas
  • Fresh of frozen corn kernels
Credit: Kelli Foster

How Do You Make Vegetable Soup?

The key to making a great vegetable soup is three-fold: Cutting the vegetables to the right size, knowing when to add each type of vegetable to the pot (no one wants soggy vegetables!), and allowing plenty of time for the soup to simmer so the flavors can meld. Here’s how to do it.

  1. Cut the vegetables. Cut sturdy vegetables (carrots and celery) into 1/4-inch-thick pieces, semi-soft vegetables (zucchini) into 1/2-inch-thick pieces, and green beans into 1-inch-long pieces.
  2. Sauté onion, carrot, and celery. After sautéing the onion until soft, add the carrot and celery and continue to cook until a few minutes more until brightened in color.
  3. Simmer. Add diced tomatoes, broth, and dried herbs; bring the soup to a boil; and then reduce the heat and simmer for 15 minutes.
  4. Add zucchini and green beans. After adding the zucchini and green beans, simmer again until these vegetables are crisp-tender, about 15 minutes.
  5. Add frozen corn and peas. Because these vegetables just need to be thawed, you’ll stir them into the pot in the last five minutes of cooking.

What Goes with Vegetable Soup?

If you’re going for a light meal, a chunk of crusty bread or a few slices of baguette make a perfect partner to vegetable soup. And if you want something a little more substantial, add a green salad or grain salad or a sandwich to go with the vegetable soup. These are a few of our favorite sides to serve with vegetable soup.

Credit: Kelli Foster

Vegetable Soup Recipe

Packed with a rainbow of crisp-tender vegetables, it's light and fresh, yet hardy and warming all at the same time.

Prep time 15 minutes

Cook time 48 minutes to 52 minutes

Makes (Makes 10 cups)

Serves 6 to 8

Nutritional Info

Ingredients

  • 1 medium

    yellow onion

  • 1 medium

    carrot

  • 3 stalks

    celery

  • 3 cloves

    garlic

  • 2 tablespoons

    olive oil

  • 1 1/2 teaspoons

    kosher salt, plus more as needed

  • 1/4 teaspoon

    freshly ground black pepper

  • 2

    bay leaves

  • 1/2 teaspoon

    dried thyme

  • 1 (28-ounce) can

    fire-roasted diced tomatoes

  • 6 cups

    low-sodium vegetable or chicken broth

  • 8 ounces

    zucchini (2 small or 1 medium)

  • 4 ounces

    green beans

  • 10 to 12 sprigs

    fresh parsley

  • 1 cup

    frozen peas

  • 1 cup

    fresh or frozen corn kernels

Instructions

  1. Dice 1 medium yellow onion (about 1 1/4 cups). Peel 3 medium carrots and cut crosswise into 1/4-inch thick rounds (about 1 1/2 cups). Cut 3 celery stalks crosswise into 1/4-inch thick pieces (about 3/4 cup). Mince 3 garlic cloves.

  2. Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat. Add the onion and cook, stirring occasionally, until softened but not browned, 3 to 5 minutes. Add the carrots, celery, garlic, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until brighted in color, about 3 minutes.

  3. Add 2 bay leaves, 1/2 teaspoon dried thyme, 1 (28-ounce) can fire-roasted diced tomatoes and juices, and 6 cups low-sodium vegetable or chicken broth. Stir to combine and bring to a boil over medium-high heat.

  4. Reduce the heat to maintain a simmer and cook for 15 minutes. Meanwhile, trim 8 ounces zucchini, halve lengthwise (quarter lengthwise if wider than 1 1/2-inches), then cut crosswise into 1/2-inch-wide pieces (about 2 cups). Trim 4 ounces green beans and cut crosswise into 1-inch pieces (about 1/2 cup).

  5. Add the zucchini and green beans to the soup and simmer until crisp-tender, about 15 minutes more. Meanwhile, pick the leaves from 10 to 12 fresh parsley sprigs and finely chop.

  6. Add 1 cup frozen peas and 1 cup fresh or frozen corn kernels to the soup and cook for 5 minutes more. Remove and discard the bay leaves. Taste and season with more kosher salt as needed. Serve garnished with the parsley.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.