This Vegetable Soup is healthy, easy to make, and so delicious. At only 63 calories per cup, it is a great way to get in vegetables as the perfect side dish or serve up a big bowl for a hearty delicious lunch.
Whenever I’m not feeling great, one of the first things I think about is what I can do to turn things around. Inevitably, I come to rest, drinking more water, and eating really healthy wholesome food. It doesn’t get much healthier or wholesome than this delicious Vegetable Soup. Even better news, this soup freezes perfectly, so you can always have some on hand when you are feeling under the weather.
How to Make Vegetable Soup
Here is a brief overview of how this homemade vegetable soup recipe comes together. For the full recipe including all of the measurements and ingredients, scroll to the recipe card at the bottom of the page.
- Sauté the vegetables. Heat up olive oil in a dutch oven and add the celery, onion, and carrots, and sauté until the onion is translucent.
- Add other vegetables. Add in the cauliflower, broccoli, zucchini, squash, pepper, and cabbage. Try to stir as best you can, though the pot will be very full, and allow them to cook down a little.
- Add remaining ingredients. Add in the vegetable stock, diced tomatoes, tomato sauce, basil, oregano, salt, and pepper. Give everything a good stir. Cover and bring to a boil.
- Simmer and season. Let the soup simmer then add honey and lemon to taste.
Instant Pot Vegetable Soup
Vegetables For Your Soup
I chose the vegetables I did in this soup because I thought the flavors would work so well together. But truly, the sky is the limit. If there is a vegetable listed here that you don’t like, replace it with more of something else. Vegetable soup recipes are easily customized using vegetables your family loves!
Adding Lemon and Honey
Lemon and honey are added to this homemade soup recipe to provide a little extra flavor and balance to the recipe. You will notice a very small amount is used, but it will make a difference. Start with what the recipe card calls for and add more as needed. You can also add more salt and pepper to taste or garnish with parsley.
Somehow soups, like chili, always tend to be better the next day. This easy vegetable soup makes for great leftovers. Once it has cooled, store in an airtight container for up to five days in the refrigerator. Make sure to only reheat the portion that you intend to eat. Leftovers should not be cooled and reheated more than once. As always, use your discretion with all leftovers.
Freezing Vegetable Soup
This soup is great to make ahead and freeze for a quick and healthy meal. Let cool completely and place in freezer-safe bags or containers, removing as much air as possible. It is great to freeze in individual portions to pull out and heat up for lunch. I like freezing these in bags laying flat, for easy storage.
Freeze in an airtight container that will allow the soup to expand as it freezes. Store in the freezer for up to three months.
Thaw the soup in the refrigerator and remove it from the container. Heat it in the microwave or in a saucepan.
The sky is the limit with vegetables in soup! I love the blend of flavors the veggies in this soup provide. Skip anything that you don’t like and replace it with more of the vegetables you do like. You can also experiment and try other vegetables that aren’t listed in this recipe.
Yes! It is also vegan and relatively low carb.
Calories in Vegetable Soup
This soup makes a big batch, about 14 cups to be exact. I have listed the nutritional information in the recipe card below by the one-cup serving. I typically eat three cups for lunch.
These are the highlights:
- This soup has 63 calories a cup.
- It has 10 grams of carbohydrates.
- This recipe only has three grams of fat.
Other Easy Vegetarian Dinner Recipes
These vegetarian recipes are hearty and full of flavor. There are many homemade vegetarian recipes to choose from that will be loved by even your picky eaters.
If you try this easy vegetable soup recipe or any of my others, please leave a comment and let me know what you think. I love hearing from you!
- 2 tablespoons olive oil
- 2 celery stalks trimed and diced
- 1 small yellow onion diced
- 2 carrots peeled and diced
- 3 cloves garlic minced
- 1/2 head cauliflower cut into florets (about 2 1/2 cups)
- 1 head broccoli cut into florets (about 2 cups)
- 1 yellow squash sliced and quartered (skin on)
- 1 zucchini sliced and quartered (skin on)
- 1 red pepper diced
- 2 cups cabbage diced (about 1/4 of a head of cabbage)
- 6 cups vegetable stock
- 15 ounces tomato sauce
- 15 ounces diced tomatoes
- 1/2 tablespoon dried basil
- 1/2 tablespoon dried oregano
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon lemon juice (to taste)
- 2 teaspoons honey (to taste)
- Heat up olive oil in a large dutch oven or soup pot over medium heat. Add in the celery, onion, carrot, and garlic. Sauté for 5 to 7 minutes or until the onions are translucent.2 tablespoons olive oil, 2 celery stalks, 1 small yellow onion, 2 carrots, 3 cloves garlic
- Add in the cauliflower, broccoli, zucchini, squash, pepper, and cabbage. The soup pot will be very full, so do your best to give it all a good stir. Let it cook down for 5 minutes.1/2 head cauliflower, 1 head broccoli, 1 yellow squash, 1 zucchini, 1 red pepper, 2 cups cabbage
- Add in the vegetable stock, diced tomatoes, tomato sauce, basil, oregano, salt, and pepper. Give everything a good stir. Cover the pot and bring the whole mixture to a boil. Reduce to a simmer and cook for 20 minutes.6 cups vegetable stock, 15 ounces tomato sauce, 15 ounces diced tomatoes, 1/2 tablespoon dried basil, 1/2 tablespoon dried oregano, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper
- Taste the soup and add honey and lemon to taste. (Read more about why these ingredients are added here.) Add more salt and pepper as needed.1 teaspoon lemon juice, 2 teaspoons honey