Some recipes stand the test of time, and Classic Vegetable Soup is one of them. This is the soup your grandmother made, the soup that welcomed you home on cold days, the soup that proves simple ingredients can create something extraordinary. With tender vegetables swimming in savory broth, it's comfort in its purest form.
Why This Recipe Works
The secret to great vegetable soup is layering flavors and cooking vegetables at the right time. Starting with the aromatic trinity of onion, carrots, and celery builds a flavorful foundation. Adding vegetables in stages ensures each one is perfectly cooked—never mushy or underdone. A bay leaf and thyme add depth without overwhelming the fresh vegetable taste.
Choosing Your Vegetables
This recipe is flexible—use what you have. The base of carrots, celery, onion, and potatoes is traditional, but you can add corn, peas, zucchini, cabbage, or any seasonal vegetables. The key is cutting everything to similar sizes so they cook evenly.
Step-by-Step Guide
Start by sautéing your aromatics in olive oil until softened. This step is crucial—it develops sweetness in the vegetables and creates a flavor base. Add the heartier vegetables first (potatoes, carrots), then more delicate ones later (green beans, peas) so nothing overcooks.
Simmer gently rather than boiling vigorously. A gentle simmer keeps vegetables intact while allowing flavors to meld. The soup is ready when potatoes are fork-tender and all vegetables have absorbed the seasoning.
Serving Suggestions
Serve with crusty bread for dipping—it's essential. A sprinkle of Parmesan cheese adds umami depth. For a heartier meal, pair with a grilled cheese sandwich or add a slice of toasted sourdough on top. This soup also makes excellent meal prep for weekday lunches.
Variations to Try
- Italian style: Add cannellini beans, pasta, and Italian herbs
- Tex-Mex: Add corn, black beans, and cumin with a squeeze of lime
- Creamy version: Blend half the soup and stir back in for thickness
- Protein boost: Add shredded chicken or cooked sausage
Classic Vegetable Soup
Nutrition (per serving)
Ingredients
Instructions
- Sauté aromatics. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Build the base. Add garlic and cook for 1 minute until fragrant. Stir in potatoes, diced tomatoes, broth, thyme, and bay leaf.
- Simmer. Bring to a boil, then reduce heat and simmer for 15 minutes. Add green beans and cook another 10 minutes until all vegetables are tender.
- Season. Remove bay leaf. Season with salt and pepper to taste.
- Serve. Ladle into bowls and garnish with fresh parsley.
Recipe Notes
- Cut all vegetables to similar sizes for even cooking
- Add tender vegetables like peas in the last 5 minutes
- Soup tastes even better the next day
Frequently Asked Questions
What vegetables work best in classic vegetable soup?
The classic trio of carrots, celery, and onion form the flavor base. Potatoes add heartiness, while tomatoes bring acidity. Feel free to add corn, peas, green beans, or any vegetables you have on hand.
Can I freeze classic vegetable soup?
Yes! This soup freezes beautifully for up to 3 months. If including potatoes, they may become slightly soft after thawing. Cool completely before freezing in airtight containers.
How do I make this soup more filling?
Add pasta, rice, or barley during the last 15 minutes of cooking. You can also stir in white beans or chickpeas for added protein and fiber.
Should I use fresh or canned tomatoes?
Canned diced tomatoes work well year-round and are convenient. In summer, substitute 2-3 fresh chopped tomatoes for peak flavor. Fire-roasted canned tomatoes add extra depth.
How long does vegetable soup keep?
Store in the refrigerator for 4-5 days. The flavors actually improve after a day as the vegetables absorb the broth. Reheat gently on the stovetop.