Nourish yourself with a homemade vegetable soup with all the nutritious goodies your body needs. Not only does it have the bursting flavors of sweet and earthy veggies, but the broth is simmered to perfection, letting the savory aromas fill the kitchen. So fill your bowl to the brim and enjoy this delicious elixir that'll warm you inside and out.
Recipe for Homemade Vegetable Soup
The great part about this soup is how easy it is to customize. We recommend adding your favorite or seasonal vegetables to this recipe. It makes 8 servings.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, peeled and sliced
- 1 celery stalk, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- 6 cups unsalted vegetable broth
- ½ teaspoon sea salt
- ⅛ teaspoon freshly cracked black pepper
- 1 cup romanesco (or broccoli or cauliflower) florets
- ½ cup shredded Brussels sprouts (or shredded cabbage)
- ½ cup shelled peas (fresh or frozen)
- 3 tablespoons fresh chervil leaves
Instructions
- Heat the olive oil in a large pot on medium-high until it shimmers.
- Add the onion, carrots, celery, and bell pepper. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
- Add the garlic and cook, stirring constantly.
- Add the broth, salt, pepper, and romanesco. Bring to a simmer. Reduce heat to medium and cook, stirring occasionally, for 5 minutes.
- Add the Brussels sprouts and shelled peas.
- Remove from the heat and stir in the chervil.
Make a flavorful veggie broth from vegetable scraps. When you trim onions, mushrooms, garlic, carrots, leeks, celery, or fresh herbs, toss the trimmings in a zipper bag & freeze. Put them in a slow cooker & cover with water. Simmer, covered, on low for 8 hours. Strain and store in the fridge for up to five days or the freezer for up to six months.
Variations
This soup makes for a great base. Add in your favorite protein and turn this homemade vegetable soup into a hearty stew.
Vegetable Bean Soup
Adding a variety of beans to your soup makes it more filling. Mix in 1 (14-ounce) can of drained chickpeas, kidney beans, and lentils when you add the romanesco. If you're looking for a more tomato-based flavor, add 1 (14-ounce) can of crushed tomatoes (undrained) when you add the broth.
Chicken Noodle Veggie Soup
Using this recipe, you can quickly turn it into a veggie-packed chicken noodle soup. Boil 1 cup of macaroni noodles and set aside. Add 1 cup of chopped chicken thighs or breasts when sautéeing vegetables. Add the boiled macaroni noodles when the soup is simmering.
Tofu Veggie Soup
If you're looking for an alternative protein that's not meat, add 8 ounces of extra-firm and cubed tofu when you add the romanesco or broccoli.
Storage
This stores well in the fridge or freezer. Store tightly sealed in the fridge for up to 3 days. Store in 1½ to 2 cup serving sizes in the freezer in airtight freezer containers for up to 6 months and reheat on the stovetop or in the microwave.
A Simple Homemade Vegetable Soup for the Soul
Whether you're looking for a soup that'll warm you during the winter months or a dish with an extra dose of veggies, this homemade vegetable soup will make everyone feel warm and nourished. Make this soup throughout the year, welcoming new seasonal vegetables each time.
