The Best Vegetable Soup {Cozy, Customizable, & Freezer-Friendly}

I lean on this recipe whenever I need a quick lunch, a healthy snack, or a side that makes dinner feel more complete. It’s low in calories, big on flavor, and endlessly adaptable!

I usually chop everything up ahead of time so dinner comes together fast. The trick is to add the quick-cooking veggies at the end, and I always taste and adjust the seasoning right before serving.

Every pot is a little different depending on what’s in the fridge, which is half the fun. Honestly, it’s just one of those soups that makes life a little easier!

Before You Get Started

Let’s make sure your soup turns out just right:

• Pre-chop your veggies. Save time (and stress) by dicing everything before you start.
• Use what you have. Zucchini, broccoli, cauliflower, even a handful of spinach or kale? Toss it in!
• Frozen and canned are fine. Grab that bag of frozen corn or canned beans to bulk things up.
• Add quick-cooking veggies last. Peas, corn, spinach, and zucchini only need a few minutes, so stir them in right at the end.

How to Make Vegetable Soup

Don’t worry, this is super simple and pretty hard to mess up!

1. Sauté Your Base

Spray a big soup pot with cooking spray (or drizzle in olive oil). Add onion, celery, carrots, and garlic. Cook 4-5 minutes, stirring now and then, until onions are soft and the kitchen smells amazing.

Pro tip: If anything starts to stick, add a splash of water or broth to keep things moving.

2. Add Veggies and Spices

Toss in cabbage, green beans, Italian seasoning, salt, pepper, and bay leaves. Stir well and cook about 5 minutes.

3. Simmer with Liquids

Pour in the chicken broth, canned tomatoes (with juices), and tomato paste. Bring everything to a gentle simmer and cook for about 10 minutes, until the cabbage is just tender.

4. Stir in Quick-Cook Veggies

Add the corn and peas, then cook 2-3 more minutes.

5. Taste and Finish

Fish out the bay leaves, taste for seasoning, and add more salt or pepper if needed. Ladle into bowls and enjoy!

Instant Pot Instructions

Use the sauté function for the onions, carrots, and celery, then add everything else (except quick-cooking veggies like peas and corn). Cook on high pressure for 6 minutes, quick release, then stir in the final veggies.

Slow Cooker Instructions

Add everything except for the green beans, corn, and peas to the slow cooker. Cook on low for 3.5 hours. Open and add the green beans, peas, and corn. Let cook for 30 minutes more or until green beans are cooked through but not mushy. Taste and season as needed.

Recipe Tips and Ideas for Vegetable Soup

Let’s make this soup work for your week:

• Make it spicy: While sauteing the onions, garlic, carrots, and celery, add some red pepper flakes. You could also add some diced jalapenos.
• Try new veggies: This soup can be made with any vegetables you like or have on hand. Just pay attention to cooking time. Quick-cooking veggies should be added later so they don’t get too soft.
• Add protein: To make this soup more filling, consider adding some protein. Consider using chickpeas, lentils, or cannellini beans to keep it vegetarian. You could also add chicken breast, ground turkey, or shrimp. You could even add both! Just note you may need some extra broth.
• More tomato flavor: For more tomato flavor, you have a couple of options. First, you can add extra tomato paste. That adds a rich tomato flavor. Another option is adding blended canned tomatoes. Lastly, you could use a tomato or tomato and chicken-flavored bouillon cube.
• Spices: To keep things simple, I opted to just use some Italian seasoning in this soup. If you prefer more kick, you can swap in any of your favorite spices or spice blends. Fresh herbs are also great.
• Make it with tomato juice or V8: Some people like to swap in tomato juice or V8 for the chicken broth. You can use half and half or go with all juice.
• Ranch or taco seasoning: Another way to pack in extra flavor is with store-bought ranch or taco seasoning. This is a popular trick for adding lots of extra flavor. Onion soup mix and vegetable soup mix work as well.
• Go fully vegetarian: Use vegetable broth instead of chicken broth.

Serving Suggestions

You know this soup is super versatile, right? Try it these ways:

Storage and Reheating

You’ll love having leftovers:

• Store: Keep soup in an airtight container in the fridge for up to 4 days.
• Reheat: Warm on the stovetop or microwave until piping hot. Add a splash of broth or water if it’s thickened up.
• Leftover ideas: Stir in some cooked pasta, rice, or even tortellini to transform leftovers into a whole new meal.

How to Freeze Vegetable Soup

Vegetable soup is a great option to have in the freezer, and it will keep for up to 6 months. Personally, I like to freeze my soup in individual servings to make it easy to grab and go meals. For the best results, make sure to let the soup cool completely before placing it in the freezer.

These one-cup soup “ice cube” trays are one of my favorites since you can freeze the portions and then pop them out of the silicone mold and place them in a plastic bag for easy storage.