Basic Vegetable Soup Recipe

Name: Basic Vegetable Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons olive oil; 1 medium onion, medium dice; Kosher salt; Freshly ground black pepper; 2 medium carrots, medium dice; 2 medium garlic cloves, finely chopped; 1 celery stalk, medium dice; 2 cups additional vegetables of your choice (such as red pepper, cabbage, asparagus, mushrooms, fennel, or peas), medium dice; 1 bay leaf (optional); 1 pinch dried thyme (optional); 1/4 cup white wine or dry vermouth (optional); 4 cups (1 quart) low-sodium chicken or vegetable broth; 1 pound Yukon Gold potatoes, medium dice; Pesto, for garnish (optional, see above)

Servings: persons

4 teaspoons olive oil
1 medium onion, medium dice
Kosher salt
Freshly ground black pepper
2 medium carrots, medium dice
2 medium garlic cloves, finely chopped
1 celery stalk, medium dice
2 cups additional vegetables of your choice (such as red pepper, cabbage, asparagus, mushrooms, fennel, or peas), medium dice
1 bay leaf (optional)
1 pinch dried thyme (optional)
1/4 cup white wine or dry vermouth (optional)
4 cups (1 quart) low-sodium chicken or vegetable broth
1 pound Yukon Gold potatoes, medium dice
Pesto, for garnish (optional, see above)

1
Heat the olive oil in a large saucepan or Dutch oven over medium-high heat until shimmering.
2
Add the onion, season with salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes.
3
Add the carrots and garlic, season with salt and pepper, and cook, stirring occasionally, until the garlic is fragrant, about 2 minutes.
4
Add the celery and, if using, any hearty vegetables (such as cabbage and fennel) and the bay leaf and thyme.
5
Season again with salt and pepper and cook an additional 5 minutes.
6
If using, add the wine or vermouth (for some acidity) and cook, stirring occasionally, until the alcohol has reduced by about half, about 2 minutes.
7
Add the broth, potatoes, and any quicker-cooking vegetables (such as asparagus and peas).
8
Let the soup come to a boil, then reduce the heat to low and gently simmer, uncovered, until the potatoes can be easily pierced with a fork, about 15 to 25 minutes.
9
Taste and season with additional salt and pepper as needed.
10
If you choose, serve with a dollop of pesto.

641

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 teaspoons olive oil, 1 medium onion, medium dice, Kosher salt, Freshly ground black pepper, and more.

Yes, Basic Vegetable Soup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!