Vegetable Soup Recipe Best Homemade Soup

As soon as you take your first sip of this vegetable soup, you’ll be enveloped by the rich aroma of sautéed onions and garlic. The sweet earthy flavor of the carrots and celery will be evident right away, and then the savory taste of the tomatoes will kick in. Each spoonful is a delightful harmony of flavors that will leave you wanting more.

While many vegetable soup recipes can be found online, mine offers a unique twist that showcases why I personally think this recipe is better than the rest. The combination of sautéed vegetables, simmered beans, and homemade broth results in a satisfying and comforting meal that’s perfect for any occasion.

Why This Recipe Works

• Sautéing the vegetables allows for a rich, caramelized flavor to develop, which enhances the overall taste of the soup.
• Using homemade broth ensures that the soup is rich and full of nutrients, setting it apart from store-bought options.
• Simmering the beans in the broth allows them to absorb all the flavors and become tender and delicious.

Key Ingredients

Choosing the right ingredients is crucial to creating a delicious vegetable soup. Carrots and celery are a staple in many soups, but I like to use a variety of colors to add visual appeal and different flavors. Don’t be afraid to experiment with different combinations of vegetables to find your favorite.

For the best flavor, it’s essential to use high-quality vegetables. You can find a comprehensive guide on how to choose the best vegetables for your soup.

Recipe Courtesy of Our Kitchen

Vegetable Soup Recipe

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 tablespoons olive oil

1 onion, diced

2 cloves garlic, minced

1 large carrot, peeled and diced

1 large celery stalk, diced

28 ounce canned crushed tomatoes

1 cup dried kidney beans, soaked overnight and drained

4 cups vegetable broth, homemade or store-bought

1 teaspoon dried thyme

Salt and pepper, to taste

Directions

1

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it’s translucent, about 5 minutes.

2

Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

3

Add the diced carrots and celery and cook for 5 minutes, until they start to soften.

4

Add the crushed tomatoes, soaked kidney beans, vegetable broth, thyme, salt, and pepper. Stir well to combine.

5

Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes, until the vegetables are tender.

Storage & Reheating

Refrigerate the soup for up to 3 days or freeze for up to 3 months. To reheat, simply microwave or place it in a saucepan and warm it over low heat. If you added the thyme to the soup, feel free to add more as needed.