A ladleful of vegetable soup.

Discover the joys of a nutritious, hearty vegetable soup that’s ready in just 45 minutes. It’s perfect for any dinner table!

There’s something timeless about a bowl of vegetable soup. Its rich aroma and the medley of vibrant veggies make it more than just a meal; it’s a culinary experience that comforts the soul. Whether it’s a chilly winter evening or a rainy afternoon, this 45-minute vegetable soup promises to be the warm hug you need. A quick prep, combined with the freshest ingredients, guarantees a delightful dish every time. With its easy-to-follow method and universally loved flavors, this soup is both a beginner’s best friend and a seasoned chef’s trusted ally.

Can I use water instead of broth?

You can, though we recommend using broth because it adds more depth of flavor. If using water, consider adjusting the seasoning to taste.

Can I use frozen vegetables?

Definitely! The most time consuming part about making this soup is the prep work involved — that means there is a lot of cutting you’ll have to do, especially if you use fresh vegetables.

You can substitute frozen veggies for nearly all of the fresh ingredients in this recipe. Most come precut! However, we do prefer fresh potatoes over frozen.

Can I make this soup creamy?

Absolutely! We love a good creamy vegetable soup. You can find instructions here

What kind of potatoes are best in this soup?

Starchy potatoes like russets or Yukon Golds are great choices, but you can use any variety on hand.

Can I make this in a slow cooker?

Certainly! Simply sauté your onions first and then throw everything into your slow cooker. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours.


  • Butter: If you’re vegan or dairy-free, you can replace butter with a plant-based butter, or simply omit and sauté in olive oil alone.
  • Olive oil: Feel free to substitute with any other cooking oil you have on hand, like avocado or grapeseed oil.
  • Diced tomatoes: Fresh tomatoes can be used. Just chop and toss them in!


  • Plant-Based: Swap butter for a plant-based butter or simply omit and sauté in olive oil alone.
  • Spicy Twist: Add a dash of red pepper flakes or a touch of cayenne pepper for some heat.
  • Protein Packed: Consider adding protein sources like beans, lentils, or even cubes of tofu or chicken.

Soup Toppings

Looking to make your soup a little extra special? Feel free to experiment with some additions and toppings to make it your own! Here are some ideas to inspire you:

  • Red pepper flakes or chili powder for extra heat
  • Parmesan or a dollop of sour cream just before serving


  • Soup Too Watery: If your soup feels too thin, simmer it a bit longer to reduce, or consider blending a portion to thicken the broth.
  • Soup Too Thick: Add a splash of broth or water to reach your desired consistency.
  • Overly Salted: Add more broth, water, or a squeezed lemon to balance out the flavors.

Tips From the Chef

  • Chop your vegetables uniformly. This ensures even cooking.
  • Don’t rush the simmering process. This allows the flavors to meld beautifully.
  • Always taste as you go! Season gradually to get the perfect balance.
Overhead view of vegetable soup in a pot.

Storage, Freezing & Reheating Instructions

Store any leftover, cooled soup in an airtight container in the refrigerator for up to 4 days.

To freeze, portion the cooled soup into freezer-safe bags or containers and store for up to 2 months.

When reheating, it’s best to thaw frozen soup overnight in the refrigerator. Warm it on the stove over medium heat, stirring occasionally until heated through. If it’s too thick after reheating, you can always add a bit of water or broth to adjust the consistency.

Soup Season Favorites

Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.