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Home » Recipes » Soup

Ultimate Vegetable Soup

Oct 5, 2014 by Kaitlin · 25 Comments

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This easy Ultimate Vegetable Soup is so nourishing, satisfying, and a great source of plant-based nutrients. Plus it is simple to customize with your own favorite additions! (Vegan, gluten-free, oil-free.)

Vegan vegetable soup cooking in a large stockpot

This simple vegetable soup is so nourishing and a great source of plant-based nutrients.

I call it "ultimate" vegetable soup because any and all are welcome - the more the merrier!

You can easily customize it based on your own favorite vegetables or whatever is in season.

Note: This makes a large batch (we're soup monsters) so be sure to reduce or halve if desired!

Vegan veggie soup in a big pot with spoon

Customizing

This is such a flexible recipe! Here are a few ideas to make it your own:

  • Vegetables: The veggies below are simply a guideline. Use your own favorites, or whatever is available or in season. Frozen vegetables work great too! There's no need to thaw them before adding to the pot.
  • Herbs: Try this with dried herbs to taste such as dried oregano, parsley, basil, or Italian seasonings. (Or you can even stir in fresh herbs towards the end of cook time for added flavor.)
  • Beans: Add white beans, chickpeas, red kidney beans, pinto beans, etc. These are great stirred in for some plant-based protein and fiber. Plus they add some heartiness!
  • Quinoa, rice, pasta, or barley: Thicken it up with your favorite grains. Try quinoa, brown rice, pasta, barley, etc. You can cook these separately, then stir them in towards the end of cooking time to prevent them from absorbing too much broth.
  • Tomato paste: For a thicker, richer broth, add a couple tablespoons tomato paste.
  • Miso: I really enjoy adding 1-2 tablespoons of white miso to soups at the end of cooking time. This adds a rich, salty, umami flavor.

Freezing note: Vegetable soups typically freeze great! Just be sure to let it cool completely before transferring to a freezer-safe container. It should keep for about 2 months, but use your best judgement.

Pot of cooked vegetable soup with serving spoon

For more inspiration, also browse all vegan soup recipes.

Vegan vegetable soup in a pot with large stirring spoon

Ultimate Vegetable Soup

This vibrant soup is nourishing, satisfying, and a great source of plant-based nutrients. Plus simple to customize with your own favorite additions!
5 from 7 votes
Print Recipe Pin Recipe Comment
Prep Time: 25 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 55 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Soup
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings: 8 large bowls

Ingredients

  • 3-4 cloves garlic
  • 1 yellow onion
  • 1-2 medium carrots
  • 1 zucchini
  • 1 1/2 cups mushroom
  • 1 1/2 cups cabbage (I love purple for color)
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 1/2 cups cut green beans (can use frozen)
  • 1 1/2 cups peas (can use frozen)
  • 1 1/2 cups sweet corn (can use frozen)
  • 2 cups fresh baby spinach
  • 15 oz. can diced tomatoes
  • 8 cups vegetable broth
  • Salt to taste

Instructions

  • Prepare veggies: Mince garlic. Dice onion, carrots, zucchini, and mushrooms. Roughly chop cabbage. Cut broccoli and cauliflower into small bite-sized pieces.
  • In a large stockpot over medium-high heat, sauté onion for 5-7 minutes. (I use 3 Tbsp. broth/water for no-oil sauté method, adding more as needed.)
  • Add garlic (and any dried herbs if using) and sauté 1 minute.
  • Add broth, tomatoes with juice, and all veggies (except spinach).
  • Increase heat and bring to a light boil.
  • Reduce heat, cover, and simmer for 20-30 minutes or until vegetables are desired tenderness.
  • Stir in spinach during last couple minutes of cooking time. Salt to taste.

Notes

Yield: This makes a very large batch so cut if half if desired.
Herbs: Add dried herbs for more flavor (basil, oregano, parsley, etc.)
Frozen veggies: These work great as “fillers” if you want to quickly and easily add more veggies without all the prep (or if fresh produce isn’t available).
Freezing: Vegetable soup also freezes wonderfully. Be sure to let it cool completely before placing in the freezer.

Nutrition Per Serving (Estimate)

Nutrition Facts
Ultimate Vegetable Soup
Amount per Serving
Calories
114
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Potassium
 
654
mg
19
%
Carbohydrates
 
24
g
8
%
Fiber
 
6
g
25
%
Sugar
 
10
g
11
%
Protein
 
6
g
12
%
Vitamin A
 
3170
IU
63
%
Vitamin C
 
66
mg
80
%
Calcium
 
73
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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If you are enjoying this Ultimate Vegetable Soup, also feel free to check out:

  • Black Beluga Lentil Chili
  • Vegan Broccoli Potato Soup
  • Tomato Spinach Orzo Soup
  • Lentil Vegetable Soup

Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

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Comments

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    Recipe Rating:




  1. Renee says

    August 18, 2024 at 10:54 am

    5 stars
    Making this again today! This soup is delicious and just feels so healthy!

    Reply
    • Kaitlin says

      August 18, 2024 at 6:05 pm

      So thrilled you've been enjoying it, Renee! Thank you so much for your kind feedback!

      Reply
  2. Renee says

    June 23, 2024 at 4:10 pm

    5 stars

    Reply
  3. TamI lowe says

    September 15, 2020 at 9:42 am

    If we were to add quinoa or beans, what should the amounts be for each and do they need to be cooked first? Also, what type of mushrooms do you prefer? Thanks!

    Reply
    • Kaitlin says

      October 01, 2020 at 11:50 am

      Great questions. If adding quinoa, I'd start with about 1/2 cup uncooked quinoa (rinsed well). Add it with the broth, and it'll take about 15-20 minutes simmering to cook through. Or you can cook it separately so it doesn't soak up as much of the soup broth.

      If adding beans, I'd start with a 15 oz. can and increase from there if you want more.

      I pretty much love any & all mushrooms. White button, cremini, Portobello, and shiitake are all fairly easy to find in the store, and any of them are great in this soup. Would love to hear what you come up with!

      Reply
  4. Deb says

    August 15, 2019 at 1:57 pm

    I'm making this soup this weekend but wondered if the purple cabbage alter the colour of the other veggies?

    Reply
    • Kaitlin says

      September 16, 2019 at 9:19 am

      The purple cabbage does change the color of the broth & other veggies a bit after cooking. Feel free to use green cabbage if you'd like!

      Reply
  5. Debbie C says

    May 18, 2016 at 11:59 pm

    This sounds good! I will have to try it. When I make soup I like adding the zucchini at the end with the spinach, it gives it a nice slight crunch and doesn't get soggy.

    Reply
    • Kaitlin says

      May 27, 2016 at 2:41 pm

      Great tip, Debbie! Thanks for sharing!

      Reply
  6. Jennifer says

    April 03, 2016 at 1:53 pm

    Made this the other day and I was surprised at how tasty it is! No offense. It just looks like it would be boring and it's not! It's delicious! I feel so good getting all those veges in too! I'm on to making some more of your recipes! Thanks

    Reply
    • Kaitlin says

      April 24, 2016 at 6:59 pm

      Hey Jennifer! Awesome to hear you enjoyed it - thanks for sharing!

      Reply
  7. Makeupv says

    March 29, 2016 at 9:38 pm

    Hi - I'm about to try out this recipe. I'm excited to see how it turns out! The one thing I wondered about is the lack of seasoning - is the soup flavorful without (I assume yes from the great reviews!) and/or if I wanted to give it a flavor boost are there any specific spices or seasonings you would recommend? Thanks!

    Reply
    • Kaitlin says

      April 02, 2016 at 12:50 am

      Hi! I find the veggies give it so much wonderful flavor, but if you're looking to play around with herbs, parsley, basil, or Italian seasoning can be added. Fresh herbs and miso are also a great addition at the end of cook time!

      Reply
    • Makeupv says

      April 04, 2016 at 5:20 am

      I ended up throwing in some chopped fresh parsley and it was perfect! Making this again tomorrow. So good!

      Reply
    • Kaitlin says

      April 24, 2016 at 7:02 pm

      Perfect! Thanks for sharing!

      Reply
  8. Mom2for says

    January 06, 2016 at 4:14 am

    Thanks for the recipe. My family loved it. I made it spicy by adding some red peppers and Tuscan seasoning.

    Reply
    • Kaitlin says

      January 09, 2016 at 4:28 pm

      Fantastic way to spice it up! Thanks for sharing your helpful feedback!

      Reply
  9. Jen Perantoni says

    November 06, 2015 at 2:51 am

    I made this the other night. I kept out mushrooms, carrots, corn, and peas and added yellow squash. The meat eaters aka fiancé and friends asked for the recipe! It was so good and easy to make. I will be holding on to this recipe for chilly nights.

    Reply
    • Kaitlin says

      November 07, 2015 at 8:59 pm

      Glad everyone enjoyed it, Jen! Yellow squash is a nice addition - great thinking!

      Reply
  10. Kathryn Hill says

    September 05, 2015 at 7:45 pm

    Thank you for the great recipe! Just made a big batch today!

    Reply
    • Kaitlin says

      September 16, 2015 at 10:29 pm

      Wonderful to hear you enjoyed, Kathryn!

      Reply
  11. Stephanie White says

    January 22, 2015 at 3:04 am

    Made this for a second time! Have to say I'm only a good cook because I know my way around following a good recipe. Without one I don't even dare enter the kitchen! However, tonight I didn't even MEASURE the veggies this time!! Crazy right?! It was just so good the first time, I knew even I couldn't get this wrong! Big thanks for the recipe and boost in confidence.

    Reply
    • Kaitlin says

      January 22, 2015 at 8:40 pm

      That's amazing to hear, Stephanie! Well done!

      Reply
  12. Casey Vanzant says

    November 01, 2014 at 2:20 am

    Could this be modified for the crock pot?

    Reply
    • Kaitlin says

      November 02, 2014 at 4:13 pm

      Hi Casey! I've never tried that, but I bet it would work great. Maybe cook everything on low for about 4-5 hours? Would love to hear if you give it a try!

      Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

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