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    Home » Recipes » Soup

    Ultimate Vegetable Soup

    Oct 5, 2014 by Kaitlin

    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 4 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 25 minutes
    Cook Time: 30 minutes
    Total Time: 55 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 (and/or fresh)
    • 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.
    Did you make this recipe?Leave a star rating or comment below!

    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.

    More Vegan Soup + Chili Recipes

    • Mushroom Chili
    • Vegan Broccoli Potato Soup
    • Lentil Cabbage Soup
    • Vegan Coconut Curry Lentil Soup

    Reader Interactions

    Comments

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      Recipe Rating:




    1. TamI lowe

      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 McGinn

        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.

        If adding beans, you can simply add canned beans of your choice. I'd start with a 15 oz. can and go 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 lovely in this soup. Would love to hear what you come up with!

        Reply
    2. Deb

      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 McGinn

        September 16, 2019 at 9:19 am

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

        Reply
    3. Debbie C

      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 | The Garden Grazer

        May 27, 2016 at 2:41 pm

        Great tip!

        Reply
    4. Jennifer

      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 | The Garden Grazer

        April 24, 2016 at 6:59 pm

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

        Reply
    5. Makeupv

      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 | The Garden Grazer

        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 some herbs, basil is my favorite one to add (or parsley, oregano, thyme, etc.) Miso is also a great addition at the end!

        Reply
      • Makeupv

        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 | The Garden Grazer

        April 24, 2016 at 7:02 pm

        Perfect! Thanks for sharing!

        Reply
    6. Mom2for

      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 | The Garden Grazer

        January 09, 2016 at 4:28 pm

        Wonderful additions! Thanks for sharing your helpful feedback!

        Reply
    7. Jen Perantoni

      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 | The Garden Grazer

        November 07, 2015 at 8:59 pm

        That sounds great, Jen!

        Reply
    8. Unknown

      September 10, 2015 at 6:13 pm

      Hi there, any tips on how to freeze this? (in a zip lock, Tupperware, etc.?)

      Reply
      • Kaitlin | The Garden Grazer

        September 16, 2015 at 10:28 pm

        Hi! Freezer zip loc bags or Tupperware will work. Let the soup cool down beforehand. If using a zip loc bags, lay them flat to freeze, then once frozen you can move them around/organize as needed. To thaw, just move them to the refrigerator the night before!

        Reply
    9. Kathryn Hill

      September 05, 2015 at 7:45 pm

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

      Reply
      • Kaitlin | The Garden Grazer

        September 16, 2015 at 10:29 pm

        So great! Hope you enjoyed.

        Reply
    10. Rischelle

      April 01, 2015 at 2:22 am

      Made this soup with vegetable stock instead of broth. Worked out great

      Reply
    11. Sondi Calondi

      January 25, 2015 at 5:12 pm

      I have bought everything and am making this today! Question, how long is this good in the refrigerator if I don't want to freeze it? Adding ground beef as well for the husband.

      Reply
      • Kaitlin | The Garden Grazer

        January 25, 2015 at 8:14 pm

        Hope you two enjoy! I think the general rule for soups like this is about 5-7 days in the refrigerator, but of course use your best judgement.

        Reply
    12. Stephanie White

      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 | The Garden Grazer

        January 22, 2015 at 8:40 pm

        That's so great!

        Reply
    13. Casey Vanzant

      November 01, 2014 at 2:20 am

      Could this be modified for the crock pot?

      Reply
      • Kaitlin | The Garden Grazer

        November 02, 2014 at 4:13 pm

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

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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