I don’t think you’ll get a soup recipe any more easy than this easy vegetable soup! You simply add your favourite chopped vegetables to a pan with some vegetable broth and simmer until everything is tender. This soup is not only easy to make, but it’s thrifty too as you can use up any leftover veggies that you might have in the fridge.
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Easy Vegetable Soup
I made my very first vegetable soup when I was around 11 years old during a Home Economics lesson – this recipe is based on what I learned all those years ago!
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Ingredients used in this recipe
When I make a vegetable soup, I simply use whatever veggies I have got to hand. It is usually fresh vegetables, but I have been known to use frozen or canned veggies too.
To make this easy vegetable soup the way I make it you will need an onion, carrots, a leek, a few tomatoes, some potatoes, bay leaves, fresh chili pepper (optional), freshly ground pepper, and enough vegetable broth/stock to cover. This is usually around 1 liter (4 cups) but could be up to 2 liters. I leave out salt because there is usually enough in the [store bought] stock that it doesn’t need any extra.
How do you make easy vegetable soup?
Start by chopping all your vegetables into small pieces – it doesn’t matter how you chop them as everything is going to get blended with an immersion hand blender anyway. However, if you chop them small they’ll cook quicker, which means you get the soup in your belly quicker.
Throw all the veggies into a large saucepan, along with some bay leaves (or other herb of choice), some freshly cracked black pepper, and the chili which you will have also chopped. If you don’t have a fresh chili, you can used dried chili flakes.
Pour in enough vegetable broth to cover, then bring to the boil on a high heat. Reduce heat to simmer for about 20 minutes or until the vegetables are soft and cooked through.
Remove from the heat, and fish out the bay leaves, before blending everything to your desired consistency. If you find it to thick you can add some more stock and heat it through, or you can thin it out with a dash of milk. This also gives it a hint of creaminess too.
Serve with a swirl of cream if you’re feeling fancy! Soup always needs some crusty bread or croutons or crackers, so grab your preferred carb of choice. I quite like a chunk of cheese with my soup too, or if I can be bothered to make one, a grilled cheese sandwich!
Make It A Meal!
This soup also makes a great starter, so here are some more recipes that you could use to turn this easy vegetable soup into a complete meal.
- Main Dish: Sheet Pan Steak Dinner: Garlic Parmesan Steak with Asparagus
- Side Salad: Cypriot Village Salad
- Beverage: Apple Cider Margarita
- Dessert: Hawaiian Pineapple Coconut Cake with Cream Cheese Frosting
- 1 large onion, chopped
- 2 medium carrots, chopped
- 1 leek, chopped
- 4 tomatoes, quartered
- 4 potatoes, peeled and chopped
- 2 dried bay leaves
- 1 red chili pepper, deseeded and chopped
- freshly ground black pepper
- 4-8 cups vegetable broth/stock
- Milk or cream to serve (optional)
- Place the chopped vegetables, bay leaves, chili, and ground black pepper into a large saucepan.
- Fill pan with broth to cover vegetables.
- Bring to boil on a high heat, then turn to a medium-low to simmer for 20 minutes or until vegetables are soft and cooked through.
- Remove from heat, and remove the bay leaves.
- Using an immersion hand blender, blend the soup to your desired consistency. You can use extra broth to thin if needed - reheat if necessary.
- Alternatively you can serve and add some milk to thin soup and give some creaminess.
- Swirl with milk or cream to serve if you're feeling fancy.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 245Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 109mgCarbohydrates: 49gNet Carbohydrates: 0gFiber: 10gSugar: 11gSugar Alcohols: 0gProtein: 9g
This site uses an outside source (Nutritionix) to provide estimated nutrition. If you need exact calories and macros, please do your own calculations.
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