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Homemade Vegetable Soup with Fresh Herbs

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soups
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Soup:
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 medium carrots, sliced
  • 2 celery stalks, sliced
  • 1 medium zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 can (14.5 oz) diced tomatoes, with juice
  • 6 cups vegetable or chicken broth
  • 1 tsp dried thyme (or 1 tbsp fresh thyme)
  • 1 tsp dried parsley (or 2 tbsp fresh parsley)
  • ½ tsp dried basil (or 1 tbsp fresh basil)
  • Salt and black pepper to taste
  • Optional: ½ tsp smoked paprika or turmeric for color and depth
  • Optional Garnish:
  • Fresh parsley, basil, or chives
  • Croutons or toasted bread
  • Grated Parmesan

Instructions
 

  • Step 1: Sauté Aromatics : Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 5–6 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  • Step 2: Add Remaining Vegetables : Add zucchini, red bell pepper, and green beans to the pot. Stir well to combine and cook for 2–3 minutes.
  • Step 3: Add Broth and Seasonings : Pour in vegetable or chicken broth and canned tomatoes with juice. Add thyme, parsley, basil, salt, pepper, and optional paprika or turmeric. Bring to a gentle boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
  • Step 4: Adjust Seasoning : Taste and adjust salt, pepper, or herbs as needed. For extra flavor, add a squeeze of lemon juice or a drizzle of olive oil before serving.
  • Step 5: Serve : Ladle soup into bowls. Garnish with fresh herbs, croutons, or a sprinkle of Parmesan. Serve hot with crusty bread or as a standalone light meal.