35 Delicious Easy Vegetable Soup Recipes for All Seasons

On chilly evenings or busy weeknights, nothing beats a warm bowl of vegetable soup. Whether you’re craving a quick dinner, seasonal favorite, or comforting meal, our collection has something for every taste and occasion. Get ready to discover 35 delicious, easy recipes that will become your new go-to soups all year round!

Classic Hearty Vegetable Soup

Frosty weather demands this soul-warming classic. Forget bland broths—this vegetable soup delivers deep, savory flavor in every spoonful. Get ready to chop, simmer, and devour.

Ingredients

• Olive oil – 2 tbsp
• Yellow onion – 1 large, diced
• Carrots – 2 medium, sliced
• Celery stalks – 2, chopped
• Garlic – 3 cloves, minced
• Vegetable broth – 6 cups
• Diced tomatoes – 1 (14.5 oz) can
• Potatoes – 2 medium, cubed
• Frozen corn – 1 cup
• Frozen green beans – 1 cup
• Dried thyme – 1 tsp
• Bay leaf – 1
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion, sliced carrots, and chopped celery.
3. Sauté vegetables for 8 minutes, stirring occasionally, until onions turn translucent.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Pour in vegetable broth and add diced tomatoes with their juices.
6. Stir in cubed potatoes, frozen corn, frozen green beans, dried thyme, bay leaf, salt, and black pepper.
7. Bring soup to a boil over high heat.
8. Reduce heat to low, cover pot, and simmer for 25 minutes.
9. Remove bay leaf after cooking.
10. Test potatoes with a fork—they should pierce easily without resistance.
11. Ladle soup into bowls and serve immediately.

Just ladled into bowls, this soup boasts tender potatoes and sweet corn swimming in a tomato-herb broth. The vegetables keep their bite while soaking up all that savory goodness. Try topping with grated Parmesan or dipping crusty bread for the ultimate cozy meal.

Italian Minestrone Soup

Zesty Italian Minestrone Soup brings cozy comfort in a bowl. Transform simple veggies into a rich, hearty masterpiece. Simmer your way to restaurant-quality soup at home.

Ingredients

• Olive oil – 2 tbsp
• Yellow onion – 1 medium, diced
• Carrots – 2 medium, chopped
• Celery – 2 stalks, chopped
• Garlic – 3 cloves, minced
• Crushed tomatoes – 1 (28 oz) can
• Vegetable broth – 6 cups
• Cannellini beans – 1 (15 oz) can, drained
• Ditalini pasta – 1 cup
• Fresh basil – ¼ cup, chopped
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add diced onion, chopped carrots, and chopped celery to the pot.
3. Sauté vegetables for 8-10 minutes until onions are translucent and carrots begin to soften.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Pour in crushed tomatoes and vegetable broth, stirring to combine.
6. Bring soup to a boil, then reduce heat to maintain a gentle simmer.
7. Cover and simmer for 20 minutes to develop flavors.
8. Add drained cannellini beans and ditalini pasta to the pot.
9. Simmer uncovered for 10-12 minutes until pasta is al dente.
10. Stir in chopped fresh basil, salt, and black pepper.
11. Remove from heat and let stand for 5 minutes before serving.

Vibrant vegetables create a satisfying chunky texture while the tomato broth delivers deep, herbaceous flavor. Serve it with crusty garlic bread for dipping, or top with grated Parmesan for extra richness. This soup tastes even better the next day as flavors continue to meld together.

Spicy Thai Vegetable Soup

OBSESSED with how this soup clears your sinuses while warming your soul. Grab your pot and let’s make magic happen in under 30 minutes—your taste buds will thank you later.

Ingredients

• Vegetable broth – 4 cups
• Coconut milk – 1 can (13.5 oz)
• Red curry paste – 2 tbsp
• Lime juice – 2 tbsp
• Soy sauce – 1 tbsp
• Bell peppers – 1 cup, sliced
• Carrots – ½ cup, sliced
• Bok choy – 2 cups, chopped
• Fresh ginger – 1 tbsp, grated
• Garlic – 2 cloves, minced
• Thai chili – 1, sliced
• Fresh cilantro – ¼ cup, chopped

Instructions

1. Heat a large pot over medium heat for 2 minutes until the bottom feels warm to your hand held 3 inches above.
2. Add red curry paste and cook for 1 minute, stirring constantly until fragrant.
3. Stir in grated ginger and minced garlic, cooking for 30 seconds until golden.
4. Pour in vegetable broth while scraping the bottom of the pot to lift any browned bits.
5. Add sliced carrots and bring the soup to a boil over high heat.
6. Reduce heat to medium-low and simmer for 8 minutes until carrots are fork-tender.
7. Stir in sliced bell peppers and chopped bok choy stems.
8. Simmer for 3 minutes until peppers brighten in color but remain crisp.
9. Pour in coconut milk while stirring continuously to prevent separation.
10. Add soy sauce and sliced Thai chili, then simmer for 2 minutes without boiling.
11. Remove from heat and stir in lime juice and bok choy leaves.
12. Garnish with fresh cilantro just before serving.

WOW—that creamy coconut base balances the fiery chili kick perfectly. The veggies stay satisfyingly crisp against the silky broth. Try topping with extra chili slices for heat lovers or serve over rice noodles to make it a complete meal.

Creamy Broccoli Cheddar Soup

Perfect for chilly evenings, this creamy broccoli cheddar soup delivers comfort in every spoonful. Packed with sharp cheddar and tender broccoli, it’s ready in under 30 minutes.

Ingredients

• Butter – 2 tbsp
• Onion – 1 cup, chopped
• Garlic – 2 cloves, minced
• Flour – 2 tbsp
• Chicken broth – 4 cups
• Broccoli – 4 cups, chopped
• Heavy cream – 1 cup
• Sharp cheddar cheese – 2 cups, shredded
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Melt butter in a large pot over medium heat.
2. Sauté chopped onion for 5 minutes until translucent.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Sprinkle flour over the onion mixture and whisk constantly for 2 minutes to create a roux. Tip: Whisk continuously to prevent lumps from forming.
5. Gradually pour in chicken broth while whisking to combine smoothly.
6. Add chopped broccoli and bring the soup to a boil.
7. Reduce heat to low, cover, and simmer for 15 minutes until broccoli is tender.
8. Stir in heavy cream and heat for 2 minutes without boiling. Tip: Avoid boiling after adding cream to prevent curdling.
9. Remove the pot from heat and stir in shredded cheddar cheese until fully melted.
10. Season with salt and black pepper, stirring to incorporate. Tip: Let the soup rest for 5 minutes off heat to thicken slightly before serving.

Amazingly creamy with a velvety texture, this soup balances the sharpness of cheddar with earthy broccoli notes. Serve it in bread bowls for a cozy meal or top with extra cheese and crispy croutons for added crunch.

Mexican Tortilla Soup

Ditch the bland soups—this Mexican Tortilla Soup brings serious flavor firepower. Grab your stockpot and let’s build layers of smoky, spicy goodness that’ll have you craving seconds.

Ingredients

– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Chicken broth – 6 cups
– Canned diced tomatoes – 1 (14.5 oz) can
– Canned chipotle peppers in adobo – 2 peppers
– Chicken breast – 1 lb, cubed
– Corn tortillas – 6, cut into strips
– Lime – 1, juiced
– Avocado – 1, sliced
– Cilantro – ¼ cup, chopped
– Monterey Jack cheese – ½ cup, shredded

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add diced onion and cook for 5 minutes until translucent, stirring frequently to prevent burning.
3. Stir in minced garlic and cook for 1 minute until fragrant—don’t let it brown.
4. Pour in chicken broth and canned diced tomatoes with their juices.
5. Add chipotle peppers and simmer for 10 minutes to infuse the smoky flavor.
6. Carefully transfer the soup mixture to a blender and blend until completely smooth.
7. Return the blended soup to the pot over medium heat.
8. Add cubed chicken breast and simmer for 15 minutes until chicken is cooked through.
9. While soup simmers, arrange tortilla strips on a baking sheet in a single layer.
10. Bake at 400°F for 8-10 minutes until crisp and lightly golden.
11. Stir fresh lime juice into the finished soup just before serving.
12. Ladle soup into bowls and top with baked tortilla strips, avocado slices, chopped cilantro, and shredded cheese.

The crispy tortilla strips add fantastic texture against the silky, smoky broth, while the cool avocado balances the chipotle heat. Try serving it with extra lime wedges for squeezing over the top—the bright acidity cuts through the richness perfectly.

Asian-Inspired Hot and Sour Soup

Elevate your soup game with this fiery, tangy masterpiece. Grab your chopsticks—this Asian-inspired hot and sour soup delivers bold flavor in under 30 minutes. Your taste buds won’t know what hit them.

Ingredients

• Chicken broth – 4 cups
• Soy sauce – 2 tbsp
• Rice vinegar – 3 tbsp
• Sriracha – 1 tsp
• Shiitake mushrooms – 1 cup, sliced
• Firm tofu – ½ cup, cubed
• Cornstarch – 2 tbsp
• Egg – 1
• Green onions – 2 tbsp, chopped

Instructions

1. Pour chicken broth into a medium pot over high heat.
2. Add soy sauce, rice vinegar, and sriracha once broth boils.
3. Stir in shiitake mushrooms and simmer for 5 minutes until tender.
4. Gently fold in tofu cubes and cook for 3 more minutes. Tip: Press tofu dry first to avoid diluting the broth.
5. Whisk cornstarch with ¼ cup cold water in a small bowl until smooth.
6. Slowly drizzle cornstarch slurry into the soup while stirring constantly.
7. Simmer for 2–3 minutes until soup thickens slightly. Tip: Don’t stop stirring to prevent lumps.
8. Crack egg into a separate bowl and beat lightly with a fork.
9. Slowly pour egg in a thin stream over the soup, swirling with a spoon to create ribbons.
10. Remove pot from heat immediately after adding egg. Tip: Residual heat will finish cooking the egg perfectly.
11. Sprinkle chopped green onions over the soup before serving.

Just ladle this soup into bowls and watch the steam rise. Silky egg ribbons swirl through the tangy, spicy broth, while tofu and mushrooms add satisfying chew. Crank up the heat with extra sriracha or serve it alongside crispy spring rolls for the ultimate comfort meal.

Mediterranean Lentil Vegetable Soup

Hearty Mediterranean lentil vegetable soup that’s ready in under an hour. Hit the stove with olive oil, onion, and garlic for instant aroma. Simmer lentils and veggies until tender—no fuss, just flavor.

Ingredients

• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Carrots – 2, chopped
• Celery – 2 stalks, chopped
• Lentils – 1 cup
• Vegetable broth – 6 cups
• Canned diced tomatoes – 1 (14.5 oz) can
• Salt – 1 tsp
• Black pepper – ½ tsp
• Lemon juice – 2 tbsp
• Fresh parsley – ¼ cup, chopped

Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Sauté diced onion for 5 minutes until translucent.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Stir in chopped carrots and celery; cook for 5 minutes to soften slightly.
5. Rinse lentils under cold water until the water runs clear to remove debris.
6. Add rinsed lentils, vegetable broth, and canned diced tomatoes to the pot.
7. Season with salt and black pepper, stirring to combine.
8. Bring the soup to a boil over high heat, then reduce to a simmer.
9. Cover and simmer for 30 minutes until lentils are tender but not mushy.
10. Stir in lemon juice and chopped fresh parsley just before serving.

Brothy and comforting, this soup balances earthy lentils with bright lemon and herbs. Serve it with crusty bread for dipping or top with a dollop of Greek yogurt for extra creaminess.

French Ratatouille Soup

Rethink everything you know about French comfort food. This ratatouille soup transforms classic vegetables into a velvety, herb-kissed bowl of pure coziness. Grab your Dutch oven—we’re making magic in under an hour.

Ingredients

• Olive oil – 2 tbsp
• Yellow onion – 1 large, chopped
• Garlic – 4 cloves, minced
• Eggplant – 1 medium, cubed
• Zucchini – 2 medium, sliced
• Bell peppers – 2, chopped
• Canned crushed tomatoes – 28 oz
• Vegetable broth – 4 cups
• Dried thyme – 1 tsp
• Bay leaf – 1
• Salt – 1 tsp
• Black pepper – ½ tsp
• Fresh basil – ¼ cup, chopped

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Add chopped onion and sauté for 5 minutes until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add cubed eggplant and cook for 8 minutes, stirring occasionally, until slightly softened.
5. Tip: Don’t overcrowd the pan—this ensures proper browning, not steaming.
6. Mix in sliced zucchini and chopped bell peppers.
7. Cook for 5 minutes until vegetables begin to soften.
8. Pour in crushed tomatoes and vegetable broth.
9. Add dried thyme, bay leaf, salt, and black pepper.
10. Bring to a boil, then reduce heat to low.
11. Simmer uncovered for 25 minutes, stirring occasionally.
12. Tip: Simmering uncovered helps concentrate flavors without watering them down.
13. Remove bay leaf and discard.
14. Use an immersion blender to puree soup until smooth.
15. Tip: For a chunkier texture, blend only half the soup.
16. Stir in fresh basil and cook for 2 more minutes.
17. Ladle soup into bowls and serve immediately.

Melt-in-your-mouth smooth with a bright, garden-fresh finish, this soup delivers deep herbaceous notes in every spoonful. Try topping with a drizzle of olive oil and crusty bread for dipping—the perfect cozy upgrade to your weeknight rotation.

Farmer’s Market Fresh Corn Soup

A vibrant, velvety soup that transforms sweet summer corn into pure comfort. Grab those fresh ears and let’s blend up something spectacular—no fancy skills required, just big flavor.

Ingredients

• Fresh corn – 4 ears
• Yellow onion – 1 medium
• Butter – 2 tbsp
• Vegetable broth – 4 cups
• Heavy cream – ½ cup
• Salt – 1 tsp
• Black pepper – ¼ tsp

Instructions

1. Shuck the corn and slice kernels off all 4 ears using a sharp knife.
2. Dice 1 medium yellow onion into ¼-inch pieces.
3. Melt 2 tbsp butter in a large pot over medium heat.
4. Sauté the diced onion in melted butter for 5 minutes until translucent.
5. Add the fresh corn kernels to the pot and cook for 3 more minutes.
6. Pour in 4 cups vegetable broth and bring to a boil.
7. Reduce heat to low, cover, and simmer for 15 minutes.
8. Carefully transfer the hot soup to a blender in batches.
9. Blend on high for 1 minute until completely smooth.
10. Return the blended soup to the pot over low heat.
11. Stir in ½ cup heavy cream until fully incorporated.
12. Season with 1 tsp salt and ¼ tsp black pepper.
13. Heat for 2 more minutes, stirring constantly, until warmed through.

Mouthwatering and silky, this soup balances sweet corn with rich creaminess. Top with crispy bacon or fresh chives for extra crunch. Perfect with crusty bread for dipping into that velvety texture.

Greek Lemon Orzo Soup

Fight off fall chills with this bright, creamy Greek lemon orzo soup. Feel that cozy warmth spread through your bones in just 30 minutes flat. This citrusy hug in a bowl will become your instant comfort food obsession.

Ingredients

• Chicken broth – 6 cups
• Orzo – 1 cup
• Eggs – 2
• Fresh lemon juice – ¼ cup
• Cooked shredded chicken – 2 cups
• Fresh dill – 2 tbsp chopped
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Pour 6 cups of chicken broth into a large pot.
2. Heat the broth over medium-high heat until it reaches a rolling boil.
3. Add 1 cup of orzo to the boiling broth.
4. Cook the orzo for 8 minutes, stirring occasionally to prevent sticking.
5. Reduce heat to low so the soup simmers gently.
6. Whisk 2 eggs in a separate bowl until fully combined.
7. Slowly pour ¼ cup of fresh lemon juice into the whisked eggs while continuously stirring.
8. Ladle 1 cup of hot broth from the pot into the egg-lemon mixture, whisking constantly to temper the eggs.
9. Pour the tempered egg mixture back into the main pot, stirring continuously.
10. Add 2 cups of cooked shredded chicken to the soup.
11. Stir in 2 tablespoons of chopped fresh dill.
12. Season with 1 teaspoon of salt and ½ teaspoon of black pepper.
13. Simmer for 2 more minutes until the chicken is heated through.
14. Remove the pot from heat immediately.

Perfectly creamy without any dairy, this soup delivers bright lemon zing against rich egg-thickened broth. The orzo plumps up into tender pearls that soak up all the citrusy goodness. Try topping with extra fresh dill and a lemon wedge squeeze for maximum freshness.

Roasted Tomato Basil Soup

Whip up this creamy roasted tomato basil soup that’s pure comfort in a bowl. Roasting deepens the tomatoes’ sweetness while fresh basil adds a vibrant kick. It’s the cozy, from-scratch upgrade your lunch routine craves.

Ingredients

– Roma tomatoes – 2 lbs
– Olive oil – 2 tbsp
– Yellow onion – 1 medium
– Garlic cloves – 4
– Vegetable broth – 4 cups
– Fresh basil – ½ cup packed
– Heavy cream – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Preheat your oven to 400°F.
2. Halve 2 lbs Roma tomatoes and place them cut-side up on a baking sheet.
3. Drizzle 1 tbsp olive oil over the tomatoes.
4. Roast tomatoes for 30 minutes until skins are wrinkled and slightly charred.
5. Tip: Roasting concentrates flavor—don’t rush this step!
6. While tomatoes roast, dice 1 medium yellow onion.
7. Mince 4 garlic cloves.
8. Heat 1 tbsp olive oil in a large pot over medium heat.
9. Sauté diced onion for 5 minutes until translucent.
10. Add minced garlic and cook for 1 minute until fragrant.
11. Tip: Avoid browning the garlic to keep its flavor bright.
12. Transfer roasted tomatoes to the pot.
13. Pour in 4 cups vegetable broth.
14. Add ½ cup packed fresh basil leaves.
15. Simmer uncovered for 15 minutes.
16. Carefully blend the soup until smooth using an immersion blender.
17. Tip: For extra silkiness, strain through a fine-mesh sieve.
18. Stir in ½ cup heavy cream.
19. Season with 1 tsp salt and ½ tsp black pepper.
20. Heat for 2 more minutes without boiling.
A velvety texture hugs each spoonful, balancing sweet roasted tomatoes with peppery basil. Swirl in extra cream or pair with grilled cheese for the ultimate cozy dip. This soup tastes even better the next day as flavors meld together.

Curried Pumpkin and Sweet Potato Soup

Savor the coziest fall flavors in minutes. This vibrant soup blends sweet and spicy in the creamiest texture. Get ready to warm your soul with every spoonful.

Ingredients

Olive oil – 2 tbsp

Onion – 1 medium, chopped

Sweet potato – 1 large, peeled and cubed

Pumpkin puree – 1 (15 oz) can

Vegetable broth – 4 cups

Curry powder – 2 tsp

Salt – 1 tsp

Black pepper – ½ tsp

Coconut milk – ½ cup

Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add chopped onion and sauté for 5 minutes until translucent.
3. Stir in cubed sweet potato and cook for 3 minutes, stirring occasionally.
4. Add pumpkin puree and mix thoroughly with vegetables.
5. Pour in vegetable broth, scraping the bottom of the pot to lift any browned bits.
6. Sprinkle curry powder, salt, and black pepper directly into the liquid.
7. Bring soup to a boil, then reduce heat to low and cover.
8. Simmer for 20 minutes until sweet potatoes are fork-tender.
9. Remove pot from heat and let cool for 5 minutes.
10. Blend soup with an immersion blender until completely smooth.
11. Stir in coconut milk until fully incorporated.
12. Return soup to low heat and warm for 3 minutes without boiling.

Unbelievably creamy without any dairy, this soup delivers velvety texture with earthy sweetness from the pumpkin and subtle warmth from curry. The coconut milk adds tropical richness that balances the spices perfectly. Try swirling in extra coconut milk and topping with toasted pumpkin seeds for crunch.

Ginger Carrot Soup with Coconut Milk

Pump up your lunch game with this creamy ginger carrot soup. Sauté fresh ginger until fragrant, then simmer carrots until tender. Blend with coconut milk for the silkiest vegan soup you’ll make all week.

Ingredients

Olive oil – 2 tbsp
Fresh ginger – 2-inch piece
Carrots – 2 lbs
Vegetable broth – 4 cups
Coconut milk – 1 (13.5 oz) can
Salt – 1 tsp

Instructions

1. Peel and mince the 2-inch piece of fresh ginger.
2. Peel and chop 2 lbs of carrots into 1-inch pieces.
3. Heat 2 tbsp olive oil in a large pot over medium heat for 1 minute.
4. Add minced ginger and cook for 2 minutes until fragrant.
5. Add chopped carrots and cook for 5 minutes, stirring occasionally.
6. Pour in 4 cups vegetable broth and bring to a boil.
7. Reduce heat to low, cover, and simmer for 25 minutes until carrots are fork-tender.
8. Remove from heat and let cool for 10 minutes.
9. Carefully transfer soup to a blender in batches.
10. Add 1 (13.5 oz) can coconut milk and 1 tsp salt to the blender.
11. Blend on high speed for 2 minutes until completely smooth.
12. Return blended soup to the pot and heat over low for 5 minutes.
13. Ladle into bowls and serve immediately.

Creamy texture meets zesty ginger in every spoonful. The coconut milk creates a luxurious mouthfeel that balances the carrot’s natural sweetness. Top with toasted coconut flakes or serve with crusty bread for dipping.

Cauliflower and White Bean Soup

Let’s transform humble cauliflower into the creamiest, dreamiest soup you’ll make all season. Load up on cozy vibes and protein-packed goodness in under 30 minutes—your weeknight dinner game just leveled up.

Ingredients

– Olive oil – 2 tbsp
– Yellow onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Cauliflower – 1 head, chopped into florets
– Vegetable broth – 4 cups
– Canned white beans – 2 cups, drained and rinsed
– Salt – 1 tsp
– Black pepper – ½ tsp
– Lemon juice – 1 tbsp

Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add diced onion and sauté for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant—don’t let it brown.
4. Add cauliflower florets and toss to coat in the oil and onion mixture.
5. Pour in vegetable broth and bring to a boil over high heat.
6. Reduce heat to medium-low, cover, and simmer for 15 minutes until cauliflower is fork-tender.
7. Stir in white beans, salt, and black pepper, then simmer uncovered for 5 more minutes.
8. Carefully transfer the soup to a blender and blend on high for 1 minute until completely smooth (or use an immersion blender directly in the pot).
9. Stir in lemon juice to brighten the flavors.

Buttery-smooth with a subtle nuttiness from the cauliflower, this soup gets its velvety texture from the blended white beans. Serve it topped with crispy roasted chickpeas or a drizzle of chili oil for extra crunch and heat—it’s equally delicious dunked with crusty bread or sipped straight from a mug.

Conclusion

Kickstart your seasonal cooking with these 35 simple, satisfying vegetable soups! Whether you’re craving a cozy winter warmer or a light summer sip, there’s a recipe here for every taste and occasion. We’d love to hear which soups become your new favorites—drop a comment below and share this roundup on Pinterest to spread the veggie love!