Delicious Homemade Soup
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I still make this simple vegetable soup on chilly weeknights — it’s quick, forgiving, and tastes like home. Delicious Homemade Soup is a bright, pantry-friendly mix of sautéed aromatics, diced tomatoes, leafy greens, and vegetable broth. It’s the sort of pot you can pull together when you want something warm without a long grocery list, and it’s easy to customize for kids, meal prep, or a light dinner.
Why you’ll love this dish
This soup is comfort without fuss. It comes together in about 30 minutes, uses inexpensive ingredients, and works well whether you’re feeding picky eaters or aiming for a healthy weekday meal. The classic mirepoix (onion, carrot, celery) builds savory depth, canned tomatoes add acidity and body, and the leafy greens give color and nutrition at the end.
“Simple, cozy, and exactly what I needed on a rainy night — the flavors are clean and comforting.” — A regular at my kitchen table
Reasons to make it:
- Fast: active time is under 15 minutes, total time about 30.
- Flexible: swap vegetables, add beans or grains, or bulk it up with protein.
- Budget-friendly: mostly pantry staples and fresh produce.
- Family-friendly: mild flavors, easy to adapt for kids.
If you want a heartier, beefy take, try a similar approach with ground meat like in this hearty hamburger soup for inspiration.
Step-by-step overview
Before you cook, here’s what happens in the pot:
- Sauté aromatics (onion, carrot, celery) in olive oil to build flavor.
- Add garlic briefly so it doesn’t burn but releases aroma.
- Pour in broth and canned tomatoes for the soup base.
- Simmer to meld flavors and soften vegetables.
- Stir in quick-cooking greens at the end so they stay bright.
This short map helps you stay organized and gives you checkpoints: aroma, simmer, finish.
What you’ll need
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 2 cups chopped vegetables (spinach or kale work well)
- 1 can diced tomatoes (14–15 oz)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Notes and substitutions:
- Olive oil can be swapped for butter or avocado oil for a different flavor.
- Use low-sodium broth if you plan to add salt later; you can always season at the end.
- For more protein, stir in a can of drained beans (cannellini or chickpeas) at step 4.
- If you prefer lentil-based soups, this method pairs well with red lentils — see this lentil soup guide for ideas on timing and spices.
Step-by-step instructions
- Warm the oil: Heat 1 tablespoon olive oil in a large pot over medium heat until it shimmers.
- Sweat the vegetables: Add the diced onion, carrots, and celery. Sauté, stirring occasionally, until they’re softened and the onion is translucent (about 6–8 minutes).
- Add garlic: Stir in the minced garlic and cook for about 1 minute until fragrant — don’t let it brown.
- Build the broth: Pour in 6 cups vegetable broth and add the can of diced tomatoes (including juices). Stir in 1 tsp dried basil and 1 tsp dried oregano.
- Simmer: Bring to a gentle boil, then lower the heat and simmer uncovered for about 20 minutes so the flavors meld and the vegetables are tender.
- Finish with greens: Stir in 2 cups chopped spinach or kale and cook 2–3 minutes until wilted and vivid.
- Season: Taste and season with salt and pepper to your preference. Serve hot.
Keep steps short and active — sauté, add, simmer, finish — and your result will be flavorful and consistent.
Best ways to enjoy it
- Bowl and crust: Ladle into deep bowls and serve with crusty bread or toasted baguette slices for dipping.
- Topped: Add grated Parmesan, a drizzle of olive oil, or fresh herbs (parsley, basil) for brightness.
- Hearty pairings: Serve alongside a grilled cheese or a simple pan-seared chicken breast for a fuller meal.
- Light options: For a completely vegetarian dinner, add a scoop of cooked quinoa or farro before serving.
Plating tip: keep the greens on top so the color pops against the broth. A lemon wedge on the side brightens the soup at the table.
Storage and reheating tips
- Refrigerator: Cool to room temperature, then store in an airtight container for up to 4 days.
- Freezing: Freeze in portions for up to 3 months. Use freezer-safe containers or bags, leaving headspace for expansion.
- Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stove over medium-low heat until simmering; add a splash of broth if it’s too thick.
- Food safety: Don’t leave hot soup at room temperature for more than 2 hours. Reheat leftovers to an internal temperature of 165°F (74°C) before serving.
Helpful cooking tips
- Browning vs. sweating: You don’t need deep browning; gently sweat the aromatics to keep the soup light and clear. Browning will add a different, richer flavor if preferred.
- Garlic timing: Add garlic near the end of the sauté step — garlic burns quickly and will taste bitter if overcooked.
- Salt in stages: Season lightly when sautéing, then finish after simmering. This prevents over-salting and allows flavors to concentrate.
- Texture control: For a smoother soup, blend partially with an immersion blender; for more texture, leave as-is.
- Quick weeknight trick: Use pre-chopped mirepoix or frozen mixes to cut prep time further.
For a creamy potato-forward variation and ideas on comforting bases, check this best homemade potato soup which shares similar pantry-smart techniques.
Creative twists
- Mediterranean: Add a splash of red wine vinegar, olives, and a sprinkle of feta at serving.
- Italian brothy: Stir in cooked small pasta (ditalini or orzo) and finish with Parmesan rind simmered in the broth for depth.
- Protein boost: Add cooked shredded chicken, cooked sausage slices, or a can of beans to make it a complete meal.
- Spicy kick: Add red pepper flakes or a diced jalapeño when sautéing for heat.
- Creamy variation: Stir in 1/2 cup cream or coconut milk at the end for a richer texture.
Each twist follows the same method, so you can experiment without reworking the whole recipe.
Your questions answered
Q: How long does this soup take to make?
A: Active prep is about 10–15 minutes; total cook time is about 30 minutes.
Q: Can I use frozen greens instead of fresh?
A: Yes. Add frozen greens during the last 5 minutes of simmering; they’ll defrost and integrate into the soup.
Q: Is this recipe vegan and gluten-free?
A: As written, it’s vegan and gluten-free. If you add pasta or non-vegan toppings, adjust accordingly.
Q: Can I add beans or grains?
A: Absolutely — drained canned beans or cooked grains are great protein and will make the soup more filling. Add beans during the simmer; add pre-cooked grains just before serving to avoid mushiness.
Conclusion
If you enjoy building simple, nourishing meals from pantry staples, this soup is a dependable weeknight winner. For more soup inspiration and seasonal ideas, browse these curated collections: 35 Best Soup Recipes – Love and Lemons, explore broader soup culture and tips at SoupAddict – Soup is nature’s perfect food., or find comforting crowd-pleasers in this roundup: 20 Comfort Food Soup Recipes We’re Making All Season Long.
Delicious Homemade Vegetable Soup
Ingredients
Method
- Heat olive oil in a large pot over medium heat until it shimmers.
- Add diced onion, carrots, and celery. Sauté until softened and onion is translucent, about 6–8 minutes.
- Stir in minced garlic and cook for about 1 minute until fragrant.
- Pour in vegetable broth and add the can of diced tomatoes with juices. Stir in dried basil and oregano.
- Bring to a gentle boil, then lower the heat and simmer uncovered for about 20 minutes.
- Stir in chopped spinach or kale and cook for an additional 2–3 minutes until wilted.
- Taste and season with salt and pepper before serving hot.
