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Delicious Homemade Vegetable Soup

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A quick, comforting soup made with sautéed aromatics, diced tomatoes, leafy greens, and vegetable broth, perfect for chilly weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Soup Base
  • 1 tablespoon olive oil Can be swapped for butter or avocado oil.
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced Add near the end of sautéing to avoid burning.
Broth and Flavorings
  • 6 cups vegetable broth Use low-sodium if adding salt later.
  • 1 can diced tomatoes (14–15 oz) Include the juices.
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste Season at the end.
Greens
  • 2 cups chopped leafy greens (spinach or kale) Add at the end for freshness.

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat until it shimmers.
  2. Add diced onion, carrots, and celery. Sauté until softened and onion is translucent, about 6–8 minutes.
  3. Stir in minced garlic and cook for about 1 minute until fragrant.
  4. Pour in vegetable broth and add the can of diced tomatoes with juices. Stir in dried basil and oregano.
  5. Bring to a gentle boil, then lower the heat and simmer uncovered for about 20 minutes.
  6. Stir in chopped spinach or kale and cook for an additional 2–3 minutes until wilted.
  7. Taste and season with salt and pepper before serving hot.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 20gProtein: 3gFat: 4gSaturated Fat: 0.5gSodium: 500mgFiber: 5gSugar: 4g

Notes

This soup can be customized with different vegetables, beans, or grains. For a creamier version, stir in some cream or coconut milk at the end. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
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