This healthy Garden Vegetable Soup is packed with veggies and flavor. It makes a great side dish or light lunch.
I have a confession. I do not have a vegetable garden, but if I did, these are the vegetables I would grow. I love to include cauliflower, zucchini, tomatoes, carrots, and celery in so many different recipes. If only I had a green thumb...
This Garden Vegetable Soup recipe was inspired by Ellie Krieger's "Tuscan Vegetable Soup" from the Food Network. I changed out the beans for cauliflower and the amounts of some of the ingredients.
Another way to use those garden veggies is my Vegan Garden Vegetable Cream Cheese.
Other soup recipes to try are my Vegan Chicken Noodle Soup recipe, Easy Vegan Tomato Soup recipe, Vegan Cauliflower Garlic Soup, and Vegan Rosemary Sweet Potato Soup.
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❤️ Why You'll Love It
- This vegan vegetable soup is a healthy low-calorie meal.
- It is hearty and satisfying.
- It's made in about 35 minutes.
🧾 Ingredients
- Onions: Adds a sweet pungent flavor. You could use yellow onions, white onions, or sweet onions.
- Olive oil: For cooking the veggies.
- Garlic: Adds a pungent flavor.
- Carrots, zucchini, celery, and cauliflower: These are the veggies I used. Use your favorites.
- Thyme and sage: Add a slight lemon and earthy flavor. They remind me of the flavors of Thanksgiving.
- Salt and pepper: Enhances flavors and adds flavor.
- Vegetable broth: I used low-sodium vegetable broth because I like to control the amount of sodium.
- Tomatoes: You can use fresh tomatoes or canned tomatoes.
- Balsamic vinegar: Adds a sweet tangy flavor. You could leave it out.
- Nutritional yeast: Adds a cheesy flavor. You could leave it out.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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🔪 Instructions
Step 1: Sauté onions in a pan until translucent.
Step 2: Add vegetables and herbs. Cook until tender, about 5 minutes.
Step 3: Add broth and tomatoes and bring to a boil. Reduce to a simmer and cook until tomatoes are tender.
Step 4: Stir in balsamic vinegar. Top with nutritional yeast.
💭 Tips
- Chop veggies the same size for even cooking and appearance.
- For a variation, add white beans or pasta, just keep in mind the ratio of liquid to the rest of the ingredients. You may want to omit some of the veggies or add more stock. If you add more stock you may want to add more seasonings.
- Serve with nutritional yeast for a cheesy flavor.
👩🏻🍳 Recipe FAQs
You could use less vegetable broth and add more nutritional yeast. You could also blend a boiled potato with the vegetable broth.
It enhances the flavors of the soup.
🍜 Other Soup Recipes
If you tried this Garden Vegetable Soup Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
*I originally posted this recipe on March 14, 2015. I added new photos and text when I republished it.
📋 Recipe
Garden Vegetable Soup
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 cloves garlic minced
- ½ cup chopped carrots
- 1 cup chopped zucchini 1 small
- ½ cup chopped celery 1 stalk
- 1 ½ cups chopped cauliflower
- 1 teaspoon dried thyme
- 2 teaspoons dried sage
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 4 cups low sodium vegetable broth
- 1 ½ cups chopped tomatoes or canned
- ½ teaspoon balsamic vinegar
- ½ cup nutritional yeast optional
Instructions
- Heat the oil over medium high heat, and sauté onions until translucent.
- Add vegetables (not tomatoes yet), garlic, thyme, sage, salt, and pepper. Cook until the vegetables are tender, about 5 minutes.
- Add broth and tomatoes and bring to a boil. Reduce to a simmer, and cook until tomatoes are tender.
- Stir in vinegar. Top with nutritional yeast, if desired, and serve.
Notes
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Nancy says
I love that this is an all vegetable soup! It is perfect for the days we go meat free!