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    Home » Recipes » Soups / Stews / Chili

    Modified: Aug 11, 2023 · Published: Jan 8, 2020 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Garden Vegetable Soup

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    This healthy Garden Vegetable Soup is packed with veggies and flavor. It makes a great side dish or light lunch.

    Garden Vegetable Soup close up.

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    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.

    Jump to:
    • ❤️ Why You'll Love It
    • 🧾 Ingredients
    • 🔪 Instructions
    • 💭 Tips
    • 👩🏻‍🍳 Recipe FAQs
    • 🍜 Other Soup Recipes
    • 📋 Recipe
    • 💬 Comments

    ❤️ 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

    Garden Vegetable Soup ingredients on a cutting board with labels.
    Garden Vegetable Soup ingredients on a cutting board with labels.
    • 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. I like to use sea salt.
    • 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.

    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

    Sauteed onions in a large stock pot.

    Step 1: Sauté onions in a pan until translucent.

    Cooked veggies and herbs in a large saucepan.

    Step 2: Add vegetables and herbs. Cook until tender, about 5 minutes.

    Large saucepan with vegetables, vegetable broth and tomatoes.

    Step 3: Add broth and tomatoes and bring to a boil. Reduce to a simmer and cook until tomatoes are tender.

    Balsamic vinegar being poured into the pot.

    Step 4: Stir in balsamic vinegar. Top with nutritional yeast.

    Garden vegetable soup in a large pot with spoon.

    💭 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.
    Vegetable Soup with spoon.

    👩🏻‍🍳 Recipe FAQs

    How to thicken garden vegetable soup?

    You could use less vegetable broth and add more nutritional yeast. You could also blend a boiled potato with the vegetable broth.

    Why do you put balsamic vinegar in soup?

    It enhances the flavors of the soup.

    🍜 Other Soup Recipes

    • Tofu Noodle Soup
      Tofu Noodle Soup
    • Vegan Tortilla Soup
      Easy Vegan Tortilla Soup
    • Sweet Potato Soup with Toasted Pecans
      Sweet Potato Soup with Toasted Pecans
    • Thai Curry Butternut Squash Soup
      Thai Curry Butternut Squash Soup

    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
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    5 from 2 votes

    Garden Vegetable Soup

    This healthy Garden Vegetable Soup is packed with veggies and flavor. It makes a great side dish or light lunch.
    Course Soup
    Cuisine American
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 10 minutes minutes
    Cook Time 25 minutes minutes
    Total Time 35 minutes minutes
    Servings 6
    Calories 95kcal
    Author Willow Moon
    Prevent your screen from going dark

    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
    US Customary - Metric

    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

    Chop veggies the same size for even cooking and appearance.
    This soup will last up to 5 days in an airtight container in the fridge.

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    Nutrition

    Calories: 95kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 874mg | Potassium: 339mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2220IU | Vitamin C: 21.6mg | Calcium: 33mg | Iron: 0.9mg
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    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

    More Soups, Stews, Chili

    • 5 Ingredient Sun-Dried Tomato Soup in a bowl with spoon.
      5 Ingredient Sun-Dried Tomato Soup
    • Slow Cooker Tempeh Chili
      Slow Cooker Tempeh Chili
    • African Peanut Stew
      African Peanut Stew
    • Vegan Black Bean Soup
      Vegan Black Bean Soup

    Reader Interactions

    Comments

      5 from 2 votes (2 ratings without comment)

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      Recipe Rating




    1. Nancy says

      April 07, 2016 at 10:02 am

      I love that this is an all vegetable soup! It is perfect for the days we go meat free!

      Reply

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