Loaded Vegetable Soup is a vibrant, nutritious, and hearty meal packed with a rainbow of crisp-tender vegetables. This soup is the epitome of comfort food, made with fresh, seasonal veggies, a flavorful broth, and a medley of seasonings. It’s perfect for a wholesome lunch, dinner, or even as a filling starter to any meal. Whether you’re looking for something warm and comforting during cold months or a light, refreshing meal to balance out heavier dishes, this vegetable soup delivers on all fronts. Best of all, it’s super customizable—throw in your favorite vegetables, and you’ve got a healthy, delicious dish that’s as colorful as it is nutritious.
The soup’s base is a vegetable broth, which keeps it light and plant-based, but you can easily add a protein, like beans or lentils, to make it even more filling. The addition of a variety of vegetables, from root vegetables like carrots and parsnips to leafy greens and cruciferous veggies, ensures a good balance of vitamins, minerals, and fiber. A bit of garlic, onions, and herbs infuse the soup with savory flavor, while a splash of tomato paste or diced tomatoes adds depth and richness. Top it off with a sprinkle of fresh herbs or a dash of hot sauce for an extra kick!
Loaded Vegetable Soup Recipe
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 bell pepper, diced (any color)
- 1 cup green beans, cut into 1-inch pieces
- 1 cup corn kernels (fresh or frozen)
- 2 medium potatoes, peeled and diced
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 can (14.5 oz) diced tomatoes (or 1 cup fresh tomatoes, chopped)
- 4 cups vegetable broth (low-sodium)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika (optional for a smoky flavor)
- Salt and pepper, to taste
- 2 cups baby spinach or kale, chopped (optional, for added greens)
- 1 tablespoon lemon juice (optional, for a bright finish)
- Fresh herbs (parsley, basil, or thyme), for garnish (optional)
Instructions:
- Prepare the vegetables:
- Wash, peel, and chop all the vegetables into bite-sized pieces. The beauty of this soup is its flexibility, so feel free to add or substitute vegetables based on what you have available—sweet potatoes, parsnips, peas, or green peas work wonderfully, too!
- Sauté the aromatics:
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for about 3-4 minutes, until softened and fragrant.
- Add the vegetables:
- Add the chopped carrots, celery, zucchini, bell pepper, green beans, corn, and potatoes to the pot. Stir everything together for 1-2 minutes, allowing the vegetables to begin to soften.
- Add the broth and seasonings:
- Pour in the vegetable broth and bring the mixture to a boil. Add the diced tomatoes, thyme, basil, oregano, smoked paprika, and a pinch of salt and pepper. Stir to combine, then reduce the heat to a simmer.
- Simmer the soup:
- Let the soup simmer uncovered for 20-30 minutes, or until the vegetables are tender but still crisp. Stir occasionally to ensure everything is cooking evenly.
- Add greens (optional):
- If you want to add spinach or kale, stir them in during the last 5 minutes of cooking. These greens will wilt down quickly and add a burst of nutrients to the soup.
- Finish the soup:
- Once the vegetables are tender, taste the soup and adjust seasoning with more salt and pepper if needed. Stir in lemon juice for a fresh, zesty finish (optional but recommended for brightening the flavors).
- Serve:
- Ladle the soup into bowls, garnish with fresh herbs if desired, and serve hot with a side of crusty bread or crackers for dipping.
Tips for Perfect Loaded Vegetable Soup:
- Make it heartier: Add canned beans (like cannellini, kidney, or chickpeas) for extra protein and fiber, or throw in some lentils for a boost of nutrients.
- Customizable veggies: This soup is incredibly adaptable. If you have other vegetables on hand—like butternut squash, parsnips, or pumpkin—feel free to toss them in for a twist. Frozen peas or edamame are also great additions.
- Use homemade broth: If you have homemade vegetable broth, it will give the soup an extra depth of flavor. However, store-bought low-sodium broth works just fine if you’re short on time.
- Add heat: For some extra spice, add a pinch of red pepper flakes or a few drops of hot sauce. You can also garnish with a dollop of sour cream or Greek yogurt for a creamy finish.
- Make it vegan: This soup is already vegan if you skip the optional dairy toppings. However, if you want to make it creamier, you can blend a portion of the soup (about 1-2 cups) with a hand blender to create a thicker base.
- Storage: This soup keeps well in the fridge for 3-4 days. It also freezes beautifully! Store leftover soup in airtight containers and freeze for up to 3 months. When reheating, you may need to add a little extra broth or water to loosen it up, as it may thicken in the fridge.
