Healthy Vegetable Soup with Herbs

Name: Healthy Vegetable Soup with Herbs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 2 cloves garlic, minced; 1 zucchini, diced; 1 bell pepper, diced; 4 cups vegetable broth; 1 can diced tomatoes (14 oz); 1 teaspoon dried thyme; 1 teaspoon dried basil; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Highlighted under: Healthy & Light

I love making this Healthy Vegetable Soup with Herbs because it’s a comforting dish that packs a punch of flavor and nutrition. Every time I prepare it, I feel invigorated by the fresh vegetables and aromatic herbs. Plus, it's incredibly easy to whip up, making it a go-to meal for busy weeknights. The best part is that I can customize the ingredients based on what I have on hand, ensuring that it’s always fresh and delightful. It's a nourishing bowl of goodness that my whole family enjoys!

Created by

Emily

Last updated on 2026-01-06T10:31:10.151Z

When I first stumbled upon the idea of a vegetable soup infused with fresh herbs, I knew I had to try it. The combination of flavors is not only refreshing, but it also elevates the simple ingredients into something extraordinary. I experimented with different herbs, but my favorites have been thyme and parsley, which lend a beautiful depth to the broth.

On the day I made it, I couldn’t resist adding some leftover quinoa, which turned out to be an excellent source of protein and texture. It taught me that soups can be both hearty and healthy, proving that a bowl of veggies can be utterly satisfying!

        Why You'll Love This Soup
        Bursting with vibrant flavors from fresh seasonal vegetables
Easy to customize with your favorite herbs and spices
Nourishing and low in calories, perfect for any meal

      

Maximizing Flavor with Fresh Ingredients

Using fresh vegetables significantly enhances the flavor profile of this soup. Each vegetable contributes its unique taste, and the combination is what makes every spoonful so delightful. Opt for seasonal produce when possible, as it tends to be more flavorful and nutrient-dense. For instance, if zucchinis are out of season, consider using green beans or broccoli instead—they'll add a similar texture and freshness.

The herbs in the soup are just as important as the vegetables. Fresh herbs can elevate this dish to a new level. While dried thyme and basil work well for convenience, fresh versions offer a vibrant taste. You can substitute one tablespoon of fresh herbs for each teaspoon of dried, but add them later in the cooking process to preserve their flavor.

Cooking Techniques for Best Results

When sautéing the aromatics, ensure that the vegetables are softened but not browned. The goal is to let them sweat and release their natural sweetness. If they start to brown, lower the heat and stir more frequently. This step creates a flavor base that is foundational for your soup and reduces bitterness.

Simmering the soup gently after adding the broth and tomatoes is crucial. A vigorous boil can lead to overcooked vegetables that lose their texture. Instead, aim for a gentle simmer, where the soup bubbles lightly. You’ll know it's ready when the vegetables are tender but still hold their shape—typically around 20 minutes.

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 zucchini, diced
1 bell pepper, diced
4 cups vegetable broth
1 can diced tomatoes (14 oz)
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5 minutes until they begin to soften. Stir in the minced garlic and cook for an additional minute.

Add the Vegetables

Stir in the diced zucchini and bell pepper, cooking for another 3-4 minutes until they are slightly tender.

Simmer the Soup

Pour in the vegetable broth and diced tomatoes. Bring to a boil, then add the dried thyme, basil, salt, and pepper. Reduce heat and let simmer for 20 minutes.

Serve and Garnish

Once the vegetables are tender, taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Pro Tips

For extra protein, feel free to add beans or lentils to the soup. Additionally, this soup freezes beautifully. Make a large batch and store portions in the freezer for busy days!

Storage and Make-Ahead Tips

This Healthy Vegetable Soup stores well, making it a perfect meal prep option. Once prepared, let it cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to four days or frozen for up to three months. If freezing, consider keeping the broth separate from more delicate vegetables like zucchini to prevent them from becoming mushy upon reheating.

When you're ready to enjoy leftovers, reheat on the stovetop over medium heat until warmed through. If the soup has thickened during storage, feel free to add a splash of vegetable broth to achieve your desired consistency.

Serving Suggestions

This soup can be served as a light appetizer or as a hearty main course. For a complete meal, pair it with a side of crusty whole-grain bread for dipping. A sprinkle of grated Parmesan or a dollop of yogurt on top can add richness and depth to the flavors, enhancing your overall dining experience.

Feel free to customize your soup further by adding protein. Chickpeas or beans can be a great addition for extra nutrition and sourdough croutons can bring additional texture. Experimenting with different garnishes like red pepper flakes or a squeeze of lemon juice at serving can introduce exciting new flavors to each bowl.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables can be used as a convenient alternative. Just add them to the pot during the last 10 minutes of cooking.

→ How long does this soup last in the fridge?

The soup can be stored in the refrigerator for up to 4 days in an airtight container.

→ Can I make this soup vegan?

Absolutely! This recipe is naturally vegan as it uses vegetable broth and no animal products.

→ What herbs can I use instead of thyme and basil?

Feel free to substitute with your favorite herbs such as oregano, rosemary, or dill for a different flavor profile.