The first time I made this Easy Vegetable Soup, it was a dreary Tuesday, and my kitchen felt as gray as the sky outside. I was craving something that tasted like a hug, something simple yet profoundly comforting. As the onions and celery began to sizzle, their earthy scent cutting through the afternoon gloom, I knew I was on to something. By the time the pot was simmering, my whole home smelled like a warm, nourishing embrace. This soup became more than a meal; it became my quiet reset button at the end of a long day, a reminder that the simplest ingredients often create the deepest sense of home. I’ve made it dozens of times since, and that feeling never fades.
Ingredients
- 1 large yellow onion, diced
- 3 large carrots, peeled and sliced into rounds
- 3 stalks celery, diced
- 3 medium potatoes (Yukon Gold or Russet), peeled and cubed
- 2 cloves garlic, minced
- 6 cups vegetable broth (low-sodium if preferred)
- 1 (14.5 oz) can diced tomatoes, with their juices
- 2 bay leaves
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Optional for serving: Fresh parsley, grated Parmesan cheese, a crusty loaf of bread
Equipment Needed
- A large, heavy-bottomed pot or Dutch oven (my 5.5-quart one is perfect)
- A sharp chef’s knife and cutting board
- A wooden spoon or spatula
- A ladle for serving
- Measuring cups and spoons
Step-by-Step Instructions
First, I start by prepping all my vegetables. I dice the onion, slice the carrots, chop the celery, and cube the potatoes, keeping them in separate little piles on my board. This “mise en place” feels a bit chef-y, but it makes the actual cooking so peaceful and organized. Then, I pour the olive oil into my waiting Dutch oven and warm it over medium heat. I add the onion, carrots, and celery all at once with a good pinch of salt. The sound of that sizzle is the official start of soup season in my house. I stir them frequently, letting them soften and sweeten for a good 8-10 minutes. You’re not looking for color here, just tenderness—that slow cooking builds a deep, savory base flavor you can’t rush.
Once the onions are translucent and the celery has lost its stiff crunch, I push the veggies to the side a bit and add the minced garlic right into the center of the pot. Garlic burns in a heartbeat, so I let it cook for just 30 seconds to a minute until it’s incredibly fragrant. This is when my kitchen starts to smell absolutely magical. Then, I stir everything together and add the cubed potatoes, dried thyme, and bay leaves. I give it all another good stir, letting the potatoes get acquainted with the heat and herbs for a minute or two.
Now, for the transformative pour. I add the entire can of diced tomatoes with their juices and the six cups of vegetable broth. The cold liquid hitting the hot pot creates a wonderful hiss. I use my wooden spoon to scrape up any little bits stuck to the bottom—that’s free flavor! I turn the heat up to high and bring the whole glorious mixture to a lively boil. Then, as soon as it’s bubbling, I reduce the heat to low, cover the pot with a lid left slightly ajar, and let it simmer gently. This is the waiting game, but it’s an active one. I set a timer for 20 minutes.(See the next page below to continue…)