Dairy Free Classic Vegetable Soup

Total time1 hr

Prep time20 min

Cook time40 min

Checking through this one, there's genuinely nothing dairy hiding in the pot — this is a straightforward, vegetable-forward soup built on olive oil, aromatics, and broth. The onion, carrots, and celery get a slow sauté until sweet and soft, then garlic and tomato paste deepen the base before it simmers with diced tomatoes and hearty cubes of Yukon Gold potato. Thyme, oregano, and a bay leaf keep the broth savory and herby, while green beans, zucchini, and corn go in near the end so they stay bright and tender-crisp instead of mushy. A scatter of fresh parsley over the top finishes it with a little color and lift. It's the kind of big-batch, ladle-into-bowls soup that reheats beautifully all week, and it fits easily into a dairy free routine without any extra thought.

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Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
4 cloves garlic, minced
2 tbsp tomato paste
1 can (14.5 oz) diced tomatoes, with juices
6 cups low-sodium chicken broth or vegetable broth
2 medium yukon gold potatoes, cut into ¾-inch cubes
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
1 cup green beans, trimmed and cut into 1-inch pieces
1 medium zucchini, cut into ½-inch half-moons
1 cup frozen corn kernels
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
2
Add the garlic and tomato paste and cook, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly, about 1–2 minutes.

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