Vegan Classic Vegetable Soup

Total time1 hr

Prep time20 min

Cook time40 min

This hearty pot of soup is loaded with tender-crisp carrots, celery, and Yukon Gold potatoes, all simmered in a rich vegetable broth with diced tomatoes and a good hit of garlic and tomato paste for depth. Green beans, zucchini, and sweet corn go in toward the end so they stay bright and just-cooked, while dried thyme, oregano, and a bay leaf keep the broth savory and aromatic. It's the kind of soup that tastes even better the next day, with a fresh sprinkle of parsley to finish each bowl. Every ingredient here is plant-based, making it an easy, satisfying choice for a vegan weeknight dinner or meal-prep batch. Ladle it up with crusty bread and you've got a complete, comforting meal that never feels like it's missing anything.

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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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken 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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