10 Quick and Easy Vegetable Soup Recipes for Busy Weeknights

Busy weeknights don't have to mean sacrificing a healthy meal. These 10 easy vegetable soup recipes are perfect for whipping up a comforting dish in no time. Packed with wholesome ingredients and big on flavor, they’re sure to satisfy your cravings while keeping things simple and stress-free.

Quick And Nutritious: Classic Vegetable Soup In 30 Minutes

Picture a warm bowl of classic vegetable soup, filled with vibrant colors and fresh ingredients. This dish is perfect for busy weeknights when you need something quick yet nutritious. The mix of carrots, green beans, tomatoes, and herbs creates a delightful flavor that’s hard to resist.

Making this soup is simple. You can have it ready in just 30 minutes, making it a go-to recipe for those hectic evenings. The best part? You can customize it with your favorite vegetables or whatever you have on hand.

Let’s get cooking!

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 carrots, sliced
• 1 cup green beans, trimmed and cut
• 1 cup cherry tomatoes, halved
• 1 potato, diced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until soft.
2. Add sliced carrots and green beans. Cook for about 5 minutes, stirring occasionally.
3. Stir in the cherry tomatoes and diced potato. Cook for another 2 minutes.
4. Pour in the vegetable broth and add thyme, salt, and pepper. Bring to a boil.
5. Reduce heat and let it simmer for 15 minutes or until the vegetables are tender.
6. Serve hot, garnished with fresh parsley.

Creamy Comfort: Quick Tomato Basil Soup For The Soul

When the weather turns chilly, nothing warms you up like a bowl of creamy tomato basil soup. This dish is not only comforting but also super quick to whip up, making it perfect for busy weeknights. The vibrant red color of the soup, topped with fresh basil leaves, makes it visually appealing too.

In the image, you can see a bowl of rich tomato basil soup, drizzled with olive oil and garnished with fresh herbs. It’s served alongside slices of crusty bread, ready for dipping. This combination is a classic that never disappoints.

Making this soup is a breeze. You can enjoy it on its own or pair it with a side salad for a complete meal. The creamy texture and the aromatic basil create a delightful experience for your taste buds.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 2 cups vegetable broth
• 1 teaspoon sugar
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/2 cup heavy cream
• Fresh basil leaves for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until soft, about 5 minutes.
2. Add minced garlic and cook for another minute until fragrant.
3. Stir in the crushed tomatoes, vegetable broth, sugar, dried basil, salt, and pepper. Bring to a simmer and cook for 15 minutes.
4. Using an immersion blender, blend the soup until smooth. If you don’t have one, carefully transfer the soup to a blender in batches.
5. Stir in the heavy cream and heat through for another 5 minutes.
6. Serve hot, garnished with fresh basil leaves and a drizzle of olive oil. Enjoy with crusty bread!

Zesty And Flavorful: Spicy Black Bean Soup Ready In A Snap

This spicy black bean soup is a perfect choice for busy weeknights. It’s not just quick to prepare, but it also packs a punch of flavor that will warm you up. The vibrant colors in the image showcase the rich, red broth, dotted with black beans and topped with fresh cilantro and creamy avocado slices. Lime wedges add a zesty touch that brightens the dish.

To make this soup, you’ll need simple ingredients that you probably already have in your pantry. The combination of spices and fresh toppings makes it a delightful meal that everyone will enjoy. Plus, it’s a great way to sneak in some veggies!

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro, for garnish
• 1 avocado, sliced, for topping
• Lime wedges, for serving

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and bell pepper, cooking until softened, about 5 minutes.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the black beans, diced tomatoes, vegetable broth, cumin, chili powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
4. Using an immersion blender, blend the soup until smooth, or leave it chunky if you prefer. Adjust seasoning as needed.
5. Serve hot, garnished with fresh cilantro, avocado slices, and lime wedges on the side.

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Simple Yet Tasty: Vegetable Barley Soup For Instant Satisfaction

Vegetable barley soup is a comforting dish that brings warmth and satisfaction to any busy weeknight. The image shows a hearty bowl of this soup, filled with vibrant vegetables and chewy barley. The colors of the carrots, zucchini, and bell peppers pop against the rich broth, making it not just delicious but visually appealing too.

This soup is perfect for those evenings when you want something quick yet nourishing. With its mix of wholesome ingredients, it’s a great way to use up leftover veggies. Plus, it’s easy to customize based on what you have on hand.

To make this soup, you’ll need some basic ingredients. Start with a base of onions and garlic for flavor, then add your choice of vegetables. Barley adds a nice texture and makes the soup filling. Season it with herbs like thyme or parsley for an extra kick.

Here’s how to whip up this delightful vegetable barley soup:

Ingredients

• 1 cup pearl barley, rinsed
• 1 medium onion, chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, with juice
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups chopped kale or spinach (optional)
• Chopped fresh parsley for garnish (optional)

Instructions

1. Prep the Ingredients: Rinse the barley and chop the vegetables.
2. Sauté Aromatics: In a large pot, heat a splash of oil over medium heat. Add the chopped onion, carrots, and celery, and sauté until softened (about 5-7 minutes).
3. Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
4. Combine Ingredients: Add the rinsed barley, diced tomatoes, vegetable broth, thyme, and basil to the pot. Bring to a boil.
5. Simmer: Reduce heat to low and let the soup simmer for about 40 minutes, or until the barley is tender.
6. Add Greens: If using, stir in the chopped kale or spinach and cook for an additional 5 minutes.
7. Season and Serve: Adjust seasoning with salt and pepper. Ladle the soup into bowls and garnish with fresh parsley, if desired.

Warm And Cozy: Classic Minestrone Soup Ready In 20 Minutes

Minestrone soup is a classic dish that warms you up in no time. Packed with colorful vegetables, beans, and pasta, it’s not just delicious but also nutritious. This soup is perfect for busy weeknights when you need something quick and satisfying.

The image showcases a hearty bowl of minestrone, filled with vibrant veggies like carrots, green beans, and spinach, along with small pasta shapes. A sprinkle of cheese on top adds a creamy finish. The inviting colors and textures make it look as good as it tastes!

To make this soup, gather your ingredients and follow these simple steps. You’ll have a comforting meal ready in just 20 minutes!

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup small pasta (like ditalini or elbow)
• 2 cups fresh spinach
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until fragrant.
2. Add carrots and celery, cooking for about 5 minutes until they soften.
3. Stir in zucchini, diced tomatoes, and vegetable broth. Bring to a boil.
4. Add kidney beans and pasta. Cook for about 8-10 minutes, or until pasta is tender.
5. Fold in fresh spinach and season with salt and pepper. Cook for another 2 minutes.
6. Serve hot, topped with grated Parmesan cheese.

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Fresh And Bright: Quick Cabbage And Vegetable Soup Delight

This quick cabbage and vegetable soup is a vibrant mix of fresh ingredients. The bright colors of the veggies make it visually appealing and inviting. You can see crisp cabbage, juicy tomatoes, and colorful bell peppers swimming in a warm broth. It’s perfect for those busy weeknights when you want something healthy and satisfying.

The soup is not just easy to make; it’s also packed with nutrients. Cabbage is low in calories but high in fiber, making it a great choice for a light meal. The addition of tomatoes and peppers adds a burst of flavor and vitamins. Plus, it’s a fantastic way to use up any leftover vegetables you have in the fridge.

To whip up this delightful soup, you’ll need some basic ingredients. It’s all about chopping and simmering, making it a straightforward recipe that anyone can follow. Let’s get cooking!

Ingredients

• 4 cups chopped cabbage
• 1 medium onion, chopped
• 2 medium carrots, sliced
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon salt, adjust to taste
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• Chopped parsley for garnish (optional)

Instructions

1. Prep the Ingredients: Chop the cabbage, onion, carrots, and bell pepper, and mince the garlic.
2. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent (about 2-3 minutes).
3. Add Vegetables: Stir in the carrots and bell pepper, cooking for another 3-4 minutes until slightly softened.
4. Add Cabbage and Broth: Add the chopped cabbage, vegetable broth, thyme, salt, and pepper to the pot. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, or until the cabbage is tender.
5. Serve: Ladle the soup into bowls and garnish with chopped parsley if desired. Serve hot.

Refreshing And Light: Easy Pea Soup For Busy Weeknights

This easy pea soup is a fantastic choice for a busy weeknight. It’s light, refreshing, and packed with flavor. The vibrant green color makes it visually appealing, and the addition of fresh mint gives it a unique twist. Pair it with some crunchy crackers for a satisfying meal.

The soup is simple to prepare, making it perfect for those evenings when you want something quick yet delicious. You can whip it up in under 30 minutes. Just gather your ingredients, blend, and enjoy!

Ingredients

• 4 cups fresh or frozen peas
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup fresh mint leaves
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing until soft.
2. Add the peas and vegetable broth. Bring to a boil, then reduce heat and simmer for about 10 minutes.
3. Stir in the fresh mint leaves and cook for another 2 minutes.
4. Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the soup in batches to a blender.
5. Season with salt and pepper to taste. If desired, stir in heavy cream for a richer flavor.
6. Serve hot, garnished with extra mint leaves and a drizzle of olive oil. Enjoy with your favorite crackers!

Wholesome And Earthy: Easy Mushroom Barley Soup For A Quick Meal

This easy mushroom barley soup is perfect for busy weeknights. The earthy flavors of mushrooms combined with the hearty texture of barley create a comforting dish that warms you up from the inside out. Plus, it’s packed with nutrients, making it a great choice for a wholesome meal.

The image shows a bowl of this delicious soup, garnished with fresh parsley. You can see the tender mushrooms and barley, making it look inviting and hearty. Surrounding the bowl are some fresh ingredients, hinting at the natural flavors that come together in this recipe.

To make this soup, you’ll need some basic ingredients that are likely already in your pantry. It’s a simple recipe that doesn’t require a lot of time, making it ideal for those hectic evenings.

Ingredients

• 1 cup pearl barley
• 4 cups vegetable broth
• 2 cups mushrooms, sliced
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onions, carrots, and celery. Sauté for about 5 minutes until the vegetables are tender.
2. Add the garlic and mushrooms. Cook for another 3-4 minutes until the mushrooms are softened.
3. Stir in the pearl barley, vegetable broth, thyme, salt, and pepper. Bring to a boil.
4. Reduce the heat and let it simmer for about 30-35 minutes, or until the barley is tender.
5. Adjust seasoning if needed, and serve hot, garnished with fresh parsley.

Simple And Satisfying: Quick Zucchini And Tomato Soup

This quick zucchini and tomato soup is perfect for busy weeknights. It combines fresh tomatoes and zucchini for a light yet filling meal. The vibrant colors of the soup, with a rich red tomato base and a bright green zucchini swirl, make it visually appealing. A sprinkle of fresh basil on top adds a touch of freshness, while slices of crusty bread on the side are perfect for dipping.

Making this soup is a breeze. Start by sautéing garlic in olive oil, then add chopped tomatoes and zucchini. Let them cook until soft, then blend until smooth. You can adjust the consistency by adding vegetable broth. Serve it hot, drizzled with a bit of olive oil and garnished with basil.

Ingredients

• 4 medium tomatoes, chopped
• 2 medium zucchinis, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh basil leaves for garnish
• Crusty bread for serving

Instructions

1. Heat olive oil in a pot over medium heat. Add minced garlic and sauté until fragrant.
2. Add chopped tomatoes and zucchini to the pot. Season with salt and pepper. Cook for about 10 minutes until the vegetables are soft.
3. Pour in the vegetable broth and bring to a simmer. Cook for another 5 minutes.
4. Use an immersion blender to puree the soup until smooth. If you don’t have one, transfer the soup to a blender in batches.
5. Serve hot, garnished with fresh basil and a drizzle of olive oil. Enjoy with slices of crusty bread!

Classic And Timeless: Easy Vegetable Beef Soup For Busy Families

There's something comforting about a warm bowl of vegetable beef soup. This classic dish is perfect for busy families looking for a hearty meal that doesn't take hours to prepare. The image captures a vibrant bowl of soup filled with tender beef, colorful carrots, and hearty potatoes, all swimming in a savory broth. Fresh parsley adds a pop of color and flavor, making it not just delicious but also visually appealing.

This easy vegetable beef soup is a go-to for weeknight dinners. It’s packed with nutrients and can be customized with whatever vegetables you have on hand. Plus, it’s a great way to use up leftovers. Just chop, toss, and let it simmer!

Ingredients

• 1 pound beef stew meat, cut into cubes
• 4 cups beef broth
• 2 cups carrots, sliced
• 2 cups potatoes, diced
• 1 cup celery, chopped
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz)
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions

1. Brown the Beef: In a large pot, heat olive oil over medium heat. Add the beef cubes and brown on all sides.
2. Add Vegetables: Stir in the onions, garlic, carrots, and celery. Cook for about 5 minutes until the vegetables start to soften.
3. Combine Ingredients: Add the diced tomatoes, beef broth, potatoes, thyme, salt, and pepper. Bring to a boil.
4. Simmer: Reduce heat to low, cover, and let it simmer for about 1 hour, or until the beef is tender.
5. Serve: Ladle the soup into bowls and garnish with fresh parsley. Enjoy your warm, hearty meal!

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