The Ultimate Cozy Vegetable Soup

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The Ultimate Cozy Vegetable Soup – Comfort in a Bowl

There’s nothing quite like a bowl of homemade vegetable soup when you’re craving comfort food. It’s warm, hearty, nourishing, and surprisingly easy to make with pantry staples. This recipe brings together tender vegetables, flavorful broth, and just the right blend of herbs for a soul-soothing meal that works for busy weeknights, meal prep, or lazy Sunday dinners.

Pair it with some crusty bread or a grilled cheese sandwich and you’ve got the ultimate cozy dinner.

 Equipment You’ll Need

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Sharp knife & cutting board
• Ladle for serving

 Ingredients

• 2 Tbsp olive oil
• 1 large onion, diced
• 2 medium carrots, peeled & diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups vegetable or chicken broth
• 2 cups mixed vegetables (peas, corn, green beans, or chopped kale)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried oregano
• ½ tsp dried basil
• Salt & freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish, optional)

 Step-by-Step Instructions

1. Sauté the Base

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until softened.

2. Add Garlic

Stir in garlic and cook 1 minute until fragrant.

3. Build the Broth

Pour in broth, diced tomatoes (with juice), oregano, and basil. Bring to a gentle simmer.

4. Simmer for Flavor

Reduce heat, cover, and let simmer 15–20 minutes so flavors meld together.

5. Add Vegetables

Stir in mixed vegetables. Cook another 5–10 minutes until tender.

6. Season to Taste

Add salt and pepper as needed. Taste and adjust seasonings.

7. Serve & Enjoy

Ladle into bowls, garnish with parsley, and serve hot with crusty bread.

 Pro Tips for the Best Soup

• Layer flavor early: Sautéing onions, carrots, and celery first adds depth.
• Make it hearty: Add cooked pasta, rice, beans, or shredded chicken.
• Meal prep friendly: Keeps 4 days in the fridge, freezes beautifully up to 3 months.
• Boost nutrition: Stir in chopped spinach or kale during the last few minutes.
• Spice it up: Add red pepper flakes or a splash of hot sauce.

 Delicious Variations

• Italian-style: Add small pasta shapes + sprinkle with Parmesan.
• Mexican twist: Stir in black beans, corn, and taco seasoning.
• Creamy version: Blend half the soup and return to the pot.
• Protein boost: Add lentils, quinoa, or chickpeas.

 FAQ

Can I use frozen veggies?
Yes! Add them straight in—no need to thaw first.

Can I make this in a slow cooker?
Absolutely. Add everything except delicate greens, cook on LOW for 6–7 hours, stir in greens before serving.

What if my soup tastes bland?
Add more salt, pepper, or a splash of lemon juice or vinegar to brighten the flavor.

Can I freeze vegetable soup?
Yes—cool completely, store in freezer-safe containers up to 3 months. Thaw overnight in fridge.