Brothy Veggie Soup is the perfect answer when you want something light, healthy, and deeply satisfying without feeling heavy or overly full. This simple yet flavorful soup celebrates fresh vegetables swimming in a clear, aromatic broth that’s both comforting and energizing. Unlike thick, creamy soups, this brothy version allows each vegetable to shine while creating a harmonious blend of natural flavors. It’s the kind of soup that makes you feel good from the inside out – packed with nutrients, easy to digest, and incredibly versatile. Whether you’re feeling under the weather, want a light lunch, or need a warming dinner that won’t weigh you down, this soup delivers pure, wholesome comfort in every spoonful.
Serves: 4 people
Cooking Time: 35 minutes
What You’ll Need
For the broth base:
- 8 cups vegetable broth
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
For the vegetables:
- 2 medium carrots, sliced into rounds
- 2 celery stalks, chopped
- 1 medium zucchini, diced
- 1 red bell pepper, chopped
- 1 cup green beans, cut into 1-inch pieces
- 2 cups fresh spinach or kale, roughly chopped
- 2 medium tomatoes, diced
- 1/4 cup fresh parsley, chopped
For finishing:
- 2 tablespoons fresh lemon juice
- Extra olive oil for drizzling
- Fresh herbs for garnish
Creating the Aromatic Base
Heat the olive oil in a large soup pot over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until it becomes soft and translucent. The onion forms the foundation of flavor for your soup, so take your time to cook it properly without browning.
Add the minced garlic and cook for another minute until it releases its aroma. Pour in the vegetable broth and add the bay leaves, dried thyme, and dried rosemary. Bring the mixture to a gentle boil, then reduce the heat to maintain a steady simmer. Let the broth simmer for 10 minutes to allow the herbs to infuse their flavors into the liquid.
Adding Vegetables in Stages
Start with the vegetables that take longest to cook. Add the sliced carrots and chopped celery to the simmering broth. These root vegetables need about 8-10 minutes to become tender, so let them cook while you prepare the remaining ingredients.
After the carrots and celery have been cooking for about 8 minutes, add the diced zucchini, chopped red bell pepper, and green bean pieces. These vegetables cook more quickly and will be perfectly tender in about 5-7 minutes. The goal is to have all vegetables cooked through but still holding their shape and texture.
Finishing with Fresh Elements
Add the diced tomatoes to the pot and let them cook for just 3-4 minutes. The tomatoes will release their juices and add a bright, fresh flavor to the broth without breaking down completely. During the last 2 minutes of cooking, stir in the chopped spinach or kale. These leafy greens will wilt quickly and add beautiful color and nutrition to your soup.
Remove the bay leaves and stir in the fresh parsley. Season the soup with salt and black pepper to taste. The broth should be clear and flavorful, with each vegetable maintaining its distinct texture and color.
Brightening with Lemon
Just before serving, stir in the fresh lemon juice. This final addition brightens all the flavors and adds a fresh, clean finish that makes the soup taste vibrant and alive. The acid from the lemon also helps balance the earthiness of the vegetables and herbs.
Serving Your Light and Healthy Soup
Ladle the hot soup into bowls, making sure each serving gets a good variety of vegetables. Drizzle a small amount of good-quality olive oil over each bowl and garnish with fresh herbs like parsley, thyme, or whatever you have on hand. The olive oil adds richness without making the soup heavy, and the fresh herbs provide an aromatic finish.
Perfect for Any Time
This brothy veggie soup is incredibly versatile and perfect for any meal. Serve it as a light lunch with crusty bread, use it as a starter before a heavier main course, or enjoy a larger bowl as a healthy dinner. It’s also excellent when you’re feeling under the weather, as the clear broth is easy to digest while the vegetables provide essential nutrients.
Storage and Variations
This soup keeps beautifully in the refrigerator for up to 5 days and actually develops even more flavor as it sits. When reheating, you may want to add a splash of fresh broth or water if it has thickened. Feel free to swap in whatever vegetables you have on hand – mushrooms, corn, peas, or different colored bell peppers all work wonderfully. The key is maintaining the light, clear broth while ensuring each vegetable is cooked just until tender.
Making It Even Better
For extra depth of flavor, try roasting some of the vegetables before adding them to the pot. Roasted carrots, bell peppers, or zucchini will add a subtle smoky sweetness to the soup. You can also add a splash of white wine after cooking the onions for a more complex flavor profile. Some people like to add a piece of Parmesan cheese rind to the simmering broth – just remember to remove it before serving.
