The BEST Vegetable Soup Recipe

Ingredients

• 2 medium Carrots (peeled and diced)
• 2 stalks Celery Stalks (diced)
• 1 large Onion (peeled and diced)
• 1 medium Zucchini (diced)
• 2 medium Potatoes (peeled and diced)
• 2 cups Tomatoes (diced, fresh or canned)
• 6 cups Vegetable Broth (low-sodium)
• 2 tablespoons Olive Oil (extra virgin preferred)
• 1 teaspoon Salt (adjust to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 0.5 teaspoon Dried Thyme
• 1 Bay Leaf
• 0.25 cup Parmesan Cheese (freshly grated, for topping)

Instructions

1. Prepare the vegetables

   Wash all vegetables thoroughly. Peel carrots and potatoes. Dice carrots, celery, onion, zucchini, potatoes, and tomatoes into bite‑size pieces.

   Time: PT10M

2. Sauté aromatics

   Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, until the onion becomes translucent and the carrots start to soften, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

3. Add remaining vegetables and broth

   Add the zucchini, potatoes, tomatoes, vegetable broth, dried thyme, bay leaf, salt, and black pepper to the pot. Increase heat to bring the mixture to a gentle boil.

   Time: PT5M

   Temperature: high heat

4. Simmer the soup

   Once boiling, reduce heat to low and let the soup simmer uncovered for 20 minutes, or until all vegetables are tender.

   Time: PT20M

   Temperature: low simmer

5. Finish and serve

   Remove the bay leaf. Ladle soup into bowls and sprinkle each serving with freshly grated Parmesan cheese.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

20 g

Fat

5 g

Fiber

3 g