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    Home » Soup & Chili's

    Easy Vegetable Soup (Vegan, Gluten Free)

    Published: Feb 9, 2021 by Stephanie 7 Comments

    This post may contain affiliate links. Please read full disclosure.

    Jump to Recipe

    This easy Vegetable Soup recipe is the perfect bowl of warm comfort food for busy nights. It comes together really quickly and is chocked full of a hearty array of veggies. Gluten free, Vegan, Healthy, Easy.

    vegetable soup in a white bowl with two silver spoons in background and fresh thyme

    Homemade vegetable soup is the perfect addition to your easy weeknight meal plans.

    Since this hearty delicious soup is super easy to make with whatever veggies that you may already have on hand.

    I like to make it even simpler by using a mix of frozen veggies. And then just using up whatever else is in the fridge.

    This soup is so versatile making it perfect as a last minute meal.

    We also love these Vegan Buddha bowls as they can be switched up with ingredients you already have or love!

    Ingredients

    frozen vegetables, canned diced tomatoes, chopped celery, chopped onion, chopped zucchini, vegetable broth, seasonings, cauliflower florets, garlic and olive oil

    Ingredient notes

    • Frozen vegetables- I used a mixed blend of peas, carrots, green beans and corn. But you could easily use any of your favorites!
    • Tomatoes- You could substitute with fresh tomatoes.
    • Vegetable broth- I recommend low sodium organic vegetable broth. It's just easier to control the sodium with this. But you can use regular if you prefer.
    • Cauliflower- You can use fresh or frozen cauliflower florets for this.
    • Zucchini- 1 medium to large zucchini or any other kind of squash would work well in this.
    • Seasonings- Bay leaf, thyme, red chili pepper flakes
    homemade vegetable soup in a white bowl

    How to make easy vegetable soup

    Start by chopping up the celery, onion and garlic. Then sauté for several minutes before adding the seasonings.

    At this point add the optional wine and cook down till fragrant.

    Add remaining ingredients, bring to boil, reduce heat and continue to cook for about 30-40 minutes.

    Make sure to remove bay leaf before serving!

    Storage notes

    This homemade vegetable soup can be stored in a airtight covered container in the fridge for 3-4 days.

    For longer storage you can freeze it in ziplock freezer safe bags or containers.

    What to serve with it

    • Almond Flour Biscuits
    • Socca

    Or serve it for lunch with a sandwich or salad.

    easy vegetable soup in a white bowl with fresh thyme in the background

    More soups to try

    • Sweet Potato Soup
    • Cauliflower Soup
    • Vegetarian Cabbage Soup
    vegetable soup in a white bowl with silver spoons and fresh thyme leaves beside the bowl
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    Easy Vegetable Soup (Vegan, Gluten Free)

    A savory blend of vegetables simmered together in a soup that could easily be a quick weeknight dinner or compliment any sandwich as a lunch item
    Course Dinner
    Cuisine American
    Prep Time 15 minutes
    Cook Time 45 minutes
    Total Time 1 hour
    Servings 6 servings
    Calories 114kcal
    Author Stephanie

    Ingredients

    • 1 medium yellow onion diced
    • 4 cloves garlic chopped
    • 2 stalks celery diced
    • 1 tbsp. olive oil
    • ½ tsp. thyme
    • salt & pepper to taste
    • 1 bay leaf
    • ¼ tsp. red chili pepper flakes
    • ¼ cup chardonnay optional
    • 12 ounces frozen veggie mix
    • 1 large zucchini chopped
    • 1 ½ cups cauliflower florets
    • 4 cups vegetable broth
    • 1 cup chopped tomatoes

    Instructions

    • Cook onion, garlic, and celery in olive oil over medium heat until onions are translucent about 5 minutes
    • Add thyme, salt & pepper, bay leaf, red chili pepper flakes, and chardonnay. Cook about 8-10 minutes
    • Add remaining ingredients and bring to boil. Reduce heat to medium low and cook approximately 45 minutes.
    • Taste for salt & pepper

    Notes

    Chardonnay is optional or you could use another white wine
    *Nutrition Disclaimer
    Note- nutrition information does not include optional wine

    Nutrition

    Serving: 1serving | Calories: 114kcal | Carbohydrates: 14.9g | Protein: 6.6g | Fat: 3.6g | Saturated Fat: 0.6g | Sodium: 549mg | Potassium: 572mg | Fiber: 4.6g | Sugar: 5.4g | Calcium: 49mg | Iron: 1mg
    Tried this recipe?Mention @applesforcjblog or tag #applesforcj

    Updated- originally posted January 2016

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    Reader Interactions

    Comments

    1. Platter Talk

      January 27, 2017 at 8:58 pm

      Hot, delicious and full of healthy ingredients! What's not to love?

      Reply
    2. christinegalvani

      January 27, 2017 at 8:36 pm

      I love vegetable soup and vegetable broth too. It is such a great way to get amazing nutrients. I love your recipe!

      Reply
      • Stef

        January 27, 2017 at 9:13 pm

        Thanks Christine!

        Reply
    3. Elaine @ Dishes Delish

      January 27, 2017 at 8:15 pm

      I can eat soup every day. If only my hubby liked soup. As it is, I have to make chowder for myself because he can't eat it. I bet he'd eat this though, lots of veggies!

      Reply
    4. Michelle Frank | Flipped-Out Food

      January 27, 2017 at 7:51 pm

      Once I made homemade soup, I never looked back! This looks delicious: I'll definitely give it a try!

      Reply
      • Stef

        January 27, 2017 at 7:57 pm

        Thanks Michelle! I know what you mean..no going back to canned soups 🙂

        Reply
    5. Mindy Fewless

      January 27, 2017 at 7:48 pm

      This sounds like a great filling veggie soup!! I'll have to try it!

      Reply

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    Hi, I'm Stephanie! The Recipe developer and writer behind APPLES FOR CJ. Welcome to my Happy Place! Here you'll find a collection of my Best Gluten Free & Vegetarian recipes, along with some healthy lifestyle tips. Hope you'll stay awhile!

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