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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
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dinner
Cuisine: American
Servings: 6 servings
Calories: 114kcal
Author: Stephanie


  • 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


  • 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


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


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