Homemade Vegetable Soup

This homemade vegetable soup is a healthy vegetarian version of chicken noodle soup that’s way more delicious. It features turmeric and lots of veggies!

Homemade vegetable soup

A few weeks ago, Alex, Larson and I got hit by the flu. After we resurfaced into the land of the living, the only thing Alex could imagine eating was soup. You know, that noodle soup that your mom made you to nurse you back to health? Alex took stock of our pantry and whipped up a simple homemade vegetable soup. It had turmeric broth and tons of flavor, basically a vegetarian version of chicken noodle soup. Whether you’re looking for the best soup when sick or just an easy cozy vegetable soup, this recipe will hit the spot! Keep reading.

How to make vegetable soup

How to make homemade vegetable soup

This homemade vegetable soup is the very definition of easy to make. It’s basically a whole food plant based (WFPB) version of chicken noodle soup, full of healthy veggies and restorative spices. Since we created it as the best soup for sick kiddos or adults, it’s even simpler than most of our recipes! To make the base recipe of this homemade vegetable soup, all you’ll have to do is:

  • Dice an onion, carrots and celery.
  • In a large pot or Dutch oven, saute the veggies until tender, about 5 to 7 minutes.
  • Add the broth and spices and bring it to a simmer. Once simmering, add the noddles and cook until tender, about 10 minutes. That’s it!

Featured ingredient: turmeric!

This vegetarian soup also features turmeric. What’s turmeric? It’s the main ingredient in the golden milk recipes and golden lattes that are currently sweeping the internet. Because turmeric has some potential restorative properties and we love the flavor, we added a good amount of this golden spice to make for a vibrant broth.

By the way, you can use turmeric in lots of dishes from yellow rice to vegan nacho cheese! Head to our Top 12 Turmeric Recipes.

vegetarian soup recipe

Add any veggies you like to customize this vegetable soup!

Because it has a short ingredient list, this homemade vegetable soup is easily customizable! Add any quick cooking vegetables you love: such as canned beans (already cooked), canned tomatoes, celery, or handfuls of leafy greens. To make this into a more filling vegetable soup, we’d add a can of drained and rinsed white beans, a few handfuls of spinach, and a can of fire-roasted tomatoes. Speaking of making it more filling…

Make it a meal!

This homemade vegetable soup is a bit minimalist because it’s designed as one of the best soups for when you’re sick! It also goes over very well for kid palates that aren’t used to a lot of strong flavors or textures. We loved it because it tastes like a vegetarian version of canned chicken noodle soup, only it tastes way better!

If you wanted to make it into a meal, add some protein. Serve it with a grilled cheese sandwich, or a salad with lots of protein (beans, grains, legumes, nuts, and seeds). Or, add a baked good like cornbread, biscuits, or popovers.

You also could make this into a heartier vegetable soup recipe by adding one of the following:

  • 15-ounce can white beans or chickpeas (drained and rinsed) when you add the noodles
  • 15-ounce can of diced tomatoes when you add the spices
  • A few handfuls baby spinach at the last few minutes of the cooking time (or kale or chard, just cook those for a little longer since they’re tougher)
  • Grated Parmesan cheese or a dollop of Greek yogurt
vegetarian soup

How to cut vegetables for soup

The only real thing you need to know to make soup is how to cut the vegetables! If you’re a kitchen pro, you can skip ahead to the recipe. But if you’re a beginner, we created a few videos that can help you cut veggies quickly. While the carrot and celery in the recipe are easy to dice, onion and garlic present more issues for beginners. Here are our methods:

  • How to Cut an Onion: We actually have a trick on how to quickly cut an onion (Rachael Ray does it this way, too!).
  • How to Mince Garlic: Our method for how to mince garlic will have you cutting like the pros do in no time.
Homemade vegetable soup recipe

This vegetable soup recipe is…

Vegetarian, vegan, plant-based and dairy-free. For gluten-free, use gluten-free pasta.

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Homemade vegetable soup recipe | Turmeric soup

Homemade Vegetable Soup


1 Star2 Stars3 Stars4 Stars5 Stars (65 votes, average: 4.09 out of 5)

  • Author: Sonja
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 1x

Description

This homemade vegetable soup is a healthy vegetarian version of chicken noodle soup that’s way more delicious. It features turmeric and lots of veggies!


Scale

Ingredients

  • 1 medium yellow onion
  • 2 stalks celery
  • 3 medium carrots
  • 2 garlic cloves
  • 1/4 cup olive oil
  • 1 tablespoon garlic powder
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon turmeric
  • 8 cups (2 quarts) veggie broth
  • 5 ounces pasta spirals (about 2 cups dry)
  • 12 teaspoons kosher salt, to taste
  • Fresh ground black pepper

Instructions

  1. Dice the onion. Thinly slice the celery. Thinly slice the carrot into rounds. Mince the garlic.
  2. In a Dutch oven or large pot, heat the olive oil over medium heat. Add the onion, celery, carrots, and garlic, and saute for 5 to 7 minutes until the onion is translucent.
  3. Add the spices and stir. Continue cooking for about 1 minute.
  4. Add the vegetable broth, 1 teaspoon kosher salt, and pepper. Bring a simmer. Add the pasta and continue simmering until the pasta is cooked, about 10 minutes. Remove from the heat and allow to cool for several minutes. Taste and add salt as necessary.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Vegetable Soup Recipe, Homemade vegetable soup, Turmeric soup, Best soup when sick, How to make vegetable soup

Looking for more soup recipes?

Outside of this homemade vegetable soup recipe, here are a few of our favorite soup recipes:

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

13 Comments

  • Reply
    Tamara Engellent
    February 6, 2019 at 1:38 pm

    So soothing and delicious (and quick!) — thank you! My husband and two little ones (4 & 2) loved it! I only subbed kelp noodles, and they worked great.

  • Reply
    Tamara
    February 6, 2019 at 1:38 pm

    So soothing and delicious (and quick!) — thank you! My husband and two little ones (4 & 2) loved it! I only subbed kelp noodles, and they worked great.

    • Reply
      Sonja
      February 6, 2019 at 1:41 pm

      Wow that was fast, we just published it a few hours ago! So glad it was a hit!

  • Reply
    Sarah | Well and Full
    February 6, 2019 at 4:26 pm

    This soup looks so comforting! I made a similar one today for dinner :)

  • Reply
    Mary
    February 8, 2019 at 7:22 pm

    Exactly what I need with this cold! :)

  • Reply
    gilly diviani
    February 13, 2019 at 10:07 am

    sounds delish! saving to make later

  • Reply
    Anupama Chopra
    February 26, 2019 at 6:47 am

    Awesome Recipe!! Thanks for sharing such a delicious recipe with us.

  • Reply
    Anna DiBenedetto
    November 19, 2019 at 12:09 pm

    Does this soup freeze well? I made it last night and it is so good!

    • Reply
      Alex Overhiser
      November 19, 2019 at 12:13 pm

      Hi! I wouldn’t freeze it with the noodles (they’ll get too mushy). If you want to freeze, remove the noodles and add some fresh ones when you serve again.

  • Reply
    Mary B
    November 19, 2019 at 8:52 pm

    eating it as we speak! awesome!

  • Reply
    Debs Fellowes
    March 11, 2020 at 7:12 am

    So we made this last night as I had been craving soup, it was FAB!!! Loved the clean, wholesome taste, as my boyfriend said: “It’s very earnest”. I am not veggie so I must admit that as a personal preference we used chicken stock and we didn’t have dried basil, we don’t keep dried basil but I will buy some in now for next time we make this soup. And there will definitely be a next time. Thank you so much for sharing, I only found your blog the other day and it’s great! We live in the UK but fortunately we do own measuring cups as we do a lot of Instant Pot cooking and the majority of the recipes we come across are in cups. Tonight we are having your cauliflower and yum yum sauce, and we plan to make the Hot Honey as we don’t have that in the UK, it’s too expensive on Amazon!

  • Reply
    Cynthia
    August 4, 2020 at 9:37 pm

    This soup is absolutely delicious! I followed your suggestions and added a can of white beans and some fresh spinach. I also used ditalini pasta instead of the spirals. The smell of the soup is amazing. I am looking forward to trying more of your recipes.

    • Reply
      Alex Overhiser
      August 5, 2020 at 9:23 am

      I’m so glad you enjoyed it!

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