Homemade Vegetable Soup

This homemade vegetable soup is all things comforting, like a healthy canned 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. Alex was completely bed-ridden, and Larson and I were pretty down and out too. (I won’t go into the details here, but you can imagine!) 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? Since we don’t eat a lot of canned soup, he took stock of our pantry and whipped up a simple homemade vegetable soup. It had turmeric broth and tons of flavor, and tasted like an elevated version of the canned variety. So whether you’re looking for the best soup when sick or just a tasty simple homemade vegetable soup, this one’s for you!

Related: Easy Vegan Recipes for Beginners

How to make vegetable soup

How to make homemade vegetable soup

This homemade vegetable soup is the very definition of easy to make. Since we created it as the best soup for sick kiddos or adults, it’s even simpler than most of our recipes. Because it has a limited ingredient list, is endlessly customizable and you could definitely add more vegetables! If we were making it as a more filling homemade vegetable soup, we’d add a can of drained and rinsed white beans, and some handfuls of baby spinach in the last few minutes of cooking. And maybe some canned tomatoes as well?

To make the base recipe of this homemade vegetable soup, all you have to do is dice some onion, carrot and celery. Then in a large pot or Dutch oven, saute the veggies until tender, about 5 to 7 minutes, then add the broth and spices and bring it to a simmer. Once simmering, add the noddles and cook until tender, about 10 minutes.

Also: this recipe is essentially a turmeric soup! Turmeric is the main ingredient in the golden milk recipes that are currently having a moment. Because it 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. And by the way, you can use turmeric in lots of dishes from rice to vegan nacho cheese: here are our top 12 turmeric recipes.

vegetarian soup recipe

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! The veggies and noodles are soothing on a stomach recovering from an illness. 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 canned soup, only better.

If you wanted to make it into more of a meal, you’ll need to add some protein. You could serve it with a grilled cheese sandwich, or a salad with lots of protein (beans, grains, legumes, nuts, and seeds). Or add cornbread, biscuits, or popovers. You also could make this into a heartier homemade vegetable soup recipe by adding:

  • White beans or chickpeas when you add the noodles
  • 15-ounce can of diced tomatoes when you add the spices.
  • A few handfuls of 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)
  • A garnish of grated 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, which helps to save time in the kitchen. While the carrot and celery in the recipe are easy to dice, onion and garlic present more issues for beginners.

We actually have a trick on how to quickly cut an onion (Rachael Ray does it this way, too!). And our method for how to mince garlic will have you cutting like the pros do in no time.

Looking for more soup recipes?

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

Homemade vegetable soup recipe

This homemade vegetable soup recipe is…

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

Print
Homemade vegetable soup recipe | Turmeric soup

Homemade Vegetable Soup


1 Star2 Stars3 Stars4 Stars5 Stars (19 votes, average: 3.89 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 all things comforting, like a healthy canned 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

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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.

7 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.

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