This homemade vegetarian soup recipe is all things comforting, featuring turmeric and lots of veggies. Here’s how to make 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 recipe. It had turmeric broth and tons of flavor, and tasted like an elevated version of canned soup. So whether you’re looking for the best soup when sick or just a tasty simple homemade vegetarian soup recipe, this one’s for you! Here’s how to make vegetable soup.
Related: Easy Vegan Recipes for Beginners
How to make vegetable soup
This homemade vegetable soup recipe is very simple to make. Since we created it as a best soup for sick kiddos or adults, it’s even simpler than most of our recipes. Note: It also has a limited ingredient list, so you could definitely add more vegetables if you’re not sick when eating this! If I were making it for a more filling soup, I would add a can of drained and rinsed white beans, and add some spinach in the last few minutes of cooking.
To make this vegetarian soup recipe, all you have to do is dice some onion, carrot and celery. 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. It’s truly one of the easiest soup recipes around!
Why did we call it golden soup? Well, this vegetable soups recipe is essentially a turmeric soup! Turmeric is the main ingredient in the golden milk recipes that are currently having a moment. So why not go with the yellow theme and call it golden? Plus, it makes it sound that much more fun to eat, we think.
Making a meal of this vegetable soup recipe
As I mentioned above, this homemade vegetable soup recipe has minimal ingredients because its 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. Or, it 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 serve with a grilled cheese sandwich, or a salad with lots of protein (beans, grains, legumes, nuts, and seeds).
You could also make this into a heartier vegetarian soup recipe by doing the following:
- Adding white beans or chickpeas when you add the noodles
- Adding 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)
- Garnishing with shredded cheese
Looking for more soup recipes?
Outside of this homemade vegetable soup recipe, here are a few of our favorite soup recipes:
- Instant Pot Wild Rice Soup Recipe
- Tomato Basil Gnocchi Soup
- Tortellini Soup with Basil
- Moroccan Spiced Cauliflower Soup
- Chipotle Black Bean Tortilla Soup
- Classic Vegetarian Chili
- Tomato Coconut Cauliflower Curry
- Creamy Vegan Tomato Soup with Stars
- Italian Vegetable and Gnocchi Soup
- Tomato Lime Indian Soup Recipe
- Vegan Split Pea Soup
This recipe is…
This homemade vegetable soup recipe is vegetarian, vegan, plant-based and dairy-free. For gluten-free, use gluten-free pasta.Print
This homemade vegetable soup recipe is all things comforting, featuring turmeric and lots of veggies. Here’s how to make vegetable soup.
- 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)
- 1–2 teaspoons kosher salt, to taste
- Fresh ground black pepper
- Dice the onion. Thinly slice the celery. Thinly slice the carrot into rounds. Mince the garlic.
- 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.
- Add the spices and stir. Continue cooking for about 1 minute.
- 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
About the Authors
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 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.