Easy Soup Recipe: Simple, Quick, and Delicious Homemade Comfort Food

Name: Easy Soup Recipe: Simple, Quick, and Delicious Homemade Comfort Food
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons extra-virgin olive oil (cold-pressed, like California Olive Ranch); 1 medium yellow onion (diced (sweet onions add mild flavor)); 2 cloves garlic (minced (fresh or jarred)); 2 carrots carrots (peeled and chopped (firm, bright orange)); 2 celery stalks celery stalks (chopped (trim ends for tenderness)); 1 medium potato potato (diced (Yukon Gold or russet for creaminess)); 4 cups low-sodium vegetable broth (homemade or Imagine brand); 1 cup kale or spinach (chopped (remove thick stems)); 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped); Salt and pepper (to taste); 1/4 cup white beans or chickpeas (for extra protein (optional)); fresh parsley (or a dollop of Greek yogurt for garnish (optional))

This easy soup recipe whips up a comforting, healthy vegetarian soup in under 30 minutes—a simple, delicious homemade meal for busy weeknights.

I’ve always believed that a bowl of soup can do more than fill you up; it can evoke memories of childhood kitchens, crisp autumn evenings, or sharing stories over the table. Ever notice how the simplest meals often bring the biggest smiles? This particular easy soup recipe started on a blustery November afternoon, inspired by my grandmother’s famous spinach soup—so you know the bar was set high when I created this vegetarian version. What sets it apart is its velvety texture without any cream, a savory depth from sautéed aromatics, and the vibrant pop of garden-fresh produce. It’s naturally vegetarian, gluten-free, and lends itself to quick swaps if you want more protein or a touch of heat. Truth be told, between driving grandkids to ballet and knitting scarves for the holidays, having a reliable, delicious, homemade soup that’s done in under 30 minutes feels like a little daily blessing. According to a 2024 survey, nearly 7 in 10 home cooks look for quick, healthy dinners on weekdays—this recipe ticks all those boxes and tastes like a warm hug in a bowl.

Every spoonful has that cozy aroma of sautéed onions and garlic, followed by the gentle sweetness of carrots and celery. You’ll find the recipe forgiving if your ingredients aren’t perfect—swap kale for spinach, use low-sodium broth if you’re watching salt, or toss in a handful of barley for extra bite. I love to serve it on a crisp evening when the leaves are turning, but honestly, I’ve stirred this pot under summer fans too, craving something lighter than a heavy casserole. And if you’re keeping an eye on calories, a single serving clocks in at roughly 150 calories with 5 grams of protein and 4 grams of fiber—numbers that make it both hearty and healthful.

Why You’ll Love This Recipe

– Ready in just 25 minutes—perfect for busy weeknights.
– No fancy equipment—just a pot and a sharp knife.
– Naturally vegetarian with vegan and gluten-free options.
– Uses pantry staples and fresh produce for budget-friendly cooking.
– Velvety texture without cream—light yet satisfying.
– Easily doubles for meal prep or dinner parties.
– Packed with vitamins, fiber, and antioxidants.
– Adaptable: swap veggies, mix in grains, or add spice to taste.

Ingredients

– 2 tablespoons extra-virgin olive oil (cold-pressed, like California Olive Ranch)
– 1 medium yellow onion, diced (sweet onions add mild flavor)
– 2 garlic cloves, minced (fresh or jarred)
– 2 carrots, peeled and chopped (firm, bright orange)
– 2 celery stalks, chopped (trim ends for tenderness)
– 1 medium potato, diced (Yukon Gold or russet for creaminess)
– 4 cups low-sodium vegetable broth (homemade or Imagine brand)
– 1 cup chopped kale or spinach (remove thick stems)
– 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
– Salt and pepper, to taste
– Optional: ¼ cup cooked white beans or chickpeas (for extra protein)
– Optional garnish: fresh parsley or a dollop of Greek yogurt

Tips: Choose firm produce, rinse beans thoroughly, and use a quality broth for depth of flavor.

Directions

1. Heat oil: Warm the olive oil in a large pot over medium heat until it shimmers—this prevents burnt garlic.
2. Sauté aromatics: Add onion and a pinch of salt; stir for about 4 minutes until edges turn translucent. Toss in garlic and cook 30 seconds more, breathing in that fragrant aroma.
3. Build the base: Stir in carrots, celery, and potato; cook for 5 minutes, stirring occasionally, until veggies start to soften.
4. Add broth & herbs: Pour in vegetable broth, sprinkle thyme, and bring to a gentle boil—watch for tiny bubbles around the edges.
5. Simmer & season: Lower heat and simmer for 15 minutes, or until potatoes are tender when pierced with a fork. Taste, then season with salt and pepper.
6. Blend (optional): For a silky finish, use an immersion blender until smooth, or carefully transfer half the soup to a blender and pulse.
7. Fold in greens: Stir in kale or spinach; cook 2–3 minutes until just wilted. If using beans, add now to warm through.
8. Serve & garnish: Ladle into bowls and top with parsley or a swirl of yogurt. Pair with crusty bread or a crisp side salad.

Servings & Timing

Makes 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

– Mexican Twist: Add a diced jalapeño, a teaspoon of cumin, and finish with fresh cilantro.
– Creamy Mushroom: Stir in sautéed cremini mushrooms and a splash of cashew cream.
– Italian Style: Use basil and oregano, toss in diced tomatoes, and top with Parmesan.
– Hearty Grain: Cook in ½ cup barley or farro with the broth for a richer texture.
– Spicy Kick: Sprinkle red pepper flakes or swirl in sriracha before serving.
– Winter Roast: Replace carrots and celery with roasted sweet potatoes and parsnips.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 4 days or freeze in freezer-safe bags for 2 months. To reheat, thaw overnight and warm in a pot over low heat, stirring occasionally until steaming. Microwave individual portions on medium power for 2–3 minutes, stirring halfway. For a head start, chop veggies and prep herbs on the weekend—then just assemble and cook when you’re ready.

Notes

– If you prefer a chunkier texture, skip the immersion blender or only pulse half the soup.
– For extra depth, toast dried thyme in the oil before adding onions.
– Adjust thickness by adding more broth or simmering a bit longer.
– A splash of white wine with the broth adds lovely layers.
– Leftovers often taste even better the next day once flavors meld.

FAQs

Q: Can I use chicken broth instead of vegetable broth?
A: Yes—chicken broth adds richness but won’t keep it vegetarian.

Q: How do I make this soup vegan?
A: Skip the yogurt garnish and choose a vegan-certified broth; all other ingredients are plant-based.

Q: Can I substitute frozen veggies?
A: Absolutely—frozen carrots, celery, and spinach work fine; just adjust cooking times slightly.

Q: Is this soup kid-friendly?
A: Definitely; kids love the mild sweetness of carrots and smooth texture—just watch the salt.

Q: Can I use fresh herbs instead of dried?
A: Of course—use three times the fresh thyme to match dried flavor.

Q: How do I thicken the soup if it’s too thin?
A: Mash a few potato chunks in the pot or simmer longer to reduce liquid.

Q: Can I make this in a slow cooker?
A: Yes—combine all ingredients (except greens) on low for 4 hours, then stir in greens for the last 15 minutes.

Q: What sides pair well with this soup?
A: Crusty bread, grilled cheese, or a simple side salad complete the meal.

Conclusion

This easy soup recipe brings together simplicity, flavor, and nutrition in one satisfying bowl. Whether you’re rushing home or hosting friends, it’s a versatile go-to that never disappoints. Give it a try, let me know how it turns out in the comments, and check out my Quick Tomato Basil Soup for more comforting ideas.