This Vegetable Broth Recipe is anything but boring. It’s hearty, packed with veggies, and has a secret flavor boost!
author’s note
This Secret Ingredient Makes the Best Vegetable Broth Soup!
Even as a big vegetable lover (hi, that’s me!), I’ve had my fair share of veggie soups that were just… bland. You know the type: watery broth, sad chunks of carrots, and not much else.
That’s what pushed me to create this version. I wanted something filling enough for dinner, but also bright and flavorful enough to make me excited to eat veggies in soup form. The secret ingredient was inspired by my fridge clean-out habit: I had half a container of basil pesto sitting there, and on a whim, I stirred it in. Game changer. Now I never make vegetable soup without it!
And I loved it so much I made a creamy vegetable soup version you need to try next!
Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Olive oil | Avocado oil or butter also work. |
| Onion, carrots, celery | Chop them all to the same size so they cook together evenly. |
| Sweet potatoes | Try butternut squash or white potatoes |
| Petite-diced tomatoes | If you can find fire-roasted petite-diced tomatoes those will have even more flavor. |
| Garlic & seasonings | I like measuring before I start so I can just pour the seasonings in at once. |
| Broth | I like using chicken broth but if you’re trying to keep it vegetarian you can use veggie broth. |
| Lemon | White wine vinegar also works in this vegetable broth soup. |
| Fresh basil pesto | Trust me on this, it adds so much flavor at the end. |
What To Serve With Vegetable Broth Soup
Here are some straightforward and satisfying sides:
- Crusty bread: Warm French bread or from-scratch Dinner Rolls for dipping.
- Grilled cheese: A classic pairing with soup!
- Italian salad: A crisp salad with tomatoes, olives, and a satisfying dressing.
- Cornbread: Slightly sweet and soft, a great contrast to the savory soup.
- Crackers: Buttery and crunchy—an straightforward, simple side!
Featured Comment
“I think this may be the best from-scratch soup I have ever eaten. I thought the pesto seemed like a strange thing to add to the soup but it was fantastic. My husband loved it.”
– Sharon
Storage
Let this vegetable broth soup cool, then store in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months. Reheat on the stove or in the microwave, adding broth if needed.
More flavorful Soup Recipes:
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Roasted Butternut Squash Soup Recipe
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straightforward Zuppa Toscana Recipe
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Sweet Potato Stew
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Broccoli Cheddar Soup
Variations
Switch Things Up
- Change the veggies: Use any you like in this vegetable broth soup, keeping the same amount. Think: green beans, peppers, broccoli, or cauliflower.
- Add more greens: mix in 1-2 cups of spinach or kale at the end until soft (kale takes longer).
- Make it hearty: Add cooked rice, quinoa, or small pasta.
- Add protein: mix in cooked chicken, white beans, or lentils.
