Name: Soups That Warm the Soul
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 4 cups vegetable broth; 1 can diced tomatoes; 1 teaspoon dried thyme; 1 teaspoon dried basil; 2 cups spinach, chopped; Salt and pepper to taste

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Short description

A vibrant, nourishing vegetable soup filled with hearty veggies, aromatic herbs, and fresh spinach—perfect for cozy nights or whenever you need a comforting bowl of warmth.

Soups That Warm the Soul

Why You’ll Love This Recipe

Hearty yet light: Packed with vegetables and broth, it feels hearty but isn’t heavy.
Simple & quick: Ready in under 30 minutes with minimal prep and a single pot.
Adaptable: Easy to tweak based on what’s in your pantry or garden.
Nutrient-rich: Loaded with vitamins and fibre from carrots, celery, spinach, and tomatoes.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
4 cups vegetable broth
1 can diced tomatoes
1 teaspoon dried thyme
1 teaspoon dried basil
2 cups spinach, chopped
Salt and pepper to taste

directions

Heat the olive oil in a large pot over medium heat until shimmering.
Add chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes until softened and fragrant.
Stir in minced garlic and cook for another minute until aromatic.
Pour in vegetable broth, diced tomatoes, dried thyme, and dried basil. Bring to a steady boil.
Reduce heat to a gentle simmer and cook for 15 minutes to allow flavors to meld.
Add chopped spinach and season with salt and pepper. Cook for an additional 5 minutes, or until spinach wilts.
Serve hot and enjoy your cozy bowl of vegetable soup.

Servings and timing

Servings: 4 generous bowls
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Add protein: Stir in cooked beans (like cannellini or chickpeas) or shredded chicken for extra protein.
Grains: Mix in cooked rice, quinoa, or pasta to make it more filling.
Spice it up: Use crushed red pepper flakes or a dash of hot sauce for a kick.
Herb swap: Use fresh rosemary or parsley instead of (or in addition to) thyme and basil.

storage/reheating

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in freezer-safe containers for up to 3 months.
Reheating: Gently reheat on the stove over medium heat, adding a splash of broth or water if needed. Alternatively, microwave in intervals, stirring until thoroughly heated.

FAQs

How can I make this soup in a slow cooker?

To adapt for a slow cooker: sauté the onion, carrots, celery, and garlic first, then transfer all ingredients (except spinach) to the cooker. Cook on low for 4–6 hours or high for 2–3 hours. Add spinach during the last 10 minutes.

Can I use fresh tomatoes instead of canned?

Yes—use about 3 cups of diced fresh tomatoes. You may need to add a little extra broth or water for desired consistency.

Is this soup vegan?

Yes—it’s naturally vegan when made with vegetable broth and no animal additions.

Can I use frozen vegetables instead of fresh?

Absolutely! Use frozen carrots, celery, onion mix, and even spinach. Reduce sauté time since frozen veggies are already soft.

How to adjust seasoning without broth?

If using water instead of broth, bump up the salt and add ½ teaspoon each of onion powder and garlic powder.

Can I add cream or coconut milk?

Sure—stir in ¼ to ½ cup of cream or coconut milk at the end for a richer, creamier texture.

What goes well served alongside this soup?

Crusty bread, a grilled cheese sandwich, or a simple green salad are great companions.

How to make it gluten-free?

It’s gluten-free as is, unless you add pasta or grain. For those variations, use certified gluten-free grains.

Can I double the recipe?

Yes—double all ingredients and cook in a larger pot. You may need to extend the simmer time by a few minutes.

What is the best way to reheat frozen soup?

Thaw overnight in the fridge if possible, then warm on the stovetop over medium heat, stirring occasionally. Add liquid if too thick.

Conclusion

This vegetable soup is a soul-warming classic that’s easy to make, versatile, and packed with nutrients. Whether you enjoy it on a chilly evening or keep a batch in the fridge for quick lunches, it’s comfort food you can feel good about. Bon appétit!

Chef Sara