Skinny Vegetable Soup is a fantastic dish that’s nourishing, vibrant, and so easy to whip up. Packed with fresh vegetables and flavorful herbs, this soup is the perfect way to enjoy a healthy meal without sacrificing taste. Whether you’re looking for a light lunch, a cozy dinner, or a comforting side dish, this recipe will warm your heart and body.

Why You Will Love This Recipe

You’ll love this soup not just for its flavor but also because it’s a quick and budget-friendly meal. With just a handful of ingredients and minimal prep time, it’s perfect for a weeknight dinner when you’re short on time. Plus, it’s a hit with kids and adults alike, making it a family-friendly option that everyone can enjoy.

How to Make Skinny Vegetable Soup

Ingredients:

1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
2 cups spinach, chopped
1 zucchini, diced
1 bell pepper, diced

Directions:

In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
Stir in the garlic and cook for another minute until fragrant.
Add the diced tomatoes, vegetable broth, dried basil, dried oregano, salt, and pepper. Bring this mixture to a boil.
Once boiling, reduce the heat and let it simmer for 15-20 minutes to let all the flavors blend.
Add in the spinach, zucchini, and bell pepper. Cook for another 5 minutes until the vegetables are tender.
Taste your soup and adjust the seasoning if needed before serving.

How to Serve Skinny Vegetable Soup

This soup is delicious served hot in a bowl with a sprinkle of fresh herbs or a squeeze of lemon juice on top. It pairs wonderfully with crusty bread or a green salad, making for a well-rounded meal.

How to Store Skinny Vegetable Soup

Once cooled, store any leftovers in an airtight container in the fridge. The soup can last for about 3-4 days. If you want to keep it for longer, consider freezing it in individual portions. It can be frozen for up to 3 months.

Tips to Make Skinny Vegetable Soup

Feel free to adjust the vegetables based on what you have at home. This soup is versatile and can include any veggies you enjoy.
For added protein, include beans or lentils.
If you want a thicker soup, blend a portion of it before serving.

Variations

If you want to change it up, try adding different herbs like thyme or parsley, or spices such as cumin for a little kick. You can also switch out the vegetable broth for chicken broth if you prefer a non-vegetarian option.

FAQs

Can I make Skinny Vegetable Soup in advance?

Absolutely! This soup tastes even better the next day as the flavors continue to develop. Just make sure to store it properly.

Can I add meat to this soup?

Yes! Feel free to add shredded chicken or ground turkey for extra protein. Just cook it with the onions and carrots at the beginning.

What if I don’t have all the vegetables?

No problem! This soup is very flexible. Use whatever vegetables you have on hand, and don’t feel restricted by the list of ingredients.

Skinny Vegetable Soup

A nourishing, vibrant soup packed with fresh vegetables and flavorful herbs, perfect for a healthy meal without sacrificing taste.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Healthy, Vegetarian

Calories: 150

Ingredients Method Notes

Ingredients

Vegetable Base

1 tablespoon olive oil For sautéing vegetables
1 medium onion, diced Base flavor for the soup
2 medium carrots, diced Adds sweetness
2 stalks celery, diced Adds crunch and flavor
3 cloves garlic, minced For aromatic flavor

Soup Base

1 can diced tomatoes (14.5 oz) Provides acidity and sweetness
4 cups vegetable broth Base liquid for soup
1 teaspoon dried basil For a herbal flavor
1 teaspoon dried oregano For a herbal flavor
to taste salt and pepper For seasoning

Additional Vegetables

2 cups spinach, chopped Adds nutrition
1 medium zucchini, diced Adds texture
1 medium bell pepper, diced Adds sweetness and color

Method

Preparation

In a large pot, heat olive oil over medium heat.
Add the onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
Stir in the garlic and cook for another minute until fragrant.

Cooking

Add the diced tomatoes, vegetable broth, dried basil, dried oregano, salt, and pepper. Bring this mixture to a boil.
Once boiling, reduce the heat and let it simmer for 15-20 minutes to let all the flavors blend.
Add in the spinach, zucchini, and bell pepper. Cook for another 5 minutes until the vegetables are tender.
Taste your soup and adjust the seasoning if needed before serving.

Notes

This soup is delicious served hot in a bowl with a sprinkle of fresh herbs or a squeeze of lemon juice on top. It pairs wonderfully with crusty bread or a green salad. Adjust the vegetables based on what you have at home and feel free to vary the herbs and spices to your liking.