Okay, real talk — some days just scream “I need soup.” Maybe it’s freezing out, maybe life’s a mess, or maybe you’ve got random veggies staring you down from the fridge like, “Do something already.”

This veggie soup? It’s simple. It’s warm. It’s got just enough kick. And the best part? You don’t need fancy stuff or a culinary degree to whip it up. You just need like… 30-ish minutes and a big ol’ spoon.

I first made this on a weeknight when my fridge looked like a leftover carrot party, and honestly? It turned into one of my ride-or-die recipes.

🥣 What You’ll Need (aka: “Not weird stuff, promise”)

Here’s the basic gang that goes into your pot:

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 1 teaspoon sea salt (you can always add more later)
• Freshly ground black pepper (as much as your heart wants)
• 1 medium carrot, diced
• 1 small sweet potato, diced
• 1 (14.5-ounce) can fire roasted diced tomatoes
• 4 garlic cloves, chopped (go wild if you love garlic)
• 2 teaspoons dried oregano or 2 tbsp chopped fresh thyme or rosemary
• ¼ teaspoon red pepper flakes (plus more if you like the spicy life)
• 4 cups vegetable broth (boxed, homemade, whatever’s handy)

🥄 How To Make It (You Got This)

Heads-up: This recipe’s forgiving. You can’t really mess it up unless you forget it on the stove for like… hours. Which, y’know, don’t do that.

🔥 Step 1: Sizzle time

Heat the olive oil in a big ol’ pot over medium heat. Toss in your onion and sprinkle in that sea salt. Let it do its thing for 5-6 minutes until it’s soft and smelling amazing.

🥕 Step 2: Carrot + Sweet Potato Power

Add your carrot and sweet potato. Stir it all around for another 5 minutes. Things should be starting to look cozy in there.

🧄 Step 3: Add Garlic + Flavor Punch

Throw in your chopped garlic, oregano (or fresh herbs), and red pepper flakes. Stir and let it get real fragrant — just about 30 seconds or so.

🍅 Step 4: Tomatoes + Broth Go In

Pour in those fire roasted tomatoes (juice and all), then the veggie broth. Stir, bring it to a gentle boil, then lower the heat and let it simmer for about 20-25 minutes. Veggies should be nice and soft but not mushy.

🧂 Step 5: Season to Taste

Now’s your moment — taste it! Add more salt, pepper, or chili flakes if you feel like it needs a little somethin’ somethin’.

Boom. Done. Go get that spoon.

📝 FAQs – Because Soup Brings Questions

Vegetable Broth Soup Base

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• Author: Jake
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A cozy, flavorful vegetable soup base that brings all the comfort and warmth. Perfect for cool evenings or meal-prep magic.

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Ingredients

Scale 1x2x3x

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 1 teaspoon sea salt (you can always add more later)
• Freshly ground black pepper (as much as your heart wants)
• 1 medium carrot, diced
• 1 small sweet potato, diced
• 1 (14.5-ounce) can fire roasted diced tomatoes
• 4 garlic cloves, chopped (go wild if you love garlic)
• 2 teaspoons dried oregano or 2 tbsp chopped fresh thyme or rosemary
• ¼ teaspoon red pepper flakes (plus more if you like the spicy life)
• 4 cups vegetable broth (boxed, homemade, whatever’s handy)

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Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and sauté until translucent.
3. Sprinkle in the sea salt and generous grinds of black pepper.
4. Throw in the carrot and sweet potato, cook for 5 minutes.
5. Stir in the fire roasted tomatoes and chopped garlic.
6. Add your herbs of choice (oregano, thyme, or rosemary) and red pepper flakes.
7. Pour in the vegetable broth and bring to a boil.
8. Reduce heat and let it simmer until veggies are tender and flavors are blended (about 20–25 minutes).

Notes

This is your base—add beans, lentils, pasta, or greens to transform it into a full meal. Taste and tweak!

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Comfort Food

Nutrition

• Serving Size: 1 bowl
• Calories: 180
• Sugar: 5g
• Sodium: 750mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg

Keywords: vegetable broth, soup, vegan, comfort food, easy recipe

🫶 Final Thoughts: Soup = Hug in a Bowl

There’s something super satisfying about a soup that’s this easy but still makes you feel like a kitchen genius. It’s hearty, healthy-ish, and weirdly comforting, even on the worst Mondays.

So next time your fridge is giving off “clean me out” energy — or you just want to feel cozy AF — this veggie soup’s got your back.

And hey, serve it with crusty bread if you’re feeling fancy. Or just straight from the pot with a spoon (been there, zero regrets).