Mediterranean Vegetable Soup

A nourishing, flavour-packed vegetable soup that's simple enough for weeknights but comforting enough for slow family dinners.

Packed with colourful vegetables, herbs and a rich tomato broth, this soup delivers deep flavour without complicated steps.

It's the kind of recipe that quietly becomes a staple; perfect for busy parents who want something wholesome simmering on the stove.

For more soup inspiration, here's an Egg Roll Soup, a Slow Cooker Potato Soup and this Pot Sticker Soup.

Ingredients

vegetables in small bowls for vegetable soup

Olive oil: Adds richness and helps soften the vegetables.
Veggie base: You'll need celery, carrots and onion.
Fennel: For a light, anise flavour that lifts the entire soup.
Red pepper: Adds sweetness and color.
Garlic: Fresh garlic deepens the savory flavour of the broth.
Courgettes (zucchini): Keep the soup light and add extra vegetable goodness.
Bay leaves: Infuse the soup with subtle herbal depth.
Dried thyme: A classic herb that pairs perfectly with vegetables and tomato broth.
Tinned cherry tomatoes: Provide a rich, slightly sweet tomato base for the soup.
Tomato puree: Adds concentrated tomato flavour and slightly thickens the broth.
Sun-dried tomatoes: Bring deep umami richness and a touch of sweetness.
Vegetable or chicken stock: Forms the body of the soup and ties all the flavours together.
Fresh basil and parsley: Adds brightness and a fresh finish.
Kale: Boosts the nutrition and adds texture once gently wilted.
Lemon juice: A small squeeze lifts the whole dish and balances the flavours.

See recipe card for quantities.

Instructions

Step 1: Heat the olive oil in a Dutch oven or large soup pot over medium heat. Add the onion, celery, carrots and fennel. Sauté for 3-4 minutes until softened. Add the garlic and cook for another minute until fragrant.

Add the red pepper, zucchini, salt, pepper, bay leaves and dried thyme. Cook for a further 2 minutes, stirring occasionally.

Step 3: Stir in the chopped tomatoes, tomato puree, sun-dried tomatoes and stock. Bring the soup to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes so the flavors can develop.

kale greens added to soup in a dutch oven

Step 4: Add the kale and cook for about 1 minute until just wilted. Stir in the lemon juice and adjust seasoning to taste. Finish by adding the chopped basil and parsley. Serve warm topped with grated parmesan and a drizzle of olive oil.

Substitutions

No fennel: Use extra celery or leek.
No kale: Spinach or Swiss chard work well.
Vegetarian version: Use vegetable stock instead of chicken stock.
Dairy-free: Skip the parmesan or replace with nutritional yeast.

Variations

Add protein: Stir in white beans, chickpeas or shredded chicken.
Add pasta: A handful of small pasta (like ditalini) makes the soup more filling.
Make it spicy: Add chilli flakes or a spoon of harissa.
Add grains: Cooked quinoa or brown rice turns this into a hearty meal.

Equipment

You'll need a Dutch oven or large soup pot to cook the soup evenly as it simmers. A wooden spoon is helpful for stirring, while a sharp knife and cutting board make prepping the vegetables quick and easy.

Storage

Let the soup cool completely before storing it.

Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat gently on the stovetop or in the microwave until hot.

Top tip

Chop vegetables into similar sizes so they cook evenly.

FAQ

Can I make this soup ahead of time?

Yes. In fact, the flavour improves after a day in the fridge.

Can I add more vegetables?

Yes. Mushrooms, green beans, peas or cabbage all work well in this soup.

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