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Simple Frozen Vegetable Soup (Vegan, Whole30)

You are going to love this super simple frozen vegetable soup! No chopping required and it’s ready in under 30 minutes! Homemade vegan, paleo and Whole30 approved vegetable soup in under 30 minutes, you won’t bother buying the stuff in a can ever again!

Two bowls of frozen vegetable soup with chips and a salad

Why this recipe works

  • This frozen vegetable soup is so easy to make, all you have to do is open bags of frozen veggies and canned tomatoes.
  • This soup is super simple but tastes likes it’s been cooking all day! It is guaranteed to satisfy your comfort food cravings!
  • Use this soup as a way to fill up on your veggies at brunch, lunch or dinner! It’s great as an appetizer but filling enough it could easily be a main course when served with a salad like this cruciferous crunch salad.
  • Add some protein with shredded chicken breast, shredded chicken thighs or canned beans to make this soup even more filling. 
Two bowls of frozen vegetable soup with a salad in background
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How to make frozen vegetable soup

Step 1: Preheat the soup pot over medium heat. Once hot, add the frozen veggies. 

Soup pot filled with frozen veggies

Step 2: Cook for 5 minutes to allow the veggies to defrost and start cooking.

Soup pot filled with frozen veggies after cooking

Step 3: After cooking for 5 minutes over medium heat, add the rest of the soup ingredients (vegetable broth, canned tomatoes, balsamic vinegar and herbs and spices). 

Vegetable soup ingredients in the pot before stirring

Step 4: Cover the pot and allow to cook over medium low heat for 20 minutes until the veggies are tender fully cooked. 

Frozen veggie soup ingredients after cooking

Tips on making the best vegetable soup from frozen veggies:

One of my top tips on how to make a tomato based soup or sauce taste like it’s been cooking all day is to add balsamic vinegar! It cuts through that canned tomato taste like nothing else I’ve tried!

Another great way to add lots of flavor quickly to a dish is to use vegetable stock or vegetable broth. It instantly imparts so much flavor into a dish; so be sure not to skip this ingredient.

Large ladle of soup being scooped from a pot of vegetable soup
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Substitution and FAQ’s

  • If you cannot find the frozen root vegetable blend, you can use frozen butternut squash or make your own root vegetable mix (see below)
  • Check your veggies and make sure they are about bite size or your soup will be hard to eat!
    • TIP: Look for chopped green beans or be sure to break them down by hand before adding them to the soup.
Frozen vegetable soup in white bowl with chips around the bowl

How to make your own root vegetable mix

The root vegetable mix in this recipe is a mix of sweet potatoes, carrots, parsnips and red onion.

To make root vegetable mix at home, you will need:

  • 1 cup of chopped sweet potatoes (2 small sweet potatoes)
  • 1/2 cup chopped parsnips (2 medium parsnips)
  • 1/2 cup chopped carrots (2-3 medium carrots)
  • 1/4 cup chopped red onion (about 1/2 of a large red onion)
Root vegetable mix ingredients

What other vegetables can you use in this soup?

  • Frozen chopped broccoli
  • Frozen cauliflower
  • Frozen butternut squash
  • Frozen zucchini
  • Frozen leeks or pearl onions

 Two bowls of frozen vegetable soup over a white napkin

Tip on storing this frozen vegetable soup:

This soup is great to make for weekly meal prep. It’s simple to make and is super filling! It’s a great way to get your veggies, especially in the winter when you aren’t eating as much salad!

  • To store this soup in the fridge, simply store it in a air-tight container for up to 5 days. 
  • To store this soup in the freezer, portion it out into individual servings in freezer safe bags or containers. Once frozen, the soup will last about 3 months. Be sure to label the soup with the date it was made for easy reference. 
    • TIP: If you store this soup in freezer safe bags (like stasher bags) you can freeze them flat and stack them on top of each other once frozen. Freeze them on a rimmed baking sheet in case any of the liquid leaks out before completely frozen. 
 Two bowls of frozen vegetable soup with chips in background

If you love this soup recipe, you should try:

★ Did you make this recipe? Please give it a star rating below!
Bowl of vegetable soup with salad in background.

Frozen Vegetable Soup

This super simple frozen vegetable soup is ready in under 30 minutes and doesn’t require any chopping! This recipe is vegan, paleo, Whole30 and so easy to make! 
5 from 9 votes
Print Pin Save Rate
Course: dinner
Cuisine: American
Keyword: frozen vegetable soup, vegan vegetable soup, whole30 soup
Prep Time: 2 mins
Cook Time: 25 mins
Total Time: 27 mins
Servings: 6 servings

Guided Recipe Video

Ingredients

Instructions

  • Heat a large soup pot over medium high heat.
  • Add the frozen veggies and cook 5 minutes, stirring occasionally. 
  • Add the rest of the ingredients and cover with a tight fitting lid. Cook 20 minutes over medium heat.

Notes

Substitutions for the root vegetable mix:
  • Frozen butternut squash or frozen sweet potato cubes
  • Make your own root vegetable mix by combining:
    • 1 cup of chopped sweet potatoes (2 small sweet potatoes)
    • 1/2 cup chopped parsnips (2 medium parsnips)
    • 1/2 cup chopped carrots (2-3 medium carrots)
    • 1/4 cup chopped red onion (about 1/2 of a large red onion)
Be sure that the frozen vegetables are chopped to bite size. I usually break the green beans up by hand to make them bite size. You can also look for chopped froze green beans at the store. 
This recipe can easily be doubled. Store the leftovers in the fridge for 5 days or in the freezer for up to 3 months. 
See how I calculate food cost.

Nutrition Information

Nutrition Facts
Amount per Serving
Calories
168
Fat
 
1
g
Carbohydrates
 
36
g
Fiber
 
10
g
Sugar
 
3
g
Protein
 
8
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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Update Notes: This recipe was originally posted in November of 2017, but was published again in May 2019 to include step by step directions, and recipe notes.

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