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!

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 or a simple kale salad with roasted delicata squash. 
• Add some protein with shredded chicken breast, shredded chicken thighs or canned beans to make this soup even more filling. 

How to make frozen vegetable soup

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

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

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

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.

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.

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)

What other vegetables can you use in this soup?

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

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. 

If you love this soup recipe, you should try:

• Vegan broccoli cheese soup
• The best ever mushroom soup
• Slow cooker curried butternut squash soup.
• Spicy sweet potato soup
• Low carb Cheesy Broccoli Cauliflower Soup

★ Did you make this recipe? Please give it a star rating below!

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 2 votes

Print Pin Rate

Course: dinner

Cuisine: American

Keyword: frozen vegetable soup, vegan vegetable soup, whole30 soup

Prep Time: 2 minutes

Cook Time: 25 minutes

Total Time: 27 minutes

Servings: 6 servings

Calories: 168kcal

Author: Samantha Rowland

Ingredients

• 3.75 cup chopped frozen peppers 16 oz bag
• 2.5 cups frozen root vegetables 16 oz bag see notes for substitutions
• 2.5 cups frozen peas and carrots 16 oz bag
• 2 cups frozen green beans chopped
• 2 cups vegetable stock organic
• 1 tsp salt
• 1 tsp garlic powder
• 1 tbsp balsamic vinegar
• 1 28oz can crushed tomatoes
• 1 bay leaf
• 1 tbs dried basil
• 1 tbs Italian seasoning

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. 

Nutrition

Calories: 168kcal | Carbohydrates: 36g | Protein: 8g | Fat: 1g | Sodium: 820mg | Potassium: 529mg | Fiber: 10g | Sugar: 3g | Vitamin A: 269.7% | Vitamin C: 32% | Calcium: 8.7% | Iron: 16.9%

Tried this recipe?Mention @bites_of_wellness or tag #bitesofwellness

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.