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.
- 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
- Best ever mushroom soup
- Slow cooker curried butternut squash soup.
- Spicy sweet potato soup
- Low carb Cheesy Broccoli Cauliflower Soup
- Instant Pot Tuscan White Bean Soup
Frozen Vegetable Soup
Guided Recipe Video
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 sea salt
- 1 tsp garlic powder
- 1 tbsp balsamic vinegar
- 1 28oz can crushed tomatoes
- 1 bay leaf
- 1 tbsp dried basil
- 1 tbsp 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
- 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)
Nutrition Information
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.
I kinda followed the recipe. I just used the frozen veggies on hand. Peas, corn, carrots, and onions. Beef broth and crunchy bacon bits. Slow cooked after the initial cooking. Yummy way to get a soup with minimal effort. Helps me expand my cooking skills.
Sounds like this soup was a winner for you! Good to know that the frozen peas, corn and carrots combo is also a winner! Hope this is something you can continue to make throughout the winter! Happy cooking – Sam
Wow wow!! This is a great recipe! My store didn’t have the exact frozen veggies so I used a mixture of frozen butternut squash, peas, green beans, peppers, carrots and added fresh red onion and gold potatoes. At the very end, I added kale. The spices are on point and there is so much flavor! This will definitely be my go-to warm meal on a cold day!
Thank you so much for coming back to leave a comment Jennifer! I’m so glad you love this soup, it’s one of my favorites!
My root vegetables had parsnips, beets, carrots, parsnips, and sweet potatoes. The beets gave it more of a borscht type taste and it was REALLY good! I am trying to get more veggies in my day and this is a delicious way to do it!
Made it today in a crockpot. Used frozen bags of peas, corn, cauliflower, grilled peppers and onions, seasons blend, beans, and butternut squash. Added parsley flakes and a some red pepper flakes and used 2 cans of Rotel diced tomatoes. After 3-4 hours on high beans were still crunchy and I prefer them very soft so continued cooking on high.
Tastes great. A good way to use up my frozen veggies I’ve been hoarding in my freezer. I like using the crockpot as it’s bigger than the pans I have and can keep on cooking even if I’m busy doing something else. Thanks for the recipe, I’ll be using it often.
Nutrition info doesn’t list sodium. Any idea what it is in this recipe?
Hey there Marty! It’s best that you plug in the exact ingredients you use to figure out the sodium.
This was amazing! Loved that I could use frozen veg and not spend hrs cutting them up!
I’m making this right now and it already tastes delicious! The perfect veggie soup!
So I’ll admit I didn’t follow the recipe, I used it more as guidelines for making my own soup out of what I had in the house. I used frozen mixed veggies and a frozen stir fry blend. Didn’t have crushed tomatoes so I used a can of fire roasted and a can of pizza sauce (all I had) with beef broth and assorted spices. Turned out amazing!
How long would you cook in the instant pot?
Hi Jennifer! I haven’t tried this in the instant pot but probably 2-3 minutes high pressure, as you don’t want the veggies turning into mush. If you try it, let me know!