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Home / Recipes / Soup / Simple Frozen Vegetable Soup (Vegan, Whole30)

Simple Frozen Vegetable Soup (Vegan, Whole30)

Published November 28, 2017. Last updated November 2, 2019 by Samantha Rowland

Two bowls of frozen vegetable soup with chips and a salad
VeganWhole30PaleoQuick

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!

5 from 8 votes
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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 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. 

Two bowls of frozen vegetable soup with a salad in background

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

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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

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:

  • 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!
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! #soup #vegan #dinner #vegetablesoup | bitesofwellness.com

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 8 votes
Print Pin 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
Author: Samantha Rowland

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 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.

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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 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.
DID YOU MAKE THIS RECIPE?Share a pic on Instagram @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.

This post may contain affiliate links, which means I may receive a commission if you click a link and purchase something that I have recommended. Please note I only recommend products that I personally use and trust. Please see my disclosure policy for more details.
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Reader Interactions

Comments

  1. Marie Albuquerque

    January 13, 2021 at 5:24 pm

    5 stars
    I like quick , simple meals

    Reply
  2. Debbie H.

    October 21, 2020 at 9:13 pm

    5 stars
    It was a cool day here and I wanted something easy to make for dinner and light. I found your recipe and it was very easy and delicious! I used a bunch of different frozen veggies and the last of fresh orange and yellow peppers from the garden added in. What made it so tasty was the perfect combination of your spices. We added a wedge salad, fresh fruit and hard rolls and all were perfect accompaniments for your soup. Fabulous! This recipe is going into my “make again!” file. Thank you!

    Reply
    • Samantha Rowland

      October 28, 2020 at 7:16 am

      hank you so much for coming back to let me know how much you loved it – that really made my day to hear!

      Reply
  3. Nina Huffstetler

    October 17, 2020 at 8:08 am

    5 stars
    The balsamic vinegar is a great addition and I made my own Italian seasoning. The soup was delicious. Thank you.

    Reply
  4. Cvpix

    June 1, 2020 at 1:03 pm

    Can you make it in a crockpot?

    Reply
    • Samantha Rowland

      November 29, 2020 at 3:56 pm

      Yes of course! You can cook on high for 2 hours or low for 4-6 hours.

      Reply
  5. Dee

    February 13, 2020 at 7:54 pm

    5 stars
    I loved it! I have the flu and this was an easy fix on a very cold Chicago night for.myself and my hubby. I used frozen Normandy Blend from Costco and frozen peas plus a bag of freshly frozen butternut squash I had left over and I had already cubed. I added some leftover frozen chicken breast I luckily saved from rotisserie ckn. I used ckn broth and 1 can 15 oz. tom sauce and 1 can tom pulp 15 oz. It’s what I had. Also, separately boiled elbow Mac so,won’t steal all that precious broth! Thanks!

    Reply
  6. VANESSA

    December 29, 2019 at 6:54 pm

    5 stars
    I wanted to use a bunch of frozen veggies that were expiring. This was perfect! I modified it use what we had on hand, double the recipe, and add protein:
    – Added a package of prepared chicken cubes from Trader Joe’s
    – Used chicken broth instead of veggie broth
    – Used the following veggies: kale, spinach, broccoli, green beans

    I can’t wait to make it again! Thanks for sharing this, it saved us from wasting good food!

    Reply
  7. Joe Cossitor

    October 15, 2019 at 4:52 pm

    Looks great, I would like to add fresh celery and spinach to the soup. Is that a good idea? And when do you think they should be headed?
    Thank you

    Reply
    • Samantha Rowland

      October 15, 2019 at 7:20 pm

      Hey Joe! Just add the celery with everything else. If you are adding fresh spinach, you can add it in the last 2-3 minutes of cooking, as it will wilt down quickly. Hope this helps!

      Reply
  8. Jeanne Sands

    September 24, 2019 at 6:53 pm

    5 stars
    This soup was easy to make and to my amazement it is delicious!

    Reply
  9. CW

    January 16, 2019 at 5:05 pm

    5 stars
    this soup is great! I used a whole bunch of different frozen veggies

    Just would like to know what you are cooking this on? [induction probably-but any specific brand?]

    thanks

    Reply
    • Sam

      January 18, 2019 at 12:48 pm

      Hey there! I’m guessing you are referring to the video. It’s a Oster brand single burner (not induction). I got mine at Target but they have them online too. https://amzn.to/2FJjC7Z (affiliate link)

      Reply
  10. Debbie

    April 29, 2018 at 7:12 pm

    I have a tomato allergy – is there something else I can use instead of the tinned tomatoes?

    Reply
    • Sam

      April 29, 2018 at 7:24 pm

      What do you normally use to substitute tomatoes in recipes? I haven’t tried this recipe using anything besides tomatoes, sorry!

      Reply
  11. Theresa

    December 13, 2017 at 12:47 pm

    We try to use fresh seasonal, but when I’m pressed for time I’d love to try this soup recipe! We love soups. Your recipe is perfect for our busy nights with lessons, and still healthy. Thanks for sharing at the Inspiration Spotlight party. Sharing & pinned.

    Reply
  12. Miz Helen

    December 10, 2017 at 1:03 pm

    5 stars
    Your Vegetable Soup looks delicious, we love vegetable soup! Hope you have a great week and thanks so much for sharing with us at Full Plate Thursday.
    Miz Helen

    Reply
  13. Donna Reidland

    December 8, 2017 at 8:29 am

    This warms me up just looking at the photo! And it looks easy and yummy … my idea of a great recipe.

    Reply
    • Samantha

      December 10, 2017 at 1:55 pm

      It’s so super easy, Donna! Can’t wait for you to try it!

      Reply
  14. Marcelle/A Little Fish in the Kitchen

    December 5, 2017 at 2:10 pm

    Your vegetable soup looks so delicious and comforting! I love how easy it is to make too! Putting this in the rotation for a healthy, quick weeknight dinner soon. Yum!

    Reply
    • Samantha

      December 5, 2017 at 4:39 pm

      Thanks Marcelle! I so excited for you to try it!

      Reply

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