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.
GET MY 10 FAVORITE EASY VEGAN SOUP RECIPESSubstitution 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
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 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
- 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
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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.
Marie Albuquerque
I like quick , simple meals
Debbie H.
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!
Samantha Rowland
hank you so much for coming back to let me know how much you loved it – that really made my day to hear!
Nina Huffstetler
The balsamic vinegar is a great addition and I made my own Italian seasoning. The soup was delicious. Thank you.
Cvpix
Can you make it in a crockpot?
Samantha Rowland
Yes of course! You can cook on high for 2 hours or low for 4-6 hours.
Dee
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!
VANESSA
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!
Joe Cossitor
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
Samantha Rowland
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!
Jeanne Sands
This soup was easy to make and to my amazement it is delicious!
CW
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
Sam
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)
Debbie
I have a tomato allergy – is there something else I can use instead of the tinned tomatoes?
Sam
What do you normally use to substitute tomatoes in recipes? I haven’t tried this recipe using anything besides tomatoes, sorry!
Theresa
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.
Miz Helen
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
Donna Reidland
This warms me up just looking at the photo! And it looks easy and yummy … my idea of a great recipe.
Samantha
It’s so super easy, Donna! Can’t wait for you to try it!
Marcelle/A Little Fish in the Kitchen
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!
Samantha
Thanks Marcelle! I so excited for you to try it!