This low-calorie, fat-free, loaded vegetable soup is nutritious, delicious, and a great take-to-work weekday lunch or snack!
When I was young, my mom made this soup often! When I say often, I think it was maybe once a month. It’s one of those soups that’s super yummy and can help when you’re craving coziness or needing to refocus on those healthy habits and goals.
Low in calories, fat-free, and chocked full of fiber and nutrient-rich vegetables, loaded vegetable soup is wholesome and keeps you nourished and satisfied. It’s great on a healthy nutrition plan and pairs well with most protein sides. We like to have our with a grilled cheese or hot ham and cheese sandwich.
We love eating this vegetable soup as a light lunch, but it’s also great when you get that mid-afternoon hunger and you're looking for a light snack. The warmth of the soup and fiber will curb that hunger quickly. See below for some creative ways you can change up the recipe!
Table of Contents
What You’ll Need
- Beef Broth
- Fire Roasted Tomatoes
- Tomato Juice
- Seasonings (as desired & see variations below)
Tools You’ll Need
How to Make Loaded Vegetable Soup
- First, you’ll want to prep everything. Making vegetable soup is pretty quick, so having all the veggies ready to cook in advance will keep you from overcooking any of them.
- Pour the broth into a stockpot on medium-high heat. Once it starts to boil, start adding the veggies. You’ll add them in this order, one by one, stirring and cooking for 3 minutes in between each addition: onions, carrots, celery, cauliflower, and broccoli. Once all the veggies have been added, cover and cook on medium heat for 5 minutes.
- Pour in the fire-roasted tomatoes and tomato juice. Stir and cook for 5 minutes.
- Season the vegetable soup as desired. Ladle and serve with your favorite soup sides.
Tips and Substitutions
- If you prefer thicker soups or soups with a cohesive, smooth texture, you can purée the soup once the vegetables are tender using an emulsion blender or blender.
- You can change loaded vegetable soup up in many ways:
- Exchange beef broth for chicken or vegetable
- Add hot sauce
- Add crushed red pepper flakes
- Switch up or add different non-starchy vegetables (cabbage, zucchini, green beans, mushrooms, bell peppers)
- Add starchy vegetables (potatoes, corn, winter squashes, peas)
- Add leftover cooked and shredded beef or chicken
- Add fresh garlic
- Add tomato paste
- To cut back on prep time, you can buy pre-cut veggies.
- If your store has a sale on vegetable trays, this soup is an excellent, affordable meal to make!
- If you like Bloody Marys, the blended version of this soup can be used as a mixer.
- This soup can be stored in the refrigerator in an air-tight container up to 5 days. You can also freeze it for up to 3 months.
More Recipes Like This
- Quick and Easy Chicken Soup
- Green Chicken Enchilada Soup
- Lasagna Soup
- Cheesy Potato Crockpot Soup
- Italian Sausage Tortellini Soup
Loaded Vegetable Soup
- 14.5 oz beef broth regular or low-sodium
- 3 cups diced onions about 3 onions
- 3 cups chopped carrots about 2lb trimmed and peeled
- 3 cups chopped celery about 1 head, trimmed and leaves can be included
- 3 cups chopped cauliflower about 1 head, trimmed
- 3 cups chopped broccoli about 1 large head
- 14.5 oz fire roasted tomatoes
- 64 oz tomato juice
- Season as desired
- Pour broth into a large stockpot on medium-high heat.14.5 oz beef broth
- Once the broth comes to a simmer, add the veggies in this order, one-by-one, stirring and cooking for 3 minutes in between each addition: onions, carrots, celery, cauliflower and broccoli. Once all the veggies have been added, cover and cook on medium heat for 5 minutes.3 cups diced onions, 3 cups chopped carrots, 3 cups chopped celery, 3 cups chopped cauliflower, 3 cups chopped broccoli
- Pour in the fire roasted tomatoes and tomato juice. Stir and cook 5 minutes.14.5 oz fire roasted tomatoes, 64 oz tomato juice
- Season soup as desired.Season as desired