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Side photo of a honeycomb pattern blue bowl filled with Hearty Vegetable Soup, Mean Green Chef.
5 from 3 votes

Hearty Vegetable Soup

Easy Hearty Vegetable Soup, this is truly the BEST Vegetable soup we've created to date! We develop some seriously robust flavors through a quick sauté, bringing our fresh veg up to full throttle!

Category Dinner, Soup
Cuisine American
Keyword Hearty Vegetable Soup
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 servings
Author Mean Green Chef


  • 2 Tablespoons olive oil extra virgin
  • 1 large red onion diced
  • 1/2 teaspoon red pepper flakes optional
  • 2 large carrots peeled and diced
  • 1 large red bell diced
  • 1 large green bell diced
  • 1 large yellow bell diced
  • 4 Tablespoons tomato paste
  • 1 Tablespoon Italian Seasoning
  • 3 bay leaves fresh or dried
  • 4 cloves garlic crushed
  • 3 cups broccoli florets
  • 3 cups cauliflower florets
  • 2 medium zucchini sliced
  • 1 28-ounce can whole peeled plum tomatoes hand crushed
  • 8 cups vegetable stock


  1. Heat a large heavy bottomed soup pot over medium-high heat. Add the olive oil and reheat for 30 seconds. Add the diced red onion and sauté stirring occasionally allowing to caramelize about 5 minutes. Toss in the red pepper flakes (if using) and sauté for another 30 seconds. 

  2. Add the carrots, red, green, and yellow bell peppers. Sauté, stirring occasionally for 5 minutes. (Pour the plum tomatoes into a bowl and crush by hand or with a potato masher while the carrots and peppers cook). 

  3. Combine the tomato paste, bay leaves, and Italian seasoning to the onion, carrot, and pepper mixture stirring to brown the paste and release the aroma and flavors of the spices. About 3 minutes. Add the crushed garlic and stir for 30 seconds.

  4. Toss in the broccoli and cauliflower cook stirring 5 minutes. Pour in the hand-crushed tomatoes and vegetable stock, bring to a boil, reduce heat, cover and simmer for 15 minutes check the doneness on the veggies and cook till al denté.