Add the vegetables in stages by cook time so nothing turns to mush; hard roots first, quick greens last. Browning the tomato paste into the base is the small step that keeps the soup from tasting like boiled water.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep20 min
Cook35 min
Makes6 servings
CuisineAmerican
Cost$$
Gluten-freeDairy-free
The Ingredients — and where to get them
Cook for6servings
Mixed vegetables
Carrots, celery, green beans, and zucchini; use whatever is freshest and firmest.
Can you make Vegetable Soup in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Vegetable Soup? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Vegetable Soup ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Vegetable Soup gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Vegetable Soup vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
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