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This single serving vegetable soup is made with fresh vegetables, tender potatoes, and a flavorful broth. It’s simple to prepare, ready in 30 minutes, and perfect for any time of year.
Featured Comment
“My husband snarled at the thought of vegetable soup. He loved this soup. I couldn’t believe it. It is so easy…”
– Diana
Why You’ll Love This Recipe
- Quick: Ready in 30 minutes.
- Nutritious: Filled with wholesome vegetables.
- Adaptable: Swap in seasonal or leftover veggies.
- Flavorful: Sautéed onions, carrots, and celery create a rich base.
- Scalable: Easily double for two servings.
I make this vegetable soup often, especially when I want something warm and comforting that’s still light and fresh.
It’s the kind of recipe that fills your kitchen with a wonderful aroma and makes you feel good about what you’re eating.
I know you’ll enjoy how simple it is to put together, and once you taste it, I think it will become a regular in your kitchen too.
Looking for more soup recipes perfectly portioned for one? Try our hearty split pea soup for one, rich single serving tortellini soup, seafood-packed single serve cioppino, or our savory zuppa Toscana recipe.
Ingredients
If you have any ingredients leftover from this small batch vegetable soup recipe, check out our Leftover Ingredients Recipe Finder.
- Carrots: Use 1 medium carrot, peeled and sliced. Baby carrots are a convenient option. Leftovers? Add them to small shrimp fried rice, single serving coq au vin, or my mini carrot cake recipe.
- Celery: 1 chopped stalk adds depth. Use extra in macaroni salad for one, single serving chicken and dumplings, or small batch tomato sauce.
- Tomato: 1 small Roma tomato or 1/2 to 3/4 cup drained canned diced tomatoes. Leftovers can be used in a small batch of Spanish rice or in our single serving chili recipe.
- Potatoes: 2 baby red potatoes, diced. Yukon Gold or russet work too. Try extras in our small German potato salad or in our slow cooker pot roast recipe.
- Green Beans and Corn: Frozen or canned both work, just drain canned well. Leftover corn can be used in small batch corn muffins or single serving Mexican corn dip, and green beans in a small green bean casserole recipe.
See recipe card below for a full list of ingredients and measurements.
Optional Add-Ins
- Crème Fraîche: Swirl in for a creamy, tangy finish.
- Crispy Prosciutto: Pan-fry and crumble over the top for a salty crunch.
- Parmesan Cheese: Grate over the soup for rich flavor.
- Fresh Herbs: Add basil, parsley, or chives for a fresh, colorful touch.
Recipe Variations
This vegetable soup is easy to adjust based on what you have or what you’re craving. Here are a few ways to change it up:
- Add Protein: Stir in 1/2 cup of cooked or canned beans such as kidney beans, chickpeas, or black beans.
- Include Pasta: Add 1/4 cup of uncooked pasta (elbow macaroni or rotini) during the last 8 minutes of cooking.
- Add Meat or Seafood:
- 1/2 cup cooked, crumbled ground beef for a vegetable beef soup
- 1/2 cup cooked, diced chicken for a chicken version
- A handful of raw shrimp added in the last 5 minutes for a seafood option
- Make It Creamy: Stir in 2 tablespoons of heavy cream, milk, or coconut milk.
- Turn Up the Heat: Add cayenne pepper, 1/2 teaspoon chopped jalapeños, or red pepper flakes for spice.
How To Make Vegetable Soup
These photos and instructions help you visualize how to make this single serving vegetable soup recipe. See the recipe card below for ingredient amounts and full recipe instructions.
- Heat olive oil in a 1-quart saucepan over medium heat for 30 seconds.
- Add onions, carrots, and celery. Cook, stirring occasionally, for 3 minutes until softened. Stir in garlic and salt, and cook for 1 minute, stirring often.
- Add tomatoes, potatoes, green beans, corn, broth, thyme, and black pepper. Bring to a boil over high heat, then reduce to low. Cover and simmer for 20 minutes.
- Taste and adjust seasoning. Add a pinch of salt if needed, or extra broth if too salty.
- Ladle into a bowl and serve hot.
Expert Tips
- Read First: Go through the recipe and Ingredient Notes before starting.
- Swap Vegetables: Use what you have on hand, such as sweet potatoes, zucchini, mushrooms, kale, cabbage, broccoli, or cauliflower. Adjust for different cook times.
- Prep Canned Vegetables: Rinse canned green beans or corn under cool water to reduce salt and improve flavor.
- Cut Evenly: Chop vegetables into similar sizes for even cooking and consistent texture.
What To Serve With Vegetable Soup
Serve this vegetable soup with one or two of these simple sides to create a satisfying and complete meal.
Frequently Asked Questions
Yes, frozen vegetables work well. Add them directly to the pot without thawing.
Simmer longer to reduce the liquid or mash some of the potatoes in the pot.
Cool completely, transfer to an airtight container, and refrigerate for up to 3 days.
Yes, freeze in airtight containers for up to 4 months. Thaw in the refrigerator before reheating.
Sauté the onions, carrots, celery, and garlic in a small pan until softened. Transfer to a 1.5-quart slow cooker with the potatoes, tomato, green beans, corn, broth, and seasonings. Cook on high for 3 hours or low for 6–7 hours, until the vegetables are tender.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serve vegetable soup recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Vegetable Soup For One
Equipment
Ingredients
- ½ tablespoon olive oil
- ½ cup chopped onions
- 1 medium carrot -peeled and chopped
- ¼ cup chopped celery
- 1 clove garlic -minced
- ¼ teaspoon salt
- 1 small tomato -chopped
- 2 small red potatoes -diced
- ¼ cup green beans
- 2 tablespoons corn
- 1 cup low sodium vegetable broth
- ⅛ teaspoon dried thyme
- ⅛ teaspoon black pepper
Instructions
- Heat olive oil in a 1-quart saucepan over medium heat for 30 seconds.
- Add onions, carrots, and celery. Cook, stirring occasionally, for 3 minutes until softened. Stir in garlic and salt, and cook for 1 minute, stirring often.
- Add tomatoes, potatoes, green beans, corn, broth, thyme, and black pepper. Bring to a boil over high heat, then reduce to low. Cover and simmer for 20 minutes.
- Taste and adjust seasoning. Add a pinch of salt if needed, or extra broth if too salty.
- Ladle into a bowl and serve hot.
Notes
- Read First: Go through the recipe and Ingredient Notes before starting.
- Swap Vegetables: Use what you have on hand, such as sweet potatoes, zucchini, mushrooms, kale, cabbage, broccoli, or cauliflower. Adjust for different cook times.
- Prep Canned Veggies: Rinse canned green beans or corn under cool water to reduce salt and improve flavor.
- Cut Evenly: Chop vegetables into similar sizes for even cooking and consistent texture.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I followed the basics of this recipe but I made some modifications by cutting potatoes in half and substituting butternut pumpkin, baby corn instead of normal corn that I hate and added some canallini beans..it makes the soup a little bit sweeter but still nice.. couldn’t attach a photo though