• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

One Dish Kitchen logo

  • Recipes
  • Articles
  • Store
  • About
  • FAQ
menu icon
go to homepage
  • Recipes
  • Articles
  • Store
  • About
  • FAQ
search icon
Homepage link
  • Recipes
  • Articles
  • Store
  • About
  • FAQ
×

Home » Recipes » Single Serving Dinners

By Joanie Zisk Published: Sep 21, 2021 · Updated: Feb 15, 2022 · This post may contain affiliate links · Please read my disclosure

Vegetable Soup For One

Jump to Recipe
a bowl of vegetable soup with a spoon on the side next to two carrots and an orange napkin

A hearty and satisfying meal for one, this Vegetable Soup comes together in just 30 minutes! It's loaded with plenty of chopped vegetables!

a bowl of vegetable soup on a silver tray

Vegetable soup is so easy to make and is the perfect dish when the weather begins to turn cool. This small batch soup recipe is made with hearty potatoes, carrots, corn, green beans, onions, and garlic in a delicious broth.

This is one of my favorite soup recipes. I like to serve this with french bread and a side salad.

Why This Recipe Works

  • This is a very versatile recipe. You can use whatever vegetables are in season, or use up leftover vegetables from an earlier meal. You can also add in different seasonings like Italian seasoning or oregano and can even use different types of broth.
  • There are no fancy ingredients needed.
  • It's healthy and completely vegetarian, if you use vegetable broth.
  • We cook the onions, carrots, and celery until they are lightly softened before adding the broth which gives them a deeper flavor.
  • Vegetable soup can be ready in just 30 minutes and is absolutely delicious!
  • This is an easy "base recipe" that can be used along with beef stew meat or ground beef to make a vegetable beef soup or a beef stew.

Ingredients

olive oil, carrots, celery, onions, tomatoes, potatoes, and garlic on a wooden cutting board
cooking for one subscription ad

Ingredient Notes

See the recipe box below for ingredient amounts.

  • Olive oil: I always use extra virgin olive oil in my healthy vegetable soup recipe. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains a more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil to use but you may use light olive oil instead.
  • Onions and garlic: These two ingredients add so much flavor to the soup. Definitely don't leave them out.
  • Carrots: I use one medium-sized carrot, peeled and sliced.
  • Celery: Use one celery stalk, chopped.
  • Tomato: Use one small tomato. I find that a Roma tomato is the perfect size to use in this recipe. You can also substitute ½ of a drained (15-ounce) can of diced tomatoes, which is about ½ to ¾ of a cup of diced tomatoes.
  • Potatoes: Two small baby red potatoes, diced is the perfect amount.
  • Green beans and corn: Use frozen or canned green beans and corn.
  • Vegetable broth: You may use chicken or beef broth instead.
  • Seasonings: Salt, black pepper, and dried thyme.

See below for ways to use leftover ingredients.

How To Make This Recipe

  1. In a 1-quart saucepan over medium heat, heat oil for 30 seconds.
olive oil heating in a small saucepan
  1. Add the chopped onions, carrots, and celery, and cook for 3 minutes, stirring occasionally.
  2. Add the garlic and salt, and cook, stirring frequently for 1 minute.
carrots, celery, onions, and garlic cooking in a small saucepan
  1. Add chopped tomatoes, potatoes, green beans, corn, broth, dried thyme, and black pepper and bring to a boil over high heat. Then, reduce the heat to low and simmer, covered for 20 minutes.
vegetable soup in a small pot on the stove
  1. Taste the soup as it finishes cooking. If it tastes bland to you, add additional salt. If the soup is too salty, add additional broth.
  2. Pour into a medium sized bowl and enjoy immediately.

Finishing Touches

You can enjoy this vegetable soup as is, or you can add any of these ingredients to make your soup a bit more indulgent:

  • Crème Fraîche: This ingredient is a richer and thicker version of sour cream. It will make your soup creamy, slightly tangy, and a bit richer.
  • Crispy Prosciutto: Prosciutto adds a rich crunch to your soup. To make, heat a small skillet over medium-high heat; add a slice or two of prosciutto and cook for a couple of minutes until the edges begin to curl and the bottom is lightly browned; flip and cook another minute or so; transfer to a paper towel to drain and, once cool, crumble and add to your vegetable soup.
  • Cheese: Add freshly grated Parmesan cheese.
  • Fresh herbs: Chopped fresh herbs add so much flavor.

Expert Tips

  • Nearly any vegetable can be used in this simple vegetable soup recipe. Consider using sweet potato, zucchini, mushrooms, cabbage, kale, cauliflower, or broccoli instead of the vegetables listed in this recipe. Keep in mind that while most vegetables work, the cooking time may change. Some vegetables need more time to cook and soften.
  • If using canned green beans and corn, rinse the vegetables in a colander under cool running water to get rid of the salt.
  • Cut your vegetables roughly the same size so that the vegetables cook evenly.

My Favorite Variations Of This Soup

There are so many delicious additions you can make to this easy vegetable soup recipe. Here are a few of my favorites:

  • Add protein by adding cooked or canned beans. I love adding kidney beans, white beans, chickpeas, or black beans.
  • For a vegetable soup with pasta, add the uncooked pasta to the soup about 8 minutes before the soup has finished cooking. I like using elbow macaroni, rotini, penne, or just about any other type of small to medium-sized noodles.
  • Stir in cooked and crumbled ground beef or ground turkey, cooked and diced chicken, or add a few shrimp to cook along with the soup about 5 minutes before the soup has finished cooking.
  • Make a creamy vegetable soup by adding a splash of milk, cream, or a dairy-free milk like coconut milk.
  • Add a pinch of cayenne pepper, a ½-teaspoon (or more) of diced jalapenos or a pinch of red pepper flakes to make this soup spicier.

Frequently Asked Questions

Can I Make This Vegetable Soup In A Crockpot?

Yes. A 1.5-quart slow cooker is a perfect size to use to make a single serving of vegetable soup. To make it in a crockpot, sauté onions, carrots, celery, and garlic in a pan for a few minutes to soften. Then, add them to the slow cooker along with the potatoes, tomato, green beans, corn, broth, and seasonings. Cook until the vegetables are tender on high heat for 3 hours or on low heat for 6-7 hours.

Can I Freeze Vegetable Soup?

Yes. Vegetable soup freezes very well. Let the soup cool down completely, then transfer it to an airtight container and freeze for up to 6 months.

Does This Recipe Double Well?

Absolutely! If you want to make enough for two meals, just double the ingredients and use a larger pot.

Is Vegetable Soup Healthy?

Yes. This soup provides a generous serving of vegetables and very little fat. See the nutrition information box below for calories per serving.

a bowl of vegetable soup with a spoon on the side next to two carrots and an orange napkin

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this single serving vegetable soup recipe, you might like to consider using them in any of these single serving and small batch recipes:

  • Onions: Vegetarian Chili, Vegetable Casserole, Beef Enchiladas, Crustless Spinach Quiche
  • Garlic: Spinach Manicotti, Pork Stir Fry, Pasta Primavera, Lemon Garlic Chicken
  • Carrots: Citrus Glazed Carrots, Mini Carrot Cake, Beef Stew, Lentil Stew
  • Celery: Chicken and Dumplings, Tomato Sauce,  Baked Stuffed Fish, Red Beans and Rice
  • Potatoes: Colcannon, Smashed Potatoes, Scalloped Potatoes, Roasted Potatoes and Asparagus Crustless Quiche
  • Green beans: Instant Pot Chicken Noodle Soup, Minestrone Soup
  • Corn: Chicken Pot Pie, Fried Rice, Slow Cooker Chicken Burrito Bowl, Edamame Salad
  • Tomatoes: Broiled Tomatoes, Caprese Salad, Fresh Tomato Salad, Portobello Mushroom Pizza
  • Vegetable Broth: Chickpea Curry, Pumpkin Soup, Lentil Stew, Rice Pilaf
  • Dried thyme: Mini Meatloaf, Baked Chicken Tenders, Ratatouille, Tuna Casserole
  • Olive oil: Carne Asada, Chicken Tagine, Pesto, Croutons

Other Single Serving Soup Recipes

If you like this "Vegetable Soup For One", you might also like to try these single serving soup recipes:

  • Potato Soup
  • Butternut Squash Soup
  • Broccoli Cheddar Soup
  • Curried Carrot Soup
  • White Bean Soup
  • Clam Chowder
  • Zuppa Toscana
  • Cioppino
  • French Onion Soup

If you’ve tried this vegetable soup 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!

a bowl of vegetable soup with a spoon on the side next to two carrots and an orange napkin

Vegetable Soup For One

Hearty and delicious homemade vegetable soup ready in just 30 minutes! Packed with vegetables, this single serving soup tastes much better than canned soup!
5 from 7 votes
Print Pin Rate
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Main Course, Main Dish - Soup
Cuisine: American
Servings: 1 person
Calories: 281kcal
Author: Joanie Zisk

Equipment

  • 1-quart saucepan

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
US Customary - Metric

Instructions

  • In a 1-quart saucepan over medium heat, heat oil for 30 seconds. Add the chopped onions, carrots, and celery, and cook for 3 minutes, stirring occasionally.
  • Add the garlic and salt, and cook, stirring frequently for 1 minute.
  • Add chopped tomatoes, potatoes, green beans, corn, broth, dried thyme, and black pepper and bring to a boil over high heat. Then, reduce the heat to low and simmer, covered for 20 minutes.
    Taste the soup as it finishes cooking. If it tastes bland to you, add additional salt. If the soup is too salty, add additional broth.
  • Pour into a medium sized bowl and enjoy immediately.

Notes

Expert Tips
  • Nearly any vegetable can be used in this simple vegetable soup recipe. Consider using sweet potato, zucchini, mushrooms, cabbage, kale, cauliflower, or broccoli instead of the vegetables listed in this recipe. Keep in mind that while most vegetables work, the cooking time may change. Some vegetables need more time to cook and soften.
  • If using canned green beans and corn, rinse the vegetables in a colander under cool running water to get rid of the salt.
  • Cut your vegetables roughly the same size so that the vegetables cook evenly.
Nutrition Facts
Vegetable Soup For One
Amount Per Serving (1 serving)
Calories 281 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 694mg30%
Potassium 2263mg65%
Carbohydrates 52g17%
Fiber 12g50%
Sugar 11g12%
Protein 10g20%
Vitamin A 11856IU237%
Vitamin C 57mg69%
Calcium 103mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Receive Our Latest Single Serving Recipes!Sign Up for the weekly One Dish Kitchen Newsletter!!
« Green Smoothie
Apple Dutch Baby For One »

About Joanie Zisk

Joanie Zisk is the creator of OneDishKitchen.com, the number one go-to site for single serving recipes. The aim of One Dish Kitchen is to inspire individuals with access to single serving recipes that will enable them to enjoy the preparation of a meal that will nourish both body and soul. Her website is filled with hundreds of easy, flavorful recipes that are tailored for those cooking for one. Joanie is the author of "The Ultimate Cooking For One Cookbook" and her recipes and food photography have been featured in various publications including, TODAY.com, Huffington Post, Real Simple, Self.com,Women’s Day, Buzzfeed, and others. Come say hello and follow Joanie on Facebook, Twitter, Pinterest, Instagram and LinkedIn.

Reader Interactions

Comments

  1. Diana says

    February 08, 2022 at 10:43 am

    My husband snarled at the thought of vegetable soup. He loved this soup. I couldn't believe it. It is so easy. I confess I used frozen vegetables. It still worked and it was done in no time. and still tasted great.

    Reply
    • Joanie Zisk says

      February 09, 2022 at 9:22 am

      I'm so glad you both enjoyed it.

      Reply
  2. Rose says

    January 10, 2022 at 12:45 pm

    Made this last night and it hit the spot! Love all your recipes Joanie! Looking forward to trying more of them.

    Reply
  3. Fatmah Sabbagh says

    December 14, 2021 at 6:32 am

    To be completely honest, i mostly used this recipe as a very general guideline before going completely wild (think i added miso, tomato paste, ground ginger and nutmeg…) but it was still delicious! Thank you for inspiring this amazing meal

    Reply
  4. Sue says

    September 30, 2021 at 9:39 am

    Going to make this today! Thinking of using frozen vegetables, cauliflower, broccoli, carrots, green beans, mixed vegs, peas. Also onion, celery(not frozen). Probably dbl the recipe. Would love your input! Quantity etc, all thoughts welcome. Looking forward to your thoughts.
    Sue

    Reply
    • Joanie Zisk says

      October 02, 2021 at 6:02 am

      All of those vegetables sound wonderful! I would use the amount called for in the recipe, just pick the vegetables you want to use and substitute. If doubling the recipe, double the amount of vegetables as well as the other ingredients.

      Reply
  5. Elizabeth says

    September 28, 2021 at 4:35 am

    Made this last night was delicious, I added 1/4 red pepper from the garden, I also doubled the recipe. Thanks

    Reply
    • Joanie Zisk says

      September 28, 2021 at 9:00 am

      I'm so happy you enjoyed it!

      Reply
  6. Gloria says

    September 24, 2021 at 7:27 pm

    Leave the olive oil out and saute the vegetables in a little water. Healthier and oil-free for WFPB meals. Enjoy I did!!!!

    Reply
    • Ann says

      September 26, 2021 at 2:03 pm

      Olive oil is one of the healthiest oils out there and 1/2 of a tablespoon is about 50 calories. Our bodies need healthy fat. Sauteing in water is not sauteing. It's boiling and will leech out some important nutrition as well as taste. And FYI olives are plant based. 😉

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Your Cooking for One Source - Because you are worth it - info graphic
joanie zisk leaning on a counter in the kitchen.

Welcome to One Dish Kitchen, I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

More about me →

Our Book

Order Cooking for One Cookbook graphic

Summer Recipes

  • Strawberry Shortcake For One
  • Stuffed Peppers For One
  • Lemon Meringue Pie For One
  • Bruschetta For One
  • Vanilla Ice Cream For One
  • Blueberry Crumble For One
Newsletter signup graphic

Popular Recipes

  • Baked Penne With Roasted Vegetables For One
  • Mini Sausage And Cheese Beer Bread
  • Frozen Strawberry Daiquiri For One
  • Bananas Foster For One

Featured On...

Logos of publications that One Dish Kitchen has been published

Cooking for One Tips

Cooking For One - Tips To Eat Healthy and Save Money - Whether you live alone, you're a parent that wants to indulge while the kids enjoy their favorites, or you have a partner who travels, you're sure to find these simple tips for cooking for one and tasty recipes helpful. | One Dish Kitchen

Footer

↑ back to top

One Dish Kitchen

  • Privacy Policy
  • Disclosure Statement
  • Accessibility Statement
  • Contact
  • Work with Us

Newsletter

  • Sign Up! for emails and updates

Food and Recipes

  • Recipes
  • Meal Plans
  • Cookbook
  • FAQ
  • Store

Copyright © 2022 One Dish Kitchen