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This Vegetable Soup is a hearty, single serving meal that’s both comforting and nourishing. Packed with fresh vegetables like carrots, potatoes, corn, and green beans, it’s a nutrient-rich option that’s ready in just 30 minutes. Skip the canned version—this homemade soup delivers depth of flavor and flexibility, making it a perfect choice for a quick, wholesome meal.
Looking for more soups perfectly portioned for one? Try our hearty Split Pea Soup, rich Tortellini Soup, seafood-packed Cioppino, or savory Zuppa Toscana. Each recipe brings unique flavors to the table, offering delicious options to enjoy alongside your vegetable soup.
Why You’ll Love This Recipe
- Quick and Simple: Ready in just 30 minutes, perfect for a hassle-free meal.
- Packed with Nutrition: Loaded with vegetables for a wholesome, vitamin-rich dish.
- Adaptable: Swap in seasonal veggies or use what you have on hand.
- Rich in Flavor: Sautéing the onions, carrots, and celery first adds incredible depth.
- Easily Doubled: Cooking for two? This recipe scales up effortlessly.
Ingredients
If you have any ingredients leftover from this small batch vegetable soup recipe, check out our Leftover Ingredients Recipe Finder.
- Olive Oil: I prefer extra virgin olive oil for its robust flavor and nutrient content. If you’d like a milder taste, light olive oil works too.
- Onions and Garlic: These are key to building a flavorful soup base. Fresh is best, but in a pinch, onion and garlic powder can be used.
- Carrots: One medium carrot, peeled and sliced, adds a touch of sweetness and color. Baby carrots are an easy, no-prep alternative. Use extra carrots in dishes like Shrimp Fried Rice, Coq au Vin, or a mini Carrot Cake.
- Celery: A single stalk, chopped, adds depth and aroma. Any leftover celery is great for Macaroni Salad, Chicken and Dumplings, or Tomato Sauce.
- Tomato: A small Roma tomato works perfectly. Alternatively, use 1/2 to 3/4 cup of canned diced tomatoes, drained. Extra diced tomatoes are great in Spanish Rice or Chili.
- Potatoes: Two small baby red potatoes, diced, add heartiness. Yukon Gold or russet potatoes can also be used. Use extras in German Potato Salad or Slow Cooker Pot Roast.
- Green Beans and Corn: Both frozen and canned options work; just drain canned veggies well. Leftover corn can go into Corn Muffins or Mexican Corn Dip, and extra green beans can be used for a small batch of Green Bean Casserole.
- Vegetable Broth: Stick with vegetable broth for a vegetarian version. For added flavor, chicken, beef, or bone broth are great alternatives.
- Seasonings: A combination of salt, black pepper, and dried thyme balances the flavors. If you’d like a different twist, try rosemary or oregano instead of thyme.
Optional Add-Ins
Looking to elevate your vegetable soup? These optional ingredients can add extra flavor and flair to your bowl:
- Crème Fraîche: Add a creamy, tangy swirl for a velvety texture.
- Crispy Prosciutto: Fry thin slices of prosciutto until crisp. Crumble them over the soup for a salty, crunchy twist.
- Parmesan Cheese: A sprinkle of freshly grated Parmesan adds a rich, umami flavor.
- Fresh Herbs: Garnish with basil, parsley, or chives for a vibrant, fresh finish.
Recipe Variations
This simple vegetable soup is easy to customize to suit your tastes. Here are a few ideas to switch things up:
- Add Protein: Stir in 1/2 cup of cooked or canned beans like kidney beans, chickpeas, or black beans for a protein-packed boost.
- Include Pasta: Add 1/4 cup of uncooked small or medium pasta, like elbow macaroni or rotini, about 8 minutes before the soup is done cooking. This creates a hearty vegetable soup with added texture.
- Add Meat or Seafood:
- For a vegetable beef soup, mix in 1/2 cup of cooked, crumbled ground beef.
- To make a chicken vegetable soup, add 1/2 cup of cooked, diced chicken.
- For a seafood option, add a handful of raw shrimp during the last 5 minutes of cooking. This allows the shrimp to cook fully and remain tender.
- Make It Creamy: Stir in 2 tablespoons of heavy cream, milk, or a non-dairy alternative like coconut milk for a creamy vegetable soup.
- Turn Up the Heat: Add a pinch of cayenne pepper, 1/2 teaspoon of diced jalapeños, or a sprinkle of red pepper flakes for a spicy kick.
How To Make Vegetable Soup
These step-by-step photos and instructions help you visualize how to make a single serving of vegetable soup. See the recipe box below for ingredient amounts and full recipe instructions.
- Heat the olive oil in a 1-quart saucepan over medium heat for about 30 seconds.
- Add the chopped onions, carrots, and celery. Cook, stirring occasionally, for 3 minutes until the vegetables begin to soften.
- Stir in the garlic and salt, and cook for 1 minute, stirring frequently to prevent sticking.
- Add the chopped tomatoes, potatoes, green beans, corn, broth, dried thyme, and black pepper. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let the soup simmer for 20 minutes.
- Taste the soup as it finishes cooking. If it needs more flavor, add a pinch of salt. If it’s too salty, stir in a little extra broth to balance the flavor.
- Ladle the soup into a medium-sized bowl and enjoy it hot!
Expert Tips
- Read First: Read through the entire recipe and Ingredient Notes before you begin. This will help you prepare and avoid surprises along the way.
- Customize the Vegetables: Feel free to swap in vegetables you love or need to use up. Sweet potatoes, zucchini, mushrooms, kale, cabbage, broccoli, or cauliflower are all great options. Just keep in mind that different vegetables may have varying cook times.
- Prep Canned Vegetables: If you’re using canned green beans or corn, rinse them well under cool running water in a colander. This removes excess salt and enhances the soup’s overall flavor.
- Evenly Sized Pieces: Chop your vegetables into similar-sized pieces to ensure even cooking and a balanced texture throughout the soup.
Serving Suggestions
Pair your vegetable soup with these simple and delicious additions to make it a well-rounded meal:
- French Bread: A warm slice of our crusty French Bread is perfect for dipping and soaking up every drop of soup.
- Italian Chopped Salad: A crisp Italian Chopped Salad with tangy vinaigrette complements the hearty soup.
- Butter Swim Biscuits: These soft, buttery biscuits are an excellent side for a comforting meal.
- Hush Puppies: Add a Southern twist with a few crispy Hush Puppies on the side.
Frequently Asked Questions
Absolutely! Frozen vegetables work well. Add them directly to the pot without thawing and adjust the cook time as needed.
You bet! Doubling this recipe is a breeze. Just double the ingredient quantities and use a larger cooking pot to accommodate the increased volume.
This recipe makes one serving, but if you double it, store leftovers in an airtight container in the refrigerator for up to 3 days.
While this single serving soup is meant to be enjoyed fresh, it can be frozen for up to 4 months. Let it cool completely, then transfer to a freezer-safe container.
To make this soup in a 1.5-quart slow cooker, start by sautéing the onions, carrots, celery, and garlic in a small pan until softened. Transfer the sautéed vegetables to the slow cooker, then add the potatoes, tomato, green beans, corn, broth, and seasonings. Cook on high for about 3 hours, or on low for 6-7 hours, until the vegetables are tender and the flavors are well combined.
More Single Serving Soup Recipes To Explore
If you loved this single serving vegetable soup, there’s more where that came from! Here are a few other comforting soups, perfectly portioned for one:
- Potato Soup – Creamy and hearty, made with just one potato for a simple yet satisfying meal.
- Broccoli Cheddar Soup – Packed with tender broccoli and melted cheese for a rich and flavorful bowl.
- White Bean Soup – A smoky, protein-packed option with bacon and tender beans.
- Clam Chowder – Creamy and indulgent, filled with clams, potatoes, and a touch of bacon.
- French Onion Soup – A classic with caramelized onions, a rich broth, and a cheesy bread topping.
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 the olive oil in a 1-quart saucepan over medium heat for about 30 seconds.Add the chopped onions, carrots, and celery. Cook, stirring occasionally, for 3 minutes until the vegetables begin to soften.
- Stir in the garlic and salt, and cook for 1 minute, stirring frequently to prevent sticking.
- Add the chopped tomatoes, potatoes, green beans, corn, broth, dried thyme, and black pepper. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let the soup simmer for 20 minutes.Taste the soup as it finishes cooking. If it needs more flavor, add a pinch of salt. If it’s too salty, stir in a little extra broth to balance the flavor.
- Ladle the soup into a medium-sized bowl and enjoy it hot!
Notes
- Read First: Read through the entire recipe and Ingredient Notes before you begin. This will help you prepare and avoid surprises along the way.
- Customize the Vegetables: Feel free to swap in vegetables you love or need to use up. Sweet potatoes, zucchini, mushrooms, kale, cabbage, broccoli, or cauliflower are all great options. Just keep in mind that different vegetables may have varying cook times.
- Prep Canned Vegetables: If you’re using canned green beans or corn, rinse them well under cool running water in a colander. This removes excess salt and enhances the soup’s overall flavor.
- Evenly Sized Pieces: Chop your vegetables into similar-sized pieces to ensure even cooking and a balanced texture throughout the soup.
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.
This recipe really inspired me I added 2 oz stew meat First I simmered the meat with a cup of broth covered for 1 hr to tenderize. Left out the oil Then added all the vegetables and seasoning. I used onion, celery, carrots and potato Covered the saucepan and simmered another 45 minutes Last I added 1/3 cup diced tomatoes leftover from making chicken cacciatore. It was over the top good Great with homemade bread.
I’m thrilled to hear this recipe inspired you! Adding diced tomatoes from your chicken cacciatore is a wonderful touch for added flavor and texture. It’s great to see how you’ve adapted the recipe to work with what you have on hand.
excellent soup! great for a base also, to have and then toss a whole bunch of extra stuff in (it’s so easy to do that with soups!
Good recipe.
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.
I’m so glad you both enjoyed it.
Made this last night and it hit the spot! Love all your recipes Joanie! Looking forward to trying more of them.
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
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
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.
Made this last night was delicious, I added 1/4 red pepper from the garden, I also doubled the recipe. Thanks
I’m so happy you enjoyed it!
Leave the olive oil out and saute the vegetables in a little water. Healthier and oil-free for WFPB meals. Enjoy I did!!!!
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. 😉