Vegetable Soup for Lunch

A soothing bowl of delicious homemade vegetable soup prefect for lunch.

This can be served with crackers or a piece of bread. I usually eat the soup without anything on the side.

Use a good broth. All it takes for a good vegetable soup is to simmer it until the vegetables are cooked. This time I used onions, carrots, celery, tomatoes, beans, cauliflower, broccoli and potatoes. However, you can use any vegetable you like. Feel free to incorporate spring/summer or fall/winter produce like asparagus, peas, greens, squash, pumpkin, sweet potatoes, mushrooms etc.

I like using my Aroma Professional Plus rice cooker for this soup. I start by saute then simmer on the settings. I saute the onions and celery together with a little olive oil or butter because it gives it a better flavor. Then add all other ingredients with stock. Season with your favorite herbs and set the rice cooker settings to slow cook on high for 2 hours. How easy is that!

Vegetable Soup

This soup combines tender carrots, potatoes, broccoli, cauliflower, celery, onions, and tomatoes in a light, savory broth. It’s a timeless comfort dish — easy to make, nourishing, and perfect for any season.

Print Recipe Pin Recipe

Ingredients Method Notes

Ingredients

  

Ingredients

• 2 tablespoons olive oil
• 1 small onion chopped
• 2 celery stalks sliced
• 2 cups baby carrots or sliced large carrots
• 2 cups diced potatoes
• 1 cup cauliflower florets
• 1 cup broccoli florets
• 1 can 14.5 oz diced tomatoes with juice
• 6 cups vegetable broth or chicken broth for richer flavor
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• Optional: 1 bay leaf ½ teaspoon garlic powder, or a splash of lemon juice for brightness

Method

 

Instructions

1. Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onion and celery; cook until softened, about 5 minutes.
2. Add vegetables: Stir in carrots and potatoes. Cook for another 5 minutes to start softening.
3. Add broth and seasonings: Pour in vegetable broth, tomatoes, salt, pepper, thyme, and basil. Add bay leaf if using.
4. Simmer: Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until potatoes and carrots are tender.
5. Add quick‑cook vegetables: Stir in broccoli and cauliflower. Simmer another 5–7 minutes until just tender but still bright.
6. Finish: Remove bay leaf. Adjust seasoning and add a splash of lemon juice if desired. Serve hot.

Notes

Notes
• For extra richness, add a spoonful of tomato paste or a handful of chopped spinach near the end.
• This soup freezes well for up to 3 months.
• To make it heartier, stir in cooked rice, barley, or small pasta before serving.

Have a wonderful day,