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Instant Pot Vegetable Soup

This Instant Pot vegetable soup recipe features a cozy blend of vegetables in a delicious tomato broth. This vegetarian soup recipe makes a tasty meal you will feel good about eating and serving to your family any time. With the help of your pressure cooker, you can make it in a fraction of the time and still get that slowly simmered taste everyone loves.

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vegetable soup

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What is vegetable soup?

Vegetable soup is a common soup that has many variations. Surprisingly, this staple soup has been around for a long time. There are even reports of versions of vegetable soup being eaten since ancient times. Today it is commercially available in many varieties from dried to canned.

This soup varies from recipe to recipe but generally features multiple vegetables. Some versions also include pasta, grains or even tofu. We also have a version of vegetable soup with quinoa if you are looking to add other grains to your soup.

Our delicious vegetable soup is a tomato broth based soup that features a blend of seven different vegetables and just the right blend of herbs and aromatics that will create an unquestionably scrumptious soup.

Why you will like this Vegetable Soup

Undeniably, there is so much to love about this soup. First, it’s packed with cozy flavor from the blend of spices and garlic and tons of healthy ingredients. Plus, it tastes like it has been slowly simmered all day but comes together quickly so you can serve it on the busiest weeknight.

And this soup is perfect to make ahead for meal prep. Just whip it up and then you can store it in your fridge and have a warm, comforting and healthy lunch all week long.

vegetable soup recipe

Vegetable Soup Ingredients

Here is what you’ll need for to make this healthy cold weather soup:

  • Olive oil
  • Garlic cloves
  • Bay leaf
  • Onions - diced
  • Green pepper - diced
  • French beans - chopped into 1 inch pieces
  • Carrot - sliced
  • Zucchini - sliced
  • Celery sticks - diced
  • Cherry tomatoes - halved
  • Tomato sauce or marinara sauce
  • Water or vegetable broth 
  • Italian herb mix
  • Cilantro or parsley - to garnish
  • Salt to taste
  • Sugar (optional)
  • Artisan bread - to serve with the soup

How to make Vegetable soup in the Instant Pot

Vegetable soup cooks up in less than a half hour in the Instant Pot. It is super easy and convenient for just about any night of the week. 

To make it, start by turning the Instant Pot on Saute and heat the oil. Once it is hot, add in all the produce. When the produce is all in the inner pot, add the tomato sauce, Italian herb mix, garlic, salt, and sugar.

After all the ingredients are added, cancel saute mode and close the lid on the Instant Pot. Next, secure the lid and set the valve to sealing. Then, cook the soup for 5 minutes on high pressure. Once the pot beeps, allow the pot to naturally release pressure.

When the lock drops, carefully remove the lid and give the soup a quick stir. Finally, ladle the soup into bowls and serve with your favorite bread or naan.

Vegetable soup on stove top

If you don’t have an Instant Pot, you can still make this delicious  vegetable soup recipe. 

In a large stock pot, start by heating olive oil over medium high heat. Add the onions, green peppers, carrots, and celery. Next, saute the vegetables for about 4 to 5 minutes or until they start to become fragrant. 

Once the first set of vegetables is ready, add in the garlic and bay leaf. Next, mix the garlic into the veggies and saute for about 1 to 2 minutes or until the garlic is fragrant.

After the garlic is ready, add in the salt, sugar (if using), vegetable broth, Italian herbs, cherry tomatoes, zucchini, and beans. When they are all added, give the pot a mix and reduce heat to medium.

Then, allow the soup to come to a boil and then reduce heat to medium low. Finally, allow the soup to simmer for about 1 to 2 hours or until the vegetables are all fully cooked.

Serve the soup with bread, naan, or your favorite side dishes.

Pro tips and tricks

Follow these tips and tricks to make the best soup in the Instant Pot or on the stove:

  • Another time saving tip: pre-cut your vegetables the day before to save some time chopping when you make the soup.
  • Serve the soup with artisan bread or add in rice or noodles.
  • Don’t use frozen vegetables. While they may be easier, they often don’t taste as good or as fresh.
  • For a richer flavor, use broth instead of water.
  • Don’t overcook the soup! It only needs 5 minutes under pressure!

Is Vegetable soup healthy?

Vegetable soup is a vegan, low fat, and low calorie soup. Also, the vegetables are packed full of vitamins and minerals. You can serve it with or without bread, so if you want to cut down on carbs, don’t eat it with bread.

For more healthy soup ideas, check out some of our other soups:

Flavor substitutes

If you want to add more flavors to the soup you definitely can. If you like, you could add small noodles to the soup. Adding noodles is kid friendly and another good way to get them to eat their vegetables!

For a healthier grain, you could add brown or wild rice. Both taste great in soup!

You could also add additional spices if you want. Our version has an Italian spin. If you prefer, you could add Mexican spices or Caribbean spices for a much more spicy version of vegetable soup.

What vegetables can I add to this soup?

Vegetable soup is very accommodating. You can add just about any vegetable you want to the soup. Some vegetables you can consider adding include:

  • mushrooms 
  • bell peppers 
  • okra 
  • spinach - add after pressure cooking
  • kale - add after pressure cooking
  • more of each vegetable

These extra vegetables can make your soup especially tasty!

vegetable soup recipe

How to store it

You can store the soup for about 5 to 7 days in the refrigerator. To store the soup, carefully ladle the soup into one large or several smaller airtight containers.

When you are ready to eat the stored soup, you can reheat in the microwave for a few minutes, stirring occasionally, or reheat over medium low heat on the stove top. 

Can I freeze this soup?

Yes! Not only does this soup store well in the fridge, but you can also freeze vegetable soup for up to 6 months in the freezer. To store the soup in the freezer, ladle cooled soup into freezer safe containers. Just make sure you leave a little room at top for the liquid to expand. 

You can then reheat the frozen soup in the microwave or thaw it in the refrigerator and reheat on the stove top over medium low heat.

Can I meal prep this soup?

Yes! If you want or need to, you can slice and dice the vegetables the day before making this soup. Make sure you store them in separate, air tight containers.

If you want to make the soup as a make ahead meal for the week, you can do that too. The soup stores great in airtight containers and reheats well on the stovetop or microwave. Also, like most soups, it tastes almost better the next day!

vegetable soup recipe

Love soup? Try out these awesome Instant Pot Vegetable Soup options

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Instant Pot Vegetable Soup Recipe and Video

Instant Pot Vegetable Soup Recipe

Instant Pot Vegetable Soup Recipe

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 5 minutes
Additional Time: 10 minutes
Total Time: 30 minutes

This Instant Pot vegetable soup recipe features a cozy blend of vegetables in a delicious tomato broth. This vegetarian soup recipe makes a tasty meal you will feel good about eating and serving to your family any time. With the help of your pressure cooker, you can make it in a fraction of the time and still get that slowly simmered taste everyone loves.

Ingredients

  • olive oil 1 tablespoon 
  • chopped garlic cloves 5
  • bay leaf 1
  • large  diced onion 1
  • diced green pepper ½ 
  • French beans, chopped into 1 inch pieces 1 cup
  • sliced carrot 1
  • zucchini sliced ½ 
  • celery sticks diced 2
  • cherry tomatoes, halved 5
  • tomato sauce or marinara sauce 1 cup 
  • water or vegetable broth 2 cups 
  • Italian herb mix 1 tablespoon 
  • Cilantro or parsley to garnish, finely chopped
  • salt to taste
  • sugar (optional) ½ teaspoon 
  • 2 slices of artisan bread for pairing

Instructions

Instant Pot Vegetable Soup

  1. Turning the Instant Pot on Saute and heat the oil. Once it is hot, add in all the produce.
  2. When the produce is all in the inner pot, add the tomato sauce, Italian herb mix, garlic, salt, and sugar.
  3. After all the ingredients are added, cancel saute mode and close the lid on the Instant Pot. Next, secure the lid and set the valve to sealing.
  4. Then, cook the soup for 5 minutes on high pressure. Once the pot beeps, allow the pot to naturally release pressure.
  5. When the lock drops, carefully remove the lid and give the soup a quick stir. Finally, ladle the soup into bowls and serve with your favorite bread or naan.

Vegetable soup on stove top

If you don’t have an Instant Pot, you can still make this delicious  vegetable soup recipe. 

  1. In a large stock pot, start by heating olive oil over medium high heat. Add the onions, green peppers, carrots, and celery.
  2. Next, saute the vegetables for about 4 to 5 minutes or until they start to become fragrant. 
  3. Once the first set of vegetables is ready, add in the garlic and bay leaf.
  4. Next, mix the garlic into the veggies and saute for about 1 to 2 minutes or until the garlic is fragrant.
  5. After the garlic is ready, add in the salt, sugar (if using), vegetable broth, Italian herbs, cherry tomatoes, zucchini, and beans. When they are all added, give the pot a mix and reduce heat to medium.
  6. Then, allow the soup to come to a boil and then reduce heat to medium low.
  7. Finally, allow the soup to simmer for about 1 to 2 hours or until the vegetables are all fully cooked.
  8. Serve the soup with bread, naan, or your favorite side dishes.

Notes

  • A time saving tip: pre-cut your vegetables the day before to save some time chopping when you make the soup.
  • Serve the soup with artisan bread or add in rice or noodles.
  • Don’t use frozen vegetables. While they may be easier, they often don’t taste as good or as fresh.
  • For a richer flavor, use broth instead of water.
  • Don’t overcook the soup! It only needs 5 minutes under pressure!
Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 152Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 1mgSodium 148mgCarbohydrates 24gFiber 5gSugar 9gProtein 5g

All information and tools presented and written within this site are intended for informational purposes only. We are not a certified nutritionist and any nutritional information on TheBellyRulesTheMind.net should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though we try to provide accurate nutritional information to the best of our ability, these figures should still be considered estimates.

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