This post contains affiliate links. As an Amazon associate I earn qualifying purchases. Click here for more about this policy.
Healthy Frozen Vegetable Soup is simple, low calorie soup recipe packed with fiber and delicious flavors! Add a lean protein to make it a nutritionally balanced meal or serve it as a veggie side! Paleo + Whole30 + Gluten Free + Vegan + Low Calorie
You're going to love this simple frozen vegetable soup recipe! It's the soup version of a salad.
It's perfect on a cold day and the best part is no chopping vegetables is required as this recipe uses entirely frozen vegetables!
It's also ready in under 30-minutes making it easy to prep ahead of time or to make for a quick weeknight meal.
Pair this hearty frozen vegetable soup with a protein-focused lunch or dinner, or add protein to the soup if you are not vegetarian or vegan.
What Makes This Frozen Vegetable Soup Healthy?
Here's a few reasons why I love this healthy frozen vegetable soup recipe!
- Veggie Loaded / High Fiber - This frozen vegetable soup recipe is loaded with delicious vegetables and has 9 grams of fiber per serving. 25-40 grams of fiber is what is recommended daily for most individuals so this accounts for a large amount of that.
- Low Calorie - 177 calories per serving for this gluten free vegetable soup recipe.
- Low Fat - The only fat added to this recipe is from the extra virgin olive oil. The fat content is necessary for proper nutrient absorption.
- Versatile - You can make this healthy vegetable soup recipe with any mix of frozen vegetables you enjoy and you can make it on the stovetop, in the crockpot or in an Instant Pot.
This recipe is also vegetarian, vegan, Whole30, Paleo and gluten free!
Frozen Vegetable Soup Recipe Ingredients
Here's what you need to make this easy frozen vegetable soup! See the full recipe card at the end of the blog post for measurements and nutritionally data.
- Extra Virgin Olive Oil
- Mixed Frozen Vegetables
- Frozen Broccoli & Cauliflower
- Frozen Bell Peppers
- Vegetable Broth, low sodium
- Crushed Tomatoes, canned
- Balsamic Vinegar
- Bay Leaves
- Italian Seasoning
- Basil
- Garlic Powder
- Salt + Powder
You will also need a large pot to cook this vegetarian frozen veggie recipe on the stovetop. Instant Pot and slow cooker instructions are below too.
How To Make Healthy Frozen Vegetable Soup On The Stovetop
Here's how to make this easy soup from frozen vegetables! For substitutions and frequently asked questions, see the sections below.
Step One - Heat a large pot over medium heat with the oil.
Step Two - Add the frozen vegetables to the pot and cook 7-8 minutes, stirring frequently.
Step Three - Add the remaining ingredients to the pot. Make sure you salt and pepper well to flavor the vegetables! Cover the pot and cook 25-30 minutes or until the vegetables are soft.
Step Four - Remove the cover and discard the bay leaves then serve!
Can You Make Frozen Vegetable Soup In A Slow Cooker
If you're wondering if you can frozen vegetable soup in a crockpot, the answer is yes!
Simply add all the ingredients to a slow cooker and cook on low for 6-8 hours or 4 hours on high covered. Then uncover the slow cooker and discard the bay leaves before serving.
Can You Make Frozen Vegetable Soup In An Instant Pot
You can make healthy frozen vegetable soup in an Instant Pot and it's easy!
Add all the ingredients to your pressure cooker then cover, set the valve to sealing and cook for 5 minutes. Remember it will take about 10-15 minutes for the pot to come to pressure before cooking.
After the 5 minutes, let the pressure naturally release for 10 minutes then set the valve to venting and carefully remove the cover. Discard the bay leaves and serve!
What To Serve With Vegetable Soup
This recipe is filling and comforting on it's own, but here's a few things you can add to enjoy it more!
- Baked Salmon
- Baked Chicken
- Chicken Tenders
- Whole Grain Crackers or Paleo Crackers
- Salad like high protein chicken salad
How To Store Frozen Vegetable Soup
- Refrigerating - Store the soup in a sealed container in the refrigerator up to 5 days.
- Freezing - Frozen vegetable soup can be frozen in a container or storage bags up to 3 months.
- Reheating - To reheat frozen vegetable soup, you can reheat on the stovetop, in a slow cooker or in the microwave. If you are reheating from the freezer, take the soup out of the freezer the night before and place in the refrigerator to thaw overnight then reheat the next day. You can also place the soup in a bowl of warm water to thaw frozen soup with 30-minutes.
Frozen Vegetable Soup Frequently Asked Questions
Are Frozen Vegetables Healthy
Yes, frozen vegetable are healthy. In fact, frozen produce is usually frozen at the peak season and taste the best! The nutritional value of vegetables is not reduced by freezing them.
Is It Better To Eat Frozen Vegetables Than Fresh
In general, the differences in nutritional values between fresh vegetables and frozen vegetables are so minimal. What is important is to consume a large volume of vegetables in your diet as they have so many health benefits. Check frozen vegetable ingredients to ensure they do not have added sugar, salt or sauces.
What Are The Healthiest Frozen Vegetables
Green beans, broccoli, cauliflower, Brussels sprouts, butternut squash, corn, peas and carrots are the best frozen vegetables.
How To Reduce Sodium In Vegetable Soup
By using low sodium or sodium free broth or stock will reduce the sodium in the soup. With homemade soup like this, it's easy to control the sodium content.
Substitutions For Low Calorie Frozen Vegetable Soup
Here are the substitutions I recommend for this easy frozen vegetable soup recipe. Remember when you make substitutions it will change the nutritional data from what you see in the recipe card below.
- Extra Virgin Olive Oil - Any oil you enjoy may be substituted.
- Vegetable Broth - I used low sodium vegetable broth for this recipe. You can use vegetable stock too, or chicken broth, turkey broth, chicken stock or turkey stock. I do not recommend using beef broth or stock as it will alter the flavor too much.
- Frozen Vegetables - Any of the frozen vegetable mixes can be swapped in this recipe for other ones. This recipe is very versatile and you can really use any variety of vegetables and it will turn out enjoyable. Find vegetables you enjoy!
- Crushed Tomatoes - You can substitute canned whole tomatoes or diced tomatoes. You can also omit the tomatoes if you like.
- Vinegar - You can omit the balsamic vinegar is you want, but the vinegar does add a unique layer of flavor to the soup.
- Bay Leaves - I don't recommend leaving these out as it adds a ton of flavor to the recipe.
- Seasonings - You can add, change or omit seasonings to your preferences. This recipe is super versatile! If you follow this general recipe though, the Italian seasoning is one I don't recommend swapping unless you replace it with the individual seasonings included in Italian seasoning.
- Add Protein - This vegetable soup recipe is deficient in protein so you will need to add protein on the side to balance this for a full meal. You can also add protein to this recipe like tofu, tempeh, shrimp, cod, salmon, clams, chicken, ground turkey, lean ground beef, ground chicken could all be easily added to the recipe.
More Healthy Soup Recipes
- Healthy Vegetarian Split Pea Soup
- Healthy Vegetarian Butternut Sweet Potato Soup
- Healthy Beef Vegetable Soup
- Healthy Vegetarian Broccoli Butternut Soup
- Healthy Vegetarian Black Bean Chili
Healthy Frozen Vegetable Soup
Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 16 oz Frozen Mixed Vegetables green beans, corn, peas, carrots
- 16 oz Frozen Broccoli & Cauliflower
- 8 oz Frozen Bell Peppers
- 2 cups Vegetable Broth low sodium
- 28 oz Crushed Tomatoes with juices
- 1 tablespoon Balsamic Vinegar
- 2 Bay Leaves
- 1 tablespoon Italian Seasoning
- 1 teaspoon Basil
- 1 teaspoon Garlic Powder
- Salt & Pepper to taste
Instructions
Frozen Vegetable Soup Stovetop Instructions
- Heat a large pot on the stovetop with the oil to a medium heat.
- Add the frozen veggies and cook for 7-8 minutes, stirring frequently. Ensure the vegetables are bite size. Chop them or break them up by hand before adding them to the pot.
- Add the remaining ingredients to the pot. Season with salt and pepper well! Cover the pot and cook for 25-30 minutes or until the vegetables are thawed and softened.
- Remove the cover and discard the bay leaves then serve warm!
Frozen Vegetable Soup Slow Cooker Instructions
- Add all the ingredients to a slow cooker. Cover and set the valve to sealing. Set the pot to cook for 5 minutes. Note it will take some additional time for the pot to come to pressure.
- Cover and cook on low 6 hours or on high for 4 hours until the vegetables are softened.
- Remove the slow cooker cover and discard the bay leaves then serve warm!
Frozen Vegetable Soup Instant Pot Instructions
- Add all the ingredients to the Instant Pot. Ensure the vegetables are bite size. Chop them or break them up by hand before adding them to the pot.
- Cover and set the valve to sealing. Set the pot to cook for 5 minutes. Note it will take some additional time for the pot to come to pressure.
- Once the time is up, allow the pressure to naturally release for 10 minutes then turn the valve to venting/release.
- Remove the cover carefully after all the steam has been released. Discard the bay leaves then serve warm!
Notes
- Serving size equals 1/6th of the recipe or approximately 1 1/2 cups.
- For substitutions recommendations, see the substitution section of the blog post.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
Nutrition
This soup is cooking right now. It smells so delicious. I make 3 - 4 meals on Sunday since I work full time during the week. This is an easy one. Pinning right now. Thank you for the recipe!
The taste was amazing but there has to be an error on the recipe. It simply cannot be 2 cups of broth. I ended up putting in 12 cups just to make it soupy. 2 cups was like spaghetti sauce
2 cups of broth is accurate for this recipe. You are always welcome to add more.
This is nothing fancy, but it’s delicious! Just returned home from vacation and I needed a healthy pantry/freezer dinner. I was leary of the balsamic vinegar, but it gave the soup some richness. I will make this again. Oh, it’s cheap too!