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Looking for something that’s low in calories and big on flavor? Try making this Vegetable Soup with Frozen Vegetables. It’s simple, healthy, wholesome and a great side to your meal. Team it up with a lean protein like buffalo chicken bites or chicken stuffed peppers to make it a complete meal.
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Think of it as a soup version of a salad. It's perfect on a cold day when you want something warm and cozy, and the best part is, you don’t even need to chop any veggies! All you need is a bag of frozen vegetables, and some basic pantry staples and you’re sorted!
If you love easy side dishes like this one, don’t forget to try my Chickpea Tomato Cucumber Salad and Healthy Olive Garden Salad too.
Why You’ll Love This Recipe
- 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: With just 177 calories per serving, it has to be one of the best low calorie vegetable soup recipes out there.
- Versatile: It’s customizable! You can play around with the seasonings and the veggies you’re using, and even make it in an Instant Pot or a Crockpot if you want to.
- Easy to make: It’s incredibly easy to put together. You’ll need just 5 minutes of prep time to make it, and it should be ready in 30 minutes or less.
Ingredients
- Frozen mixed vegetables: I used the classic frozen mixed vegetables (green beans, corn, peas and carrots), along with some frozen bell peppers, broccoli, and cauliflower to load it up.
- Crushed tomatoes: This will lend the soup a beautiful red color and add that bit of tanginess too. If you don’t have it at hand, use canned whole tomatoes or diced tomatoes. The soup works fine without them too!
- Vegetable broth: The base of the soup. Use a low sodium variety for more control over the sodium in the soup. You can use chicken broth or turkey broth too.
- Balsamic vinegar: Just a splash, for that flavor. While you can omit it, the vinegar does add a unique layer of flavor to the soup.
- Bay leaves: They lend a ton of flavor to the soup. Don’t skip them!
- Seasonings: The soup is seasoned with a combination of Italian seasoning, dried basil, and garlic powder. They add lots of flavor and I don't recommend skipping them. Though you can swap them out with different seasonings.
- Olive oil: Ideally extra virgin, to saute the veggies but feel free to use any healthy oil you have on hand.
- Basil: Fresh or dried, to garnish.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Broth swap: 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.
- Veggie matters: 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!
- Add protein: This mixed vegetable soup lacks protein. Consider adding a protein of your choice into it to make it more filling. Lean ground beef, ground chicken or turkey and seafood like shrimp and salmon are good choices. For vegetarian protein, use tempeh or tofu. I love adding some of my leftover cooked shredded chicken into it too.
- Add greens: Add chopped greens of your choice (spinach and kale are great) to the soup during the final few minutes of cooking. This will give the soup a nice nutrition boost!
How to Make Vegetable Soup with Frozen Vegetables
Ready to make this easy vegetable soup with frozen vegetables? Here’s what you’ll need to do.
Step 1: Saute veggies. Heat oil in a large pot over medium heat, and add in the frozen vegetables. Saute for a few minutes, stirring frequently.
Step 2: Cook. Add the stock, tomatoes and seasonings. Cover and cook for about 20-25 minutes. Once the vegetables look like they have softened, discard the bay leaves. Season the soup again if needed and then serve!
Storage Directions
- Storing: Store the leftover frozen vegetable soup in the refrigerator for up to 5 days. Use an airtight container for best results. You can also freeze the soup if you want it to last longer. Use freezer safe bags or containers to freeze it for up to 3 months.
- Reheating: You can reheat the soup 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.
Serving Suggestions
- This easy frozen vegetable soup can be enjoyed on its own as a light appetizer for most meals or can be teamed up with some whole grain or Paleo crackers for a healthy snack.
- I personally love serving it as a side dish with some spicy buffalo almond flour chicken tenders, everything bagel chicken, or my favorite everything bagel salmon.
- It's also great paired with sandwiches and salads. Try my healthy fish sandwiches which use lettuce as a low carb bun, or some turkey burgers with a lip-smacking Greek yogurt salsa dressing. It's also great with this high protein chicken salad.
Expert Tips
- Citrus burst: Top the bowl of soup with a squeeze of lemon juice right before you serve it to amp up the flavors and also lend some citrusy deliciousness to it.
- Thicken it up: If the soup is too thin or watery for your liking, you can add some arrowroot powder or a simple cornstarch slurry into it towards the end. This will help the soup thicken up a bit.
- Extra flavor: For a bit of extra flavor, add other seasonings and sauces of your choice. Salsa works great for some spice, and I love using my slow cooker tomato sauce or keto friendly bbq sauce to add flavor!
Recipe FAQs
Yes, you can! All you need to do is add the ingredients to your slow cooker and cook it on low for 6-8 hours or 4 hours on high. Then, once you’re ready to serve, simply discard the bay leaves, portion it out and enjoy!Â
You can! Simply add all the ingredients to your pressure cooker, cover with the lid, set the valve to sealing and cook for 5 minutes. After 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!
More Healthy Vegetable Soup Recipes
If you tried this frozen vegetable soup recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
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!
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!
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.
- Top the soup with a squeeze of lemon juice before serving for an extra bit of flavor and some vitamin C!Â
- You can add any protein you want for a balanced vegetable soup. I suggest adding cooked protein in during the last 5-10 minutes of cooking to heat it up. You can also add any protein on the side with this soup.
- Store the leftover frozen vegetable soup in the refrigerator for up to 5 days. Use an airtight container for best results. You can also freeze the soup if you want it to last longer. Use freezer safe bags or containers to freeze it for up to 3 months.Â
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!