10 Easy Vegetable Soup Recipes for Meal Prep Success

Meal prepping can be a game changer for busy weeks, and this Vegetable Soup Meal Prep Guide is here to help make it fun and easy! In just a few simple steps, you’ll have a week’s worth of delicious, nourishing soup ready to go. Say goodbye to nightly cooking stress and hello to wholesome, homemade meals in no time!

Hearty Classic Vegetable Soup For A Cozy Night

Nothing says comfort like a warm bowl of vegetable soup. This hearty classic is perfect for a cozy night in. The vibrant colors of fresh vegetables like carrots, green beans, and peas make this dish not only delicious but also visually appealing. The rich broth, infused with herbs, brings everything together for a satisfying meal.

Making vegetable soup is simple and allows for plenty of creativity. You can use whatever vegetables you have on hand. This flexibility makes it a great option for meal prep. Just cook once, and you can enjoy it throughout the week!

Here’s a straightforward recipe to get you started:

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 1 potato, diced
• 1 cup green beans, trimmed
• 1 cup peas (fresh or frozen)
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until soft.
2. Add the carrots and celery, cooking for about 5 minutes. Stir in the potato and green beans.
3. Pour in the vegetable broth and diced tomatoes. Bring to a boil, then reduce heat to simmer.
4. Add the peas, thyme, and basil. Season with salt and pepper. Let it simmer for 20-30 minutes until the vegetables are tender.
5. Serve hot, garnished with fresh parsley. Enjoy your cozy night with this delicious soup!

Spicy Mexican Vegetable Soup With Avocado

This Spicy Mexican Vegetable Soup is a perfect meal prep option. It’s packed with vibrant colors and flavors that make it a delight to eat. The image showcases a bowl filled with rich, hearty soup topped with fresh avocado slices, cilantro, and a sprinkle of green onions. The bright lime wedges and jalapeños on the side add a zesty touch, inviting you to dig in.

The soup is not only delicious but also nutritious, featuring a variety of vegetables that provide essential vitamins and minerals. It's a great way to use up any veggies you have on hand. Plus, the creamy avocado adds a nice texture and balances the spice.

Meal prepping this soup means you can enjoy it throughout the week. Just store it in individual containers, and you’ll have a quick and satisfying meal ready to go. Whether you enjoy it for lunch or dinner, it’s sure to please!

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 carrots, sliced
• 1 zucchini, diced
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 avocado, sliced
• Fresh cilantro for garnish
• Green onions for garnish
• Lime wedges for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until softened.
2. Add bell pepper, carrots, and zucchini. Cook for about 5 minutes until vegetables start to soften.
3. Stir in black beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper. Bring to a boil.
4. Reduce heat and let simmer for 20-25 minutes, allowing flavors to meld.
5. Serve hot, topped with avocado slices, cilantro, and green onions. Add lime wedges on the side for an extra kick.

Creamy Tomato Basil Vegetable Soup

This creamy tomato basil vegetable soup is a warm hug in a bowl. The vibrant red color of the tomatoes, combined with the fresh green basil, makes it not just delicious but also visually appealing. You can see the smooth texture of the soup, topped with a swirl of cream and fresh basil leaves. It’s perfect for meal prep, allowing you to enjoy a comforting meal throughout the week.

Making this soup is simple and requires just a few ingredients. You can easily customize it by adding your favorite vegetables or spices. It’s a great way to use up any extra veggies you have lying around. Plus, it’s packed with nutrients, making it a healthy choice for lunch or dinner.

Let’s get to the recipe so you can whip up this delightful soup!

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups fresh tomatoes, chopped (or 2 cans of diced tomatoes)
• 2 cups vegetable broth
• 1 cup heavy cream (or coconut milk for a dairy-free option)
• 1 cup fresh basil leaves, chopped
• Salt and pepper to taste
• 1 teaspoon sugar (optional, to balance acidity)

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2. Add minced garlic and cook for another minute until fragrant.
3. Stir in the chopped tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Using an immersion blender, blend the soup until smooth. If you don’t have one, carefully transfer the soup in batches to a blender.
5. Return the blended soup to the pot. Stir in the heavy cream and chopped basil. Season with salt, pepper, and sugar if desired.
6. Simmer for an additional 5 minutes, then serve hot, garnished with extra basil and a drizzle of cream.

GET 21 QUICK & EASY LOW-CALORIE MEAL PLANS

Rustic French Ratatouille Soup

This Rustic French Ratatouille Soup is a warm, comforting dish that brings the flavors of summer vegetables right to your table. The vibrant colors of eggplant, zucchini, bell peppers, and tomatoes create a feast for the eyes, while the rich aroma fills your kitchen with a sense of home. Perfect for meal prep, this soup can be enjoyed throughout the week, making it a great choice for busy days.

The soup is not only delicious but also packed with nutrients. Each ingredient plays a role in creating a balanced meal that is both satisfying and healthy. Pair it with a glass of red wine for a cozy dinner, or enjoy it with crusty bread for a fulfilling lunch.

Making this soup is simple. Start by sautéing your vegetables, then let them simmer in a flavorful broth. The result is a hearty soup that captures the essence of traditional ratatouille, but in a warm, comforting bowl.

Ingredients

• 1 medium eggplant, diced
• 2 zucchinis, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• Olive oil for sautéing

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant.
2. Add the eggplant, zucchini, and bell peppers. Cook for about 5-7 minutes until the vegetables start to soften.
3. Stir in the diced tomatoes, vegetable broth, thyme, and basil. Bring to a boil.
4. Reduce heat and let it simmer for 20-25 minutes until all the vegetables are tender.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.

Asian-Inspired Miso Vegetable Soup

This Asian-inspired miso vegetable soup is a warm and comforting dish. It's packed with fresh veggies and has a rich, savory flavor from the miso paste. The soup is not only delicious but also easy to prepare, making it perfect for meal prep. You can enjoy it throughout the week, warming it up whenever you're ready for a quick meal.

The image shows a beautiful bowl of miso soup, filled with vibrant greens and soft tofu. Green onions add a pop of color on top, while mushrooms and leafy greens provide texture and nutrition. The dark teapot in the background hints at the traditional roots of this dish, making it feel even more authentic.

To make this soup, gather fresh ingredients like spinach, mushrooms, and tofu. The miso paste is the star, giving the broth its unique umami flavor. This soup is not just a meal; it’s a cozy experience that warms you from the inside out.

Ingredients

• 4 cups vegetable broth
• 2 tablespoons miso paste (white or red)
• 1 cup sliced mushrooms (shiitake or button)
• 1 medium carrot, sliced
• 1 cup chopped bok choy or spinach
• 1 cup diced tofu (optional)
• 1 tablespoon soy sauce
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• Chopped green onions for garnish
• Sesame seeds for garnish (optional)

Instructions

1. Prepare the Broth: In a large pot, heat the vegetable broth over medium heat. Add the miso paste and stir until dissolved.
2. Sauté Aromatics: In a separate pan, heat sesame oil over medium heat. Add garlic and ginger, and sauté until fragrant (about 1-2 minutes).
3. Add Vegetables: Add the sliced mushrooms and carrots to the pot with the broth. Cook for about 5 minutes until slightly tender.
4. Incorporate Greens: Stir in the bok choy or spinach and tofu (if using). Cook for an additional 3-4 minutes until the greens are wilted.
5. Season: Add soy sauce and adjust seasoning to taste. Remove from heat.
6. Serve: Ladle the soup into bowls and garnish with chopped green onions and sesame seeds, if desired. Serve hot.

GET 8-WEEKS OF WORKOUTS TO LOSE INCHES

Savory Butternut Squash And Spinach Soup

This Savory Butternut Squash and Spinach Soup is a warm hug in a bowl. The vibrant orange of the butternut squash pairs beautifully with the deep green of the spinach, creating a dish that’s as pleasing to the eyes as it is to the palate. The soup is creamy and rich, making it perfect for meal prep. You can enjoy it throughout the week, whether for lunch or dinner.

The image showcases a bowl of this delightful soup, topped with a swirl of spinach puree and a sprinkle of pumpkin seeds. The warm colors of the soup are complemented by the autumn leaves and squash in the background, evoking a cozy, seasonal vibe. It’s a reminder that healthy eating can be both delicious and visually appealing.

To make this soup, you’ll need some simple ingredients that pack a punch of flavor. The combination of butternut squash and spinach not only tastes great but also provides a wealth of nutrients. This soup is a fantastic way to incorporate more vegetables into your diet without sacrificing taste.

Ingredients

• 1 medium butternut squash, peeled and diced
• 2 cups fresh spinach
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 tablespoon olive oil
• Pumpkin seeds for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing until translucent.
2. Add the diced butternut squash and cumin. Stir for a few minutes until the squash is slightly softened.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the squash is tender, about 20 minutes.
4. Add the fresh spinach and cook for an additional 5 minutes until wilted.
5. Use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste.
6. Serve hot, garnished with a swirl of spinach puree and pumpkin seeds.

Classic Minestrone Packed With Veggies

This classic minestrone soup is a fantastic choice for meal prep. It's loaded with colorful vegetables, beans, and pasta, making it both hearty and nutritious. The vibrant mix of carrots, celery, and greens creates a beautiful bowl that’s as pleasing to the eye as it is to the palate.

The best part? You can make a big batch and enjoy it throughout the week. Just heat and serve, and you have a comforting meal ready in minutes. Plus, it’s easy to customize with whatever veggies you have on hand.

Now, let’s get into the recipe so you can whip up this delicious minestrone!

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 cup green beans, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup small pasta (like elbow macaroni)
• 2 cups spinach or kale, chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for about 5 minutes until softened.
2. Stir in garlic and zucchini, cooking for another 2 minutes until fragrant.
3. Add green beans, diced tomatoes, vegetable broth, and oregano. Bring to a boil.
4. Reduce heat and simmer for 15 minutes. Add kidney beans and pasta, cooking until pasta is tender, about 10 minutes.
5. Stir in spinach or kale and cook until wilted. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.

Delicious Creamy Cauliflower And Garlic Soup

This creamy cauliflower and garlic soup is a warm hug in a bowl. The combination of roasted garlic and tender cauliflower creates a rich, velvety texture that’s hard to resist. Perfect for meal prep, this soup can easily be made in batches and enjoyed throughout the week.

Start by roasting your garlic to bring out its natural sweetness. While that’s happening, chop your cauliflower into florets. Once the garlic is golden and fragrant, blend it with the cauliflower, vegetable broth, and a splash of cream for that extra creaminess. Season with salt and pepper to taste.

Garnish with fresh herbs or a drizzle of olive oil for a touch of elegance. This soup pairs wonderfully with crusty bread or a simple salad, making it a versatile meal option.

Ingredients

• 1 large head of cauliflower, chopped
• 1 whole bulb of garlic
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh herbs for garnish (like chives or parsley)

Instructions

1. Preheat your oven to 400°F (200°C). Cut the top off the garlic bulb, drizzle with olive oil, and wrap it in foil. Roast for about 30-35 minutes until soft.
2. While the garlic is roasting, steam or boil the cauliflower florets until tender, about 10-12 minutes.
3. Once the garlic is done, squeeze the cloves out of their skins into a blender. Add the cauliflower, vegetable broth, and heavy cream. Blend until smooth.
4. Season with salt and pepper. If the soup is too thick, add more broth to reach your desired consistency.
5. Serve hot, garnished with fresh herbs and a drizzle of olive oil.

Wholesome Vegetable And Bean Soup

This wholesome vegetable and bean soup is a fantastic way to enjoy a variety of flavors and nutrients in one bowl. The vibrant colors of the carrots, beans, and tomatoes make it not just tasty but also visually appealing. It’s perfect for meal prep, as you can make a big batch and enjoy it throughout the week.

The soup is packed with protein from the beans and loads of vitamins from the vegetables. You can easily customize it with your favorite veggies or whatever you have on hand. Serve it with a slice of crusty bread for a complete meal.

Here’s how to make this delicious soup:

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 bell pepper, chopped
• 1 can diced tomatoes (14.5 oz)
• 1 can kidney beans, drained and rinsed
• 1 can white beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
2. Add carrots, celery, and bell pepper. Cook for about 5 minutes until they start to soften.
3. Stir in diced tomatoes, kidney beans, white beans, vegetable broth, oregano, and basil. Bring to a boil.
4. Reduce heat and let it simmer for 20-25 minutes. Season with salt and pepper.
5. Serve hot, garnished with fresh parsley. Enjoy with bread on the side!

Simple Cabbage And Carrot Soup

This Simple Cabbage and Carrot Soup is a delightful dish that brings comfort and warmth. The vibrant colors of the carrots and the crispness of the cabbage make it visually appealing. It’s perfect for meal prep, allowing you to cook once and enjoy throughout the week.

The soup is light yet satisfying, making it a great choice for lunch or dinner. With just a handful of ingredients, you can whip up a batch that’s both nutritious and delicious. The fresh herbs add a lovely touch, enhancing the overall flavor.

Let’s get into the details of how to make this easy soup that will keep you cozy all week long!

Ingredients

• 1 medium head of cabbage, chopped
• 3 large carrots, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 6 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent.
2. Add the sliced carrots and chopped cabbage to the pot. Stir and cook for about 5 minutes.
3. Pour in the vegetable broth, bringing the mixture to a boil. Reduce heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
4. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Struggling to Stay on Track with Your Eating?

You’re not alone. One of the biggest obstacles I see people face is not knowing what to eat. Between busy schedules, endless diet advice online, and trying to cook healthy meals that actually taste good—it’s easy to feel stuck or overwhelmed.

That’s why I created my 21 Quick & Easy Custom Low-Calorie Meal Plans Program. These plans are built specifically for you—your goals, your lifestyle, and your food preferences. You won’t find any cookie-cutter diets here. Just real, satisfying meals that help you stay full, energized, and on track without the stress.

✅ No more guessing.
✅ No more skipping meals or eating “diet food” you hate.
✅ Just a clear, doable plan that fits your life.

👉 Ready to eat better, feel better, and finally make progress? [Click here to get your custom meal plans today.]

---

Not Seeing the Inches Drop No Matter What You Do?

If you’re working out but still not seeing the results in the mirror, I hear you. So many people come to me after months of doing cardio or random workouts—and still struggling to lose inches or tone up. The truth is, your body needs more than just movement. It needs a proven strategy.

My 8-Week Workout Program to Lose Inches is designed to do just that—burn fat, tighten up, and give you visible results. These workouts are fun, effective, and designed for real people with real lives. Whether you’re getting back into fitness or ready to take it to the next level, this program gives you a clear path to success.

✅ Just 8 weeks to build strength, confidence, and a fitter shape.
✅ No endless cardio.
✅ No gym required (unless you want it).

👉 If you're ready to drop inches and feel amazing in your own skin, [click here to start the 8-Week Workout Program].