Mediterranean Loaded Vegetables Soup
This soup is packed with colorful vegetables, gentle herbs and a tomato-based broth that tastes both light and comforting. It’s the kind of recipe you can make with whatever is in your fridge, and it reheats beautifully. Every spoonful gives you layered flavor from the sautéed aromatics, tender vegetables and bright herbs.
Time
Prep: 10–15 minutes
Cook: 30–35 minutes
Total: 40–50 minutes
Ingredients
Base
Olive oil
Onion, diced
Carrots, sliced
Celery, sliced
Garlic, minced
Vegetables
Zucchini, diced
Green beans, cut into 1-inch pieces
Diced tomatoes (fresh or canned)
Broth
Vegetable broth
Seasonings
Dried thyme
Dried oregano
Salt and black pepper
Red pepper flakes (optional)
Optional Add-Ins
Peas
Corn
Potatoes (diced small)
A handful of small pasta or quinoa
Finish
Fresh parsley, chopped
Instructions
Heat olive oil in a large pot over medium heat.
Add onion, carrots and celery. Cook 5–6 minutes until softened.
Add garlic and cook about 30 seconds until fragrant.
Stir in zucchini, green beans and any optional vegetables.
Add diced tomatoes and mix well.
Pour in vegetable broth.
Add thyme, oregano, salt, pepper and red pepper flakes.
Bring to a boil, then reduce to a gentle simmer.
Cook 20–25 minutes until vegetables are tender.
If using pasta or quinoa, add it during the last 10 minutes of cooking.
Taste and adjust seasoning.
Stir in fresh parsley before serving.
Tips
Sauté the aromatics long enough to build flavor.
Cut vegetables the same size so they cook evenly.
If using potatoes, add them earlier because they need more time.
Add greens like spinach or kale at the end so they stay bright.
If the broth tastes flat, add a splash of lemon.
Use a mix of canned and fresh tomatoes for deeper flavor.
Add pasta only at the end to avoid it getting mushy.
If the soup thickens overnight, thin it with extra broth.
A bay leaf adds extra depth if you have one.
Adjust spices gently; Mediterranean soups rely on balance, not heat.
Variations
Lemon Herb: Add fresh lemon juice and extra parsley at the end.
Chickpea Boost: Add a can of chickpeas for protein.
Italian Style: Add basil and a spoon of tomato paste.
Greens & Beans: Add white beans and spinach.
Quinoa Version: Replace pasta with 1/4 cup quinoa.
Spicy Version: Increase red pepper flakes or add harissa.
Roasted Vegetables: Roast zucchini and carrots first for richer flavor.
Creamy Mediterranean: Add a splash of coconut milk.
Olive & Tomato: Stir in chopped olives near the end.
Potato & Corn: Add diced potatoes and sweet corn for a thicker soup.
Q&A
Can I make this ahead?
Yes, it keeps well for 3–4 days.
Does it freeze well?
Without pasta, yes. Pasta can get mushy when frozen.
Can I use chicken broth instead of vegetable broth?
Yes, if you don’t need it vegetarian.
Can I blend it?
Blend half for a thicker texture.
How do I keep vegetables from overcooking?
Add firmer vegetables earlier and softer ones later.
What if the soup tastes bland?
Add more salt, herbs or a squeeze of lemon.
Can I add protein?
Add beans, lentils or cooked shredded chicken.
Can I make it spicy?
Add chili flakes or a spoonful of hot sauce.
Can I add pasta directly?
Yes, but keep an eye on the cooking time.
How do I make it thicker?
Simmer longer or mash a few veggies into the broth.
Nutrition
(Approx. per bowl)
Calories: 120–180
Protein: 3–5 g
Fat: 4–6 g
Carbs: 18–25 g
Fiber: 4–6 g
Conclusion
This soup is simple, healthy and easy to customize. It’s full of Mediterranean flavors, nourishing vegetables and a clean tomato-herb broth. Enjoy it as a light meal on its own or pair it with bread or a small salad. If you want, I can turn this into a slow-cooker or instant-pot version.