Our Thermomix Vegetable Soup recipe is guaranteed to warm you up and best of all it takes just 30 minutes to make!
My entire family (including bub!) love this Thermomix Vegetable Soup recipe and it regularly appears on our dining table. This recipe is a great way to use up any vegetables you may have in the fridge or freezer and it can also be easily adapted to suit the tastes of your family.
I like to make a batch of this soup up on the weekend and then freeze it in single serve containers for easy meals throughout the week. While this Thermomix Vegetable Soup is quite healthy, both myself and the boys love adding some freshly grated parmesan cheese to it and we also can’t resist eating it with pieces of toast instead of a spoon too!
PS. If you love the sound of this recipe, make sure you also check out our Thermomix Pumpkin Soup and our Thermomix Cauliflower Soup.
Thermomix Vegetable Soup Recipe
Our Thermomix Vegetable Soup recipe is a great way to use up those veggies in the fridge!
Ingredients
- 1 brown onion halved
- 2 garlic cloves
- 20 grams extra virgin olive oil
- 1 zucchini small
- 1/2 red capsicum
- 1 stalk celery
- 1 carrot
- 50 grams green beans
- 400 gram tin 4 bean mix
- 400 gram tin crushed tomatoes
- 2 tbsp vegetable stock from Basics Cookbook
- 700 grams water
- 1 tbsp mixed herbs
- 1 tbsp cornflour
Instructions
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Cut the onion into quarters and add the peeled garlic cloves to your Thermomix bowl.
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Roughly cut the zucchini, carrot, capsicum and celery into 3 cm pieces and add to your Thermomix bowl. With the MC on, blitz for 6 seconds on speed 4. If you want your veggies finer, blitz for a further 3 seconds on speed 4. Scrape down the sides of the bowl.
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Add the extra virgin olive oil and cook for 3 minutes, varoma temp, speed 2 MC on.
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Scrape down the sides of the bowl and add the crushed tomatoes, water, dried mixed herbs and cornflour. Cook for 10 minutes, 100 degrees, speed 2 REVERSE, MC on.
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Add the green beans which have been cut into 3cm pieces and the tin of 4 bean mix (which has been drained) and cook for a further 5 minutes, 100 degrees, speed 1 REVERSE, MC on.
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Divide the soup into four bowls and serve.
Enjoy!
Comments 15
I made this using the method without checking the ingredients list to make sure I had everything! I’m assuming the stock goes in with the water?!
Yes it does! 🙂
This looks delicious! Just wondering if this recipe can be doubled? (Thought I’d check before I try and destroy my kitchen, hehe)
Hi Noni, no unfortunately it can’t be as it would go over the fill line. xx
I missed the stock, can I put it in after the soup has cooked by any chance?
Hi Amy, you can but I’d let it cook a little longer.
I don’t have any bean mix! Does it work without it? thanks!
Absolutely!
OMG, my husdnad and I LOVE this vegetable soup! The best thing is I can have veggies in it that he doesn’t normally eat 🤭🤭
Can you add some thin pasta to this recipe?
Author
You sure can xx
Hi if I don’t have the vege stock paste how much vegetable stock liquid should I be using for this recipe?
Can the recipe be edited to instruct when to add the stock paste please? I got my hubby to make this tonight, he served it up and I straight away accused him of forgetting to add stock because it lacked flavour! Turns out it isn’t in the instructions to add it. Cue an apology to hubby!
I love all the above comments. I would like to add that tonight I tried adding diced lamb which I browned first. About 200 gms as I wanted lamb and vegetable soup. I have cooked this soup a few times recently and agree it is one of the best, and might even replace my very involved minestrone recipe ( of 30 years) as our favourite.
Thank you so much! We’re so glad you like it!