Need an easy meal when it's been a busy day? This frozen vegetable soup is an easy no dice soup recipe that works perfectly as a cozy lunch or a light dinner! We combine frozen veggies and pantry staples to cook up a warming meal on the stovetop in just 35 minutes.
Having a low energy day? I know I often do living with MCAS, and sometimes cooking from scratch can feel a bit 'much'. But we can still make a tasty bowl of goodness with this no chop frozen vegetable soup!
Similarly to my vegetable soup without tomatoes, it's packed with colorful veggies and easy to make. This recipe uses frozen veggies, so simply grab some freezer and pantry staples. No chop? Check. Affordable ingredients? Check. Can it be made as a low histamine soup? Absolutely!
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Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Frozen vegetables - there are lots of different bags of frozen mixed vegetables to choose from. I use one that has low histamine vegetables of carrots, broccoli and cauliflower, plus some frozen butternut squash. There are also bags that include corn, bell peppers and other veggies, so choose those you like best!
- Herbs - I like to use dried thyme and parsley, but others such as oregano or Italian seasoning can be good options too!
- Plant milk - to give a little creaminess to the veggie soup.
- Vegetable stock - if store-bought doesn't work for you, then have a peek at my low histamine vegetable stock recipe!
How to Make Vegetable Soup with Frozen Vegetables
Making frozen vegetable soup couldn't be easier, so grab your frozen veggies and pantry staples and let me show you how simple it is!
All the instructions are in the recipe card below, but these step by step photos should help guide you.
Step 1: Combine the veggies
Drizzle some olive oil in your soup pot or Dutch oven and add your mixed frozen vegetables. Sprinkle in the dried herbs and garlic powder and give it a good stir (image 1).
Step 2: Add the veggie stock
Pour in the vegetable stock and bring to a boil. Reduce the heat, and cook so the veggies are softened and fork tender (image 2).
Step 3: Blend some of the soup
Ladle about a third of the soup into your blender cup, and blend. Pour back into the soup pot. Pour in the non dairy milk (image 3).
Step 4: Stir the veggie soup!
Stir the soup well and continue to heat for a few minutes (image 4). Ladle into your servings bowls and enjoy!
Recipe Tips and Notes
- Don't use too much stock or broth! On a recipe test I used more vegetable stock but it came out too watery. The frozen vegetables will release liquid as they thaw, so you need less stock than you would if making a vegetable soup using fresh veggies.
- Choose low histamine vegetables. If you're a low histamine reader, have a check of the mixed veggies in your package and make sure you tolerate them well.
- Use an immersion blender. As an alternative method, you can use an immersion blender in the soup pot to blend up the soup a bit, rather than blending separately in a blender.
Frequently Asked Questions
Frozen carrots, broccoli, cauliflower, butternut squash, corn and bell peppers are all quite easy to find in packages of frozen vegetables in stores, and delicious when cooked up into a soup!
No, there's no need to thaw the vegetables. They will thaw when heated in the soup pot while you are making the soup.
Yes, we use frozen vegetables so there is no chopping or dicing required. It's ideal if you are having a lower energy day or have disabilities that mean you find chopping food difficult to do.
Yes, simply allow to cool completely and transfer to freezer-safe containers. It can be frozen for up to three months, but my low histamine readers may wish to see the SIGHI advice on freezing food.
More Soup Recipes
Choose from so many cozy soup recipes here, including my popular broccoli zucchini soup and leek and celery soup, as well as these recent recipes:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you, so please do leave a star rating ⭐⭐⭐ and comment if you've tried the recipe!
📖 Recipe
Frozen Vegetable Soup
Ingredients
- 1.5 tablespoon olive oil
- 4 cups frozen vegetables
- 2 cups frozen butternut squash
- ¼ teaspoon dried thyme
- ¼ teaspoon dried parsley
- ⅛ teaspoon garlic powder more to preference
- 2.25 cups vegetable stock
- ¼ cup non dairy milk or coconut milk
- pinch salt
- pinch ground black pepper optional
Instructions
- Drizzle olive oil in your soup pot or Dutch oven and bring a medium heat. Tip in the frozen mixed vegetables and butternut squash. Sprinkle on the dried herbs and garlic powder and stir well. Cook for 3-4 minutes, stirring to prevent sticking as needed.
- Pour in the vegetable stock and bring to a boil. Reduce the heat to just under a simmer and cook for 18-20 minutes, or until the vegetables are soft and fork tender.
- Pour in the non dairy milk and stir well. Use a ladle to transfer about a third of the soup to a blender and blend. Pour the blended mixture back into the pot. Season with salt and black pepper, if using, and heat for a minute or two.
- Ladle into your serving bowls.
Notes
- There are many variations of bags of frozen veggies, so use a type that has a combination that works for you. I like to add in a small amount of frozen butternut squash too.
- Love onion? Add some frozen diced onion too!
- This may seem like a small amount of vegetable stock, but the frozen vegetables will release water as they thaw.
- Instead of using a blender, you could also use an immersion blender and blend some of the soup in the pot to the consistency you like.
- Nutritional information is auto-generated and should be understood to be an estimate.
- garlic, which scores 1.
- vegetable stock will depend on ingredients used and cooking method.
- black pepper, which scores 2.
- non-dairy milks have various scores.
- use low histamine frozen vegetables that you know you tolerate well.
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