Delia Smith Vegetable Soup

There’s something about a pot of vegetable soup simmering away on the hob that takes me right back to my nan’s kitchen — her apron dusted with flour, windows fogged with steam, and the comforting, unmistakable smell of something good on the way. Delia Smith’s Vegetable Soup is that kind of dish. It’s humble, yes, but it’s also the kind that wraps around you like a warm scarf in January. Nutritious, satisfying, and far better than anything tinned — this one’s a proper keeper.

With her usual no-fuss brilliance, Delia takes simple ingredients — carrots, onions, celery, potatoes — and somehow turns them into a bowlful of calm. It’s the kind of soup that makes you sit down, slow down, and maybe have a hunk of bread while you’re at it.

Ingredients List

• 2 Tbsp olive oil — for softening the base vegetables and giving richness.
• 1 ½ cups chopped yellow onion (1 medium) — forms the flavour backbone.
• 2 cups peeled and chopped carrots (about 5) — sweetens the broth beautifully.
• 1 ¼ cups chopped celery (about 3 stalks) — adds a subtle bitterness and depth.
• 4 cloves garlic, minced — gives warmth and complexity.
• 4 (14.5 oz) cans low-sodium chicken or vegetable broth — choose vegetable for a true meat-free version.
• 2 (14.5 oz) cans diced tomatoes (undrained)
• 3 cups peeled, diced potatoes (about 3 medium) — they bulk it up and soak up the flavour.
• ⅓ cup chopped fresh parsley
• 2 bay leaves
• ½ tsp dried thyme or 1 Tbsp fresh thyme leaves — thyme gives that signature herby hum.
• Salt and freshly ground black pepper
• 1 ½ cups chopped frozen or fresh green beans
• 1 ¼ cups frozen or fresh corn
• 1 cup frozen or fresh peas

(I often chuck in a parmesan rind if I’ve got one lurking in the fridge — makes the broth sing.)

How to Make It (Instructions)

1. Heat the olive oil in a large soup pot over medium heat.
2. Toss in the carrots, celery, and onion. Sauté for about 4 minutes — until they’re softened and smelling sweet.
3. Stir in the garlic and cook for 30 seconds. Don’t let it brown or it’ll go bitter.
4. Season with a pinch of salt and pepper.
5. Add the broth, tomatoes, potatoes, parsley, bay leaves, and thyme. Give it all a stir.
6. Bring to a gentle boil — the kind where you get slow bubbles, not an aggressive splashy one.
7. Add the green beans and reduce to a simmer.
8. Cover and let it bubble away for 20–30 minutes, until the potatoes are tender but not falling apart.
9. Toss in the corn and peas. Simmer another 5 minutes.
10. Remove bay leaves (and parmesan rind, if using), ladle into bowls, and serve piping hot.

True story: I once forgot the potatoes entirely and wondered why the soup felt “light.” Don’t be me.

Common Mistakes

Why is my vegetable soup bland?
You probably need more herbs, acid, or salt. Try a splash of lemon, a handful of chopped herbs, or a touch more seasoning.

Why are my vegetables mushy?
You might be overcooking. Veggies like peas and corn only need a few minutes at the end.

Why is my soup foamy on top?
That’s just proteins and starches surfacing during a hard boil. Skim it off gently and reduce the heat.

Can I sauté everything together at once?
Not really. Garlic burns quickly, so always add it after onions and carrots have softened a bit.

What’s a mistake you’ve made with this soup?
Adding too much thyme once. It tasted like the forest floor — less is more.

Storage and Reheating Tips

In the fridge: Keeps well for up to 3 days in an airtight container. The flavour deepens overnight.

In the freezer: Cool completely and freeze in individual portions. Lasts up to 3 months.

Reheating:

• Microwave: Medium power, 2–3 minutes, stirring halfway through.
• Stove: Low to medium heat, stir often.
• Air fryer: Don’t bother — it’s soup, love.

What to Serve With It

• Grilled cheese sandwich — Melty, crunchy, and a bit naughty.
• Buttery crumpets or crusty sourdough — Perfect for dunking.
• Simple green salad with vinaigrette — A bit of sharpness balances the sweetness of the soup.

FAQ Section

Can I make this soup gluten-free?
Yes, it’s naturally gluten-free — just double-check your broth and any added toppings.

Can I use fresh tomatoes instead of canned?
Absolutely. Use about 5–6 medium ripe ones, peeled and chopped.

Can I add pasta or beans?
You can — a handful of small pasta or a tin of cannellini beans makes it heartier.

Can I make this in a slow cooker?
Yes, sauté the onions, carrots, and celery first, then dump everything in and cook on low for 6–7 hours.

Try More Recipes:

• Delia Smith Frangipane Tart
• Delia Smith Cod Mornay
• Delia Smith Baileys Cheesecake
• Delia Smith British Pancakes