Vegetable soup recipe

Name: Vegetable soup
Yield: Serves 4
Ingredients: 1 tbsp olive oil; 1 onion, finely diced; 1 carrot, peeled and diced; 2 cloves garlic, finely chopped; 2 sticks celery, diced; 1 tbsp picked thyme leaves; 80g pearl barley; 1 vegetable stock cube, made up to 900ml; 100g broccoli florets, finely sliced; 1 tomato, diced; handful baby spinach leaves, chopped; 4 tbsp pesto with fresh basil; extra virgin olive oil

You really can't beat a bowl of steaming veg-packed soup – perfect for warming you through on a chilly day. This simple homemade vegetable soup recipe is crammed with hearty pearl barley, carrots, celery, tomatoes, spinach, and topped with a dollop of pesto for a zesty finish.

See method

Serves 4
15 mins to prepare and 35 mins to cook
260 calories / serving

Freezable
Dairy-free
Vegetarian

Shop your ingredients

Tesco Olive Oil 250Ml
1 tbsp olive oil
£3.10
£12.40/litre
Tesco Brown Onions Loose
1 onion, finely diced
£0.11
£0.95/kg
Tesco Carrots Loose
Aldi Price Match
1 carrot, peeled and diced
£0.11
£0.69/kg
Tesco Large Garlic
2 cloves garlic, finely chopped
£0.50
£0.50/each
Tesco Celery
49p Save 1/3 Clubcard Price
(£0.49/each)
Offer valid for delivery from 06/10/2026 until 19/10/2026
2 sticks celery, diced
£0.74
£0.74/each
Tesco Fresh Cut Thyme 20G
Aldi Price Match
1 tbsp picked thyme leaves
£0.50
£25.00/kg
Tesco Pearl Barley 500G
80g pearl barley
£1.20
£2.40/kg
Tesco Vegetable Stock Cubes 10 Pack 100g
1 vegetable stock cube, made up to 900ml
£1.00
£10.00/kg
Tesco Broccoli Loose
Aldi Price Match
100g broccoli florets, finely sliced
£0.90
£2.39/kg
Tesco Beef Tomatoes Each
1 tomato, diced
£0.90
£0.90/each
Tesco Baby Spinach 250G
handful baby spinach leaves, chopped
£1.30
£5.20/kg
Tesco Finest Basil Pesto 190G
4 tbsp pesto with fresh basil
£2.20
£11.58/kg

Method

Heat the olive oil in a large nonstick saucepan. Add the onion and cook until softened. Next add the carrot, garlic and celery and cook for 5 minutes.
Add the thyme leaves, pearl barley and vegetable stock and simmer for 25 minutes, or until the barley is tender. Add the broccoli and tomatoes, and cook for a further 5 minutes. Season to taste.
To serve, stir through the spinach. Ladle into bowls and spoon some pesto over each one. Drizzle some extra virgin olive oil over each one and serve.

See more Vegetable soup recipes

Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.