Jamie Oliver Easy Vegetable Soup

It was one of those grey, indecisive evenings when you don’t really feel like cooking but the thought of another sandwich makes your soul sigh. I stared into the fridge. Not much. A potato. A few carrots. A limp celery stalk, hanging on for dear life. And then I remembered—Jamie Oliver Easy Vegetable Soup. The name alone feels like a promise. So I made it. It warmed me right up from the inside out, like slipping into a sweater straight from the radiator. (inspired by Jamie Oliver)

Ingredients Needed

• 1 (14.5-ounce) can diced tomatoes
• 1 (14-ounce) can chicken broth
• 1 (11.5-ounce) can tomato-vegetable juice cocktail
• 2 carrots, sliced thin, not too fussy
• 2 stalks celery, diced up—nothing fancy
• 1 large potato, peeled like your gran used to do it
• A good handful of fresh green beans, roughly a cup
• A cup of corn, sliced off the cob if you can
• 1 cup water (or just fill the can and swish it around, no waste)
• Salt and pepper, go with your gut
• A pinch of Creole seasoning, or two if your tongue’s feeling brave

How To Make Jamie Oliver Easy Vegetable Soup

1. Starting off, toss the tomatoes, broth, and juice cocktail into a big pot. No need to be delicate. Just dump and stir. That’s your base. It should smell slightly tangy and nostalgic.
2. Next—carrots, celery, potato, beans, corn. It’s like painting a picture with vegetables. There’s no wrong order, but I always start with the roots. They feel like they want to be in there first.
3. Now the water. A cup, maybe a bit more. Enough to get everything floating. Then salt and pepper—slowly. Taste, then adjust. Don’t be shy, but don’t go wild either. Add a whisper of Creole seasoning. Then another whisper. You’ll know when it sings.
4. Bring it all to a boil. It’ll smell like a kitchen you want to stay in.
5. Turn down the heat. Let it simmer. Slowly. Thirty minutes or so. Maybe you stir once or twice, maybe not. Either way, those vegetables are softening, soaking up everything, becoming better versions of themselves.
6. Taste again. Always taste. It should feel balanced, but warm. Comforting, not flat. Serve it hot. Maybe with bread, maybe not. Just eat.

Why I Love This Recipe

I made this soup the night before my brother came to visit. I wasn’t trying to impress—just needed something real on the table. He had two bowls. Said it reminded him of being a kid, but better. There’s something honest about this soup. It doesn’t pretend. It just is.

Recipe Tips

• Fresh veggies, Yes. They hold their shape. They crunch where they should. Makes all the difference.
• Keep the cuts even-ish. Don’t measure, just eyeball.
• Salt in stages. Tasting is part of the process.
• Throw in herbs if you’ve got them. Parsley, basil—whatever’s not wilted.
• No chicken broth, Go veg. Nobody will notice.

How To Store This Jamie Oliver Easy Vegetable Soup

• At Room Temperature Let it cool a bit—don’t rush. Two hours max before you stash it.
• In the Fridge Glass containers work best. Keeps it for three days, easy.
• In the Freezer Ladle it into bags or tubs. Label them. Future you will thank you.
• Reheating Stove is best. Low heat, slow stir. Microwave works too—just don’t forget to cover it. Oven? Yeah, if you’ve got the time. Wrap it up and give it 20 minutes at 350.

Let’s Answer a Few Questions! (FAQs)

What vegetables actually work here?
Whatever you have. Carrots and celery are classic. Potatoes give body. Green beans and corn bring sweetness. Toss in spinach if it’s dying in your fridge.

How do I keep everything from turning to mush?
Start with the tough stuff. Carrots, potatoes. Save the tender ones for later. Trust your spoon.

Can I bulk it up with grains?
Of course. Rice, quinoa, barley. Just cook them first or they’ll drink all your broth.

Canned instead of fresh?
Sure. Not ideal, but we’ve all been there. Add them late—no one wants soggy peas.

What if I need protein?
Leftover roast chicken? In. A tin of beans? Even better. Crumbled tofu? If that’s your vibe, go for it.

Try More Recipes:

• Jamie Oliver Chicken Laksa Soup
• Jamie Oliver Carrot And Potato Soup
• Jamie Oliver Roasted Red Pepper Soup