Whatever Vegetable Soup – See Why it’s the Best

Vegetable soup in black bowl sitting on white wood

Aptly named, my Whatever Vegetable Soup is a meal that will change each time you make it. Adaptable to use any selection of vegetables you have in your fridge, you can’t really go wrong no matter the combination you use.

Perfect for cold nights, this simple meal will warm you up from the inside! Containing mostly vegetables, it is a nourishing and satisfying Thermomix vegetable soup.

It gets even better

There is a pimped up (but just as simple) version of this hearty vegetable soup in my third cookbook – Feel Good Food Made Easy – called Chunky Minestrone. This book is a collection of winter warmers and as well as a great selection of soup recipes, it also contains recipes for breakfast, right through to dinner and dessert.

FAQs on Whatever Vegetable Soup

Are there any vegetables I shouldn’t use in this?

In my experience, no. I’ve made this soup a zillion times using so many different types of vegetables. Never have I had it turn out anything less than delicious!

I can’t eat pasta, what can I use instead?

You can simply leave it out and increase some of the veg slightly. Alternatively, rice is lovely in it – if using, increase cooking time at Step 4 to 15 minutes.

I don’t have any Odds-and-Ends Stock Paste, what can I use instead?

You can use a different TMX stock paste,  or use some powdered stock. Finally, you can replace the water in the recipe with liquid stock.

Can I double the recipe?

Definitely not. This recipe makes an entire TMX bowl of soup and can not be doubled.

Does Whatever Vegetable Soup freeze?

Yes, this soup freezes and defrosts well.

How’s it done?

Apart from the veggies, there are just a few staple ingredients you need to make this Thermomix vegetable soup: tinned tomatoes, oil, stock and dried herbs.

1. Throw in the vegetables and chop them up.

2. Saute with some oil for 10 minutes to get them sweating.

3. Add the liquid and flavourings and cook for 10 minutes.

4. Add the pasta and cook until al dente.

I hope you really love this hearty vegetable soup! It is a great option for a last minute dinner when you’re scraping the bottom of the veggie drawer.

Please Let Me Know What You Think

If you do make my Whatever Vegetable Soup, I would really appreciate if you could please leave me a star rating and comment underneath the recipe – thank you.

Have you joined our Facebook group? There you will find lots of thermie inspiration!

Vegetable soup in black bowl sitting on white wood
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4.90 from 65 votes

Whatever Vegetable Soup

Ready in a flash, this satisfying soup is the perfect way to use up all the vegetables in your veggie drawer!
Prep Time3 minutes
Cook Time30 minutes
Total Time33 minutes
Course: Soup
Cuisine: Italian, Vegan, Vegetarian
Keyword: Thermomix soup, Thermomix vegetable soup, Vegetable soup, Whatever vegetable soup
Servings: 6
Calories: 250kcal


  • 750 g vegetables roughly chopped (such as carrots, celery, cauliflower, capsicum, broccoli, mushrooms, zucchini, pumpkin, parsnip, turnip, etc.)
  • 1 brown onion halved
  • 2 garlic cloves (10g)
  • 30 g extra virgin olive oil
  • 400 g tin crushed tomatoes
  • water
  • 80 g Odds-and-Ends Vegetable Stock Concentrate or 3 tsp Herbamare
  • 1 tsp dried oregano or basil
  • 1 tsp dried parsley
  • 1/4 tsp ground black pepper
  • 80 g risoni or other small pasta, Note 1


  • Place vegetables, onion and garlic in mixer bowl. Chop 20 seconds/speed 4/MC on. Scrape down bowl.
  • Add oil. Cook 10 minutes/100/speed 1/MC on.
  • Add tomatoes, stock, herbs, pepper and water up to 0.5cm under the II symbol at the 2L mark inside the bowl (approx. 600g water). Cook 10 minutes/100/speed 1/MC on.
  • Add pasta. Use a spatula to combine with the soup. Cook 8-12 minutes/100/speed 1/MC on. (Cook for the length of time specified on your pasta packet).


1. GLUTEN FREE Increase vegetables slightly and use a potato or two for the starch, which will help to thicken the soup. Alternatively you can replace pasta with rice and increase cooking time at Step 4 to 15 minutes.


Serving: 1serve | Calories: 250kcal | Carbohydrates: 36g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Sodium: 2415mg | Potassium: 517mg | Fiber: 7g | Sugar: 5g | Vitamin A: 6491IU | Vitamin C: 21mg | Calcium: 66mg | Iron: 2mg

Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.

Tried this recipe?Please rate it and leave feedback in the comments section below, or mention @Thermobexta or tag #Thermobexta on Instagram.
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1 year ago

5 stars
This is absolutely delicious. I used whatever I had in the fridge and added rice instead of pasta. Thank you for a great recipe.

1 year ago

OMG! How have I never made this soup before?!? Absolutely delicious.. and used up all the leftover veg in my crisper! Will definitely make this again.

1 year ago

I added a 400g tin of mixed beans instead of the pasta which worked well

Giane Smajstr
Giane Smajstr
1 year ago

5 stars
This is my go to veggie soup recipe. It tastes amazing with pearl couscous. I also love Kale as part of the veggie combo. A nutritious powerhouse. I also love the stock recipe. Way more versatile than bcb recipe. I just use the herbs and veggies lying around. I ha e zero veggie waste thanks to this recipe, and delicious hearty leftovers.

2 years ago

5 stars
This soup is delicious, so easy to make! I have 5 kids (ranging from 14 down to 4) and they all love it!

Anne Mclean
Anne Mclean
2 years ago

5 stars
My first ever soup in southern Chile…it was a total hit… chunks were definitely needed for heartiness… added local spices… we will repeat with different ingredients again and again and again and….

2 years ago

My kids dont like chunks in their soup, will this blend ok without going gluey?

2 years ago

5 stars
Absolutely delicious. Very easy. Will definitely make again. You won’t regret making it!

2 years ago

5 stars
I’ve made this soup for lunch today with “whatever” I could find in my fridge & pantry.
It was perfect and so easy.
I’ve only chopped the veggies for 15 sec (not 20 sec) as I like my soup on the chunkier side. No pasta but quinoa instead (cooked for 11 min).
I’ve got plenty of leftovers for tomorrow’s lunch and for the freezer <3

Thank you!

2 years ago

5 stars
What a great recipe for using up ‘whatever’ veggies you have in your fridge.
It was a cold, wet, windy day here today in Sydney and I needed to empty out my veggie crisper as I’m due to get my next Good & Fugly F&V box in a couple of days.
Thanks for another easy, tasty recipe, Bec!

bec bio shot website

Hi, I'm Bec

I specialise in great tasting vegetarian Thermomix recipes and cater for a wide range of dietary needs. I love sharing here and in my cookbooks my healthy, delicious recipes (of course the odd treat too!) Whether you’re looking to ignite your thermo mojo, or just after some new, really tasty family friendly recipes, there really is something here for everyone



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