Potbelly Garden Vegetable Soup Recipe (Copycat)

Skip the busy restaurant scene and enjoy this mouthwatering Potbelly garden vegetable soup in the comforts of your own home. What’s better than making this delightful copycat soup? Making it at home effortlessly!

Potbelly Garden Vegetable Soup Recipe (Copycat)

How To Make Potbelly Garden Vegetable Soup (Copycat)

Savor a warm bowl of this Potbelly garden vegetable soup for dinner! It’s a tasty dish loaded with tender veggies simmered in vegetable broth.

Prep: 10 mins
Cook: 45 mins
Total: 55 mins


  • tbsp olive oil
  • cups yellow onion, diced small
  • 3 green onions, or ¼ cup spring onions, diced
  • 2 cups carrots, diced small
  • cups celery, diced small
  • 4 cloves garlic, minced
  • 4 cups vegetable broth, or chicken broth
  • 4 oz tomatoes, ripe, medium diced
  • 3 cups potatoes, medium diced
  • 2 tsps dried oregano
  • 1 tsp dried basil
  • 2 bay leaves
  • 1 tsp dried thyme
  • salt & ground black pepper, to taste

To serve:

  • Crusty bread


  1. In a large pot over medium heat, saute carrots, celery, onions in olive oil for about 4 minutes or until veggies start to soften.
  2. Add in the garlic and let it cook for about a minute, stirring occasionally.
  3. Pour in the broth, tomatoes, potatoes, and herbs. Stir to incorporate all the flavors.
  4. Bring contents to a boil then reduce heat to a medium low heat.
  5. Cover the pot and let it simmer for 25 to 35 minutes or until potatoes are tender around.
  6. Add green onions & season with salt & pepper to taste. Adjust accordingly and serve immediately.


  • Sugar: 7g
  • :
  • Calcium: 90mg
  • Calories: 224kcal
  • Carbohydrates: 35g
  • Fat: 8g
  • Fiber: 6g
  • Iron: 2mg
  • Potassium: 989mg
  • Protein: 5g
  • Saturated Fat: 1g
  • Sodium: 369mg
  • Vitamin A: 8941IU
  • Vitamin C: 43mg
Nutrition Disclaimer
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