Easy Hearty Vegan Tomato Soup Chock Full O Veggies
Warm, nourishing, and bursting with flavor, this Easy Hearty Vegan Tomato Soup is a plant-based comfort food dream that's packed with wholesome veggies. Featuring a medley of colorful vegetables like zucchini, carrots, celery, red bell pepper, and spinach, this soup offers a hearty, nutrient-rich meal that's as satisfying as it is delicious. The smoky depth of smoked paprika pairs perfectly with the aromatic blend of basil and oregano, while crushed tomatoes and tomato paste create a rich, velvety base. Ready in under an hour, this one-pot wonder is perfect for a cozy weeknight dinner or meal prep, and its chunky yet slightly blended texture delivers the perfect balance of hearty and smooth. Serve it piping hot with a sprinkle of fresh parsley for a finishing touch that’s as inviting as it looks. It's a must-try recipe for those searching for easy vegan soups, hearty tomato recipes, or healthy homemade meals!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 4 cups vegetable broth
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoons smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 cups baby spinach, chopped
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for 1 minute, stirring frequently, until fragrant.
Stir in the carrots, celery, zucchini, and red bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Pour in the vegetable broth, crushed tomatoes, and tomato paste. Stir to combine.
Add the dried basil, dried oregano, smoked paprika, salt, and black pepper. Stir well.
Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the vegetables are tender.
Using an immersion blender, blend the soup slightly to achieve a chunky consistency. Alternatively, transfer about half of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the baby spinach and cook for 2-3 minutes, until wilted.
Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5948 mg | 259% | |
| Total Carbohydrate | 167.2 g | 61% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 75.2 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 744 mg | 57% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 7491 mg | 159% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
