Garden Tomato Vegetable Soup
Savor the fresh, vibrant flavors of summer with our Garden Tomato Vegetable Soup, a comforting medley of freshly diced tomatoes, hearty vegetables, and fragrant herbs. This wholesome recipe combines tender carrots, zucchini, green beans, and sweet corn in a rich vegetable broth, creating a symphony of flavors that's both nourishing and delicious. Infused with dried basil, oregano, and a hint of garlic, this soup is easy to prepare in under 45 minutes and perfect for a cozy meal any time of the year. Serve it warm, topped with a sprinkle of grated Parmesan and fresh parsley for added depth, and pair it with crusty bread for the ultimate rustic dining experience. This recipe is ideal for using garden-fresh produce and offers a healthy, vegetarian option that's as beautiful as it is satisfying.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 6 cups fresh tomatoes, diced
- 4 cups vegetable broth
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and chopped
- 1 cup corn kernels, fresh or frozen
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional)
- 2 tablespoons parmesan cheese, grated (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced tomatoes to the pot and cook for 5 minutes, stirring occasionally, to help them break down.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to a simmer and add the zucchini, green beans, corn kernels, dried basil, dried oregano, salt, and black pepper. Stir to combine.
Simmer the soup for 15-20 minutes, or until all the vegetables are tender.
Taste the soup and adjust the seasoning if needed.
Remove the pot from heat and ladle the soup into bowls.
Garnish with freshly chopped parsley and a sprinkle of grated parmesan if desired. Serve warm.
Nutrition Facts
Calories |
992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4978 mg | 216% | |
| Total Carbohydrate | 133.5 g | 49% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 54.5 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 537 mg | 41% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 5140 mg | 109% | |
*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.
