Hearty Gluten Free Vegetable Tomato Soup
Embrace the cozy comfort of this Hearty Gluten-Free Vegetable Tomato Soup, a wholesome and flavorful recipe perfect for any season. Packed with vibrant, nutrient-rich vegetables like zucchini, bell peppers, carrots, and celery, this one-pot wonder is simmered to perfection with aromatic herbs such as basil and oregano. The addition of canned diced tomatoes, tomato paste, and a splash of fresh lemon juice creates a rich, tangy base that’s both hearty and satisfying. Ideal for those following a gluten-free lifestyle, this recipe offers a customizable texture—either slightly pureed or left chunky for a rustic feel. Ready in just 45 minutes, this vegan-friendly soup is a nourishing solution for quick weeknight dinners or make-ahead meal prepping. Serve it steaming hot with a sprinkle of fresh parsley for an effortless, soul-warming dish the whole family will love.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 3 cloves Garlic cloves
- 3 medium Carrots
- 2 stalks Celery stalks
- 4 cups Vegetable broth
- 2 14-ounce cans Canned diced tomatoes
- 2 tablespoons Tomato paste
- 1 medium Zucchini
- 1 medium Bell pepper
- 1 leaf Bay leaf
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Chopped fresh parsley
- 1 tablespoon Lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Dice the yellow onion and mince the garlic cloves. Add them to the pot and sauté for 3-4 minutes until the onion is translucent and fragrant.
Chop the carrots and celery into bite-sized pieces and stir them into the pot. Cook for another 5 minutes, stirring occasionally.
Pour in the vegetable broth, canned diced tomatoes (with their juices), and tomato paste. Stir well to combine.
Dice the zucchini and bell pepper, then add them to the pot along with the bay leaf, dried basil, dried oregano, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for 20 minutes, stirring occasionally, until the vegetables are tender.
Remove the bay leaf from the pot and discard it.
Using an immersion blender, blend the soup slightly to thicken it while still leaving chunks of vegetables for texture. Alternatively, you can transfer a portion of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the chopped fresh parsley and lemon juice for brightness and adjust the seasonings as needed.
Serve the soup hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.3 g | 80% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 7734 mg | 336% | |
| Total Carbohydrate | 149.2 g | 54% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 74.0 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 622 mg | 48% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 5462 mg | 116% | |
*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.
