Italian Tomato Garden Soup
Bursting with vibrant flavors and wholesome goodness, Italian Tomato Garden Soup is the ultimate comfort food that celebrates the bounty of fresh vegetables. This hearty recipe features a medley of garden-fresh ingredients like zucchini, bell peppers, and ripe tomatoes simmered in a rich, herb-infused vegetable broth. Enhanced with garlic, oregano, and basil, and finished with a hint of sugar to balance the acidity, this soup delivers a harmonious blend of savory and sweet. Ready in just under an hour, it’s an easy and healthy option for busy weeknights. Serve it with a sprinkle of Parmesan cheese and a side of crusty bread for a satisfying, soul-warming meal that highlights the essence of Italian cuisine. Perfect for vegetarians and packed with nutrients, this soup is a delicious way to enjoy classic Italian flavors with a fresh, garden-inspired twist!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 medium carrot, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 6 medium ripe tomatoes, chopped
- 14 ounces canned crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced carrot, celery, zucchini, and red bell pepper. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the chopped ripe tomatoes and cook for an additional 2 minutes.
Add the canned crushed tomatoes, vegetable broth, oregano, basil, sugar, salt, and black pepper. Stir well to combine.
Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 20 minutes, allowing the flavors to meld.
Taste the soup and adjust the seasoning if needed.
Remove the pot from the heat and stir in the fresh parsley.
Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired.
Serve hot with crusty bread for a complete meal.
Nutrition Facts
Calories |
304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 1380 mg | 60% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 18.8 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1558 mg | 33% | |
*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.
