Tomato Vegetable Soup
Warm, hearty, and bursting with vibrant flavors, this Tomato Vegetable Soup is the ultimate comfort food for any time of year. Featuring a colorful medley of fresh vegetables like carrots, zucchini, and green beans, this nutrient-packed soup is simmered in a rich, tangy tomato broth seasoned with aromatic dried basil and oregano. With an easy prep time of just 15 minutes, it’s a quick and wholesome meal perfect for busy weeknights or cozy weekends. Serve it hot, garnished with fresh parsley for a pop of color, and enjoy its satisfying blend of textures and flavors. Whether you’re looking for a healthy lunch, light dinner, or the perfect vegan soup recipe, this crowd-pleaser will delight your taste buds while nourishing your body.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 2 medium, diced carrots
- 2 diced celery stalks
- 1 medium, diced zucchini
- 1 medium, peeled and diced potato
- 15 ounces canned diced tomatoes
- 6 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 1 cup, trimmed and chopped green beans
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and minced garlic. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.
Add the diced carrots and celery, and sauté for an additional 5 minutes to soften.
Stir in the zucchini, diced potato, canned diced tomatoes (with their juice), and tomato paste. Mix everything well.
Pour in the vegetable broth and add the dried basil, oregano, salt, and black pepper. Stir to combine.
Bring the soup to a boil over medium-high heat, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes, or until the potatoes and carrots are tender.
Add the chopped green beans to the pot and simmer for another 5 minutes, or until the green beans are tender but still bright green.
Taste and adjust seasoning with additional salt and black pepper if needed.
Remove from heat and ladle the soup into bowls. Garnish with fresh parsley, if desired.
Serve hot and enjoy your Tomato Vegetable Soup!
Nutrition Facts
Calories |
1494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 13.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 9060 mg | 394% | |
| Total Carbohydrate | 203.8 g | 74% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 77.7 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 731 mg | 56% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 6913 mg | 147% | |
*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.
