tomato veg soup recipe

Written ByJenny Smyth Posted on
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The Best tomato veg soup recipe

I’m so excited to share with you one of my family’s favorite recipes – tomato veg soup. It’s a simple yet flavorful dish that’s perfect for a weeknight meal or a special occasion.

I’ve been making this recipe for years, and it never fails to impress. My kids love it because it’s easy to customize with their favorite vegetables, and I love it because it’s packed with nutrients and is so easy to prepare.

This recipe has its roots in traditional Italian cuisine, where vegetables and tomatoes are the stars of the show. The key technique here is roasting the vegetables before adding them to the soup pot, which brings out their natural sweetness and depth of flavor.

I like to use a mix of colorful bell peppers, carrots, and zucchini for added visual appeal. The flavors in this soup are amazing – the rich tomato broth, the slightly sweet roasted vegetables, and the hint of herbs from the basil and oregano.

It’s a perfect comfort food dish that’s sure to become a staple in your household too. One of the best things about this recipe is how versatile it is.

You can serve it as a starter, as a side dish, or even as a main course. My family loves it when I serve it with some crusty bread or over rice for added carbs.

Tomato Vegetable Soup

4.7 from 535 votes

A hearty and comforting tomato vegetable soup packed with tender vegetables and rich tomato flavor. This soup is perfect for a light lunch or a starter, and it comes together in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

Soup Base

2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 red bell pepper, diced
1 can (28 ounces) crushed tomatoes
4 cups vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup zucchini, diced
1/2 cup small pasta (such as ditalini or orzo)

Garnish (optional)

Fresh basil leaves, chopped
Grated Parmesan cheese

👨‍🍳Directions

1Heat the olive oil in a large pot over medium heat until shimmering.
2Add the diced onion and cook, stirring occasionally, for 4 to 5 minutes until softened and translucent.
3Stir in the minced garlic, diced carrots, celery, and red bell pepper.
4Cook for another 5 to 6 minutes, stirring often, until the vegetables begin to soften and the garlic is fragrant.
5Pour in the crushed tomatoes and vegetable broth, then add the dried basil, oregano, salt, and black pepper.
6Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer for 10 minutes.
7Add the green beans, zucchini, and small pasta to the pot.
8Increase the heat to medium and return the soup to a gentle boil, then reduce the heat to low and simmer for 10 to 12 minutes until the pasta is tender and the vegetables are cooked through.
9Taste the soup and adjust seasoning with additional salt and pepper if needed.
10Ladle the soup into bowls and garnish with fresh basil and grated Parmesan cheese if desired.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 7g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 780mg🌾Total Carbs: 26g🥦Dietary Fiber: 5g🍬Sugars: 9g🥩Protein: 5g

📝Notes

For a heartier soup, add a can of drained and rinsed chickpeas or white beans along with the pasta. You can also substitute any seasonal vegetables you have on hand.

Watch Video Of How Tomato Vegetable Soup Works

This tomato veg soup is always a good idea for any occasion. It works well for family gatherings because it is easy to make in a big batch and everyone seems to enjoy it. I often make a double batch and store the extra in the fridge or freezer for busy days.

For storage, let the soup cool completely before putting it in airtight containers. It stays fresh in the fridge for up to 5 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally.

You can also microwave individual portions. Serve it with a sprinkle of Parmesan cheese or a dollop of sour cream for extra flavor. Crusty bread or a simple salad makes a great side.

This soup is a staple in my kitchen, and I hope it becomes one in yours too.

❓ Frequently Asked Questions About Tomato Vegetable Soup

Q: What type of tomatoes should I use for this recipe?

The best tomatoes for this recipe are fresh, ripe ones with no added preservatives. You can use either cherry or regular tomatoes – they’ll both work beautifully.

Q: Can I make this recipe without roasting the vegetables?

No, roasting the vegetables brings out their natural sweetness and depth of flavor. If you skip this step, your soup will be missing out on some essential flavor.

Q: How do I store leftover tomato veg soup?

You can store leftover soup in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months. When reheating, make sure to add some new liquid – such as broth or water – if the soup has thickened too much.

Q: Can I customize this recipe with my own favorite vegetables?

This recipe is super flexible! Feel free to swap out any of the vegetables with your own favorites – just adjust cooking times accordingly.

Q: Is this recipe suitable for vegetarians?

This recipe is completely vegetarian-friendly. Just make sure to check that all your ingredients are free from animal by-products.

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