Tomato Vegetable Soup
Tomato vegetable soup is one of those recipes I keep coming back to, especially on cooler evenings when all I want is something warm, comforting, and nourishing. I grew up with versions of vegetable soup simmering away on the stove, filling the kitchen with that unmistakable aroma of onions, tomatoes, and vegetables slowly softening together. This soup feels familiar and grounding, the kind of meal that doesn’t demand much but gives back so much in flavor and comfort.
Table of Contents
- About Tomato Vegetable Soup
- Why You’ll Love This Recipe
- Key Ingredients
- How To Make Tomato Vegetable Soup
- Have It Your Way!
- Nutritional Facts (Per Serving)
- Health Benefits
- Other Recipes You’ll Love
About Tomato Vegetable Soup
This Tomato Vegetable Soup is a simple, wholesome recipe built on fresh vegetables and whole peeled tomatoes. It’s gently simmered to let each ingredient shine while creating a rich, naturally sweet tomato base. No heavy cream, no complicated steps—just honest ingredients coming together into a bowl of cozy goodness. It’s perfect as a light meal on its own or paired with crusty bread or a grilled sandwich.
Why You’ll Love This Recipe
- Simple, everyday ingredients
- Naturally vegan and gluten-free
- Light yet deeply comforting
- Perfect for meal prep and leftovers
- Customizable with any vegetables you have on hand
Key Ingredients
- Oil – Used to sauté the vegetables and build the soup’s flavor base
- Onion – Adds natural sweetness and aromatic depth
- Carrots – Bring subtle sweetness and vibrant color
- Celery – Enhances savory balance and structure
- Yellow Squash – Softens into the broth for mild sweetness
- Zucchini – Adds freshness and tender texture
- Whole Peeled Tomatoes – Create the rich, hearty tomato foundation
- Tomato Paste – Deepens tomato flavor and adds body
- Salt – Enhances and balances all flavors
- Black Pepper – Adds gentle warmth and depth
- Dried Thyme – Brings earthy, comforting herbal notes
- Dried Parsley – Adds light herbaceous flavor and color
- Pasta – Makes the soup more filling and satisfying
- Water – Forms the cooking liquid and allows flavors to meld
How To Make Tomato Vegetable Soup
- Prep all of the vegetables.
- In a large pot over medium heat, add in 2 tablespoons of Olive Oil.
- Once the oil is hot, add the onions, carrots, and celery. Sweat for 3-4 minutes.
- Add a pinch of salt to season the vegetables, and release moisture.
- Add 2 tablespoons of tomato paste, and stir to combine.
- Add 1 teaspoon of dried Thyme, and 1/2 teaspoon of dried parsley.
- Add in the diced zucchini, and diced yellow squash. Stir and cook for 1-2 minutes to soften. Then add in hand-crushed whole peeled tomato.
- Add 4 to 6 cups of water, along with black pepper.
- Cover the lid and bring the soup to a boil. Once boiling, taste for seasoning and adjust as needed. At this point, add pasta if desired, we are adding a cup of gnocchetti which takes about 6-7 minute to cook.
- Once the pasta is al dente, turn off the heat and serve. The pasta will continue to cook from the residual heat in the soup.
- Serve warm with taralli, or your crackers/croutons of choice.
- Enjoy!
Have It Your Way!
- Blend partially or fully for a smoother soup
- Add garlic, basil, or thyme for extra flavor
- Stir in beans or lentils for more protein
- Make it spicy with chili flakes or black pepper
- Serve with grilled cheese, toast, or croutons
Nutritional Facts (Per Serving)
- Calories: ~180
- Protein: ~4g
- Carbohydrates: ~26g
- Fat: ~7g
- Fiber: ~6g
Values are approximate and may vary.
Health Benefits
- Rich in antioxidants from tomatoes
- High in fiber to support digestion
- Low in saturated fat
- Packed with vitamins A and C
- Hydrating and light yet filling
Other Recipes You’ll Love
- Manchow Soup with Air Fried Noodles
- Tuscan Bean and Barley Stew with Kale
- Vegan Sundubu Kimchi Jjigae
- Vegan Tom Yum Ramen Noodle Soup
- Easy Tofu Udon Noodle Soup With Mushrooms and Vegetables
Tomato Vegetable Soup
Tomato Vegetable Soup is a comforting, wholesome recipe made with fresh vegetables and whole tomatoes—simple, nourishing, and perfect for any season.
Ingredients
- 1 tbsp Olive Oil
- 1 cup Onion
- ½ cup Carrots
- ½ cup Celery
- 1 cup Yellow Squash
- 1 cup Zucchini
- 1 cup Whole Peeled Tomatoes hand crushed
- 2 tbsp Tomato Paste
- 6 cups Water
- 2 tsp Salt Adjust to taste
- 1 tsp Black Pepper Adjust to taste
- 1 tsp Dried Thyme
- ½ tsp Dried Parsley
- 1 cup Pasta small shape ideal
Instructions
- Prep all of the vegetables.
- In a large pot over medium heat, add in 2 tablespoons of Olive Oil.
- Once the oil is hot, add the onions, carrots, and celery. Sweat for 3-4 minutes.
- Add a pinch of salt to season the vegetables, and release moisture.
- Add 2 tablespoons of tomato paste, and stir to combine.
- Add 1 teaspoon of dried Thyme, and 1/2 teaspoon of dried parsley.
- Add in the diced zucchini, and diced yellow squash. Stir and cook for 1-2 minutes to soften. Then add in hand-crushed whole peeled tomato.
- Add 4 to 6 cups of water, along with black pepper.
- Cover the lid and bring the soup to a boil. Once boiling, taste for seasoning and adjust as needed. At this point, add pasta if desired, we are adding a cup of gnocchetti which takes about 6-7 minute to cook.
- Once the pasta is al dente, turn off the heat and serve. The pasta will continue to cook from the residual heat in the soup.
- Serve warm with taralli, or your crackers/croutons of choice.
- Enjoy!
Notes
- Use high-quality canned whole peeled tomatoes for best flavor
- Let the soup simmer gently to deepen taste
- Taste and adjust seasoning near the end
- Store leftovers in the fridge for up to 4 days
- Soup thickens slightly as it cool
Nutrition
Serving: 1BowlCalories: 180kcal
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