Picture a steaming bowl of tomato vegetable soup, its aroma wafting through your kitchen, filling your home with warmth.
There’s something so comforting about this simple yet hearty dish, perfect for any cozy evening.
With just a few fresh ingredients and a bit of simmering, the flavors meld into a delightful harmony.
Imagine the transformation of juicy tomatoes and vibrant veggies into a soul-soothing meal.
Let’s bring this dish to life.
Kitchen Tools Required
- 1 Large pot
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 1 cup green beans, chopped
- 1 cup corn kernels
- Salt and pepper to taste
- Fresh basil leaves for garnish
Cook & Prep Time
To efficiently manage your time while preparing and cooking Tomato Vegetable Soup, you can follow this timeline.
The entire process, including reading the instructions, should take approximately 50 minutes.
Timeline for Tomato Vegetable Soup Preparation and Cooking
0:00 – 0:05 (5 minutes)
- Reading and Preparation:
- Quickly read through the recipe and instructions to familiarize yourself with the process.
- Gather all the required ingredients and equipment on your counter.
0:05 – 0:20 (15 minutes)
- Prep Work:
- Dice the onion.
- Mince the garlic.
- Slice the carrots and celery.
- Chop the green beans.
0:20 – 0:35 (15 minutes)
- Cooking Part 1:
- Heat olive oil in a large pot over medium heat.
- Sauté the diced onion until translucent (about 3 minutes).
- Stir in minced garlic, sliced carrots, and sliced celery. Cook for 5 minutes.
- Add dried basil and oregano, stirring to coat the vegetables.
0:35 – 0:50 (15 minutes)
- Cooking Part 2:
- Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a boil.
- Reduce heat to low and simmer for 15 minutes.
- Add chopped green beans and corn kernels. Cook for an additional 10 minutes.
- Season with salt and pepper to taste.
0:50 – 0:55 (5 minutes)
- Resting and Serving:
- Remove the pot from heat and let the soup rest for 5 minutes.
- Ladle the soup into bowls and garnish with fresh basil leaves.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and sauté until translucent.
Stir in minced garlic, sliced carrots, and sliced celery, cooking for 5 minutes.
Add dried basil and oregano, stirring to coat the vegetables.
Pour in the crushed tomatoes and vegetable broth, bringing the mixture to a boil.
Reduce heat to low and simmer for 15 minutes.
Add chopped green beans and corn kernels, cooking for an additional 10 minutes.
Season with salt and pepper to taste.
Remove from heat and let the soup rest for 5 minutes before serving.
Ladle soup into bowls and garnish with fresh basil leaves.
Serving Tips
- Crusty Bread: Serve with warm, crusty bread to soak up the flavorful broth.
- Grilled Cheese: Pair with a classic grilled cheese sandwich for a comforting, hearty meal.
- Side Salad: Complement the soup with a fresh side salad for a balanced and nutritious meal.
- Crackers: Offer a selection of crackers for a crunchy texture contrast.
- Parmesan Cheese: Sprinkle grated Parmesan cheese on top for an extra layer of savory flavor.
Storage
To store Tomato Vegetable Soup, let it cool completely.
Then, transfer to airtight containers.
Refrigerate for up to 3 days.
For longer storage, freeze for up to 3 months.
Freezing
Allow the Tomato Vegetable Soup to cool completely before transferring it to airtight containers.
Label with the date and freeze for up to 3 months.
Thaw and reheat gently.
Reheating
To reheat Tomato Vegetable Soup, gently warm it in a pot over low heat.
Stir occasionally.
Alternatively, microwave small portions on medium power.
Stir halfway through, until heated evenly.
Final Thoughts
Tomato Vegetable Soup is a comforting and versatile dish that can be adapted to suit your taste preferences and the ingredients you have on hand.
With its simple preparation and wholesome ingredients, it’s a nutritious option for any meal.
Whether you enjoy it as a starter or a main course, this soup is sure to satisfy.
Don’t hesitate to experiment with different herbs and spices to make it your own.
Enjoy the warmth and richness of homemade Tomato Vegetable Soup!
Frequently Asked Questions
Can I Use Fresh Tomatoes Instead of Canned Crushed Tomatoes?
You can substitute fresh tomatoes for canned crushed ones. Blanch and peel them first, then chop finely. Simmer longer to achieve desired consistency. Adjust seasoning to taste, compensating for potential acidity differences with a pinch of sugar.
How Can I Make This Soup Gluten-Free?
To make this soup gluten-free, guarantee all ingredients are naturally gluten-free. Verify the vegetable broth and any seasonings don’t contain gluten. Opt for fresh produce, and avoid cross-contamination by using clean equipment and surfaces.
What Protein Options Can I Add to This Soup?
You can incorporate protein by adding cooked chicken, diced tofu, or rinsed canned beans. For a plant-based option, lentils work well. Ascertain your protein is fully cooked before adding it to maintain the soup’s consistency.
Can I Make This Soup in a Slow Cooker?
Yes, you can make this soup in a slow cooker. Sauté onions and garlic first, then transfer all ingredients to the slow cooker. Cook on low for 6-8 hours. Add fresh basil before serving for maximum flavor.
Is This Soup Suitable for Vegans?
Yes, you can prepare the soup as a vegan dish. Guarantee all ingredients, like vegetable broth, are plant-based. Use culinary techniques like sautéing for flavor. This recipe naturally excludes animal products, aligning with vegan standards.
Tomato Vegetable Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium carrots sliced
- 2 stalks celery sliced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 can crushed tomatoes 28 ounces
- 4 cups vegetable broth
- 1 cup green beans chopped
- 1 cup corn kernels
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent.
- Stir in minced garlic, sliced carrots, and sliced celery, cooking for 5 minutes.
- Add dried basil and oregano, stirring to coat the vegetables.
- Pour in the crushed tomatoes and vegetable broth, bringing the mixture to a boil.
- Reduce heat to low and simmer for 15 minutes.
- Add chopped green beans and corn kernels, cooking for an additional 10 minutes.
- Season with salt and pepper to taste.
- Remove from heat and let the soup rest for 5 minutes before serving.
- Ladle soup into bowls and garnish with fresh basil leaves.
Notes
