Imagine the comforting aroma of fresh vegetables simmering in a pot, filling your kitchen with warmth and anticipation.
This Tomato Vegetable Soup isn’t only a breeze to make, but it wraps you in cozy, delicious flavors that make it a family favorite.
As the ingredients meld, they transform into a rich, savory melody.
Let’s bring this hearty soup to life, and savor every comforting spoonful together.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 cutting board
- 1 sharp knife
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 4 cups vegetable broth
- 1 can (14 ounces) diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt, to taste
- Pepper, to taste
- 1 cup fresh spinach, chopped
- 1 tablespoon fresh parsley, chopped (optional)
Cook & Prep Time
To efficiently manage your time while preparing and cooking Tomato Vegetable Soup, here’s a detailed timeline based on the provided prep and cook times, along with some additional time for reading and organizing:
- 5 minutes: Reading and Preparation
- Read through the entire recipe and gather all the necessary ingredients and equipment.
- Organize the ingredients on your countertop for easy access.
- 10 minutes: Chopping and Sautéing
- Dice the onion, carrots, celery, zucchini, and red bell pepper.
- Mince the garlic.
- Heat olive oil in a large pot over medium heat.
- Sauté the onion and garlic until the onion is translucent.
- 5 minutes: Adding Vegetables
- Add the diced carrots, celery, zucchini, and red bell pepper to the pot.
- Cook for about 5 minutes, stirring occasionally.
- 1 minute: Adding Liquids and Seasoning
- Pour in the vegetable broth and diced tomatoes.
- Add dried basil, oregano, salt, and pepper.
- 5 minutes: Bringing to a Boil
- Bring the mixture to a boil.
- 25 minutes: Simmering
- Reduce the heat to low and let the soup simmer for 25 minutes.
- During this time, you can clean up the workspace and prepare the fresh spinach.
- 5 minutes: Adding Spinach
- Chop the fresh spinach and add it to the pot.
- Cook for an additional 5 minutes.
- 5 minutes: Resting and Finishing Touches
- Remove the pot from heat and let the soup rest for 5 minutes.
- Chop fresh parsley if using as a garnish.
- Serving
- Ladle the soup into bowls and garnish with fresh parsley if desired.
Adjust the steps as necessary, especially if you need more time for certain tasks.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add onion and garlic, sautéing until the onion is translucent.
Stir in carrots, celery, zucchini, and red bell pepper; cook for about 5 minutes.
Pour in the vegetable broth and diced tomatoes.
Add basil, oregano, salt, and pepper, then bring the mixture to a boil.
Reduce heat to low and let simmer for 25 minutes.
Stir in the fresh spinach and cook for an additional 5 minutes.
Remove the pot from heat and let the soup rest for 5 minutes.
Serve hot, garnished with fresh parsley if desired.
Serving Tips
- Crusty Bread: Pair with a warm, crusty loaf to soak up the flavorful broth.
- Grilled Cheese Sandwich: Serve alongside for a classic comfort meal combination.
- Side Salad: Complement with a fresh green salad to add a crisp, invigorating contrast.
- Parmesan Cheese: Sprinkle some grated Parmesan on top for an extra layer of richness.
- Croutons: Add some homemade croutons for a delightful crunch in each bite.
Storage
To store Tomato Vegetable Soup, let it cool completely.
Then transfer it to an airtight container.
Refrigerate for up to 3 days or freeze for up to 3 months.
Freezing
To freeze Tomato Vegetable Soup, allow it to cool completely.
Then transfer it to airtight containers, leaving space for expansion.
Label with the date and store in the freezer for up to three months.
Reheating
To reheat Tomato Vegetable Soup, gently warm it on the stovetop over low heat.
Stir occasionally to prevent sticking.
Alternatively, use a microwave-safe bowl and heat in short bursts.
Stir in between.
Final Thoughts
Tomato Vegetable Soup is a versatile and comforting dish that can be easily adapted to suit your tastes and the ingredients you have on hand.
Roasting the vegetables beforehand can enhance the soup’s flavor by adding a layer of caramelization.
For those who prefer a creamy texture, blending part of the soup before adding the spinach can achieve this.
Feel free to experiment with different herbs and spices, or add other vegetables you enjoy.
This soup not only warms you up but also provides a healthy dose of nutrients, making it a perfect choice for any meal.
Enjoy serving it with fresh parsley for a touch of freshness.
Frequently Asked Questions
Can I Use Fresh Tomatoes Instead of Canned?
You can use fresh tomatoes instead of canned. Blanch and peel about 5 medium tomatoes, chop finely. Adjust liquid by increasing broth slightly. Fresh tomatoes add a vibrant, natural flavor. Make certain they’re ripe for the best taste.
How Can I Make This Soup Spicier?
To spice things up, add 1/2 teaspoon of red pepper flakes or 1 diced jalapeño when sautéing the onion and garlic. Consider a pinch of cayenne pepper for more heat. Adjust to taste and enjoy!
Is This Soup Suitable for Vegans?
Yes, it’s vegan-friendly. All the ingredients are plant-based. Make certain you use vegetable broth without animal-derived additives. For a flavor boost, add a pinch of red pepper flakes or smoked paprika to enhance your soup’s taste.
Can I Add Protein Like Beans or Tofu?
You can definitely add protein like beans or tofu. Use 1 cup of cooked beans or cubed tofu. Incorporate them in step 4, letting them simmer with the broth for enhanced flavor absorption. Adjust seasoning accordingly.
How Do I Thicken the Soup Without Cream?
To thicken the soup without cream, mash some cooked potatoes or use a slurry of 2 tablespoons cornstarch mixed with cold water. Stir it in gradually while simmering, adjusting until you reach your desired consistency.
Tomato Vegetable Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 sharp knife
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 stalks celery diced
- 1 medium zucchini diced
- 1 red bell pepper diced
- 4 cups vegetable broth
- 1 can diced tomatoes (14 ounces)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt to taste
- Pepper to taste
- 1 cup fresh spinach chopped
- 1 tablespoon fresh parsley chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sautéing until the onion is translucent.
- Stir in carrots, celery, zucchini, and red bell pepper; cook for about 5 minutes.
- Pour in the vegetable broth and diced tomatoes.
- Add basil, oregano, salt, and pepper, then bring the mixture to a boil.
- Reduce heat to low and let simmer for 25 minutes.
- Stir in the fresh spinach and cook for an additional 5 minutes.
- Remove the pot from heat and let the soup rest for 5 minutes.
- Serve hot, garnished with fresh parsley if desired.
Notes
