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–+ servings
delicious tomato vegetable soup

Tomato Vegetable Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 4 servings

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

To enhance the flavor, consider adding a splash of balsamic vinegar or a pinch of red pepper flakes for a slight kick. Feel free to adjust the vegetables based on what’s in season or available in your pantry. For a creamier texture, you can blend a portion of the soup and mix it back in.
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