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–+ servings
tomato based vegetable soup

Tomato Vegetable Soup

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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Course Soup
Cuisine International
Servings 4 servings

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

For a richer flavor, consider roasting the vegetables before adding them to the soup. This will caramelize the sugars in the vegetables and add a deeper taste. Additionally, feel free to customize the vegetables based on what you have on hand or prefer. If you want a creamier texture, blend a portion of the soup before adding the spinach.
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