There’s a particular kind of comfort that only comes from a pot of soup bubbling away on the stove: windows fogging up, the kitchen smelling of garlic and herbs, and the promise of a warm bowl that fills you up without weighing you down. This Tomato Vegetable Soup is exactly that: a hearty, homemade tomato soup with vegetables in every spoonful. It starts with real tomatoes (crushed, diced and a spoonful of concentrated paste) and builds into a deep, savory broth that tastes like it simmered all day. Carrots, celery, green beans, zucchini and a handful of diced potatoes give it body and texture. There’s no cream, no bouillon-cube shortcuts and nothing heavy. It’s just wholesome vegetables and a few well-timed seasonings doing what they do best.
If you’ve been searching for a reliable tomato vegetable soup recipe you can make from scratch and come back to all season long, this is the one to bookmark. It’s naturally vegan, gluten-free and ready in under an hour.
Why You’ll Love This Recipe
- Easy, one-pot cooking: Sauté, stir, simmer. Cleanup is a single pot and a cutting board.
- 100% plant-based: Naturally vegan, dairy-free and gluten-free, so it works for almost any table.
- Truly filling: Diced potatoes and plenty of vegetables make this a meal, not a starter.
- Pantry-friendly: Canned tomatoes, tomato paste, dried herbs and broth are probably already in your cupboard.
- Better the next day: The flavors deepen overnight, which makes it ideal for meal prep.
- Freezer-friendly: Make a double batch and stash a few bowls for busy weeknights.
Tomato Vegetable Soup Ingredients & Swaps
The Tomato Base
- Crushed tomatoes: These form the backbone of the broth, giving it body and a velvety, rich tomato flavor. Swap: Tomato passata (purée) works beautifully for a smoother soup.
- Diced tomatoes: These add texture and those satisfying little bursts of tomato. Fire-roasted diced tomatoes bring a gentle smokiness.
- Tomato paste: This is the secret to a deep, savory tomato and vegetable soup. Caramelizing it in the pot for a minute or two concentrates its sweetness and umami.
Using Fresh or Roasted Tomatoes
In peak summer, you can make a fresh tomato vegetable soup by replacing both cans with about 2½ to 3 pounds (1.1 to 1.4 kg) of ripe chopped tomatoes. Simmer a little longer so they break down into the broth, and keep the tomato paste for depth. For a roasted tomato vegetable soup, halve the fresh tomatoes, toss them with olive oil and salt, and roast at 425°F (220°C) for 30 to 40 minutes until blistered and slightly caramelized. Add them in Step 4 along with their juices. Roasting adds a sweeter, smokier flavor.
The Vegetables
- Onion, carrots and celery: The classic aromatic trio (mirepoix) that builds a sweet, savory foundation.
- Garlic: Fresh is best. Add it after the onions soften so it doesn’t burn.
- Green beans and zucchini: These add freshness and color. Swap: Frozen mixed vegetables, bell peppers, cabbage or corn all work well.
- Diced potatoes: Yukon Gold potatoes hold their shape while releasing a little starch that naturally thickens the broth. They’re here for heartiness, not the spotlight. If you’d like potatoes front and center, try our hearty potato-forward vegetable soup.
- Leafy greens (optional): A couple of handfuls of spinach or kale stirred in at the end.
The Seasoning
- Italian herbs: Dried oregano, basil and thyme, plus a bay leaf, give the soup its cozy, Mediterranean character.
- Smoked paprika (optional): Adds subtle warmth and depth.
- Fresh finishers: Fresh basil or parsley and a squeeze of lemon right before serving brighten everything up.
Want to fine-tune your blend? See our comprehensive guide on vegetable soup herbs and spices for the best combinations and exactly when to add each one.
The Liquid
- Low-sodium vegetable broth: It lets you control the salt. Swap: Water plus an extra tablespoon of tomato paste and a splash of soy sauce for savory depth.
Prefer a different style? If you prefer a lighter, tomato-free broth, our Vegetable Soup Without Tomatoes is wonderfully clean and chunky. Craving pasta and beans in your bowl? Try our classic Italian minestrone soup with pasta and beans.
How to Make Tomato Vegetable Soup Step by Step
Step 1: Sauté the Aromatics
Warm the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots and celery with a pinch of salt. Cook for 6 to 8 minutes, stirring occasionally, until the onion is soft and translucent.
Step 2: Bloom the Garlic and Herbs
Stir in the garlic, oregano, basil, thyme and smoked paprika. Cook for 30 to 60 seconds, just until fragrant. Toasting dried herbs in oil wakes up their flavor.
Step 3: Caramelize the Tomato Paste
Add the tomato paste and stir it into the vegetables. Let it cook for 1 to 2 minutes until it darkens to a brick-red color. This step is key to a rich, rounded broth.
Step 4: Add Tomatoes, Broth and Potatoes
Pour in the crushed tomatoes, diced tomatoes (with their juices) and vegetable broth. Add the diced potatoes and bay leaf. Stir well, scraping up any browned bits from the bottom of the pot.
Step 5: Simmer
Bring the soup to a boil, then reduce the heat to medium-low. Cover partially and simmer for 15 minutes, until the potatoes are just starting to soften.
Step 6: Add the Tender Vegetables
Stir in the green beans and zucchini. Simmer for another 10 to 12 minutes, until all the vegetables are tender but not mushy.
Step 7: Season and Finish
Remove the bay leaf. Stir in the spinach (if using) until wilted. Taste, then adjust with salt, black pepper and a small pinch of sugar if the tomatoes taste too sharp. Finish with a squeeze of lemon juice and fresh basil or parsley.
Step 8: Serve
Ladle into warm bowls and serve with crusty bread, a grilled cheese (or vegan grilled cheese), or a simple green salad.
Printable Tomato Vegetable Soup Recipe
Print or pin the full recipe card below, with ingredients, step-by-step directions and storage notes in one place.
Tomato Vegetable Soup
Ingredients
Method
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery and a pinch of salt. Cook for 6 to 8 minutes until softened.
- Add the garlic, oregano, basil, thyme and smoked paprika. Cook for 30 to 60 seconds until fragrant.
- Stir in the tomato paste and cook for 1 to 2 minutes until it darkens slightly.
- Add the crushed tomatoes, diced tomatoes, vegetable broth, potatoes and bay leaf. Stir and scrape up any browned bits.
- Bring to a boil, then reduce to a simmer. Partially cover and cook for 15 minutes.
- Add the green beans and zucchini. Simmer for 10 to 12 minutes more, until all vegetables are tender.
- Remove the bay leaf. Stir in the spinach until wilted.
- Season with salt, pepper and sugar (if needed). Stir in the lemon juice.
- Serve hot, garnished with fresh basil or parsley.
Notes
- Refrigerator: Cool the soup and refrigerate it within 2 hours in an airtight container. Eat within 3 to 4 days; the flavor improves by day two.
- Freezer: Freeze in portions for 2 to 3 months for the best quality, leaving about 1 inch of headspace. Thaw overnight in the fridge. Potatoes may soften a little after thawing.
- Reheating: Warm gently on the stove over medium-low heat until steaming hot throughout, adding a splash of broth or water if it has thickened. In the microwave, heat in 1-minute intervals, stirring between each.
- Make-ahead: Chop all the vegetables up to 2 days in advance and refrigerate them.
- More soups: All the recipes linked in this post stay at the same permanent address on Vegetable Dips, so you can bookmark this page and come back to them anytime.
Storage and Reheating
- Refrigerator: Cool the soup and refrigerate it within 2 hours in an airtight container. Eat it within 3 to 4 days, as recommended by the FoodSafety.gov cold food storage chart; the flavor improves by day two.
- Freezer: Freeze in portions for 2 to 3 months for the best quality, leaving about 1 inch of headspace in each container. Thaw overnight in the fridge.
- Reheating: Warm gently on the stove over medium-low heat until steaming hot throughout, adding a splash of broth or water if the soup has thickened. In the microwave, heat in 1-minute intervals, stirring between each.
- Make-ahead tip: Chop all the vegetables up to 2 days in advance and store them in the fridge for a lightning-fast cook.
Is Tomato Vegetable Soup Healthy?
For most people, yes. This healthy tomato vegetable soup is built almost entirely from vegetables, so each bowl brings fiber, potassium and vitamins A and C, plus lycopene, the red antioxidant in tomatoes. Cornell University researchers found that cooking tomatoes increases the amount of lycopene your body can absorb, which makes a long-simmered soup a great way to eat them. It has no cream or butter and only a couple of tablespoons of olive oil for the whole pot, which keeps it naturally low in saturated fat and relatively light in calories for how filling it is.
The main thing to watch is sodium. Canned tomatoes and broth vary widely, so choose low-sodium or no-salt-added versions and season at the end. Exact nutrition depends on the brands and vegetables you use. If you follow a specific diet, check the labels and adjust portions to suit your needs.
Frequently Asked Questions
How do I get a rich tomato broth flavor?
Layering is everything. Use three forms of tomato (crushed for body, diced for texture and paste for concentrated depth), and always caramelize the paste in the pot before adding liquid. Toasting dried herbs in oil, simmering with a bay leaf and finishing with fresh herbs and a little acid all build complexity. For an extra savory boost, add a teaspoon of soy sauce or a tablespoon of nutritional yeast.
What spices go in tomato vegetable soup?
Dried oregano, basil and thyme with a bay leaf are the classic combination, and a little smoked paprika adds warmth. Garlic, black pepper and a pinch of red pepper flakes also work well. Add dried herbs early so they bloom in the oil, and fresh basil or parsley at the very end. For exact amounts and timing, see our vegetable soup seasoning guide.
Can I freeze this vegetable soup?
Yes! This tomato vegetable soup freezes very well for 2 to 3 months. Let it cool completely, then portion it into airtight containers or freezer bags, leaving about an inch of headspace for expansion. Potatoes can turn slightly softer after thawing. If that bothers you, slightly undercook them when you plan to freeze the batch. Thaw overnight in the fridge and reheat gently on the stove.
How do I balance the acidity of the tomatoes?
Canned tomatoes vary in acidity from brand to brand. If your soup tastes sharp, try one of these fixes:
- Add a small pinch of sugar (about ½ teaspoon) and taste again.
- Let the carrots and onions cook down longer at the start for natural sweetness.
- Stir in a tiny pinch of baking soda (no more than ⅛ teaspoon); it neutralizes acid quickly, so add it gradually.
- Finish with a drizzle of good olive oil to round out the flavor.
Can I make tomato vegetable soup in a slow cooker or Instant Pot?
Yes. Slow cooker: Sauté the aromatics and tomato paste first for the best flavor, then add everything except the zucchini, green beans and spinach. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, adding the tender vegetables during the final 30 minutes. Instant Pot: Sauté on the Sauté setting, add the remaining ingredients (except spinach), and pressure cook on HIGH for 5 minutes with a 10-minute natural release.
Can I add protein to this soup?
Yes. A can of rinsed cannellini beans, chickpeas or lentils added with the green beans turns it into an even heartier, protein-packed meal.
What’s the easiest version for busy weeknights?
For a quick tomato veg soup recipe easy enough for any weeknight, use a bag of frozen mixed vegetables in place of the carrots, green beans and zucchini. Add them in Step 6 and simmer for 8 to 10 minutes.
More Vegetable Soups to Try
Every recipe linked in this post lives at a permanent address on Vegetable Dips, so you can bookmark this page and come back to our seasoning guide, tomato-free vegetable soup, potato-forward vegetable soup and vegetable minestrone anytime.
Made this tomato vegetable soup? Leave a star rating and a comment below. We love hearing how you made it your own!
