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Hearty homemade tomato vegetable soup served in a cozy bowl on a wooden table.

Tomato Vegetable Soup

A rich, cozy tomato soup with vegetables: a deep tomato broth, garden vegetables and diced potatoes for heartiness. Naturally vegan, gluten-free and ready in under an hour.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mediterranean
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion diced (about 1 1/2 cups)
  • 2 medium carrots peeled and diced (about 1 cup)
  • 2 stalks celery diced (about 3/4 cup)
  • 4 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika optional
  • 3 tablespoons tomato paste
  • 1 28-oz can crushed tomatoes 794 g
  • 1 14.5-oz can diced tomatoes 411 g, with juices
  • 5 cups low-sodium vegetable broth 1.2 L
  • 2 medium Yukon Gold potatoes peeled and diced into 1/2-inch cubes (about 2 cups)
  • 1 bay leaf remove before serving
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 1 medium zucchini diced (about 1 1/2 cups)
  • 2 cups fresh baby spinach optional
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sugar optional, to balance acidity
  • 1 tablespoon fresh lemon juice
  • 1/4 cup fresh basil or parsley chopped, for serving

Method
 

  1. 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.
  2. Add the garlic, oregano, basil, thyme and smoked paprika. Cook for 30 to 60 seconds until fragrant.
  3. Stir in the tomato paste and cook for 1 to 2 minutes until it darkens slightly.
  4. Add the crushed tomatoes, diced tomatoes, vegetable broth, potatoes and bay leaf. Stir and scrape up any browned bits.
  5. Bring to a boil, then reduce to a simmer. Partially cover and cook for 15 minutes.
  6. Add the green beans and zucchini. Simmer for 10 to 12 minutes more, until all vegetables are tender.
  7. Remove the bay leaf. Stir in the spinach until wilted.
  8. Season with salt, pepper and sugar (if needed). Stir in the lemon juice.
  9. 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.