Everyday Vegetable Tomato Soup

There is nothing like having a big pot of tomato vegetable soup ready for a week of comforting meals no matter the season This everyday vegetable soup makes the most of pantry staples and whatever fresh or frozen vegetables you have on hand making it an easy favorite for busy nights or planning ahead

This became a weekly staple when my kids started requesting seconds every time A recipe that proves simple can be absolutely satisfying

Ingredients

• Olive oil: adds richness and helps develop flavor as you cook the vegetables Choose a quality extra virgin olive oil for best taste
• Onions or leeks: depending on what is available provide the soup’s savory backbone Select firm onions or clean leeks with bright whites
• Celery: brings fresh flavor and a little crunch Look for stalks that feel crisp and vibrant
• Italian seasoning: a balanced blend of herbs adds depth Use a favorite or make your own with dried basil oregano and thyme
• Coarse salt and ground pepper: for essential seasoning Freshly cracked pepper really ups the aroma
• Reduced sodium vegetable or chicken broth: the soup’s base Choose a low sodium option so you can control the seasoning
• Diced tomatoes with juice: add body and tang Opt for a no salt added variety if you like to control salt
• Tomato paste: deepens the tomato flavor and gives the broth a velvety feel Go for double concentrate if possible
• Mixed vegetables, fresh or frozen: These can include carrots corn green beans lima beans peas potatoes and zucchini Cut larger pieces so they cook evenly and pick vibrant unfrozen vegetables for freshness

Step-by-Step Instructions

Heat and Season the Pot:

Pour olive oil into a large stockpot and warm over medium heat Add chopped onions or leeks and sliced celery with a good sprinkle of Italian seasoning salt and pepper Stir to coat everything in oil and start building the aroma

Sweat the Aromatics:

Let everything cook together stirring often for about eight minutes The onions or leeks should turn translucent and soften but do not let them brown This gentle start is what gives the soup its deep flavor base

Simmer the Tomatoes and Broth:

Pour in your cans of broth add the diced tomatoes with their juices and tip in the tomato paste along with about three cups of water Turn the heat up to bring everything to a rolling boil then lower so it simmers let it bubble gently for twenty minutes The liquids will meld with the vegetables and the house will start to smell wonderful

Add Vegetables and Finish Cooking:

Tip in the mixed vegetables and carefully stir everything together Bring it back to a simmer and let it cook uncovered for another twenty to twenty five minutes Check the vegetables with a fork they should be tender but still hold their shape

Taste and Serve:

Taste and adjust salt and pepper However you like it ladle into bowls to serve right away or cool to save for later This soup is even better after it sits

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One of my favorite things is how potatoes add heartiness without weighing you down I will never forget my kids first time making this recipe with me in the kitchen They chopped carrots and scattered peas everywhere but we laughed the whole way through

Storage Tips

Let the soup cool before transferring it to airtight containers It stays good in the fridge for up to five days For longer storage freeze portions in freezer bags or containers making sure to leave space for expansion Thaw overnight in the fridge or reheat gently from frozen

Ingredient Substitutions

No leeks Use all onion Prefer a richer base Use chicken broth Extra veggies in the fridge toss them in This soup works with sweet potatoes instead of regular potatoes or add a handful of spinach at the end for a burst of greens

Serving Suggestions

Serve this soup with a piece of crusty bread or a warm sandwich For a heartier meal top with a sprinkle of grated Parmesan cheese or stir in cooked small pasta shapes Try a side salad with a zingy vinaigrette to complete the meal

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A Soup with History

Vegetable soup has humble roots worldwide made with whatever is on hand and shared with family Through the years I have adapted this classic formula to fit my pantry and what my family likes best It is a reminder of how food brings everyone together

Recipe FAQs

→ Can I use frozen vegetables for this soup?

Yes, both fresh and frozen vegetables work well. Simply add them directly; no need to thaw in advance.

→ Which vegetables are best for this soup?

Try carrots, potatoes, corn, green beans, lima beans, peas, and zucchini. Cut into small, even pieces for consistent texture.

→ How can I add more flavor?

Layer flavors by sautéing onions and celery first, and don't skip the Italian seasoning. Garnish with fresh herbs for extra aroma.

→ Can I use chicken broth instead of vegetable broth?

Absolutely. Both reduced-sodium vegetable and chicken broth work—choose the option that best suits your taste preference.

→ Is this soup good for meal prep?

Yes, it keeps well in the fridge for up to five days and also freezes beautifully for future meals.

→ How do I adjust the consistency?

If you prefer it thinner, add water or broth as needed. For a thicker result, simmer uncovered to reduce liquid.