Everyday Vegetable Tomato Soup (Print Version)
Wholesome soup packed with tender vegetables in savory tomato broth. Great for sharing or meal prepping.
# Ingredients:
01 -
2 tablespoons olive oil
02 -
2 cups chopped onions or thinly sliced leeks (whites only)
03 -
1 cup thinly sliced celery
04 -
2 teaspoons Italian seasoning
05 -
Coarse salt and ground pepper
06 -
3 14.5-ounce cans reduced-sodium vegetable or chicken broth
07 -
1 28-ounce can diced tomatoes, with juice
08 -
1 tablespoon tomato paste
09 -
8 cups mixed fresh or frozen vegetables (e.g., carrots, corn, green beans, lima beans, peas, potatoes, zucchini, cut into smaller pieces as needed)
10 -
3 cups water
# Steps:
01 -
Heat olive oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning. Season with coarse salt and ground pepper.
02 -
Cook the mixture, stirring frequently, until the onions or leeks are translucent, approximately 5 to 8 minutes.
03 -
Add the vegetable or chicken broth, diced tomatoes with juice, tomato paste, and 3 cups of water to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 20 minutes.
04 -
Add the mixed fresh or frozen vegetables to the pot and return to a simmer. Cook uncovered until the vegetables are tender, approximately 20 to 25 minutes.
05 -
Season the soup with additional salt and pepper to taste. Serve immediately or let cool completely before storing.
# Helpful Notes:
01 -
This soup can be stored in airtight containers and refrigerated for up to 4 days or frozen for up to 3 months.