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Step by Step Instructions: Tomato Vegetable Soup

Step by Step Instructions: Tomato Vegetable Soup

This tomato vegetable soup is the ultimate hearty lighter veggie soup. It is part tomato based, part bone broth based, and filled with carrots, potatoes, green beans, zucchini, chopped kale, herbs and spices.

When we want a tomato veggie soup, we make this recipe. Not only is it filled with veggies, but it is also filled with flavor and is incredibly satisfying. Which is just right for soup season, or any time of year really.

Soups are on of those recipes that we can eat any time of year or for lunch or dinner. If you love soup as much as we do, try our ground turkey rice soup, butternut squash and carrot soup, or pumpkin sweet potato soup.

Why this recipe is great

  • It is satisfying. Yes, a vegetable soup can be satisfying!
  • There is so much flavor! The combination of the tomato base with bone broth and all the herbs and spices is delish.
    • Check out this chunky vegetable soup by Plant Based Folk for a veggie soup without a tomato base.
  • It is great for those following a dairy-free, gluten-free, Paleo, or Whole30 diet.
  • It is simple to customize to your liking. Don’t like kale? Don’t put it in! Like sweet potatoes better than regular? Use those!

Recipe ingredients:

Ingredients for tomato vegetable soup.
  • Onion, garlic, leeks– these add great flavor to the base of the soup.
  • Dried thyme, dried rosemary, dried oregano, dried basil, dried parsley– these herbs add lots of flavor to the soup. We find the more the merrier here.
  • Carrots, zucchini, potatoes, green beans, kale– these are the veggies of choice here. They add crunch and flavor to the soup in each bite!
  • Bone broth– this adds good protein to the soup.
  • Chopped tomatoes– this gives this soup a rich tomato base. We like to use canned or cartoned chopped tomatoes here.

See recipe card below for a full list of ingredients and measurements.

Additions/ Substitutions

  • Instead of fresh onion and garlic, you can use onion powder and garlic powder. 1 teaspoon of onion powder and 1 teaspoon of garlic powder should work well.
  • Instead of bone broth, you can use chicken broth, beef broth, or veggie broth.
  • You can omit any veggie that doesn’t work for you.
  • You can add celery, cauliflower, bell peppers, or sweet potatoes.
  • Add red pepper flakes to add some heat to the dish.

Step by step instructions:

Leeks, garlic, onion and carrot sauteéing in a pot.

Step 1

Step 1: Sautée the garlic, onion, leeks, and onion with some rosemary and thyme.

Tomato sauce, bone broth and herbs added to the tomato vegetable soup.

Step 2

Step 2: Add the bone broth, chopped tomatoes, salt, pepper, thyme, rosemary, oregano, basil, and potatoes. Simmer for 15 minutes.

Zucchini, kale, and green beans added to the vegetable soup.

Step 3

Step 3: Add the green beans, zucchini, and kale, and simmer for another 10 minutes.

Hearty tomato vegetable soup in a bowl.

Step 4

Step 4: Serve!

Expert tips:

  • Use high quality chopped tomatoes.
    • We always use Pomi chopped tomatoes, and used them in this recipe. We like using strained Pomi tomatoes in our beef and kale stew.
  • Use lots of herbs and spices, otherwise the soup could be bland.
  • What to serve with this soup:
  • How to store: Store in an airtight container in the fridge for 2-3 days. Reheat in the microwave or in a soup pan. You can also store in the freezer for up to 3 months.

Recipe FAQS

Can you make this soup vegan?

Yes! To make this recipe Vegan, use a veggie stock instead of bone broth.

What can i do if i don’t have chopped tomatoes?

If you are in a pinch, you can use marinara instead.

How can we add protein to this dish?

Use bone broth! 6 cups of bone broth 40-60 grams of protein to the dish.

Tomato veggie soup in a bowl.

Prep 15 minutesCook 40 minutesTotal 55 minutesMakes 6 people

Ingredients

  • 1.5 Tablespoons olive oil
  • ½ onion, diced
  • 4 cloves garlic, minced
  • 1 leek, with the inner rings removed from within each other ( this was 1.5 cups for us)
  • 4 carrots, sliced
  • 1 teaspoon dried thyme, divided
  • 1 teaspoon dried rosemary, divided
  • 6 cups organic bone broth, ( or chicken broth or veggie broth)
  • 3 cups chopped tomatoes, canned or carton ( crushed tomatoes work as well)
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1.5 pounds potatoes, diced ( cut into 1 inch cubes)
  • 1 zucchini, sliced and quartered
  • 1 ½ cups green beans, cut into 4 pieces
  • 6 cups chopped kale, (Tuscan kale works great here)

Method

  1. Put the olive oil in a large soup pan or dutch oven and heat over medium heat. Add the diced onion, minced garlic, sliced leeks, sliced carrots, ½ teaspoon dried rosemary, and ½ teaspoon dried thyme to the pan and cook for 6-8 minutes, mixing every now and again.
  2. Add 6 cups of broth, 3 cups of chopped or crushed tomatoes, 1 teaspoon of salt, ¼ teaspoon of pepper, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, ½ teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon of dried parsley, and the diced potatoes. Mix.
  3. Turn the stovetop heat to high, and bring the mixture to a boil. Reduce the stove top heat to medium-low and simmer for 15 minutes. Then add the green beans, zucchini, kale and simmer for 10 minutes, until potatoes are cooked through.
  4. Salt and pepper to taste ( we added an extra ½ tsp of salt and ¼ tsp of pepper at this point).

Notes

  • If you don’t want to use raw onion and garlic, 1 tsp of onion powder and 1 tsp of garlic powder work.
  • To keep this recipe vegetarian, use vegetable broth
  • Tuscan kale is great to use here because it is softer in texture.

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