Garden Tomato Vegetable Soup

Savor the fresh, vibrant flavors of summer with our Garden Tomato Vegetable Soup, a comforting medley of freshly diced tomatoes, hearty vegetables, and fragrant herbs. This wholesome recipe combines tender carrots, zucchini, green beans, and sweet corn in a rich vegetable broth, creating a symphony of flavors that's both nourishing and delicious. Infused with dried basil, oregano, and a hint of garlic, this soup is easy to prepare in under 45 minutes and perfect for a cozy meal any time of the year. Serve it warm, topped with a sprinkle of grated Parmesan and fresh parsley for added depth, and pair it with crusty bread for the ultimate rustic dining experience. This recipe is ideal for using garden-fresh produce and offers a healthy, vegetarian option that's as beautiful as it is satisfying.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 stalks celery stalks, diced
• 3 cloves garlic cloves, minced
• 6 cups fresh tomatoes, diced
• 4 cups vegetable broth
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and chopped
• 1 cup corn kernels, fresh or frozen
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh parsley, chopped (optional)
• 2 tablespoons parmesan cheese, grated (optional)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the diced tomatoes to the pot and cook for 5 minutes, stirring occasionally, to help them break down.

Step 5

Pour in the vegetable broth and bring the mixture to a boil.

Step 6

Reduce the heat to a simmer and add the zucchini, green beans, corn kernels, dried basil, dried oregano, salt, and black pepper. Stir to combine.

Step 7

Simmer the soup for 15-20 minutes, or until all the vegetables are tender.

Step 8

Taste the soup and adjust the seasoning if needed.

Step 9

Remove the pot from heat and ladle the soup into bowls.

Step 10

Garnish with freshly chopped parsley and a sprinkle of grated parmesan if desired. Serve warm.

Nutrition Facts

Serving size	2392.9 grams (2392.9g)

Amount per serving	% Daily Value*
Calories	992

Total Fat 42.00g	54%
Saturated Fat 8.50g	43%
Polyunsaturated Fat 5.50g
Cholesterol 8mg	3%
Sodium 4978mg	216%
Total Carbohydrate 133.50g	49%
Dietary Fiber 33.90g	121%
Total Sugars 54.50g
Protein 36.10g	72%

Vitamin D 0IU	0%
Calcium 537mg	41%
Iron 11mg	58%
Potassium 5140mg	109%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.8%

Protein: 13.7%

Carbs: 50.5%