Tomato Veggie Soup

Cozy up with a bowl of hearty and wholesome Tomato Veggie Soup, a vibrant symphony of flavors and nutrition perfect for any season. This nutrient-packed recipe brings together a medley of fresh vegetables, including zucchini, carrots, celery, and red bell peppers, simmered in a rich tomato broth infused with classic Italian herbs like basil and oregano. Ready in just 45 minutes, this quick and easy homemade soup is a one-pot marvel that’s as comforting as it is healthy. Finished with fresh spinach and parsley, it's a delightfully aromatic dish you can enjoy as a warming appetizer or a satisfying main course. Serve it with crusty bread for the ultimate comfort food experience! Keywords: tomato vegetable soup recipe, healthy tomato soup, easy veggie soup, one-pot soup recipe, quick homemade soup.

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
• 3 cloves garlic cloves, minced
• 2 medium carrots, peeled and sliced
• 2 stalks celery stalks, sliced
• 1 medium zucchini, diced
• 1 medium red bell pepper, diced
• 28 ounces canned diced tomatoes
• 4 cups vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 0.5 teaspoon ground black pepper
• 1 teaspoon salt
• 2 cups fresh spinach, roughly chopped
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

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

Step 2

Add the diced onion and sauté for 3–4 minutes until translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.

Step 4

Add the sliced carrots, celery, zucchini, and red bell pepper to the pot. Sauté for 5–6 minutes until slightly softened.

Step 5

Pour in the canned diced tomatoes (with their juice), vegetable broth, and tomato paste. Stir to combine.

Step 6

Season the soup with dried basil, dried oregano, ground black pepper, and salt.

Step 7

Bring the soup to a gentle boil, then reduce the heat to low and simmer for 15–20 minutes until the vegetables are tender.

Step 8

Stir in the fresh spinach and cook for another 2–3 minutes until wilted.

Step 9

Taste the soup and adjust seasoning as needed.

Step 10

Garnish with chopped fresh parsley before serving. Enjoy warm with crusty bread or crackers.

Nutrition Facts

Serving size	2540.7 grams (2540.7g)

Amount per serving	% Daily Value*
Calories	1194

Total Fat 62.50g	80%
Saturated Fat 12.00g	60%
Polyunsaturated Fat 12.30g
Cholesterol 16mg	5%
Sodium 5907mg	257%
Total Carbohydrate 134.70g	49%
Dietary Fiber 41.30g	148%
Total Sugars 61.10g
Protein 35.50g	71%

Vitamin D 0IU	0%
Calcium 684mg	53%
Iron 17mg	92%
Potassium 5806mg	124%

*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: 45.2%

Protein: 11.4%

Carbs: 43.3%