Basic Tomato And Herb Vegetable Soup Recipe :- This simple tomato-herb vegetable soup will calm you and make you want more. Milena Manolova, a recipe developer, enjoys creating a quick, flavorful dish with readily available ingredients.
Tomatoes and herbs make a delicious, fragrant basis. Yellow onion and garlic make a tasty base, and carrots and celery add crunch. Thyme adds rich, earthy taste, while bay leaves offer herbal deliciousness. The potatoes and chickpeas make it filling, while the green peas and sliced tomatoes add freshness. Parsley adds freshness and brings it all together.
Basic Tomato And Herb Vegetable Soup Recipe
This soup’s rich, soothing flavor warms you from within. The ideal balance of flavors and healthy components makes it delightful and a must-try. Perfect for a nice night in on the couch, the soup is like a warm hug on a cold day.
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Ingredients
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 2-3 minced garlic
- ⅔ cup diced carrots
- 1 tablespoon tomato paste
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon thyme
- 2 bay leaves
- ⅔ cup chopped celery
- 1 ½ cup diced potatoes
- ⅔ cup canned chickpeas
- 1 cup green peas
- 2 cups diced tomatoes
- ¼ cup chopped parsley
- 1 quarts water or veggie stock
Directions
In a soup pot, heat olive oil. Add the chopped onion and simmer for 3–4 minutes on medium heat.
Continue cooking for 1 minute with minced garlic.
Add diced carrots and simmer for 2 minutes.
Stir in tomato paste, salt, and black pepper. Cook 30 seconds, stirring.
Mix in thyme, bay leaves, celery, potatoes, chickpeas, and green peas.
Combine diced tomatoes, chopped parsley, and water or vegetarian broth.
Cover the saucepan and cook until vegetables are tender, 30–35 minutes. For more seasoning, check halfway through cooking.
Wait a few minutes before serving the pot from the stove.
Nutrition
- Calories per Serving 329
- Total Fat 11.0 g
- Saturated Fat 1.9 g
- Trans Fat 0.0 g
- Cholesterol 7.2 mg
- Total Carbohydrates 46.2 g
- Dietary Fiber 9.4 g
- Total Sugars 14.0 g
- Sodium 1,361.5 mg
- Protein 14.0 g
FAQs
Can some of the ingredients be substituted in the basic tomato and herb vegetable soup?
Adaptability makes this tomato and herb veggie soup great. Get creative and substitute based on your preferences or what you have. Change or add veggies to your liking. Bell peppers, zucchini, spinach, and kale may spice up soup. This is a great way to utilize up fridge contents. If you’re out of thyme or bay leaves, relax. Alternatives like rosemary, oregano, and basil add herbal flavor to soup.
Chickpeas and green peas are great, but you may add cannellini beans, kidney beans, or lentils for protein and texture. Change the potato variety. Russet, red, and sweet potatoes each have their own flavor and texture. Try leeks or shallots instead of onions and add ginger or chile for flavor.
How do you store basic tomato and herb vegetable soup?
Let soup cool to room temperature. This prevents condensation in the storage container, which can cause moisture and bacteria growth. Use sealable bags or airtight containers. Make sure they’re freezer-safe if you’re freezing soup. Consider splitting the soup into bags for separate servings. This lets you thaw and reheat what you need without reheating the whole batch. For 3–4 days, refrigerate the soup.
Pour soup into freezer-safe containers with room to expand for long-term storage. Date and freeze. When ready to eat, gently thaw frozen soup in the fridge overnight. Reheat on the stove or microwave, stirring regularly, to preserve consistency.
