This post may contain affiliate links. Please read my disclosure policy.
This Rustic Tomato Vegetable Soup is a cozy, veggie-loaded soup that is my take on a mash-up of classic tomato soup and minestrone soup. The soup is full of flavor and satisfying bites, and totally customizable to what you’re craving! Whether you want a simple weeknight meal, a healthy lunch for the week, or something warm to welcome cool weather, this Rustic Tomato Vegetable Soup delivers comfort in every bowl with just 15 minutes of prep and everyday ingredients.
This recipe is vegetarian, easily Whole30 or paleo-friendly when you omit beans and cheese, and perfect for using up whatever fresh produce you have on hand.
What Is Rustic Tomato Vegetable Soup?
Rustic Tomato Vegetable Soup is a cozy, hearty soup built on a rich tomato base, with sautéed aromatics, Italian herbs, and tons of veggies like green beans, potatoes, cauliflower, and spinach. The flavor is comforting and layered, savory, herby, and just substantial enough to be a complete meal. Beans add protein and extra texture, but you can also leave them out or swap in other favorites.
Ingredients Needed
This vegetable soup recipe is packed with good-for-you ingredients! Use the ingredients listed or customize with whatever veggies you have in your fridge. *Scroll down to the recipe card below for exact amounts and directions.
Flavor Base:
- Oil: Use extra-virgin olive oil to sauté the aromatics before adding the other ingredients.
- Aromatics: Our aromatics are a classic combination of garlic, onion, carrot, and celery.
- Tomato: Tomato paste adds richness, while a can of diced tomatoes adds texture and sweet tomato flavor.
- Broth: You can use chicken stock or keep this soup vegetarian with vegetable stock.
Seasonings:
- Seasonings: We’re giving our soup the perfect flavor with sea salt, ground black pepper, dried oregano, dried basil, garlic powder, onion powder, and optional red pepper flakes.
Vegetables & Add-Ins:
- Veggies: I use a combination of green beans, potatoes, cauliflower florets, and baby spinach.
- Kidney Beans: Beans are optional, but a great way to make this soup more hearty with plant-based protein.
- Cheese: A sprinkle of Parmesan on top gives the soup the perfect salty finish.
How to Make Tomato Vegetable Soup
This easy vegetable soup takes just 15 minutes to prep and 25-30 minutes to cook!
- Sauté the aromatics: Heat oil in a Dutch oven over medium heat, then add the onion and garlic. Cook until softened, then stir in carrots and celery. Continue to cook until soft.
- Add seasonings and tomato: Stir in all the seasonings, then add the tomato paste and diced tomatoes, and cook for a couple of minutes.
- Add broth, beans, and veggies: Pour in the broth. Bring that to a boil, then add in the green beans, potato, cauliflower, and other beans of choice. Simmer until the veggies are fully cooked.
- Finish and serve: Add in the spinach, simmer until wilted, adjust the consistency with broth if needed, then serve warm with a sprinkle of parmesan on top.
Tips and Notes
- Sauté the aromatics well. Sautéing the onion, garlic, celery, and carrot is what creates the flavor base for the whole soup. Give them plenty of time to soften before you add in the other ingredients.
- Simmer until the veggies are cooked through. The best way to tell if the veggies are done is to check the potatoes with a fork. If it easily pierces through the potatoes, then they’re good to go! If there is any resistance, then give the veggies a little more time.
- If you notice too much of the liquid being soaked up as the veggies cook, feel free to add more stock.
- For Whole30 or paleo tomato vegetable soup, simply omit the beans and cheese.
- Make beef tomato soup. Bulk up your soup even more by browning some ground beef along with the aromatics.
FAQ’s
Pretty much anything you have on hand! That’s one of my favorite things about this soup. It’s so customizable! I use a tasty combination of green beans, Russet potatoes, cauliflower, and spinach to round out this soup, but you could also use zucchini, kale, eggplant, bell pepper, fresh tomatoes, you name it.
This homemade vegetable soup is already loaded up with flavor thanks to the chicken or veggie stock and the seasonings!
If you’re looking for a little bit of extra flavor, feel free to add a little bit more of each seasoning or stir in a little bit of extra Parmesan cheese.
Serving Suggestions
This vegetable bean soup is a full meal in a bowl, so a side dish is not required! However, a light salad or even a big piece of crusty bread is a great choice.
If you’re looking for a side dish with a little more to it, here are some of my favorite recipes:
- Gluten Free Garlic Bread
- Air Fryer Roasted Potatoes
- Chicken Breast Recipes
- The BEST Paleo Bread (5-Ingredients and One Bowl)
How to Store
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Cool completely, then freeze for up to 3 months. Defrost overnight and reheat on the stovetop, adding a splash of broth if needed. To defrost more quickly, place the container in a bowl of warm water. Once the soup can easily pop out of the container, place it into a pot with 1/4-1/2 cup of water, cover, and cook over medium to medium-low heat until warmed through. Stir frequently and bring the contents to a boil to ensure it’s fully reheated.
Pro Tip!
Let the soup cool completely before storing it in the fridge or freezer.
More Soup Recipes You’ll Love
- Easy Cioppino Soup
- Immune-Boosting Feel Good Soup
- Healthy Italian Wedding Soup
- Easy Taco Soup
- Healthy Broccoli Soup
Watch the video here:
Rustic Tomato Vegetable Soup
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 onion diced
- 2 cloves garlic minced
- 3 carrots finely diced
- 2 celery stalks finely diced
- 1-½ teaspoons fine sea salt
- ½ teaspoon ground black pepper
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Pinch of red pepper flakes optional
- ¼ cup tomato paste
- 1 28 oz. can organic diced tomatoes
- 3 cups chicken or vegetable stock more as needed
- 2 cups diced green beans about 1” pieces
- 1 large russet potato peeled and diced
- 2 cups diced cauliflower florets
- 1 15 ounce can kidney beans, drained (optional)
- Big handful of baby spinach
- Parmesan cheese to garnish (optional)
Instructions
- Heat oil over medium heat in a dutch oven. Once hot, add onion and garlic, and cook for 3 minutes, until beginning to soften.
- Add in carrots and celery, let cook over medium heat for 8-10 minutes, until soft and fragrant, stirring occasionally.
- Add in salt, pepper, oregano, basil, garlic powder, onion powder, red pepper flakes, tomato paste and diced tomatoes and cook for 1-2 minutes, until fragrant.
- Add in broth. Bring to a boil then reduce heat. Add in green beans, potato, cauliflower and kidney beans and let simmer for 25 minutes, or until the vegetables are cooked through.
- Add in spinach and let simmer until cooked through. Add in more broth for desired soup consistency.
- Taste and adjust seasoning. Serve warm with a sprinkle of parmesan cheese, if desired.
I just had to rate this. I’ve made this recipe many times now. It reminds me of my favorite soup from a restaurant that I used to go to (a good one : ) Anyway, I add a lot of broccoli (I reduce cauliflower a bit and add equal broccoli) to mine because that’s how I remember it. I also add corn when it’s fresh and sweet potato instead of russet. I make 2 large pots at a time (24 servings) and freeze for lunch in 18 oz glass containers. My family loves it. It’s better before it’s frozen, but you can’t beat the nutrition of this soup. And with a piece of crusty Italian bread and butter? Seriously, one of my favorite meals. Oh, add a big handful of fresh basil too. I’m so glad I found this recipe.
Just about to make this again, it is delicious and tastes similar to but much better than Heinz veg soup. I’m guessing it will freeze ok?
How would you alter the recipe to make it in the crockpot?
You can definitely make it in the crockpot. time dependent on how long you’d like to have it in there – just delay when you add in the veggies so they don’t get mushy!
So this soup tastes amazing and was fun to make. I really love a tomato based soup. My only comment is that I had to cook it on low for 2.5 hours for the vegetables to totally cook through. It’s possible I did not chop them small enough. This soup is restaurant quality though.
I had cans of diced and crushed tomato I needed to use up……found this recipe and found I could also use canned green beans, black beans (sorry, no kidney beans in the cupboard), no cauliflower (did not want to go to the store)….made tweaks according to my cupboard and frig. We really loved the flavor and chunkiness (I don’t dice finely….). Smells and tastes yummy! Will freeze half…this recipe will make 4 meals for the two of us.
I really liked this soup. I used some different veggies that I had on hand but i kept the base the same. I will be making it again.
Very easy and very good. Great on a cold damp November evening. So many veggies and plenty of flavor too.