Rustic Tomato Vegetable Soup

For when you are craving tomato soup, but one that is a bit more substantial, this vegetarian Rustic Tomato Vegetable Soup does the trick! It’s flavorful, hearty, and comforting. It makes for the ultimate customizable vegetarian soup for any day of the week!

Tomato Vegetable Soup

There is absolutely nothing better than homemade soup when the weather starts to cool down or when you are feeling under the weather. This tomato based soup is packed with veggies and Italian spices. It’s a little bit like a combo of tomato soup and minestrone soup and it’s just so good! It’s easy to customize it based on what veggies you have on hand. Our version uses beans and parmesan cheese, but feel free to omit those if you are on a Whole30 or Paleo diet.

Vegetable Options

The best part about this soup is that it has so many veggies! And, it’s easy to swap in what you have and what is seasonal. For our version, we’ve included:

• Canned Tomatoes
• Carrots
• Celery
• Green Beans
• Cauliflower
• Spinach

Some other good options depending on the season:

• Zucchini
• Kale
• Eggplant
• Bell Peppers
• Kale
• Fresh Tomatoes

What to Serve with This Tomato and Veggie Soup

Really, this soup is a full meal in a bowl! But if you are looking to serve it alongside something, a light salad or even a big piece of crusty bread is a great choice.

Can this Soup be Frozen?

Absolutely yes. One of my favorite things about making soup is that it is so easy to freeze it! We’re big fans of freezing food for when you need a night off from cooking, and soup is one of the best recipes for it.

How to Freeze and Reheat Soup

Never stick hot — or even warm! — soup in a freezer. Putting food in a freezer when it’s at a high temperature can increase the overall temperature in the unit and may place all of the food at an unsafe temperature. Instead, cool very hot soup at room temperature before moving it to the refrigerator uncovered to finish cooling. Place it in the freezer once it’s at least room temperature or chilled.

The most important step when it comes to reheating is defrosting the soup! If at all possible, it is always the best choice to slowly defrost freezer meals in the refrigerator overnight or for up to two days.

If you don’t have time to fully defrost the soup you can reheat it on the stovetop. First, place the container in a bowl of warm water until the soup can easily pop out of the container. Once you are able to get it out, place the tomato soup in a pot with about 1/4 to 1/2 cup water. Cover the pot and cook over medium to medium-low while stirring semi-frequently. Once the soup has defrosted, bring the contents up to a boil to make sure it’s fully reheated.

Watch the video here:

If you like this soup recipe, check out these others:

• Easy Cioppino Soup
• Immune-Boosting Feel Good Soup
• Healthy Italian Wedding Soup
• Easy Taco Soup
• Healthy Broccoli Soup

Rustic Tomato Vegetable Soup

For when you are craving tomato soup, but one that is a bit more substantial, this vegetarian Rustic Tomato Vegetable Soup does the trick! It’s flavorful, hearty, and comforting. It makes for the ultimate customizable vegetarian soup for any day of the week!

• Author: Lexi
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 1x
• Category: Dinner

Scale 1x2x3x

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 (see note)
• 2 cups diced cauliflower florets
• 1 (15 ounce) can kidney beans, drained (optional)
• Big handful of baby spinach
• Parmesan cheese, to garnish (optional)

Instructions

1. Heat oil over medium heat in a dutch oven. Once hot, add onion and garlic, and cook for 3 minutes, until beginning to soften.
2. Add in carrots and celery, let cook over medium heat for 8-10 minutes, until soft and fragrant, stirring occasionally.
3. 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.
4. 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.
5. Add in spinach and let simmer until cooked through. Add in more broth for desired soup consistency.
6. Taste and adjust seasoning. Serve warm with a sprinkle of parmesan cheese, if desired.

Nutrition

• Serving Size: 1 bowl
• Calories: 88
• Sugar: 8g
• Sodium: 233mg
• Fat: 2.2g
• Saturated Fat: 0.3g
• Carbohydrates: 15.9g
• Fiber: 5g
• Protein: 4.2g
• Cholesterol: 0mg