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This Rustic Tomato Vegetable Soup is a hearty, mouthwatering, oh-so-easy weeknight meal! It’s packed full of veggies, beans, and spices to create the perfect cozy soup. Enjoy the recipe as-is or customize with whatever veggies you have on-hand. Just 15 minutes of prep needed!
Easy Recipe for Vegetable Soup
There is absolutely nothing better than homemade soup when the weather starts to cool down. And this Rustic Tomato Vegetable Soup is just the recipe you’re looking for! It’s perfect for when you’re craving a classic tomato soup, but you also want something a little bit more substantial.
This tomato based soup is packed with veggies, beans, and Italian spices. It’s like a combination of tomato soup and minestrone…and it’s so good!
This homemade tomato vegetable soup is flavorful, hearty, comforting, vegetarian, and can easily be made whole30 or paleo-friendly. Plus, you can use literally any veggies you have on hand!
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 to the recipe card below for ingredient amounts!
- Oil: You’ll 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.
- 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.
- 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.
- Veggies: I use a combination of green beans, potato, cauliflower florets, and 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 gives the soup the perfect salty finish.
How to Make Tomato Vegetable Soup
This easy vegetable soup takes just 15 minutes to prep!
- Sauté the aromatics: Heat oil in a dutch oven over medium heat, then add in onion and garlic. Cook until softened, then stir in carrots and celery. Continue to cook until soft.
- Add seasonings and tomato: Stir in all of the seasonings followed by the tomato paste and diced tomatoes, then 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 beans. Simmer until the veggies are cooked all the way through.
- Finish and serve: Add in the spinach, simmer until cooked through, then serve warm with a sprinkle of parmesan.
What Vegetables Go Well with Tomato Soup?
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 potato, cauliflower, and spinach to round out this soup, but you could also use zucchini, kale, eggplant, bell pepper, kale, fresh tomatoes, you name it.
How Can I Get More Flavor in My Vegetable Soup?
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 extra parmesan cheese.
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 your soup up even more by browning some ground beef along with the aromatics.
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
Leftover homemade vegetable soup can be stored in an airtight container in the fridge for up to 3 days.
Let the soup cool completely before storing it in the fridge or freezer.
Can This Soup Be Frozen?
Yes! One of my favorite things about making soup is that it is so easy to freeze!
To freeze your soup, let it cool completely to room temperature, then move it to the refrigerator uncovered to finish cooling. Once it’s fully cooled, place it into the freezer in a freezer-safe container and store for up to 3 months.
When you’re ready to serve it again, fully defrost in the refrigerator overnight and reheat on the stove until warmed through.
To defrost more quickly, place the container in a bowl of warm water. Once the soup can easily pop out of the container, place 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 be sure to bring the contents to a boil to make sure it’s fully reheated.
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
- 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)
- 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.