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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.
does this freeze okay ? I am curious because I have not had luck freezing any soups with potato in them in the past.
I’m making this right now and If I don’t stop “testing”, I’ll surely run out before family gets home for lunch. I added kidney beans and used frozen green beans. Love it!
Sooooooo good. Made this last night for dinner with some corn bread, didn’t need anything else. This soup is so hearty and filling!
So happy it was a hit!
Very, very delicious!
Love this soup, but I wasn’t able to find the ‘note’ with regards to the russet potato? Thanks, for clarifying. ?
This soup is delicious and full of veggies. The tomato broth and seasonings are perfect and you can really put in whatever you prefer. My husband and I are trying to break out quarantine sugar and carb habit and a big pot of this is handy for lunch , preventing the well there is nothing healthy to eat problem.
Hi Lexi, Just made this and it was delicious. Perfect for a crisp autumn day ?
The seasoning on this soup is really good; it takes it beyond your normal vegetable soup! I added ground turkey for a complete meal! Fantastic on a winter night
Made this soup tonight and it was phenomenal. I added some Italian turkey sausage. So freakin good!
Made this in my Instant Pot tonight! Ten minutes high pressure with a quick release. I dry sautéed the vegetables in the IP on Saute first. Delicious!
LOVE IT.
This is currently on the stove! Love this recipe, it’s so delicious. Thanks Lexi!
Looks yummy! How many servings would you say this makes? Thanks!
Made this last week and it was seriously amazing. I added a green bell pepper and only did 1 tbsp of tomato paste and it came out fantastic. I also did not have oregano on hand so I subbed with an italian spice blend, and I did not have crushed red pepper but I had crushed pepper flakes..I love the kick it added!
This soup is SO good – now my fav veggie soup. I also added beans
Loved this soup, was so delicious! I made a huge batch to last a few days. I especially loved the kick from the chilli flakes, made such a difference. I added a tin of beans for protein.
When do you put in the spinach? I assume towards the end? Looks delicious!!! 😉
Another delicious recipe from LCK!! Such a yummy soup on a dreary rainy day!!
That looks amazing girl!!! I just bought some purple potato’s and it looks like this soup is going to end up being their new home 🙂
Oh Yum. Chunky vegetable soups are my favorite– they always seem infinitely more healthy than pureed ones… maybe I’m crazy. I love your version! Can’t wait to take this recipe for a test drive!
Love that this soup is full of veggies! And this is the perfect time for soup! Great recipe.