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Rustic Tomato Soup with Veggies in a pot with a spoon in it.

Rustic Tomato Vegetable Soup

5 from 5 votes
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!
Servings 6
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes


  • 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.


Serving: 1bowlCalories: 88kcalCarbohydrates: 15.9gProtein: 4.2gFat: 2.2gSaturated Fat: 0.3gSodium: 233mgFiber: 5gSugar: 8g
Course: Dinner
Author: Lexi