There’s something incredibly comforting about a steaming bowl of tomato vegetable soup, especially when it’s homemade. The deep, rich flavors of ripe tomatoes combined with tender vegetables create a symphony of taste that warms both body and soul. Whether you’re looking to whip up something hearty for lunch or dinner, or you need a delicious starter for a meal, canned tomato vegetable soup is a fantastic option. It’s quick, it’s filling, and it delivers all the satisfying flavors you crave, with a bit of a homemade touch.
This canned tomato vegetable soup recipe is a game-changer when you’re in the mood for something hearty and nutritious. Using simple pantry ingredients, it’s the kind of soup you can make in a pinch, without compromising on flavor or nutrition. By adding fresh vegetables and aromatic herbs, you’ll transform canned tomatoes into a soup that tastes like it’s been simmering all day long.
So, grab your apron, and let’s dive into making a pot of this cozy, vegetable-packed goodness!
Canned Tomato Vegetable Soup Recipe
This recipe is the perfect balance of convenience and freshness. Using canned tomatoes as the base allows for a rich and tangy flavor without all the time spent waiting for fresh tomatoes to ripen. And by adding a medley of vegetables, herbs, and a touch of seasoning, you elevate the soup to the next level. Best of all, it’s simple to make and customizable to suit your tastes.
Ingredients Needed
Before you get started, let’s gather the necessary ingredients. The beauty of this recipe lies in how you can tweak it based on what you have in your pantry or fridge. Here’s a breakdown of what you’ll need:
Base Ingredients
- Canned Diced Tomatoes (2 cans, 14.5 oz each) – These provide the essential tomato base and give the soup a rich, tangy flavor.
- Vegetable Broth (4 cups) – Vegetable broth is ideal to keep the soup hearty and full of flavor, but you can use chicken broth if you prefer.
- Olive Oil (2 tablespoons) – For sautéing the vegetables and adding a smooth richness to the soup.
Vegetables
- Carrot (1 medium, diced) – Adds a mild sweetness and a pop of color.
- Celery (2 stalks, diced) – Contributes an earthy crunch and depth to the flavor.
- Onion (1 medium, diced) – A staple for any good soup, onions bring a savory base note to balance the acidity of the tomatoes.
- Zucchini (1 medium, diced) – Softens beautifully in the soup, offering a mild and fresh flavor.
- Green Beans (1 cup, chopped) – A good source of fiber and another vegetable that holds up well in soup.
Herbs & Seasonings
- Garlic (3 cloves, minced) – Adds an aromatic depth that complements the tomatoes.
- Dried Oregano (1 teaspoon) – A classic herb that brings a Mediterranean flair to the soup.
- Dried Basil (1 teaspoon) – Offers that fresh, slightly sweet herbal flavor.
- Salt & Pepper – Adjust to taste, but a pinch of both is essential for balancing flavors.
- Bay Leaves (2) – These add a subtle aromatic flavor and are easy to remove before serving.
Optional Add-ins
- Frozen Peas (1/2 cup) – For a bit of sweetness and a pop of color.
- Chopped Kale or Spinach (1 cup) – Add this at the end for extra nutrients and a burst of greenery.
- Parmesan Cheese (for garnish) – A sprinkle on top just before serving adds richness.
Cooking Instructions
Making canned tomato vegetable soup is as easy as following a few simple steps. This recipe doesn’t require fancy techniques or hours of prep time, but it still delivers a flavorful result. Here’s how to bring everything together:
-
Prep The Vegetables
Start by washing and dicing all your vegetables. Dice the carrots, celery, zucchini, and onions into bite-sized pieces, and chop the green beans into smaller chunks. Mince the garlic as well.
-
Sauté The Aromatics
In a large pot, heat the olive oil over medium heat. Add the diced onions, carrots, celery, and garlic. Sauté for about 5-7 minutes, or until the vegetables are softened and the onions are translucent.
-
Add The Tomatoes And Broth
Pour in the canned diced tomatoes (with their juices) and vegetable broth. Stir everything together and bring it to a simmer.
-
Season The Soup
Add the dried oregano, dried basil, bay leaves, salt, and pepper to the pot. Stir to combine, and allow the soup to simmer uncovered for about 20 minutes, so the flavors can meld together. Stir occasionally.
-
Add The Remaining Vegetables
Add the chopped zucchini, green beans, and any optional ingredients like peas or leafy greens. Simmer for an additional 10-15 minutes, until the vegetables are tender.
-
Final Taste Check
Before serving, taste the soup and adjust the seasoning if necessary. Remove the bay leaves.
-
Serve And Garnish
Ladle the soup into bowls and top with a sprinkle of freshly grated Parmesan cheese, if desired. Serve with a warm slice of crusty bread for dipping.
Ingredient Insights
Here’s why the specific ingredients work so well together:
- Canned Tomatoes – These are a pantry staple because they are packed with flavor and have a longer shelf life than fresh tomatoes. They also provide a rich base that adds both acidity and sweetness to the soup.
- Vegetable Broth – This is key to adding layers of savory flavor. Vegetable broth creates a balanced, hearty background that complements the freshness of the vegetables.
- Carrots, Celery, and Zucchini – These veggies are not only nutritious but also help in building the flavor profile. Carrots add a mild sweetness, celery provides a slight bitterness, and zucchini adds a light, fresh flavor that balances the richness of the tomatoes.
- Herbs and Seasonings – Oregano, basil, and garlic are staples in tomato-based dishes. They work together to deepen the flavor and provide that familiar Mediterranean taste we love in soups.
Expert Tips
To make this soup even more satisfying and packed with flavor, consider the following expert tips:
- Use Fresh Herbs – If you have fresh oregano or basil on hand, use them instead of dried herbs. Fresh herbs will infuse the soup with a more vibrant, aromatic flavor.
- Roast the Vegetables First – For an extra layer of depth, you can roast the carrots, zucchini, and celery in the oven before adding them to the soup. This brings out their natural sweetness and caramelizes their edges, adding richness to the overall dish.
- Simmer Longer for More Flavor – If you have the time, let the soup simmer for longer than 30 minutes. The longer you let it cook, the more the flavors will meld and develop, making the soup even more robust.
- Blend for a Creamy Texture – If you like a smoother soup, blend half or all of the soup with an immersion blender or in a regular blender. You’ll get a creamy consistency without having to add any cream or milk.
- Add Heat – If you enjoy a bit of spice, add a pinch of red pepper flakes or a chopped jalapeño to the soup. This adds a subtle heat that pairs beautifully with the tomatoes.
Recipe Variations
Feel free to mix things up with these variations:
- Meat Lover’s Twist: Brown some ground beef, turkey, or sausage before adding the vegetables for a heartier, meat-packed version.
- Add More Greens: If you’re a fan of leafy greens, consider adding spinach, kale, or Swiss chard towards the end of cooking. They’ll wilt beautifully and add extra nutrients to the soup.
- Creamy Tomato Vegetable Soup: For a richer soup, add a splash of heavy cream or a dollop of sour cream after the soup has finished cooking. It adds a luxurious creaminess without overpowering the tomato base.
- Chunky Tomato Soup: If you prefer more texture, skip the blender and let the soup remain chunky, with the vegetables intact, offering a rustic, hearty feel.
Final Words
This canned tomato vegetable soup recipe is a true crowd-pleaser, perfect for any time of year. It’s a simple yet nourishing meal that can be easily customized to suit your tastes and dietary needs. Whether you prefer a chunky, hearty texture or a silky smooth consistency, this recipe has you covered. And the best part? You don’t need a ton of time or effort to make it taste like it’s been simmering for hours. With just a few key ingredients, you’ll have a delicious, wholesome soup that’s sure to satisfy.