25+ Nourishing Tomato Vegetable Soup Recipes for a Healthy Meal

Tomato vegetable soup is the epitome of comfort food—rich, flavorful, and brimming with nutrients.

Whether you’re in the mood for a classic, a hearty variation with added vegetables, or a more adventurous twist on the traditional, tomato vegetable soup offers endless possibilities.

This versatile dish can be enjoyed year-round, with its bright, tangy base and myriad of vegetables that bring both color and nutrition to the table.

Whether you prefer your soup chunky or smooth, spicy or mild, there’s a recipe for everyone.

In this collection of over 25 tomato vegetable soup recipes, you’ll find options that cater to every palate.

From simple, one-pot soups to more complex creations filled with layers of flavor, each recipe is designed to be nourishing, satisfying, and easy to prepare.

So, if you’re ready to get creative in the kitchen and warm up with a delicious, homemade soup, keep reading for a variety of recipes that will soon become favorites in your home.

25+ Nourishing Tomato Vegetable Soup Recipes for a Healthy Meal

Tomato vegetable soup is not just a comforting dish but a versatile canvas for your culinary creativity.

With over 25 delicious recipes to choose from, you can explore a variety of flavors and textures—from rich and hearty to light and fresh.

The beauty of this soup lies in its flexibility, allowing you to experiment with different vegetables, herbs, and spices, and make it your own.

Whether you’re making a batch to warm up on a chilly evening or preparing a healthy meal for the family, these recipes will not disappoint.

So grab your pot, gather your ingredients, and start making these satisfying, heartwarming soups that will leave you feeling nourished and content.

Classic Tomato Vegetable Soup

This comforting classic tomato vegetable soup is packed with fresh vegetables like carrots, celery, and green beans, simmered in a rich tomato broth. It’s a light yet satisfying option, perfect for a cozy meal any time of the year. The combination of herbs and spices adds depth to the flavor, making this soup a family favorite.

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 cup green beans, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp sugar
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for about 3 minutes until softened.
2. Add the carrots, celery, zucchini, and green beans. Cook for another 5 minutes, stirring occasionally.
3. Pour in the diced tomatoes with their juice and vegetable broth. Stir in the basil, oregano, and sugar. Bring the soup to a boil, then reduce the heat and simmer for 25-30 minutes, or until the vegetables are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

This tomato vegetable soup is not just nourishing but also a delightful way to get your daily dose of veggies. The soup’s simplicity allows the natural flavors of the vegetables to shine through, while the tomatoes create a sweet and tangy base that brings it all together. It’s a versatile dish that pairs wonderfully with crusty bread or a grilled cheese sandwich for a classic comfort meal.

Roasted Tomato and Vegetable Soup

This roasted tomato and vegetable soup combines the depth of roasted tomatoes with a medley of fresh vegetables, creating a rich, flavorful soup with a slightly smoky undertone. Roasting the vegetables before simmering them in broth intensifies their flavor, giving this soup a unique twist on the traditional tomato soup.

• 4 large tomatoes, halved
• 1 red bell pepper, chopped
• 1 medium onion, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 cups vegetable broth
• 1 cup carrots, chopped
• 1 cup corn kernels (fresh or frozen)
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Arrange the tomatoes, red bell pepper, and onion on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes, or until the vegetables are soft and lightly charred.
2. Transfer the roasted vegetables to a large pot. Add the vegetable broth, carrots, corn, smoked paprika, and garlic powder. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the carrots are tender.
3. Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender in batches.
4. Garnish with fresh thyme and serve hot.

Roasting the vegetables before making the soup enhances their sweetness and creates a savory depth that elevates the traditional tomato soup. The slight smokiness from the paprika and roasting adds a wonderful dimension, making this soup heartier and more complex. It’s the perfect dish for chilly evenings, paired with a slice of warm, buttered bread.

Tomato and Spinach Vegetable Soup

This vibrant tomato and spinach vegetable soup is a healthy, nutrient-packed dish bursting with flavors. With fresh spinach, tomatoes, and a variety of root vegetables, this soup is filling, nutritious, and light. The tangy tomato base is balanced by the earthiness of the spinach, making for a delightful, wholesome meal.

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 cup carrots, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 3 cups fresh spinach, chopped
• 1 tsp thyme
• Salt and pepper, to taste
• A splash of lemon juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until fragrant and translucent.
2. Add the potatoes and carrots and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the diced tomatoes and vegetable broth. Add the thyme, and season with salt and pepper. Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until the potatoes and carrots are tender.
4. Stir in the spinach and cook for another 3-4 minutes, until wilted.
5. For an extra tang, add a splash of lemon juice before serving.

The combination of fresh spinach and tomatoes creates a light yet satisfying soup that’s both refreshing and hearty. The potatoes add a creaminess to the texture, while the subtle herbs bring the flavors together. This tomato spinach soup is not only flavorful but also an excellent way to incorporate more leafy greens into your diet, making it a fantastic choice for anyone looking for a healthy, comforting meal.

Hearty Tomato and Bean Vegetable Soup

This hearty tomato and bean vegetable soup is a filling and nutritious meal that combines the tanginess of tomatoes with the richness of beans. Packed with vegetables and protein-rich beans, it’s a perfect choice for a satisfying, one-pot meal. The addition of herbs like thyme and bay leaves enhances the flavor, making each spoonful comforting and wholesome.

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 cup spinach, chopped
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• Grated Parmesan (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
2. Add the carrots and celery and cook for another 5 minutes, stirring occasionally.
3. Stir in the diced tomatoes, white beans, vegetable broth, thyme, and bay leaf. Bring the soup to a boil, then reduce the heat and simmer for 25 minutes, or until the vegetables are tender.
4. Add the spinach and cook for another 2-3 minutes, until wilted.
5. Season with salt and pepper to taste. Serve hot, garnished with grated Parmesan.

This tomato and bean soup is an easy, nutrient-packed meal that’s great for meal prep. The beans provide an excellent source of protein, while the vegetables add a satisfying crunch and texture. The savory broth, infused with thyme and bay leaves, makes this soup feel hearty and cozy. It’s a great choice for lunch or dinner and pairs well with a crusty loaf of bread.

Tomato and Roasted Garlic Vegetable Soup

This roasted garlic and tomato vegetable soup brings out the sweet and rich flavor of garlic, which is roasted until tender and golden, then blended into a smooth, tangy tomato base. The garlic transforms into a sweet, caramelized treat that adds depth and complexity to the soup, making it more than just your average tomato soup.

• 6 cloves garlic, peeled
• 2 tbsp olive oil
• 1 onion, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 cups carrots, chopped
• 1 tsp dried basil
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the garlic cloves on a small baking sheet, drizzle with olive oil, and roast for 25 minutes, or until golden and soft.
2. Heat a tablespoon of olive oil in a large pot over medium heat. Add the onion and sauté for 4-5 minutes, until softened.
3. Add the diced tomatoes, vegetable broth, carrots, roasted garlic, basil, and thyme. Bring the soup to a boil, then reduce the heat and simmer for 30 minutes, or until the carrots are tender.
4. Use an immersion blender to blend the soup until smooth. If needed, add more salt and pepper to taste.
5. Serve hot, garnished with fresh basil.

Roasting the garlic enhances its natural sweetness, making this tomato soup unique and flavorful. The roasted garlic infuses the broth with a delicious, mild sweetness that pairs beautifully with the tanginess of the tomatoes. This soup is ideal for anyone who loves garlic, as it provides all the savory depth without the overpowering pungency of raw garlic. It’s the perfect dish to warm up with on a cold evening.

Spicy Tomato and Sweet Potato Vegetable Soup

This spicy tomato and sweet potato vegetable soup combines the sweet, earthy flavors of sweet potatoes with the heat from chili flakes, creating a bold and hearty soup that’s perfect for those who enjoy a bit of spice. The soup’s rich tomato base is complemented by the smooth texture of sweet potatoes, making it a filling, flavorful meal.

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp smoked paprika
• ½ tsp chili flakes (adjust to taste)
• 1 tsp cumin
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 3-4 minutes until fragrant.
2. Add the sweet potatoes and cook for an additional 5 minutes, stirring occasionally.
3. Stir in the diced tomatoes, vegetable broth, smoked paprika, chili flakes, and cumin. Bring the soup to a boil, then reduce the heat and simmer for 30 minutes, or until the sweet potatoes are soft.
4. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend just half of the soup and leave the rest intact.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

This spicy tomato and sweet potato soup is a flavorful twist on the classic tomato soup, with the sweetness of the potatoes balancing out the heat from the chili flakes. The smoky paprika and cumin add depth and warmth to the broth, while the sweet potatoes contribute a creamy texture. This soup is an excellent choice for anyone who loves bold, spicy flavors and is perfect for cooler days when you need a little extra warmth.

Tomato and Cabbage Vegetable Soup

This hearty tomato and cabbage vegetable soup is an easy-to-make, healthy option that combines the tangy flavor of tomatoes with the mild, crunchy texture of cabbage. With a variety of vegetables and herbs, this soup is not only nutritious but also deliciously satisfying. It’s perfect for a light lunch or as a starter to a larger meal.

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 small head of cabbage, shredded
• 2 medium carrots, peeled and sliced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until fragrant and softened.
2. Add the shredded cabbage and sliced carrots, and cook for 5 minutes, stirring occasionally.
3. Stir in the diced tomatoes, vegetable broth, thyme, and bay leaf. Bring the soup to a boil, then reduce to a simmer and cook for 20-25 minutes, or until the vegetables are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

This tomato and cabbage soup is an easy, comforting option that’s packed with nutrients. The cabbage soaks up the flavors of the broth, creating a satisfying texture that complements the rich tomato base. The simple ingredients allow the natural flavors of the vegetables to shine through, while the thyme and bay leaf add subtle depth. It’s a great option for anyone looking for a light, healthy meal that still feels hearty.

Tomato and Leek Vegetable Soup

This tomato and leek vegetable soup is a refined yet simple soup that brings together the mild, sweet flavor of leeks with the tangy richness of tomatoes. The addition of vegetables like carrots and celery adds texture, while a hint of thyme and bay leaves infuse the soup with a beautiful aroma. It’s a cozy and elegant dish for any occasion.

• 2 tbsp olive oil
• 2 leeks, cleaned and sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the leeks and onion and sauté for about 5 minutes, until softened.
2. Add the garlic, carrots, and celery, and cook for another 3-4 minutes, stirring occasionally.
3. Stir in the diced tomatoes, vegetable broth, thyme, and bay leaf. Bring the soup to a boil, then reduce to a simmer and cook for 25-30 minutes, or until the vegetables are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh thyme.

This tomato and leek vegetable soup is light but flavorful, with the leeks adding a subtle sweetness that perfectly complements the acidity of the tomatoes. The carrots and celery give the soup a satisfying crunch, while the herbs provide a fragrant, savory backdrop. It’s a sophisticated yet simple soup that makes an excellent first course or a standalone meal when paired with a warm, buttery baguette.

Tomato, Bell Pepper, and Corn Vegetable Soup

This vibrant tomato, bell pepper, and corn vegetable soup is a colorful and flavorful dish that’s perfect for a quick weeknight meal. The sweetness of the bell peppers and corn complements the tangy tomato broth, creating a refreshing and satisfying soup. A touch of cumin and smoked paprika adds a subtle smokiness, making this soup a true crowd-pleaser.

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 bell peppers (any color), chopped
• 1 cup corn kernels (fresh or frozen)
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the chopped bell peppers and corn, and cook for 5 minutes, stirring occasionally.
3. Stir in the diced tomatoes, vegetable broth, cumin, and smoked paprika. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro.

This tomato, bell pepper, and corn vegetable soup is bright and full of flavor, making it a perfect dish for any time of year. The sweetness of the corn and bell peppers balances the acidity of the tomatoes, while the smoky cumin and paprika add an exciting depth to the flavor. It’s a refreshing yet comforting soup that’s perfect for those who enjoy a sweet and savory combination, and the fresh cilantro on top provides a burst of freshness that ties everything together.

Tomato and Kale Vegetable Soup

This tomato and kale vegetable soup is a nutrient-packed, hearty dish with the rich flavors of tomatoes and the earthiness of kale. The addition of carrots and onions adds sweetness and depth to the broth, making it a satisfying meal that’s both healthy and flavorful. Perfect for a cold day, this soup is filling without being heavy.

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 4 cups fresh kale, chopped
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• Fresh lemon juice (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Add the carrots and cook for another 5 minutes, stirring occasionally.
3. Stir in the vegetable broth, diced tomatoes, thyme, and rosemary. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the carrots are tender.
4. Add the chopped kale and cook for an additional 5 minutes, or until the kale is wilted and tender.
5. Season with salt and pepper to taste. If desired, add a squeeze of fresh lemon juice to brighten the flavors before serving.

This tomato and kale soup is the perfect balance of fresh, vibrant flavors and comforting textures. The kale adds a lovely bite to the soup, while the tomatoes provide a rich, tangy base. The thyme and rosemary enhance the savory profile of the soup, making it a truly satisfying dish that is both healthy and delicious. A touch of lemon juice brings a bright, zesty note that ties all the flavors together. This soup is perfect for meal prepping or as a healthy, light dinner.

Tomato, Potato, and Pea Vegetable Soup

This tomato, potato, and pea vegetable soup is a warm, comforting bowl filled with simple, wholesome ingredients. The combination of creamy potatoes, sweet peas, and tangy tomatoes makes for a deliciously satisfying dish. It’s an easy-to-make, budget-friendly option that’s perfect for feeding a crowd or making in large batches for leftovers.

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 cup frozen peas
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened and aromatic.
2. Add the diced potatoes and cook for another 5 minutes, stirring occasionally.
3. Stir in the vegetable broth, diced tomatoes, oregano, and basil. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the potatoes are tender.
4. Add the peas and cook for an additional 5 minutes until heated through.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

This tomato, potato, and pea soup is the ultimate comfort food, combining the creamy texture of potatoes with the natural sweetness of peas and the tanginess of tomatoes. The savory herbs like oregano and basil give the soup a lovely depth, while the peas add a pop of color and freshness. It’s a simple yet delicious soup that is perfect for all ages, and the leftovers only get better the next day, making it a great meal prep option.

Tomato and Mushroom Vegetable Soup

This tomato and mushroom vegetable soup is rich in flavor, with earthy mushrooms complementing the tangy tomato broth. The combination of onions, garlic, and a splash of balsamic vinegar adds depth and complexity, creating a deliciously savory soup that’s hearty enough to be enjoyed on its own or served alongside a light salad or crusty bread.

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced (button, cremini, or a mix)
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened and fragrant.
2. Add the sliced mushrooms and cook for 5-7 minutes, until they release their moisture and become golden brown.
3. Stir in the diced tomatoes, vegetable broth, and thyme. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the soup has thickened slightly.
4. Stir in the balsamic vinegar, and season with salt and pepper to taste.
5. Serve hot, garnished with fresh basil.

This tomato and mushroom vegetable soup is a savory, umami-packed dish that combines the richness of the mushrooms with the tangy tomatoes. The balsamic vinegar adds a touch of sweetness and acidity, perfectly balancing the flavors. The thyme infuses the soup with a subtle earthiness, making it the perfect cozy meal. This soup is not only satisfying but also versatile—serve it with a grilled cheese sandwich for a classic pairing or enjoy it on its own for a lighter meal.

Tomato and Zucchini Vegetable Soup

This tomato and zucchini vegetable soup is a fresh, light, and healthy option, perfect for warm weather or when you’re craving something light but satisfying. The zucchini provides a delicate texture, while the tomatoes add a tangy, flavorful base. The combination of herbs like basil and oregano enhances the soup’s savory taste, making it a perfect weeknight dinner or a light lunch.

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium zucchinis, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh basil or parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until fragrant.
2. Add the zucchini and cook for 5-6 minutes until slightly softened.
3. Stir in the diced tomatoes, vegetable broth, basil, and oregano. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the zucchini is tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh basil or parsley.

This tomato and zucchini soup is a light yet flavorful dish that’s perfect for those looking for a healthy, quick meal. The zucchini adds a slight sweetness and tender texture to the soup, complementing the acidity of the tomatoes. The fresh basil and oregano provide a fragrant herbal note, making this soup both comforting and refreshing. It’s ideal for summer, but can be enjoyed year-round as a simple, nutritious option.

Tomato and Spinach Vegetable Soup

This tomato and spinach vegetable soup is a vibrant, nutrient-dense dish that brings together the richness of tomatoes with the earthy flavor of spinach. With a touch of garlic and onion, it’s a comforting, flavorful soup that is easy to prepare and packed with vitamins. A perfect way to get a healthy dose of greens while enjoying a cozy, hearty soup.

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 4 cups fresh spinach, chopped
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• Fresh Parmesan cheese (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Stir in the diced tomatoes and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for 10-15 minutes.
3. Add the chopped spinach, oregano, and basil. Simmer for another 5 minutes, or until the spinach is wilted and tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with freshly grated Parmesan cheese, if desired.

This tomato and spinach vegetable soup is a quick and healthy option that’s both flavorful and nutrient-packed. The fresh spinach adds a boost of vitamins and a slightly earthy flavor that pairs perfectly with the tangy tomatoes. The oregano and basil enhance the soup’s savory profile, making it a comforting and satisfying dish. The addition of Parmesan brings a salty richness that complements the tomato base. It’s an ideal choice for a light lunch or dinner, and it’s easy to make ahead for meal prep.

Tomato and Carrot Vegetable Soup

This tomato and carrot vegetable soup is a sweet and savory combination that’s packed with flavor. The natural sweetness of the carrots enhances the tanginess of the tomatoes, creating a perfectly balanced soup that’s both hearty and light. It’s a great choice for a light meal, as a starter, or for those looking to incorporate more vegetables into their diet.

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried parsley
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
2. Add the carrots and cook for 5-6 minutes, stirring occasionally.
3. Stir in the diced tomatoes, vegetable broth, thyme, and parsley. Bring the soup to a boil, then reduce the heat and simmer for 25-30 minutes, or until the carrots are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

This tomato and carrot soup offers a delightful balance of sweet and savory flavors. The carrots provide a natural sweetness that pairs wonderfully with the acidity of the tomatoes, while the thyme and parsley add subtle herbal notes. It’s a comforting and filling soup that’s easy to make and packed with vitamins, making it a perfect option for a healthy lunch or dinner.

Tomato and Sweet Potato Vegetable Soup

This tomato and sweet potato vegetable soup is a vibrant and nutrient-rich dish, combining the sweetness of the potatoes with the tanginess of the tomatoes. The addition of ginger and garlic gives the soup a subtle warmth, while the fresh basil adds a refreshing finish. Perfect for chilly days, this soup is both comforting and nourishing.

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp fresh ginger, grated
• 1 tsp dried basil
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the diced sweet potatoes and cook for another 5 minutes, stirring occasionally.
3. Stir in the diced tomatoes, vegetable broth, grated ginger, and dried basil. Bring the soup to a boil, then reduce the heat and simmer for 25-30 minutes, or until the sweet potatoes are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh basil.

This tomato and sweet potato soup is wonderfully filling and packed with nutrients. The sweetness of the potatoes balances beautifully with the acidity of the tomatoes, while the ginger adds a subtle warmth that gives the soup a comforting depth. The fresh basil garnish brings a refreshing burst of flavor that completes the dish. It’s a perfect choice for a cozy, healthy meal any day of the week.

Tomato and Broccoli Vegetable Soup

This tomato and broccoli vegetable soup is a simple, hearty dish with a mild, slightly nutty flavor from the broccoli that pairs wonderfully with the tangy tomatoes. The addition of garlic, onions, and oregano adds layers of savory flavor, while the vegetable broth ties everything together into a comforting and satisfying soup.

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups broccoli florets
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh Parmesan cheese (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened and fragrant.
2. Add the broccoli florets and cook for 5 minutes, stirring occasionally.
3. Stir in the diced tomatoes, vegetable broth, and oregano. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, or until the broccoli is tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with freshly grated Parmesan cheese, if desired.

This tomato and broccoli soup is a light yet hearty option, combining the rich tomato flavor with the fresh, slightly bitter taste of broccoli. The oregano adds a touch of earthiness, and the soup is made even more flavorful with a sprinkle of Parmesan cheese. It’s a simple yet satisfying soup that’s easy to prepare and perfect for a healthy, light meal.

Tomato and Bell Pepper Vegetable Soup

This tomato and bell pepper vegetable soup is a bright and flavorful dish, full of color and nutrients. The sweetness of the bell peppers balances the tangy tomatoes, creating a perfectly harmonious flavor profile. The addition of garlic, onions, and a hint of smoked paprika adds layers of depth, making this soup a comforting and savory option for any occasion.

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 bell peppers (any color), chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the chopped bell peppers and cook for 5-6 minutes, until they begin to soften.
3. Stir in the diced tomatoes, vegetable broth, smoked paprika, and thyme. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the peppers are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro.

This tomato and bell pepper soup is a delicious and vibrant combination of flavors. The sweetness of the bell peppers pairs wonderfully with the tangy tomatoes, while the smoked paprika adds a subtle smokiness that elevates the dish. The cilantro garnish adds a refreshing touch, making it the perfect soup to enjoy on a cool evening. It’s a flavorful and satisfying option that’s easy to prepare and great for meal prep.

Note: More recipes​ are coming soon!