Tomato-based products like tomato paste play an important role in adding scrumptious flavor to various kinds of soups. The following quick recipe can be used to make a delicious vegetable soup with making use of tomato paste.
This straightforward vegetable soup is our go-to option if we’re in the mood for a satisfying supper that’s also high in vegetable content. It is adaptable to all different seasons because to its use of a light tomato broth in its preparation.
You can use any seasonal vegetables that you already have in your kitchen. Because of how delicious this soup is, you will want to keep some in the freezer at all times. It works wonderfully for nights when we are pressed for time as well as for times when we feel like we have overindulged.
Why use soup from a can when you can prepare a much better version of homemade vegetable soup with just a few basic ingredients and steps? The fact that this soup is made with both fresh and store-bought components makes it not only exceptionally tasty but also quite simple to prepare.
This one-pot marvel is loaded with a healthy assortment of colorful vegetables that are packed into a savory tomato-based broth that is bursting with full-bodied flavor. It is nourishing, reassuring, and most importantly, simple to make.
A basic recipe that requires no unusual ingredients and can be prepared in little than forty-five minutes to provide mouthwatering results.
This recipe for vegetable soup is fantastic for a variety of reasons, including the following:
This delicious and incredibly simple soup is loaded with a variety of vegetables and is a breeze to prepare.
There is no need to purchase expensive ingredients, as everything that is required is readily available.
You are able to make use of foods that are in season. In the late summer, use fresh tomatoes, and in the winter, try using hardy squashes.
It is fully vegetarian, in addition to being healthful and pleasant (when you use veggie broth).
Because it is easy to store and tastes even better the next day, it is ideal to prepare the night before in order to have it ready for supper the following evening. The shelf life of soup that has been stored in the refrigerator is around three days.
You can keep it frozen for at least a month, and possibly much longer!
The Secret to Making the Perfect Cream of Vegetable Soup
Making vegetable soup is easy, and you only need one pot for the entire process. Here’s an outline of how to cook it (the soup recipe is below) (the soup recipe is below).
Cook the onions, carrots, and celery in tomato paste and olive oil until they are soft. The tomato paste provides tons of flavor to the soup.
Add extra flavor with garlic, ground fennel seeds (or use other spices), pepper, and salt.
Pour in vegetable or chicken stock, a can of diced tomatoes, potatoes, cabbage, and bay leaves.
Simmer until the veggies are tender (about 20 minutes) (about 20 minutes).
Add frozen peas and simmer for five more minutes.
Season to taste with extra salt, pepper, and a little acid like apple cider vinegar or lemon juice.
This veggie soup offers many of different modifications. Here are a few of my favorites:
Add more protein by adding cooked or canned beans – white beans, chickpeas, and black beans would be fantastic. (Take a look at our white bean soup with vegetables for inspiration.)
For a soup with pasta, add pasta about 10 minutes before the soup has finished cooking. Try adding tortellini like in this tortellini soup.
Make it creamy and add a splash of cream, milk, or unsweetened dairy-free milk like coconut.
You can also stir in a little bit of unsweetened yogurt or sour cream. We do something similar in this creamy veggie soup as well as in this broccoli cheddar soup.
We love the combination of ground fennel, garlic, and red pepper flakes, but you can use other spices. Try Italian seasoning, Za’atar spice blend, Cajun seasoning, an Indian spice blend like curry powder, or chili powder (here’s our homemade chili powder blend).
Add in some extra veggies. The number of vegetables you add to the soup is up to you. Feel free to toss in a handful of other vegetables like cauliflower, summer squash, or corn.
This hearty vegetable soup recipe is healthy, easy to make, and tastes fantastic. It’s also vegan when a vegetable broth is used! Since vegetables vary by seasonality, feel free to swap or add different vegetables for the ones listed below. Kale or spinach, for example, is an excellent substitute for cabbage.
YOU WILL NEED
3 tablespoons olive oil
2 cups chopped onion (1 medium) (1 medium)
1 ½ cups chopped carrot (3 to 4 carrots) (3 to 4 carrots)
1 ½ cups chopped celery (2 to 3 stalks) (2 to 3 stalks)
2 tablespoons tomato paste
4 teaspoons minced garlic (4 cloves) (4 cloves)
3/4 teaspoon ground fennel seed
1/2 teaspoon ground black pepper
1/2 teaspoon fine sea salt, plus more to taste
1/8 to 1/4 teaspoon crushed red pepper flakes (optional for heat) (optional for heat
1 (15-ounce) can diced tomatoes with their liquid
6 cups stock or broth, see our ultra-satisfying veggie broth or homemade chicken stock
2 cups chopped potato (2 medium) (2 medium)
3 to 4 heaped cups chopped or shredded cabbage
2 bay leaves
1 cup frozen peas
1/2 teaspoon apple cider vinegar or fresh lemon juice, optional
DIRECTIONS
Heat the oil in a stockpot pot or Dutch oven over medium heat. Add the onions, carrots, celery, and tomato paste. Cook, stirring often until the vegetables have softened and the onions are translucent; 8 to 10 minutes.
Add the garlic, fennel, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.
Pour in the canned tomatoes and their juices as well as the stock/broth.
Add the potatoes, cabbage, and bay leaves. Raise the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.
Simmer for 20 minutes or until the potatoes, and other vegetables are tender. Add the frozen peas and cook for five more minutes.
Remove the pot from the heat and remove the bay leaves. Stir in the cider vinegar (or lemon juice) (or lemon juice). Taste and season with more salt, pepper or vinegar. Serve.
Fresh tomatoes: Substitute about 1 pound (5 to 6 tomatoes) for one 15-ounce can of diced tomatoes.
Store leftover soup for up to 3 days in the refrigerator and up to a month in the freezer.
Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. Calculations included vegetable broth.
THE VEGETABLES IN VEGETABLE SOUP
The fact that Homemade Vegetable Soup may easily be adapted to each individual’s preferences is one of the many reasons why it is so popular.
Mixture of Carrots, Celery, and Onion | Carrots, celery, and onion are the three vegetables that make up a mirepoix. This particular combination of vegetables will impart a great deal of flavor into the broth of your soup.
Potatoes | When we were making this recipe for Homemade Vegetable Soup, we decided to use Yukon Gold potatoes because of their buttery, slightly sweet flavor and ultra creamy texture. On the other hand, if you happen to have another kind on hand, feel free to use that instead!
This recipe calls for either zucchini or yellow squash; feel free to use whichever you like.
Tomatoes | When it comes to tomatoes, you have a few different options to choose from: If you want your dish to have an even more savory undertone, try using diced canned tomatoes or fire-roasted canned tomatoes. Like it fresh? In place of diced canned tomatoes, use one cup of diced tomatoes that have been peeled and seeded instead.
Green Beans | When compared to canned green beans, the texture and taste of fresh green beans are head and shoulders above their canned counterparts. In the event that you are short on time but still want to prepare your vegetables properly, you can frequently find them already trimmed and washed in a bag in the produce section of your local supermarket.
