Colene’s Easy Tomato Vegetable Soup: A Hearty & Healthy Recipe
Tomato vegetable soup is a classic comfort food, perfect for a chilly evening or a light lunch. This recipe, inspired by my friend Colene, is incredibly easy to make, packed with nutrients, and bursting with flavor. It’s a versatile soup that you can adapt to your liking, using whatever vegetables you have on hand. So, let’s dive in and create a delicious and satisfying bowl of goodness!
Why You’ll Love This Recipe
* **Easy to Make:** This soup requires minimal effort and is ready in under an hour.
* **Healthy and Nutritious:** Loaded with vitamins, minerals, and fiber from all the vegetables.
* **Versatile:** Easily customizable to your taste and dietary preferences.
* **Budget-Friendly:** Uses affordable and readily available ingredients.
* **Delicious:** A flavorful and comforting soup that the whole family will enjoy.
* **Great for Meal Prep:** Makes a large batch that can be stored for later.
Ingredients You’ll Need
Here’s what you’ll need to make Colene’s Easy Tomato Vegetable Soup:
* **Canned Tomatoes:** 28 ounces crushed tomatoes, 15 ounces diced tomatoes (undrained)
* **Vegetable Broth:** 6 cups (low sodium or homemade preferred)
* **Onion:** 1 large, chopped
* **Carrots:** 2 medium, chopped
* **Celery:** 2 stalks, chopped
* **Garlic:** 3 cloves, minced
* **Olive Oil:** 2 tablespoons
* **Green Beans:** 1 cup, trimmed and chopped
* **Corn:** 1 cup, frozen or fresh
* **Peas:** 1 cup, frozen or fresh
* **Zucchini:** 1 medium, chopped
* **Spinach:** 2 cups, fresh (or frozen, thawed and squeezed dry)
* **Dried Oregano:** 1 teaspoon
* **Dried Basil:** 1 teaspoon
* **Salt and Pepper:** To taste
* **Optional:** 1/2 cup cooked pasta (small shapes like ditalini or elbow macaroni), fresh parsley for garnish, a dollop of sour cream or Greek yogurt.
Ingredient Substitutions and Variations
One of the best things about this soup is its flexibility. Feel free to experiment with different vegetables and seasonings to create your own unique version.
* **Tomatoes:** You can use fresh tomatoes instead of canned, but you’ll need to peel and chop them first. About 4-5 medium tomatoes should be enough. Consider roasting fresh tomatoes before adding them to the soup for a deeper, richer flavor. This brings out their sweetness and adds a touch of smokiness.
* **Vegetable Broth:** Chicken broth or beef broth can be used as a substitute for vegetable broth. For a richer flavor, use homemade broth. You can also use water, but the soup will be less flavorful.
* **Vegetables:** Add other vegetables like potatoes, sweet potatoes, bell peppers, mushrooms, kale, or cabbage. Be mindful of cooking times – add harder vegetables earlier in the cooking process. Root vegetables like potatoes and carrots take longer to cook than leafy greens like spinach.
* **Herbs and Spices:** Experiment with different herbs and spices like thyme, rosemary, bay leaf, red pepper flakes, or Italian seasoning. A bay leaf added during simmering and removed before serving adds a subtle depth of flavor.
* **Beans:** Add a can of drained and rinsed beans like cannellini beans, kidney beans, or chickpeas for added protein and fiber.
* **Pasta:** Add cooked pasta for a heartier soup. Small pasta shapes like ditalini, elbow macaroni, or orzo work best. Add the pasta during the last 10 minutes of cooking so it doesn’t get mushy.
* **Protein:** Add cooked chicken, ground beef, sausage, or tofu for a more substantial meal. If adding cooked meat, add it during the last 15 minutes of cooking to heat through.
* **Make it Creamy:** For a creamy soup, blend a portion of the soup with an immersion blender or in a regular blender. Be careful when blending hot liquids – vent the blender lid to prevent pressure buildup. You can also stir in a swirl of heavy cream, half-and-half, or coconut milk at the end.
* **Vegan/Vegetarian:** Ensure your vegetable broth is plant-based. Omit any meat additions or dairy-based garnishes to keep the soup vegan.
* **Gluten-Free:** This recipe is naturally gluten-free. Ensure your vegetable broth is also gluten-free if necessary. If you are using pasta, use gluten-free pasta.
Step-by-Step Instructions
Here’s how to make Colene’s Easy Tomato Vegetable Soup:
1. **Sauté the Aromatics:** Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
2. **Add the Tomatoes and Broth:** Pour in the crushed tomatoes, diced tomatoes (with their juices), and vegetable broth. Stir well to combine.
3. **Season and Simmer:** Add the dried oregano, dried basil, salt, and pepper. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes, or up to an hour, to allow the flavors to meld. The longer it simmers, the more flavorful it will become. Taste and adjust the seasonings as needed.
4. **Add the Remaining Vegetables:** Add the green beans, corn, peas, and zucchini. If using spinach, wait until the last 5 minutes of cooking to add it. Cover and cook for another 10-15 minutes, or until the vegetables are tender.
5. **Add Spinach (if using):** Stir in the spinach during the last 5 minutes of cooking. It will wilt quickly. If using frozen spinach, make sure to thaw it completely and squeeze out any excess water before adding it to the soup.
6. **Add Pasta (optional):** If using cooked pasta, add it during the last 10 minutes of cooking to heat through.
7. **Serve:** Ladle the soup into bowls and garnish with fresh parsley, a dollop of sour cream or Greek yogurt, or a sprinkle of Parmesan cheese, if desired. Serve with crusty bread or grilled cheese for a complete meal.
Detailed Cooking Tips for the Best Soup
* **Don’t Skip the Sautéing:** Sautéing the onions, carrots, and celery (mirepoix) is a crucial step in building flavor. It softens the vegetables and releases their natural sweetness, which adds depth to the soup.
* **Use Good Quality Tomatoes:** The quality of your canned tomatoes will significantly impact the flavor of the soup. Look for high-quality canned tomatoes that are packed in juice, not puree. San Marzano tomatoes are a great choice if you can find them.
* **Simmer for Flavor:** Allowing the soup to simmer for at least 20 minutes, or even longer, allows the flavors to meld and deepen. This is especially important if you’re using homemade broth or fresh tomatoes.
* **Don’t Overcook the Vegetables:** Be careful not to overcook the vegetables, as they can become mushy. Add the harder vegetables earlier in the cooking process and the softer vegetables towards the end.
* **Taste and Adjust Seasonings:** Always taste the soup before serving and adjust the seasonings as needed. You may need to add more salt, pepper, or herbs to suit your taste.
* **Use Fresh Herbs:** Fresh herbs add a bright, vibrant flavor to the soup. If you have fresh herbs on hand, use them instead of dried herbs. Add fresh herbs towards the end of cooking to preserve their flavor.
* **Roast Vegetables for Enhanced Flavor:** Roasting some of the vegetables before adding them to the soup can enhance their flavor. Roasting brings out their natural sweetness and adds a touch of caramelization. Try roasting the tomatoes, onions, carrots, and celery before adding them to the soup.
Serving Suggestions
This soup is delicious on its own, but here are a few serving suggestions to make it a complete meal:
* **Crusty Bread:** Serve with a side of crusty bread for dipping.
* **Grilled Cheese:** Pair with a grilled cheese sandwich for a classic comfort food combination.
* **Salad:** Serve with a side salad for a light and healthy meal.
* **Garnishes:** Garnish with fresh parsley, a dollop of sour cream or Greek yogurt, a sprinkle of Parmesan cheese, or a drizzle of olive oil.
* **Main Course:** Make it a main course by adding cooked chicken, ground beef, sausage, or tofu.
Storage and Reheating Instructions
* **Storage:** Allow the soup to cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the soup for up to 2-3 months. Thaw the soup in the refrigerator overnight before reheating.
* **Reheating:** Reheat the soup in a pot on the stovetop over medium heat until heated through. You can also reheat the soup in the microwave. Be sure to stir occasionally to prevent it from sticking to the bottom of the pot or splattering in the microwave.
Recipe Card
**Colene’s Easy Tomato Vegetable Soup**
A hearty and healthy tomato vegetable soup that’s easy to make and packed with flavor. Perfect for a chilly evening or a light lunch.
**Prep Time:** 15 minutes
**Cook Time:** 45 minutes
**Total Time:** 1 hour
**Servings:** 6-8
**Ingredients:**
* 2 tablespoons olive oil
* 1 large onion, chopped
* 2 medium carrots, chopped
* 2 stalks celery, chopped
* 3 cloves garlic, minced
* 28 ounces crushed tomatoes
* 15 ounces diced tomatoes (undrained)
* 6 cups vegetable broth
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1 cup green beans, trimmed and chopped
* 1 cup corn, frozen or fresh
* 1 cup peas, frozen or fresh
* 1 medium zucchini, chopped
* 2 cups fresh spinach (or frozen, thawed and squeezed dry)
* Salt and pepper to taste
* Optional: 1/2 cup cooked pasta, fresh parsley for garnish, sour cream or Greek yogurt
**Instructions:**
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
2. Pour in the crushed tomatoes, diced tomatoes (with their juices), and vegetable broth. Stir well to combine.
3. Add the dried oregano, dried basil, salt, and pepper. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes, or up to an hour.
4. Add the green beans, corn, peas, and zucchini. Cover and cook for another 10-15 minutes, or until the vegetables are tender.
5. Stir in the spinach during the last 5 minutes of cooking.
6. If using cooked pasta, add it during the last 10 minutes of cooking to heat through.
7. Ladle the soup into bowls and garnish with fresh parsley, sour cream, or Greek yogurt, if desired.
**Notes:**
* Feel free to substitute other vegetables like potatoes, sweet potatoes, bell peppers, or kale.
* Add cooked chicken, ground beef, sausage, or tofu for a heartier soup.
* For a creamy soup, blend a portion of the soup with an immersion blender or in a regular blender.
Enjoy!
Conclusion
Colene’s Easy Tomato Vegetable Soup is a comforting and nutritious dish that’s perfect for any time of year. With its simple ingredients and easy preparation, it’s a recipe you’ll turn to again and again. Don’t be afraid to experiment with different vegetables and seasonings to create your own signature version. Happy cooking!