Vegetable Soup Recipes Tomato Based

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!

There is absolutely nothing better than homemade soup when the weather starts to cool down. And this Rustic Tomato Vegetable Soup is just the recipe you’re looking for! It’s perfect for when you’re craving a classic tomato soup, but you also want something a little bit more substantial.

This tomato based soup is packed with veggies, beans, and Italian spices. It’s like a combination of tomato soup and minestrone…and it’s so good!

Our Favorite Vegetable Soup Recipe!

This homemade tomato vegetable soup is flavorful, hearty, comforting, vegetarian, and can easily be made whole30 or paleo-friendly. Plus, you can use literally any veggies you have on hand!

This vegetable soup recipe is packed with good-for-you ingredients! Use the ingredients listed or customize with whatever veggies you have in your fridge.

Pretty much anything you have on hand! That’s one of my favorite things about this soup. It’s so customizable! I use a tasty combination of green beans, Russet potato, cauliflower, and spinach to round out this soup, but you could also use zucchini, kale, eggplant, bell pepper, kale, fresh tomatoes, you name it.

Homemade Creamy Vegetable Soup (no Cream Added)

If you’re looking for a little bit of extra flavor, feel free to add a little bit more of each seasoning or stir in a little bit extra parmesan cheese.

This vegetable bean soup is a full meal in a bowl, so a side dish is not required! However, a light salad or even a big piece of crusty bread is a great choice.

To freeze your soup, let it cool completely to room temperature, then move it to the refrigerator uncovered to finish cooling. Once it’s fully cooled, place it into the freezer in a freezer-safe container and store for up to 3 months.

Seriously Good Vegetable Soup

To defrost more quickly, place the container in a bowl of warm water. Once the soup can easily pop out of the container, place into a pot with 1/4-1/2 cup of water, cover, and cook over medium to medium-low heat until warmed through. Stir frequently and be sure to bring the contents to a boil to make sure it’s fully reheated.

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!

Serving: 1 bowl Calories: 88 kcal Carbohydrates: 15.9 g Protein: 4.2 g Fat: 2.2 g Saturated Fat: 0.3 g Sodium: 233 mg Fiber: 5 g Sugar: 8 gThis easy tomato vegetable soup, a plant-based, vegan and oil-free recipe is easily adaptable to your favorite vegetables. It's comforting when you have a cold or on a rainy day. Serve with crusty bread.

Vegetable Beef Soup

The basic recipe for this vegetable soup is so simple and extremely versatile. It's truly a kitchen sink recipe. Throw in whatever you've got on hand to make this comforting plant-based, vegan, oil-free soup.

This soup is easily adaptable. Start with the tomato soup base and then add whatever vegetables or other ingredients you have on hand. Anything but the kitchen sink!

You can make this veggie soup in a stockpot on the stove, in a slow cooker or in your pressure cooker. I have given instructions below for stovetop preparation.

Homemade Vegetable Beef Soup Recipe

Yes. Since this recipe is oil-free and full of low calorie dense vegetables, it's great for plant-based weight loss. You could use this tomato vegetable soup as your non-starchy veggies on a 50/50 plate. Just be sure not to add starches to the soup, if you'd like for it to be your non-starchy vegetable side.

If you do add starches, like potato, pasta, rice, beans or corn, then you can eat this soup as your entire meal.

Yes! Store cooled soup in mason jars or other freezable air tight containers and fill soup ¾ full. Label and freeze for up to 3 months.

Homemade Vegetable Soup

Anytime we're under the weather, I make a vat of this easy vegetable soup to cure what ails us. It's loaded with good stuff and healing herbs and spices.

Years ago, my 2nd mom showed me how to make her incredible chicken vegetable soup. It was the soup she would make with whatever veggiesshe had on hand and in the freezer, some chicken, italian seasonings and half a jug of vegetable juice.

If she had leftover green beans or rice or corn or whatever from dinner one night, she would put them in freezer. Then, when it was time to make the soup, she pulled everything out and tossed it in!

Tomato & Vegetable Soup

Download my ebook, The Key to Weight Loss on a Plant-Based Diet: Calorie Density to learn which foods contribute to weight gain and which foods contribute to weight loss. You'll also get a free printable chart and visual examples of weight loss plates!

Love this recipe? Please rate it 5 stars ⭐️⭐️⭐️⭐️⭐️ below in the recipe card. And, if you make it, please tag me on Instagram or Facebook in your posted photos! I would love to see your creations. 😄

Serving: 3 cups Calories: 114 kcal Carbohydrates: 26 g Protein: 5 g Fat: 1 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Sodium: 326 mg Potassium: 919 mg Fiber: 6 g Sugar: 12 g Vitamin A: 6303 IU Vitamin C: 32 mg Calcium: 114 mg Iron: 3 mg

Vegetable Soup Recipe (indian Veg Soup)

Hey y'all! I’m the plant-based food blogger, recipe developer, photographer and cooking class instructor behind Very Veganish. Join me as we explore and taste incredible plant-based food, with cultural influences from around the world. You’ll find healthy comfort food vegan recipes and inspiration here. When I'm not cooking, you'll find me homeschooling my two boys, volunteering and trying to survive the Texas summers with copious glasses of iced tea.Tomato vegetable soup is a simple, comforting and tasty way to eat more veggies. And you can make it on the stovetop or in your Instant Pot.🎉

So we were pretty much stuck in the house most of last week due to another snow/ ice storm. 🙄Y’all, we are NOT cut out for this nonsense. We don’t have the infrastructure for this down in Alabama. 🙅🏼‍♀️When it snows

You want to know the bright side? I guess all the sick germs have a few days of quarantine to calm down. So I took the opportunity to boost our family’s immunity.✅In the form of THIS bone broth based tomato vegetable soup. 🙌🏻

How To Make Tomato Based Vegetable Soup

This soup makes a great light meal or side dish. I love to make a big batch and eat it with sandwiches for lunch all week. Or if I make it for dinner, I like to round it out with a grilled cheese sandwich or a pan of southern skillet cornbread. YUM!😍😋

Also, I have made this for years on the stovetop. But I made this batch in my Instant Pot. So, so yummy!

Side note: If you haven’t jumped on the Instant Pot bandwagon yet, you may want to check out my Instant Pot review here.

Roasted Tomato And Vegetable Soup With Gin Drizzle

Also, even if you don’t have any bone broth, you can make this with store-bought stock OR water plus Better Than Bullion Chicken base (or vegetable based to make it vegetarian). We have made it all of these ways over the years, and it has always turned out great.

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Tomato vegetable soup is a simple, comforting and tasty way to eat more veggies. And you can make it on the stovetop or in your Instant Pot.

Beef And Tomato Vegetable Soup