Vegetable Soup Without Tomatoes Recipe for Easy Comfort

Vegetable soup is a timeless comfort food, perfect for chilly days or whenever you crave a nutritious and satisfying meal. But what if you’re not a fan of tomatoes or simply want to avoid them due to allergies or dietary preferences?

Worry not! This vegetable soup without tomatoes recipe is a vibrant, hearty alternative packed with fresh vegetables, aromatic herbs, and wholesome flavors.

It’s easy to make, flexible to suit your pantry, and absolutely delicious. Whether you’re a seasoned home cook or just diving into the world of soups, this recipe will warm your soul and keep your body nourished without a hint of tomato.

In this post, I’ll guide you through every step of creating this delightful soup, explain why it’s a must-try, and share tips to customize it to your tastes. Ready to dive in?

Let’s get cooking!

Why You’ll Love This Recipe

This vegetable soup without tomatoes is a perfect blend of simplicity and flavor. It’s a fantastic option for those who want to avoid acidic or nightshade ingredients without sacrificing taste.

The soup highlights the natural sweetness of carrots, the earthiness of potatoes, and the delicate crunch of green beans, all simmered in a fragrant broth infused with garlic, herbs, and spices.

Because it’s naturally vegan and gluten-free, it suits a wide range of dietary needs. Plus, it’s incredibly adaptable — you can swap in your favorite vegetables depending on what’s in season or what you have on hand.

The recipe also freezes beautifully, making it ideal for meal prep or busy weeknights.

If you’re looking for more wholesome, plant-based recipes, check out our A to Z Vegetarian Recipes for Every Meal and Occasion for a world of inspiring ideas.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 medium potatoes, peeled and diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup celery, chopped
• 1 zucchini, diced
• 6 cups vegetable broth (low sodium preferred)
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped for garnish
• Optional: 1/2 teaspoon smoked paprika for a subtle smoky flavor

Equipment

• Large heavy-bottomed soup pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or heatproof spatula
• Ladle for serving
• Measuring spoons and cups
• Optional: Immersion blender if you prefer a smoother texture

Instructions

1. Heat the olive oil in your soup pot over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, stirring occasionally, until soft and translucent.
2. Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
3. Stir in the carrots, potatoes, celery, and green beans. Cook for 5 minutes, stirring occasionally, to start softening the vegetables.
4. Pour in the vegetable broth and add the dried thyme, dried basil, bay leaf, and smoked paprika if using. Stir well to combine.
5. Bring the soup to a boil over medium-high heat, then reduce the heat to low and let it simmer gently for 20-25 minutes, or until the vegetables are tender.
6. Add the diced zucchini and continue simmering for another 5-7 minutes. Zucchini cooks quickly and will add a nice texture without becoming mushy.
7. Remove the bay leaf and season the soup with salt and freshly ground black pepper to taste. Give it a good stir.
8. Optional: For a creamier soup, use an immersion blender to partially puree the soup, leaving some chunks for texture.
9. Serve hot, garnished with fresh parsley. Enjoy with warm crusty bread or your favorite salad.

Tips & Variations

Tip: To deepen the flavor without tomatoes, add a splash of soy sauce or tamari for umami richness, or a teaspoon of miso paste stirred in at the end of cooking.

Feel free to experiment with different vegetables like sweet potatoes, peas, or kale, depending on what you have available. For added protein, toss in cooked beans or lentils during the simmering stage.

If you love spice, sprinkle in some Chilli Powder Recipe Vegan: Easy Homemade Spice Blend to give your soup a gentle heat boost.

Looking for other comforting soups without tomatoes? Our Vegan Fall Soup Recipes To Warm Your Cozy Evenings post has a fantastic selection to try.

Nutrition Facts

*Percent Daily Values are based on a 2,000 calorie diet.

Serving Suggestions

This vegetable soup is wonderfully versatile when it comes to serving. For a hearty meal, pair it with warm whole-grain bread or a freshly baked baguette.

A crisp green salad with a light vinaigrette complements the soup’s flavors beautifully.

To add a touch of indulgence, try topping your soup with a dollop of vegan sour cream or a sprinkle of nutritional yeast for cheesy flavor without dairy.

For a protein boost, serve alongside a bean salad or add cooked quinoa or barley directly into the soup before serving. If you’re interested in exploring more wholesome, dairy-free meal ideas, don’t miss our Best Vegetarian Recipes No Dairy for Delicious Meals.

Conclusion

This vegetable soup without tomatoes is a delightful, nourishing dish perfect for anyone avoiding nightshades or simply looking for a fresh take on a classic comfort food. Its beautiful medley of vegetables and fragrant herbs creates a warm, inviting bowl that’s both filling and healthy.

The recipe’s flexibility means you can customize it endlessly to suit your taste buds and pantry supplies, making it a reliable go-to throughout the year.

Whether you’re cooking for yourself, your family, or friends, this soup is sure to impress and satisfy. For more plant-based inspiration and easy recipes, explore our collection of Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Happy cooking and enjoy every warming spoonful!

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