Vegetable Soup Recipes Canned Tomatoes Made Easy

There’s something truly comforting about a warm bowl of vegetable soup, especially when it’s made with the rich, tangy goodness of canned tomatoes. Whether you’re looking for a wholesome lunch, a light dinner, or a nourishing appetizer, vegetable soup made with canned tomatoes is a versatile and easy-to-make option that fits any occasion.

Not only does it come together quickly, but the canned tomatoes add depth and vibrant color, making the soup both hearty and visually appealing. Plus, it’s a fantastic way to pack in a variety of fresh vegetables and nutrients, perfect for those chilly days when you crave something cozy and healthy.

In this blog post, I’ll share delicious vegetable soup recipes using canned tomatoes that are simple, flavorful, and adaptable to your pantry. From classic mixes to creative twists, these recipes will inspire you to get cooking and enjoy a bowl full of goodness any day of the week.

Why You’ll Love This Recipe

Using canned tomatoes in vegetable soup is a game-changer for several reasons. First, canned tomatoes are available year-round, so you can enjoy fresh-tasting soup even when tomatoes are out of season.

They provide a robust, slightly acidic flavor that enhances the natural sweetness of the vegetables.

Additionally, canned tomatoes break down beautifully during cooking, creating a luscious broth that binds all the ingredients together. This makes your soup more comforting and satisfying without needing heavy creams or thickeners.

Finally, vegetable soup with canned tomatoes is incredibly customizable. You can add your favorite vegetables, beans, or grains to tailor it to your taste and dietary preferences.

It’s a nutritious, budget-friendly meal that can be made in under an hour, perfect for busy weeknights or meal prepping.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 medium zucchini, diced
• 1 bell pepper, diced (any color)
• 1 (28-ounce) can diced tomatoes, with juice
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup canned chickpeas, drained and rinsed (optional)
• Fresh parsley, chopped for garnish

Equipment

• Large soup pot or Dutch oven
• Cutting board
• Serrated knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Ladle
• Optional: blender or immersion blender (for creamy texture)

Instructions

1. Heat olive oil in a large soup pot over medium heat. Once hot, add the diced onion and sauté for about 5 minutes until translucent and fragrant.
2. Add minced garlic and sauté for another 1 minute, stirring frequently to prevent burning.
3. Stir in the carrots and celery. Cook for about 5 minutes, allowing the vegetables to soften slightly.
4. Add the bell pepper and zucchini to the pot. Continue to cook for an additional 4 minutes, stirring occasionally.
5. Pour in the canned diced tomatoes along with their juice, followed by the vegetable broth. Stir well to combine.
6. Season the soup with dried basil, oregano, smoked paprika, salt, and pepper. Stir to evenly distribute the spices.
7. Add the green beans and canned chickpeas (if using). Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for 25-30 minutes or until all vegetables are tender.
8. Taste and adjust seasoning as needed. If you prefer a creamier soup, use an immersion blender to partially blend the soup directly in the pot, leaving some chunks for texture.
9. Remove from heat and ladle the soup into bowls. Garnish with fresh chopped parsley and serve warm.

Tips & Variations

“For an extra boost of flavor, try roasting your vegetables before adding them to the soup. It brings out a smoky sweetness that complements the tomatoes beautifully.”

• Add grains: Stir in 1/2 cup cooked quinoa, barley, or rice during the last 10 minutes of cooking for a more filling meal.
• Spice it up: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for some heat.
• Use fresh herbs: Swap dried herbs for fresh basil and oregano for a brighter flavor. Add them at the end of cooking to preserve their aroma.
• Make it vegan/vegetarian: This recipe is naturally vegetarian and vegan. Just ensure your vegetable broth is vegan-friendly.
• Switch up the vegetables: Use seasonal vegetables like butternut squash or kale for a different twist. For more ideas, check out our Vegan Fall Soup Recipes To Warm Your Cozy Evenings.

Nutrition Facts

Serving Suggestions

This vegetable soup pairs wonderfully with a crusty whole grain bread or a warm garlic baguette. For a heartier meal, serve it alongside a fresh green salad or a quinoa bowl.

To add some protein, consider topping the soup with a dollop of plain yogurt or a sprinkle of shredded cheese, if you consume dairy. Vegan eaters can substitute with cashew cream or nutritional yeast for a cheesy flavor.

For a quick and easy lunch, pack it in a thermos and enjoy on the go. It’s also a perfect starter for a cozy dinner party or family gathering.

More Vegetable Soup Recipes Using Canned Tomatoes

Classic Minestrone Soup

A hearty Italian favorite packed with beans, pasta, and fresh vegetables simmered in a savory tomato broth.

• Ingredients: canned tomatoes, kidney beans, zucchini, carrots, celery, onions, garlic, pasta, vegetable broth, basil, oregano.
• Tip: Add a splash of balsamic vinegar for a tangy finish.

Try this recipe for a filling meal packed with fiber and protein. For a full recipe, visit our 15 Bean Soup Slow Cooker Recipe Vegetarian and Delicious for inspiration on bean-packed soups.

Spicy Mexican Vegetable Soup

This vibrant soup features canned tomatoes, corn, black beans, and a blend of warming spices for a zesty kick.

• Ingredients: canned tomatoes, black beans, corn, onion, garlic, chili powder, cumin, vegetable broth, lime juice, cilantro.
• Tip: Garnish with avocado slices and crushed tortilla chips for texture.

To master the spice blend, check out our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend for an all-natural seasoning mix.

Creamy Tomato and Vegetable Soup

A smooth and velvety soup where canned tomatoes are blended with roasted vegetables and coconut milk for creaminess without dairy.

• Ingredients: canned tomatoes, roasted carrots, onions, garlic, coconut milk, vegetable broth, thyme, salt, and pepper.
• Tip: Roast the vegetables beforehand for deeper flavor and a natural sweetness.

For more dairy-free comfort recipes, explore our Best Vegetarian Recipes No Dairy for Delicious Meals collection.

Conclusion

Vegetable soup made with canned tomatoes is a nutritious, flavorful, and convenient meal option that deserves a spot in your recipe repertoire. The combination of easily accessible ingredients, simple preparation, and endless versatility makes it perfect for cooks of all skill levels.

Whether you’re warming up on a chilly day or looking for a healthy lunch, these recipes deliver satisfying and wholesome goodness in every bowl.

Plus, the ability to customize with your favorite vegetables, beans, or grains means you can enjoy a different twist each time you make it. Don’t forget to check out related recipes like A to Z Vegetarian Recipes for Every Meal and Occasion or Ancient Grains Vegetarian Recipes for Healthy Delicious Meals to keep your vegetarian meal planning fresh and exciting.

So grab that can of tomatoes, stock your pantry with fresh veggies, and get ready to simmer up some delicious, heartwarming vegetable soup tonight!

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