Let’s talk comfort in a bowl-the kind that warms your soul on a chilly evening or refreshes you when you want something light yet nourishing. Vegetable soup is one of those timeless dishes that brings together simplicity, health, and incredible flavor. Now, when you add diced tomatoes into the mix, you’re not just enhancing the taste-you’re creating a symphony of tangy, sweet, and savory notes that dance on your palate.
Vegetable soup is more than just a starter; it’s a meal in itself. Packed with vitamins, minerals, and fiber, it’s a fantastic way to get a rainbow of vegetables in one serving. Plus, it’s endlessly flexible, allowing for creativity while remaining easy enough for a weekday dinner.
If you’ve ever wondered how to make a hearty, flavor-packed vegetable soup with diced tomatoes that will have everyone asking for seconds, you’re in the right place. Let’s dive into the recipe that will make your kitchen smell like heaven.
Vegetable Soup With Diced Tomatoes Recipe
Here’s a classic, homey recipe that balances wholesome vegetables with the robust, slightly tangy flavor of diced tomatoes. It’s perfect for weeknight dinners, meal prepping, or even freezing for a quick, nutritious lunch.
Ingredients Needed
Before you get cooking, it’s important to gather everything you’ll need. This will ensure a smooth cooking experience and prevent any mid-recipe scavenger hunts.
- Olive oil – 2 tablespoons (for sautéing vegetables)
- Onion – 1 large, finely chopped
- Garlic – 3 cloves, minced (because garlic makes everything better!)
- Carrots – 2 medium, diced
- Celery stalks – 2, diced
- Bell pepper – 1, diced (choose red or yellow for sweetness)
- Zucchini – 1 medium, diced
- Potatoes – 2 medium, peeled and diced
- Diced tomatoes – 1 can (14.5 oz), preferably with juice
- Vegetable broth – 4 cups (or chicken broth if you prefer)
- Green beans – 1 cup, trimmed and chopped
- Corn kernels – ½ cup (fresh, frozen, or canned)
- Spinach or kale – 2 cups, roughly chopped
- Dried herbs – 1 teaspoon each of thyme and basil
- Bay leaf – 1
- Salt and pepper – to taste
- Optional: a splash of lemon juice or a sprinkle of parmesan for serving
Cooking Instructions
Cooking this soup is a straightforward, relaxing process that lets you enjoy the aromas as it simmers. Here’s how to do it step by step:
- Prepare your vegetables: Wash, peel, and dice all the vegetables, keeping the sizes uniform so they cook evenly.
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until fragrant and translucent-about 3-4 minutes.
- Add hearty vegetables: Toss in carrots, celery, bell pepper, and potatoes. Stir for a few minutes to let them get a slight golden edge.
- Incorporate tomatoes and broth: Pour in diced tomatoes with their juices and the vegetable broth. Stir well to combine.
- Season and simmer: Add dried herbs, bay leaf, salt, and pepper. Bring to a boil, then reduce to a gentle simmer. Cover and let cook for 20-25 minutes, until the vegetables are tender.
- Add quick-cooking vegetables: Stir in green beans, corn, and zucchini. Simmer for another 5-7 minutes.
- Finish with greens: Add spinach or kale just before serving. Stir until wilted.
- Adjust seasoning: Taste and add extra salt, pepper, or a splash of lemon juice if desired. Serve hot.
Ingredient Insights
Understanding your ingredients can take your soup from ’good’ to ’amazing’:
- Diced tomatoes: They bring acidity that balances the sweetness of carrots and corn, adding depth.
- Potatoes: Add creaminess without needing cream, giving body to the soup.
- Bell peppers: Offer subtle sweetness and a pop of color.
- Leafy greens: Spinach or kale introduces earthiness and boosts nutritional value.
- Herbs: Thyme and basil are aromatic, but don’t be afraid to experiment with oregano, rosemary, or even a pinch of smoked paprika.
Expert Tips
Here are some insider tips to elevate your soup:
- Layer flavors: Sautéing your onions and garlic first enhances the base flavor.
- Don’t overcook: Keep delicate vegetables like zucchini and greens toward the end to retain texture and nutrients.
- Taste as you go: Salt in stages-it’s easier to add more than take away.
- Make it richer: For a heartier soup, add a handful of cooked pasta, rice, or beans.
- Freeze in portions: Vegetable soup freezes beautifully; just leave out delicate greens if freezing and add them fresh when reheating.
Recipe Variations
Mix things up depending on what you have in your pantry:
- Spicy twist: Add red pepper flakes or a diced jalapeño while sautéing onions.
- Mediterranean style: Include chickpeas, olives, and a dash of oregano.
- Creamy version: Stir in a splash of coconut milk or cream before serving.
- Protein-packed: Add shredded chicken, turkey, or cooked lentils for a more filling meal.
Final Words
Vegetable soup with diced tomatoes is simple, flexible, and deeply satisfying. It’s the kind of recipe that allows you to be creative while sticking to a tried-and-true structure. With a few fresh ingredients, aromatic herbs, and thoughtful cooking techniques, you can create a dish that tastes like it simmered all day, even if it only took an hour.
This recipe isn’t just about nourishment-it’s about comfort, warmth, and the joy of sharing a homemade meal with loved ones.
FAQs
What Are The Basic Ingredients For Vegetable Soup With Diced Tomatoes?
The basic ingredients typically include diced tomatoes, vegetable broth, onions, carrots, celery, garlic, potatoes, green beans, peas, zucchini, herbs like thyme and basil, salt, and pepper.
Can I Use Canned Diced Tomatoes Instead Of Fresh Ones?
Yes, canned diced tomatoes work well and can save time. Make sure to choose unsalted or low-sodium canned tomatoes if you want to control the salt content of the soup.
How Long Does It Take To Cook Vegetable Soup With Diced Tomatoes?
The total cooking time is usually around 30-40 minutes. This includes sautéing the vegetables for 5-10 minutes and simmering the soup for 20-30 minutes to allow flavors to develop.
Can I Make This Soup In A Slow Cooker?
Yes, vegetable soup with diced tomatoes is ideal for slow cooking. Combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
How Can I Make The Soup More Flavorful?
To enhance flavor, sauté onions, garlic, and herbs in olive oil before adding other vegetables. Adding a splash of vinegar or a teaspoon of sugar can balance the acidity of the tomatoes. Fresh herbs added at the end also improve taste.
Can I Freeze Vegetable Soup With Diced Tomatoes?
Yes, this soup freezes well. Allow it to cool completely, then transfer to airtight containers or freezer bags. It can be frozen for up to 3 months. Reheat slowly on the stovetop to maintain texture.
Is This Soup Suitable For A Vegan Diet?
Yes, as long as you use vegetable broth and avoid any animal-derived additives, this soup is completely vegan and also naturally gluten-free if all ingredients are checked.
Can I Add Beans Or Lentils To This Soup?
Absolutely. Adding beans such as kidney beans, chickpeas, or lentils increases protein and makes the soup heartier. Add them in during the simmering stage to ensure they cook fully.
How Can I Make The Soup Thicker?
To thicken the soup, you can mash some of the potatoes or other soft vegetables, or add a slurry of cornstarch and water. Cooking the soup uncovered for the last 10-15 minutes also helps reduce excess liquid.
What Are Some Good Garnishes For Vegetable Soup With Diced Tomatoes?
Popular garnishes include fresh chopped parsley, grated Parmesan cheese (for non-vegan options), a drizzle of olive oil, or a sprinkle of crushed red pepper flakes for added heat.