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This 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.
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.
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Looking for a creamy soup? Try my vegan condensed cream of mushroom soup recipe.
Jump to:
- 🧄 Ingredient notes
- 🔄 Variations
- 💭 Tips
- 💜 More recipes you'll love
- 🗺 Cultural influences
- 💜 More recipes you'll love
- 🔑 Vegan weight loss ebook
- 📖 Recipe
- 💬 Reviews
🧄 Ingredient notes
The ingredients you'll need for the base of this tomato vegetable soup are:
- onion
- celery
- carrot
- garlic (fresh and granulated garlic)
- Italian seasoning
- tomato paste
- diced tomato (canned or fresh)
The vegetables and other ingredients are:
- corn (frozen, fresh or canned)
- green beans
- zucchini
- yellow squash
🔄 Variations
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!
Try adding these plant-based ingredients to change it up:
- potatoes
- rice
- small pasta, like alphabet (great for kids or young at heart), small shells, macaroni, rotini, farfalle
- bell peppers
- mushrooms
- kidney beans
- cannellini beans
- chickpeas
- lentils
- roasted bell peppers
- kale
- spinach
- swiss chard
- butternut squash
- asparagus
- cauliflower
- broccoli
- roasted garlic
- leeks
- green peas
- barley
💭 Tips
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.
Is this soup good for weight loss?
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.
Does vegetable soup freeze well?
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.
💜 More recipes you'll love
You may enjoy these other Italian-inspired recipes!
- Conchiglie Rosa with Vegan Rose Pink Pasta Sauce
- Vegan Creamy Mushroom and Asparagus Gigli Pasta
- Gigli Pasta with Broccoli and Vegan White Sauce
- Conchiglie Pasta in Cauliflower Béchamel Sauce with Kale and Corn
🗺 Cultural influences
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!
I've adapted it to be this plant-based version and it's our go-to soup recipe.
💜 More recipes you'll love
Trying to lose weight on vegan diet? Try these recipes that work well on a 50/50 plate.
- Charred Black Pepper Cabbage Strips (oil-free)
- Oil-free Roasted Potatoes and Onion with Cumin, Garlic and Chili Powder
- Oil-free Roasted Sweet Potato Cubes with Cumin and Chili Powder
- 15-Minute Skillet Potatoes and Kale with Salsa (oil-free)
🔑 Vegan weight loss ebook
Are you frustrated because you can't seem to lose weight on a plant-based or vegan diet?
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. 😄
📖 Recipe
Easy Tomato Vegetable Soup
Abi Cowell
An easy and extremely versatile oil-free, vegan, plant-based vegetable soup that is cheap to make, delicious and filling.
5 from 1 vote
Estimated Cost: $5
Print Recipe Pin Recipe Save Recipe
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course Soups, Stews and Curries
Cuisine American
Servings 8
Calories 114 kcal
Equipment
Ingredients
- 1 large sweet onion diced
- 8 stalks celery diced
- 2 cups carrot diced
- 5 cloves garlic minced
- 2 tablespoons dried Italian seasoning
- 1 tablespoon granulated garlic
- 2 cups green beans fresh or frozen, sliced into 2 inch pieces if not already cut
- 12 ounces corn kernels frozen or canned
- 30 ounces diced tomatoes canned
- 6 ounces tomato paste
- 1 zucchini quartered lengthwise and cut into 1 inch pieces
- 1 yellow squash quartered lengthwise and cut into 1 inch pieces
- sea salt to taste
- black pepper to taste
Instructions
Fill your pot halfway with water (about 3 quarts) and turn on high. Then, add the onion, celery, carrot, garlic, Italian seasonings and granulated garlic, stir and bring to a boil.
1 large sweet onion, 8 stalks celery, 2 cups carrot, 5 cloves garlic, 2 tablespoons dried Italian seasoning, 1 tablespoon granulated garlic
Turn heat down to medium low and simmer ingredients until the onion is mostly translucent.
Add green beans, corn, tomatoes and tomato paste (and any beans, uncooked white rice or other non-tender veggies you want to use at this point) and turn heat to medium. Bring to a low boil and cook for about 10 minutes.
2 cups green beans, 12 ounces corn kernels, 30 ounces diced tomatoes, 6 ounces tomato paste
Add zucchini, squash, salt and pepper and cook for 5-9 minutes. (If you're going to add small pasta, already cooked rice or any other tender veggie, this would be when to add it.)
1 zucchini, 1 yellow squash, sea salt, black pepper
Taste and adjust seasonings, as needed. The soup is done with the vegetables are tender and any grains/pasta that has been added is cooked through.
Serve piping hot by itself or with crusty whole grain bread or crackers.
Nutrition
Serving: 3cupsCalories: 114kcalCarbohydrates: 26gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 326mgPotassium: 919mgFiber: 6gSugar: 12gVitamin A: 6303IUVitamin C: 32mgCalcium: 114mgIron: 3mg
Keyword tomato vegetable soup vegan
Tried this recipe?Let us know how it was!
More Vegan, Plant-Based Soup, Stew and Curry Recipes
- Vegan Condensed Cream of Mushroom Soup (dairy-free substitute)
- Mediterranean Chickpea Stew (Instant Pot or Stove)
- Instant Pot Red Kidney Beans and Rice (no soak, vegan)
- Vegan Saag Chana - Instant Pot Chickpea Spinach Curry
About Abi Cowell
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.
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