There are very few things that are as comforting as a a bowl of soup to make you feel good and this tomato vegetable soup is definitely a ‘feel good” soup.
It’s been a very long week of sniffles, aches and pains in our home this week so soup is all I’ve been cooking to try and beat the cold.
How Do You Make Tomato Vegetable Soup?
It’s not only easy to make and nourishing it’s also dairy free and oil free! All you need is a few fresh vegetables, water, salt and some spices.
Prepare your vegetables and add about 3 cups of water into a pot. Start off with the veggie that takes longer to cook and in this recipe it was the zucchini. If you were using carrots instead you would start with the carrots. Follow with the vegetables, tomato, onions, garlic, top up the water and add your spices. Cook on medium heat and you have a beautiful and delicious soup!
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This is was not breakfast, lunch or dinner for us it was a late afternoon bowl of much needed strength and because we skipped breakfast (yes we did 🙂 ) we decided to top our bowl of soup off with an egg! This was amazing!
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TOMATO VEGETABLE SOUP FAMILY RECIPE
- 2 cups chopped zucchini
- 1 onion (diced)
- 3 garlic cloves (chopped)
- 1 cup broccoli florets
- 1 potato (cubed)
- 1 can diced canned tomato
- 1/4 cup tomato paste
- 1/2 tsp oregano
- 1 tsp salt
- 1 fresh chili
- 1 tsp ginger spice
- 1 tsp cumin spice
- 3 cups water
- Add 2 cups of water into a pot and bring to the boil.
Just as the water heats add the potatoes and cook for 10 minutes.
- Add the canned tomato, onion, garlic, and spices. Cook on medium heat for 15 to 20 minutes.
- Add the zucchini, broccoli, tomato paste and 3rd cup of water. Taste for salt and add if necessary.
- Continue to cook on simmer with the lid off for 15 minutes or until the veggies are cooked.