Tomato Vegetable soup

• Prep Time: 20 minutes

• Cook Time: 35 minutes

• Total Time: 55 minutes

• Yields: 6-8 generous servings

• Course: Soup / Main Course

• Cuisine: Modern American / Italian Influence

• Skill Level: Easy

Equipment Needed

• Large Dutch oven or heavy-bottomed soup pot (at least 6-quart capacity)

• Cutting board

• Chef’s knife

• Wooden spoon or spatula

• Can opener

• Measuring cups and spoons

• Optional: Immersion blender (for a smoother texture)

Ingredients

The Flavor Base & Aromatics

• 2 tablespoons olive oil

• 1 large yellow onion, finely diced

• 3 medium carrots, peeled and diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 1 teaspoon dried oregano

• ½ teaspoon dried basil

• ½ teaspoon red pepper flakes (optional, for a subtle kick)

• 1 (1-inch) piece of Parmesan rind (optional but highly recommended for depth of flavor)

The Heart of the Soup

• 1 (28-ounce) can crushed tomatoes or San Marzano tomatoes, hand-crushed

• 1 (14.5-ounce) can diced tomatoes, undrained

• 1 medium zucchini, diced into half-moons

• 1 cup fresh or frozen corn kernels

• 1 cup Yukon gold potatoes, peeled and diced into small (½-inch) cubes

• 4 to 5 cups vegetable broth (low-sodium recommended)

Seasoning & Garnish

• 1 teaspoon kosher salt, plus more to taste

• ½ teaspoon freshly ground black pepper

• 1 tablespoon balsamic vinegar (adds a touch of sweetness to balance the acidity)

• ½ cup fresh basil leaves, chopped, for garnish

• Freshly grated Parmesan cheese, for serving

Step-by-Step Instructions

Step 1: Prepare the Aromatics

Heat the olive oil in a large Dutch oven or heavy soup pot over medium heat until shimmering. Add the diced onion, carrots, and celery. Sauté, stirring occasionally, for about 8 to 10 minutes, or until the vegetables have softened and the onions are translucent and fragrant.

Step 2: Bloom the Spices and Garlic

Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Stir constantly for about 60 seconds until the garlic is incredibly fragrant and just starting to turn golden. Be careful not to let it burn, as this will make the soup taste bitter.

Step 3: Build the Tomato Base

Pour in the can of crushed tomatoes and the can of diced tomatoes (with their juices). Add the vegetable broth and the Parmesan rind (if using). Stir well to combine, scraping up any browned bits from the bottom of the pot (these bits are packed with flavor). Increase the heat to bring the mixture to a low boil.

Step 4: Add the Root Vegetables

Once boiling, add the diced Yukon gold potatoes. Reduce the heat to low, cover the pot partially with a lid, and simmer gently for 15 minutes. The potatoes need this head start so they are tender by the time the rest of the vegetables are cooked.

Step 5: Add the Remaining Vegetables

After the potatoes have simmered for 15 minutes, remove the lid and add the diced zucchini and corn kernels. Stir to incorporate. Continue to simmer uncovered for another 10 to 12 minutes, or until the potatoes and zucchini are fork-tender.

Step 6: Final Seasoning and Serving

Remove the Parmesan rind from the soup with a slotted spoon and discard it. Stir in the balsamic vinegar, kosher salt, and black pepper. Taste the soup and adjust seasoning if necessary—add another pinch of salt or a teaspoon of sugar if the tomatoes are too acidic for your liking.

Stir in the fresh chopped basil just before serving. Ladle the hot soup into bowls. Top with an extra sprinkle of fresh basil and a generous dusting of freshly grated Parmesan cheese. Serve immediately.

Chef’s Pro-Tips for Success

• The Parmesan Rind Secret: Don’t throw away your leftover hard rinds of Parmesan cheese! Store them in a zip-top bag in your freezer. Simmering one in this soup adds an unparalleled savory depth and umami richness that cannot be achieved otherwise.

• Texture Preference: This soup is intentionally chunky. If you prefer a smoother, more uniform consistency, use an immersion blender directly in the pot for 10-15 seconds until it reaches your desired texture. Alternatively, you can transfer about 2 cups of the soup to a standard blender, blend until smooth, and pour it back into the pot.

• Make It Vegan: To make this recipe vegan, simply omit the Parmesan rind and substitute the final cheese garnish with nutritional yeast or a high-quality vegan Parmesan alternative. The soup will still be incredibly flavorful thanks to the aromatics and balsamic vinegar.

• Make Ahead and Storage: This soup tastes even better the next day as the flavors have time to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months. Reheat gently on the stovetop over medium heat.

Nutrition Information

Amount per serving (1 bowl, approx. 1.5 cups)

• Calories: 210 kcal

• Total Fat: 6g

  • Saturated Fat: 1g

• Cholesterol: 0mg

• Sodium: 750mg

• Total Carbohydrates: 36g

  • Dietary Fiber: 7g

  • Sugars: 14g (naturally occurring from vegetables and tomatoes)

• Protein: 7g