Tomato and Basil Vegetable Soup
A bright, herby Tomato and Basil Vegetable Soup that’s hearty, nourishing, and bursting with fresh flavors—vegan, easy, and totally soul-warming.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 4 medium tomatoes chopped
- 1 carrot diced
- 1 zucchini diced
- 1 cup spinach roughly chopped
- 3 cups vegetable broth
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
- 1 teaspoon fresh or dried basil
- 1 tablespoon tomato paste
- ½ teaspoon sugar balances acidity
- 1 tablespoon lemon juice
- 1 tablespoon olive oil for finishing
Instructions
- Heat olive oil in a pot over medium heat. Add onion and garlic, and sauté until fragrant and lightly golden.
- Add carrots, zucchini, and tomatoes. Stir like the domestic goddess you are, letting flavors mingle for 5 minutes.
- Add tomato paste, oregano, basil, salt, pepper, and sugar. Stir and cook for another 2 minutes.
- Pour in vegetable broth and bring to a gentle boil. Reduce heat and simmer for 20 minutes.
- Blend half the soup for creaminess, then pour it back and stir well.
- Toss in spinach and cook for 2 more minutes.
- Finish with lemon juice and a drizzle of olive oil before serving.
Notes
Nutritional Values (Per Serving)
- Calories: 180
- Total Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 5 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 120%
- Vitamin C: 85%
- Iron: 10%
- Calcium: 8%
- Potassium: 20%
Additional Notes / Tips
- Roast the tomatoes first for a deeper, richer flavor.
- Add a pinch of chili flakes if you like a bit of drama.
- Use fresh basil leaves for that true Italian flair.
- Pairs beautifully with crusty bread or vegan grilled cheese.
- Leftovers? Store in the fridge—flavors deepen and get even better the next day.