Tomato Basil Vegetable Soup

Enjoy a comforting bowl of Tomato Basil Vegetable Soup, perfect for cooler days and rich in vibrant flavors.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: LUNCH RECIPES

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive oil A splash of healthy fat for sautéing and flavor.
1 medium Onion Adds savory foundation and sweetness.
3 cloves Garlic Infuses the soup with aromatic depth.

For the Vegetables

4 cups Vegetable broth Savory liquid base.
1 can Canned diced tomatoes Low-sodium for healthier choice.
2 medium Fresh tomatoes Enhance freshness and flavor.
2 medium Carrots Provides natural sweetness.
2 stalks Celery Contributes crunch.
1 medium Zucchini Adds mild flavor and texture.

For Seasoning

1 tablespoon Dried basil Intensifies flavor.
1 teaspoon Salt Enhances taste.
1/2 teaspoon Pepper Adds warmth.

For Garnish

1/4 cup Fresh basil leaves A fragrant finishing touch.

Equipment

Large pot

Method

How to Make Tomato Basil Vegetable Soup

Heat a large pot and pour in the olive oil over medium heat for 1-2 minutes until it shimmers.
Sauté the diced onion and minced garlic in the heated oil for 3-5 minutes until the onion is translucent.
Pour in the vegetable broth and add the canned diced tomatoes. Stir and bring to a boil.
Add the carrots, celery, and zucchini to the pot. Return to a boil for about 2 minutes.
Stir in the dried basil, along with salt and pepper to taste.
Reduce the heat to low and let the soup simmer for 20 minutes.
Remove from heat and stir in the fresh basil leaves.
Serve the soup hot in bowls and enjoy.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gMonounsaturated Fat: 6gSodium: 600mgPotassium: 600mgFiber: 4gSugar: 4gVitamin A: 4500IUVitamin C: 20mgCalcium: 40mgIron: 1mg

Notes

Optional: Pair with crusty bread for a heartier meal.

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