Garden Tomato Vegetable Soup with Cabbage

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A comforting, hearty soup made with garden-fresh tomatoes and seasonal vegetables, simmered to perfection. This american-inspired soups ready in about 65 minutes pairs olive oil, onion, celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 medium onion
• 2 celery stalks
• 2 carrots
• 3 garlic cloves
• 1 can (14.5 oz) diced tomatoes
• 1 can (14.5 oz) vegetable broth
• 2 cups chopped cabbage
• 1 cup chopped zucchini
• 1/2 cup fresh basil leaves
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat; add 1 medium diced onion, 2 diced celery stalks, and 2 diced carrots, cooking for 5-7 minutes until softened and onions are translucent.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 can (14.5 oz) diced tomatoes, 1 can (14.5 oz) vegetable broth, 2 cups chopped cabbage, 1 cup chopped zucchini, 1/2 cup chopped fresh basil leaves, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper.
4. Step 4: Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes until vegetables are tender when pierced with a fork.
5. Step 5: Remove from heat and let cool slightly; ladle into bowls for serving.