One-Pot Tomato and Vegetable Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A hearty, comforting soup made with canned tomatoes and seasonal vegetables, simmered to perfection in a single pot with minimal effort. This american-inspired soups ready in about 25 minutes pairs olive oil, medium, diced onion, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, 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, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 (28 oz) can crushed tomatoes
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1/2 cup frozen corn
• to taste salt
• to taste pepper
• 2 tbsp, chopped fresh basil

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5 minutes until softened.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 can crushed tomatoes, 4 cups vegetable broth, and 1 tsp dried oregano. Bring to a simmer and cook for 10 minutes.
4. Step 4: Add 1/2 cup frozen corn and cook for 5 minutes until heated through. Season with salt and pepper to taste. Stir in 2 tbsp fresh basil just before serving.