Simmered Tomato and Garden Vegetable Soup
A comforting, one-pot soup simmered with garden-fresh vegetables and tomatoes, perfect for a nourishing weeknight meal. This american-inspired soups ready in about 50 minutes pairs (14 oz) cans diced tomatoes, stalks, diced (1/2 inch) celery, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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 (14 oz) cans diced tomatoes
- 2 medium, peeled and diced (1/2 inch) carrots
- 2 stalks, diced (1/2 inch) celery
- 1/2 cup, finely chopped onion
- 2 cloves, minced garlic
- 4 cups vegetable broth
- 1/4 cup, chopped fresh basil
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat a large pot over medium heat; add 1/2 cup finely chopped onion and cook for 5 minutes until soft and translucent, stirring occasionally.
- Step 2: Stir in 2 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks; cook for 5 minutes until vegetables begin to soften and release their aroma.
- Step 3: Add 2 (14 oz) cans diced tomatoes, 4 cups vegetable broth, 1 tsp salt, and 1/4 tsp freshly ground black pepper; bring to a gentle boil, then reduce heat to low and simmer for 25 minutes until vegetables are tender.
- Step 4: Remove from heat, stir in 1/4 cup chopped fresh basil, and let sit for 5 minutes to allow flavors to meld before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Simmered Tomato and Garden Vegetable Soup take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Simmered Tomato and Garden Vegetable Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (14 oz) cans diced tomatoes from drying out.
Can I substitute ingredients in Simmered Tomato and Garden Vegetable Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Simmered Tomato and Garden Vegetable Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Simmered Tomato and Garden Vegetable Soup?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
