Slow-Simmered Tomato Vegetable Soup
A hearty, deeply flavored soup made with tomatoes and seasonal vegetables, simmered slowly to develop rich, complex notes. This american-inspired soups ready in about 50 minutes pairs olive oil, 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, diced onion
- 2, diced carrots
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 1 (28 oz) can crushed tomatoes
- 4 cups vegetable broth
- 1 cup, diced zucchini
- 1 cup, diced potatoes
- 1/4 cup, chopped fresh parsley
Instructions
- 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. Cook for 8 minutes, stirring occasionally, until vegetables are softened.
- Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 1 (28 oz) can crushed tomatoes and 4 cups vegetable broth. Bring to a gentle simmer.
- Step 4: Add 1 cup diced zucchini and 1 cup diced potatoes. Simmer uncovered for 20 minutes, or until potatoes are tender when pierced with a fork.
- Step 5: Stir in 1/4 cup chopped fresh parsley and season with salt and pepper to taste. Serve hot with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Tomato 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 Slow-Simmered Tomato 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 olive oil from drying out.
Can I substitute ingredients in Slow-Simmered Tomato 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 Slow-Simmered Tomato Vegetable Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Slow-Simmered Tomato 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
- ★★★★★
Loved this soup! Made it for my kids and they devoured it.
- ★★★★☆
The soup was delicious, but it took longer to simmer than the recipe said.
- ★★★★☆
Tasted great, but I think it was a bit bland. Next time I'll add more herbs.
