Texas Nurse's Comfort Tomato Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A hearty, slow-simmered tomato soup with garden vegetables and a touch of herbs, perfect for comforting a busy day. This american-inspired soups ready in about 55 minutes pairs olive oil, medium, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 cloves, minced garlic
• 2, peeled and diced carrots
• 2 stalks, diced celery
• 1 (28 oz) can crushed tomatoes
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 cup, rinsed canned chickpeas
• 1 cup, chopped kale

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and 2 minced garlic cloves, sautéing for 3 minutes until translucent and fragrant.
2. Step 2: Add 2 diced carrots and 2 diced celery stalks, cooking for 5 minutes until slightly softened.
3. Step 3: Stir in 1 can crushed tomatoes, 4 cups vegetable broth, 1 tsp dried oregano, 1/2 tsp dried thyme, and salt and pepper to taste. Bring to a simmer and cook for 20 minutes.
4. Step 4: Add 1 cup rinsed chickpeas and 1 cup chopped kale, simmering uncovered for 10 minutes until kale is tender and flavors meld.