Tomato-Onion Vegetable Soup
A hearty, slow-simmered soup featuring garden-fresh vegetables in a rich tomato base. This mediterranean-inspired soups (vegetarian) ready in about 50 minutes pairs diced carrots, stalks, diced celery, finely chopped yellow 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, diced carrots
- 2 stalks, diced celery
- 1, finely chopped yellow onion
- 14.5 oz canned diced tomatoes
- 4 cups vegetable broth
- 1 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat a large pot over medium heat. Add 2 diced carrots and 2 diced celery stalks, cooking for 5 minutes until slightly softened.
- Step 2: Stir in 1 finely chopped yellow onion and cook for 3 minutes until translucent.
- Step 3: Add 14.5 oz canned diced tomatoes, 4 cups vegetable broth, 1 tsp dried oregano, 1/2 tsp sea salt, and 1/4 tsp black pepper. Bring to a simmer and cook uncovered for 25 minutes.
- Step 4: Use an immersion blender to partially puree the soup until slightly creamy, or blend in batches. Simmer for 5 more minutes until flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tomato-Onion 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 Tomato-Onion 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 diced carrots from drying out.
Can I substitute ingredients in Tomato-Onion 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 Tomato-Onion 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.
Is Tomato-Onion Vegetable Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★☆☆
Okay for a quick meal. I've had better soups dishes though.
