Tomato-Root Vegetable Soup with Balanced Base

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A comforting soup where tomatoes and root vegetables are perfectly proportioned to create a naturally sweet and tangy flavor profile. This soup recipe (vegetarian, gluten-free), ready in about 40 minutes, pairs vegetable broth, canned diced tomatoes, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 cups vegetable broth
• 1/2 cup canned diced tomatoes
• 1/2 cup, diced carrots
• 1/4 cup, diced celery
• 1/2 cup, diced zucchini
• 1 clove, minced garlic
• 1/4 tsp dried thyme
• 1 tbsp olive oil
• 1/4 tsp sea salt
• 1 tbsp, chopped fresh parsley

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1/2 cup diced carrots, 1/4 cup diced celery, and 1/2 cup diced zucchini. Sauté for 5 minutes until vegetables begin to soften.
2. Step 2: Add 1 minced garlic clove and 1/4 tsp dried thyme. Cook for 1 minute until fragrant.
3. Step 3: Stir in 1/2 cup canned diced tomatoes and 2 cups vegetable broth. Bring to a gentle simmer and cook for 15 minutes until vegetables are tender.
4. Step 4: Remove from heat and use an immersion blender to puree the soup until completely smooth. Add 1/4 tsp sea salt and adjust to taste.
5. Step 5: Return the soup to low heat and simmer for 5 minutes to meld flavors. Stir in 1 tbsp chopped fresh parsley before serving.