Basic Tomato And Herb Vegetable Soup Recipe - Chowhound (2024)

Milena Manolova/Food Republic

This basic tomato and herb vegetable soup will soothe your soul and make you crave more. Recipe developerMilena Manolova loves the simple, but flavor-packed dish you can make any time with easy-to-find ingredients that work perfectly together.

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The combination of tomatoes and herbs creates a robust base that's both savory and aromatic. The yellow onion and garlic create a delicious base, and the carrots and celery add a satisfying crunch. The thyme gives it a rich, earthy depth of flavor, and the bay leaves add a subtle hint of herbal goodness. The potatoes and chickpeas provide a hearty, protein-packed dish, while the green peas and diced tomatoes give it a bright, fresh pop. And let's not forget the parsley, which ties it all together with a zing of freshness.

This soup has that savory, comforting flavor that just warms you up from the inside out. With its perfect blend of flavors and nourishing ingredients, it is simply delicious and a must-try. The soup is like a warm hug on a chilly day, perfect for curling up on the couch and enjoying a cozy night in.

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Milena Manolova/Food Republic

It may seem like a lot of ingredients, but they are all simple and easy to find, and you might even already have them in your fridge and pantry. If you miss one or two ingredients, don't let that stop you from making this soup, because the beauty of it is that it's super adaptable and versatile. Here are the ingredients you will need for this delicious recipe:olive oil, yellow onion, garlic, diced carrots, tomato paste, thyme, bay leaves, celery, potatoes, chickpeas, green peas, diced tomatoes, parsley, water or veggie stock, salt, and black pepper.

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Milena Manolova/Food Republic

In a soup pot, heat the olive oil. Then add the chopped onion and cook on medium heat until soft, about 3-4 minutes.

Milena Manolova/Food Republic

Add the minced garlic and cook for 1 more minute.

Milena Manolova/Food Republic

Mix in the diced carrots, and cook for 2 minutes.

Milena Manolova/Food Republic

Add tomato paste, salt, and black pepper. Stir and cook for 30 seconds.

Milena Manolova/Food Republic

Stir in the thyme, bay leaves, celery, potatoes, chickpeas, and green peas.

Milena Manolova/Food Republic

Mix in the diced tomatoes and chopped parsley, and add the water or veggie broth.

Milena Manolova/Food Republic

Cover the pot and cook for about 30-35 minutes, or until the veggies are soft. Check midway through cooking to see if you want to add more seasoning.

Milena Manolova/Food Republic

Remove the pot from the stove and let it sit for a few minutes before serving.

Milena Manolova/Food Republic

There's something so comforting about dunking a piece of crusty bread into a steaming bowl of soup. Whether it's a baguette, ciabatta, or a slice of artisanal bread, the combination is unbeatable. You can even take your soup game up a notch by serving it alongside a perfectly grilled cheese sandwich. The gooey, melty cheese complements the warmth of the soup wonderfully. Homemade or store-bought, croutons add a satisfying crunch to your soup. Toss them on top just before serving for an extra texture and crunch. A sprinkle of Parmesan or crumbled feta can add a salty and savory kick to your tomato and herb vegetable soup. It's a simple but effective way to enhance the flavors.

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Garnish the soup with a handful of fresh herbs like parsley, basil, or cilantro for a burst of freshness. It not only adds color but also brightens up the overall taste. A drizzle of good-quality extra virgin olive oil can elevate the richness of the soup. It's a small touch that makes a big difference. For a creamy finish, swirl in a dollop of Greek yogurt or sour cream. It adds a luxurious texture and a hint of tanginess. If you like extra heat, add a dash of hot sauce or a spoonful of pesto for an extra flavor kick. Pair the soup with a light side salad for a well-rounded meal. A simple green salad with a lemon vinaigrette is a refreshing choice.

Milena Manolova/Food Republic

Let your soup cool to room temperature. This helps prevent condensation inside the storage container, which can lead to unwanted moisture and the risk of growing harmful bacteria. Use airtight containers or resealable plastic bags. Make sure they're freezer-safe if you're planning to freeze the soup. If you want individual portions, consider dividing the soup into smaller containers of bags. This way, you can thaw and reheat only what you need without reheating the entire batch. Keep the soup in the fridge if you plan to eat it within the next 3-4 days.

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For longer-term storage, pour the soup into your chosen freezer-friendly containers, leaving a bit of space at the top for expansion. Label with the date and place in the freezer. When you're ready to enjoy it, transfer the frozen soup to the fridge overnight for a gentle thaw. Reheat on the stove or in the microwave, stirring occasionally to maintain that perfect consistency.

You can also make the soup in advance and enjoy it later. This can even enhance the flavors as the ingredients sit together over time. Follow the recipe as usual, then once the soup has been cooked, let it cool to room temperature. Transfer it into airtight containers or resealable bags, depending on your preference.

Milena Manolova/Food Republic

The beauty of this basic tomato and herb vegetable soup lies in its adaptability. Feel free to get creative and make substitutions based on your preferences or what you have on hand. Don't hesitate to swap out or add veggies according to your liking. Bell peppers, zucchini, spinach, or kale can bring a new dimension to the soup. It's an excellent way to use up whatever is in your fridge. If you're out of thyme or bay leaves, don't stress. Rosemary, oregano, or basil can make fantastic alternatives, giving your soup a different herbal twist.

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Chickpeas and green peas are fantastic choices, but you can easily substitute or add other beans like cannellini beans, kidney beans, or lentils for added protein and texture. Feel free to switch up the type of potatoes. Whether it's russet, red, or sweet potatoes, each brings its own unique flavor and texture to the mix. Play around with aromatics like leeks or shallots instead of onions, and add a bit of ginger or chili for a kick.