Go Back
Print

Vegetable Tomato Soup

Chunky and satisfying, Vegetable Tomato Soup is so quick and easy to make. Vary with whatever veg you have or add pulses to make it even heartier.

Course Soup, Main Course
Cuisine Vegetarian, Vegan
Keyword vegetable & tomato soup, soup
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings

Ingredients

  • 2 tbsp olive oil
  • 2 medium onions roughly chopped
  • 2 sticks celery finely chopped
  • 2 large carrots in large dice
  • 1 large potato in large dice
  • 1 medium leek roughly chopped
  • 100 g green beans roughly chopped
  • 3 cloves garlic finely chopped
  • 0.5 tbsp rosemary finely chopped
  • 2 tbsp parsley finely chopped
  • salt & freshly ground black pepper to taste
  • 400 g tinned tomatoes
  • 1 tbsp tomato puree
  • 1 tsp sugar optional
  • 500 ml vegetable stock or water
  • 50 g cavolo nero / kale roughly chopped

To serve (optional)

  • a drizzle of olive oil
  • Parmesan cheese finely grated

Instructions

  1. Heat the olive oil in a large saucepan then add the chopped onions & celery. Saute until starting to soften (5-10 min).

  2. Stir in the carrots and continue cooking for another 5 minutes.

  3. Add the potatoes, leek, green beans, garlic plus half the rosemary and parsley. Season with salt and pepper, stir and cook for a further 2 minutes.

  4. Add the tinned tomatoes, tomato puree and sugar if using. Stir in the vegetable stock or water, put a lid on and bring to the boil.

  5. Turn the heat to a simmer and cook until the vegetables are almost done: stir occasionally to prevent sticking and add more stock or water if necessary.

  6. Add the cavolo nero or kale plus the remaining rosemary and parsley and gently simmer for a further 3-5 minutes.

  7. Check the seasoning and add more salt, pepper or herbs if liked.

    Optional: off the heat, use a stick blender to puree just a little of the soup to thicken it.

  8. To serve, drizzle with a little olive oil and/or sprinkle with Parmesan if liked.