Quick Chunky Tomato Vegetable Soup
This light tomato soup keeps the tomatoes and carrots chunky instead of blending them. Fresh herbs are stirred in at the end so their flavor stays bright.
Yield: About 6 servings
Cooking method: Stovetop
Ingredients
- 2 teaspoons butter or olive oil
- 3/4 cup chopped onion
- 1 can (28 ounces) diced tomatoes with their juice
- 3-4 carrots, peeled and diced, optional
- 2 tablespoons tomato paste
- 1 can (14 1/2 ounces) low-sodium chicken or vegetable broth
- 2 tablespoons chopped fresh basil, parsley, oregano, or a mixture
- Salt and black pepper, to taste
Directions
- Melt the butter in a saucepan over medium heat, or heat the olive oil.
- Add the chopped onion.
- Reduce the heat to medium-low and cook for about 5 minutes, stirring occasionally, until the onion is tender.
- Stir in the diced tomatoes, tomato juice from the can, tomato paste, and carrots, if using.
- Pour in the broth and stir until combined.
- Increase the heat and bring the soup to a gentle boil.
- Reduce the heat and simmer for 10-15 minutes, or until the carrots are tender.
- Remove the soup from the heat and stir in the fresh herbs.
- Taste and add salt and black pepper as needed.
Add More Vegetables: Stir in frozen corn, peas, green beans, chopped spinach, zucchini, or cooked beans. Add quick-cooking vegetables during the last few minutes so they do not become mushy.