Name: Healthy Tomato Veggie Soup
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 1 tablespoon olive oil; 1 red bell pepper (coarsely chopped); 2 medium carrots (chopped); 1 zucchini (chopped); 1 rib celery (chopped); 1 small onion (chopped); 2 cloves garlic (minced); 1 tablespoon tomato paste; 2 teaspoons Italian seasoning; 1 teaspoon sugar; 2 cans crushed tomatoes (28oz each); 32 oz vegetable stock

Recipe

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This healthy tomato soup is packed with veggies, is easy to make, and has a creamy texture that my kids love.

Sometimes I just want soup and other times I have a fridge full of vegetables that I am in a hurry to cook before having to toss them out. This healthy tomato soup is perfect for both occasions!

a small bowl of tomato soup with grilled cheese

Creamy Tomato Soup with Vegetables

Is there anything more comforting than a big bowl of warm tomato soup? Especially when the temperatures are dropping (by dropping, I mean in the 50s in Louisiana), I start craving hearty bowls of chili and soup.

One of my favorite recipes is my Paleo Chili, but sometimes I need something that cooks a little faster to use up the veggies that are about to go bad in my fridge. This epic soup recipe always comes in handy!

Is Tomato Soup Healthy?

Yes! This soup has the classic flavors of tomato soup, but unlike the traditional one, it is loaded with veggies, yielding a healthy tomato soup packed with nutrition and much more filling.

This recipe is from my cookbook The Best Homemade Kids’ Lunches on the Planet, so it’s definitely a family favorite. I surely don’t mind when my kids beg me to cook something that I know has tons of veggies in it. Healthy + tasty = a meal everyone can get on board with.

Healthier versions of my family’s favorite recipes are what makes clean eating as a whole family doable. And it’s recipes like this that make it possible!

After successfully doing it for years with my kids, I created a comprehensive program to help other families eat fresh, whole foods together. Check out the Family KickStart Program here.

overhead view of two small cups of tomato soup with slices of grilled cheese

Ingredients

Anyone else always have a few sad vegetables left in their fridge at the end of the week? Don’t let those leftover veggies go to waste and make this healthy tomato soup instead! The amounts are in the printable recipe card below, but first, check what I include:

Olive oil: for sauteing the veggies.
Chopped veggies: red bell pepper, carrots, zucchini, celery, onion, and garlic cloves.
Tomato paste: gives this soup a richer tomato flavor.
Italian seasoning: adds tons of deliciousness.
Sugar: to cut the acidity from the tomato.
Crushed tomatoes: the key ingredient of this epic soup.
Vegetable stock: the liquid this soup needs. Use homemade or store-bought stock.

How to Make Healthy Tomato Soup

Chopping the veggies is all the work you’ll have to do to enjoy this healthy tomato soup. And it doesn’t even take that long: you can chop the veggies coarsely since then you’ll blend the soup to make it smooth! Check the easy steps:

Chop the veggies
You’ll blend the soup, so the veggies don’t have to be perfectly chopped.
Make the soup
First, sauté the veggies in a soup pot until they’ve softened up. Then, add the tomato paste, Italian seasoning, and sugar. Stir to combine. Add the tomatoes and the stock and stir. Bring the soup to a boil and simmer, covered, for 15 minutes.
Make it smooth
You can smooth this tomato soup using an immersion blender directly inside the soup pot or a traditional blender, working in batches.
Thick the soup
Bring the blended soup back to a boil and simmer, uncovered, for 5 more minutes. If you want a thicker soup, simmer it longer.
Enjoy!
Serve this healthy tomato soup with sliced crusty bread or a grilled cheese sandwich.

child dipping a slice of grilled cheese into small cup of tomato soup

First time making this recipe? Watch this quick video to learn how:

Getting the Perfect Creamy Texture

To the classic boiling-in-a-pot soup recipe, we’re adding an extra step that is totally worth it to make this soup perfectly creamy: blend! Once the soup simmers for 15 minutes, grab the immersion blender and blend directly in the pot for 2 minutes.

You can also use a traditional blender, and working in batches, blend it until smooth. Then, you transfer the blended soup to a large bowl and blend the rest. Once smooth and creamy, pour the batches back into the pot.

Simmering the blended soup for a few minutes helps to evaporate some of the excess liquid, getting the ultimate creamy thick consistency!

Freezing & Reheating this Recipe

Allow the tomato soup to cool down to room temperature, pour it into a freeze-safe container or zip bag, seal, and freeze for up to 3 months. Make sure not to overfill the containers since liquids tend to expand when frozen.

If using zip bags, fill them and place them on a baking sheet so they freeze flat and take less room in your freezer. Once frozen, store the zip bags in the freezer. Learn more about how to freeze soup in this post.

When you want to enjoy a bowl of this healthy tomato soup, thaw it in the fridge or a water bath, and reheat it on the stove or the microwave until heated through.

What to Serve with Healthy Tomato Soup

This healthy tomato soup is one of my favorites to serve with crusty bread, grilled cheese dippers, or as the sidekick to a grilled cheese sandwich. I mean, dipping a slice of bread into this soup or biting a crunchy sandwich? Nop, I can’t decide!

If you want to leave bread aside, serve this soup with roasted veggies, healthy turkey burgers or this delicious Spinach & Bacon Frittata.

child dipping a slice of grilled cheese into small thermos of tomato soup

Healthy Tomato Veggie Soup

Servings: 8

Prep Time: 5

Cook Time: 35

Total Time: 40

This healthy tomato soup is packed with veggies, is easy to make, and has a creamy texture that my kids love.

5 from 29 votes

Print Pin

Watch how it’s made:

Ingredients

1 tablespoon olive oil
1 red bell pepper, coarsely chopped
2 medium carrots, chopped
1 zucchini, chopped
1 rib celery, chopped
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons Italian seasoning
1 teaspoon sugar
2 cans crushed tomatoes (28oz each)
32 oz vegetable stock

Instructions

Prep:

Coarsely chop all the veggies on a cutting board. The best part is that you'll be blending the soup so it doesn't have to be perfect.

Make the soup:

Heat up a soup pot over medium heat. Once hot, add the oil and warm it up. Add The veggies into the pot, and sauté them for 7 to 10 minutes, until they've softened up.
Add the tomato paste, Italian seasoning, and sugar and stir to combine. Add the tomatoes (with the liquid) and the vegetable stock and stir. Bring the soup to a boil, reduce heat to low, and simmer, covered, for 15 minutes.

Make it smooth:

With an immersion blender: insert it directly inside the soup pot and blend continuously and around the pot for 2 minutes or until the soup is smooth. With a traditional blender: laddle some of the soup into the blender jar, filling it no higher than halfway, and working in batches, blend it until smooth. Transfer the blended soup to a large bowl and blend the rest. Once it's creamy and smooth, combine the batches back into the pot.
Bring the blended veggie tomato soup back to a boil and simmer it, uncovered, for 5 more minutes. If you want a thicker soup, simmer it longer to evaporate some of the excess liquid.
Ladle the veggie soup into bowls and enjoy with sliced crusty bread or a grilled cheese sandwich.