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 tomato soup packed with nutrition and much more filling. And you can make it even more nutritious by adding cottage cheese or ground meat to tomato soup!

Ingredients

The veggies that make this soup super healthy are red bell pepper, carrots, zucchini, celery, onion, and garlic cloves. For rich tomato flavor, tomato paste and crushed tomatoes are essential. You’ll also need vegetable stock, Italian seasoning, and sugar to cut the acidity from the tomato.

How to Make Tomato Soup with Veggies

Check the easy steps and the recipe video:

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, and add the tomatoes and the stock. 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.
Thicken 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.

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! You can blend directly into the pot using an immersion blender or work in batches with a traditional blender.

TIP: 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 vegetable soup to cool down to room temperature, and freeze it in a freezer-safe container or zip bag for up to 3 months. If using zip bags, fill them and place them on a baking sheet so they freeze flat and take less room in your freezer. Learn more about how to freeze soup in this post.

To enjoy this soup, thaw it in the fridge or a water bath, then reheat it on the stove or in the microwave until heated through.

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

What to Serve with Tomato Vegetable Soup

This soup is one of my favorites to serve with crusty bread, grilled cheese dippers, or as the sidekick to a grilled cheese sandwich. If you want to leave bread aside, serve this soup with roasted veggies or healthy turkey burgers.

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

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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.