Tomato Vegetable Soup Recipe

Olive oil: Used for sautéing the vegetables, adding a rich flavor and healthy fats.

Onion: Adds a sweet and savory base to the soup.

Garlic: Provides a pungent and aromatic flavor.

Carrots: Adds sweetness and texture to the soup.

Celery: Contributes a subtle, earthy flavor and crunch.

Vegetable broth: The liquid base of the soup, enhancing the overall flavor.

Diced tomatoes: Adds a tangy and slightly sweet tomato flavor.

Dried basil: Infuses the soup with a sweet, herbal note.

Dried oregano: Adds a warm, slightly bitter flavor.

Salt: Enhances all the flavors in the soup.

Black pepper: Adds a hint of spice and depth.

Fresh spinach: Provides a fresh, leafy texture and vibrant color.

When sautéing the onion and garlic, make sure to keep the heat at medium to avoid burning the garlic, which can turn bitter. Stir frequently to ensure even cooking and to release the natural sweetness of the onion. This step builds a flavorful base for the soup.

• Olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a high smoke point, making it a great alternative for sautéing.

• Onion - Substitute with leek: Leeks provide a milder, slightly sweet flavor that can complement the other vegetables in the soup.

• Garlic - Substitute with shallots: Shallots offer a subtle garlic-like flavor with a hint of sweetness, adding depth to the soup.

• Carrots - Substitute with parsnips: Parsnips have a sweet, earthy flavor that works well in soups and can provide a similar texture to carrots.

• Celery - Substitute with fennel: Fennel has a slightly sweet, anise-like flavor that can add a unique twist to the soup while maintaining a similar crunch.

• Vegetable broth - Substitute with mushroom broth: Mushroom broth adds a rich, umami flavor that can enhance the overall taste of the soup.

• Diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes offer a similar tomato base but with a smoother texture, which can make the soup more cohesive.

• Dried basil - Substitute with fresh basil: Fresh basil provides a more vibrant and aromatic flavor compared to dried basil.

• Dried oregano - Substitute with fresh oregano: Fresh oregano has a more potent and aromatic flavor, enhancing the soup's taste.

• Salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor along with the necessary saltiness.

• Black pepper - Substitute with white pepper: White pepper has a milder, slightly different heat profile that can add a subtle complexity to the soup.

• Fresh spinach - Substitute with kale: Kale provides a similar nutritional profile and a slightly heartier texture, making it a good alternative to spinach.

• Allow the tomato vegetable soup to cool to room temperature before storing. This helps prevent condensation and keeps the soup fresh longer.
• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual serving-sized containers.
• Label the containers with the date of preparation. This ensures you keep track of freshness and consume the soup within a safe timeframe.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. This keeps the vegetables crisp and the flavors vibrant.
• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without significant loss of quality.
• When ready to enjoy, thaw the frozen soup in the refrigerator overnight. This gradual thawing helps maintain the texture of the carrots, celery, and spinach.
• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. Alternatively, you can use a microwave, heating in short intervals and stirring in between.
• If the soup appears too thick after reheating, add a splash of vegetable broth or water to achieve the desired consistency.
• Garnish with fresh herbs like basil or oregano before serving to enhance the flavor and presentation.

• Large pot: A large pot is essential for cooking the soup, allowing enough space for all the ingredients to simmer together.

• Wooden spoon: A wooden spoon is ideal for stirring the ingredients without scratching the pot.

• Chef's knife: A chef's knife is necessary for dicing the onion, mincing the garlic, and chopping the carrots and celery.

• Cutting board: A cutting board provides a safe and clean surface for chopping all the vegetables.

• Measuring spoons: Measuring spoons are used to accurately measure the olive oil, dried basil, dried oregano, salt, and black pepper.

• Can opener: A can opener is needed to open the cans of diced tomatoes.

• Ladle: A ladle is useful for serving the hot soup into bowls.

• Garlic press: A garlic press can be used to easily mince the garlic cloves.

• Measuring cups: Measuring cups are used to measure the vegetable broth and chopped vegetables accurately.

• Stove: The stove is where you'll heat the pot and cook the soup.

Pre-chop vegetables: Prepare onion, garlic, carrots, and celery in advance and store them in the fridge.

Use canned tomatoes: Opt for canned diced tomatoes instead of fresh to save chopping time.

Batch cook: Double the recipe and freeze portions for quick meals later.

Pre-measure spices: Measure out dried basil, dried oregano, salt, and black pepper ahead of time.

Quick spinach prep: Use pre-washed fresh spinach to skip the washing step.