Tomato Based Vegetable Soup

Tomato Based Vegetable Soup

Christmas is less than two weeks away and I’m already entering sugar coma status. Holiday lattes start off my morning. Everyday seems like a cookie swap party at work…and it’s rude to turn away treats people have baked, right?? And for the past few nights, I’ve been having these as dessert – they’re sooo addicting. I know I’ll have to make more once they’re gone.

Since I’m eating so much sugar, I’m really trying to balance out my diet with some healthy meals like this soup. It’s filled with vegetables and has a rich tomato base. If you like tomato soup, you’ll want to try this! By blending a can of diced tomatoes, sun-dried tomatoes and basil, each bite you take is full of flavor. Not even a pinch of salt went into the soup!

If you’re a sugar addict like me, make this soup so you can enjoy all the holiday treats the season has to offer.

Tomato Based Vegetable Soup

  • 2 Tbs. olive oil
  • 3 cloves garlic, minced
  • ½ tsp. red pepper flakes
  • 1 medium onion, chopped
  • 2 medium carrots, sliced
  • 2 ribs celery, chopped
  • 1 small zucchini, sliced
  • ½ tsp. chopped fresh thyme
  • 2 cups low-sodium vegetable broth
  • 2 15-oz. cans diced tomatoes
  • 1 15-oz. can small white beans or cannellini beans, rinsed and drained
  • 1 cup sun-dried tomatoes. Get the ones that aren’t packed in oil. They come packaged in a resealable bag, can be found in the produce section.
  • 8 basil leaves, torn plus more for garnish
  • 8 oz bag baby spinach

Directions 

  1. Heat oil in large saucepan over medium heat. Add garlic and red pepper flakes, and cook 1 minute, or until garlic is fragrant. Stir in onion, carrots, celery, zucchini, and thyme.  Cook 10 to 15 minutes, or until onions are soft.
  2. Add broth, 1 can tomatoes, and beans. In a blender, add remaining can of tomatoes, sun-dried tomatoes, torn basil leaves and 1/2 soup liquid. Purée until smooth. Add more soup liquid to get the consistency you want.  Stir mixture into soup, and season with salt and pepper, if desired. Simmer 10 minutes.
  3. Add baby spinach and simmer 1 minute more. Remove pan from heat, and stir in basil garnish.

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3 Responses

  1. Christie - Food Done Light says

    What a nice, light soup. I love to add beans to dishes. Thanks for sharing on Thursdays Treasures

  2. Rachel @ I Love My Disorganized Life says

    This is just what I need. I have been so busy lately that I have been eating horribly! I think I hear my body calling it’s name lol Thank you for sharing it with us at Wicked Good Wednesdays, Meghan!

  3. snati001 says

    Nice looking soup. The sun-dried tomato sounds like a great idea for a flavor boost. I’ve been trying to balance out the holiday foods too. I ate a green salad with some chicken for breakfast the other day. lol

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