Description
A hearty and healthy vegetable soup made with sautéed aromatics, fresh vegetables, diced tomatoes, and vegetable broth, seasoned with Italian herbs and garnished with fresh parsley. Perfect for a comforting meal that is easy to prepare and packed with nutrients.
Ingredients
Scale
Base Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
Vegetables
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 zucchini, diced
Liquids and Seasoning
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tsp Italian seasoning
- Salt and pepper to taste
Garnish
- Fresh parsley, for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and garlic. Cook for 3–4 minutes until softened and fragrant.
- Add Vegetables: Stir in carrots, celery, and zucchini. Cook for another 5 minutes to begin softening the vegetables.
- Add Broth and Seasoning: Pour in diced tomatoes with their juices, vegetable broth, and Italian seasoning. Stir to combine all ingredients evenly.
- Simmer: Bring the soup to a boil, then reduce the heat to low. Let it simmer for 20–25 minutes until all the vegetables are tender and flavors meld.
- Finish and Serve: Season the soup with salt and pepper to taste. Serve hot, garnished with fresh parsley for a burst of color and flavor.
Notes
- For a thicker soup, blend a portion of the soup and stir it back into the pot.
- Feel free to add other vegetables like green beans or potatoes for variety.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Adjust seasoning to taste before serving for best flavor.
