Recipe: Easy Vegetable Tomato Soup

Versatile recipe, full of veggie goodness
Tomato vegetable soup

Soup is a great way to use leftover veggies. Any vegetables you have on hand will work in this recipe so feel free to get creative! Use the half-empty bags of frozen vegetables, the last handful of baby carrots, or the leftover tomatoes you chopped for taco night. It’s a party of flavors, and all veggies are welcome.

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¼ cup olive oil
2 cloves garlic, minced
2 sliced carrots
2 sliced celery stalks
½ medium onion, chopped
16-ounce can whole tomatoes with juice
1 sliced zucchini
1 sliced yellow squash
2 cups edamame
1 cup broccoli
1 cup corn
6 cups low-sodium vegetable stock
water as needed
½ teaspoon dried thyme
½ cup tomato paste
Salt and pepper to taste


  1. Sauté the onions, carrots, celery and garlic with olive oil in a large stockpot on medium heat.
  2. Add salt and pepper and cook until vegetables are soft and translucent, approximately 5 minutes.
  3. Mix ½ cup of stock, zucchini and squash. Simmer for 5 minutes until vegetables are soft.
  4. Add remaining vegetables (corn, broccoli, edamame, tomatoes) and stock.  Bring to a simmer.
  5. Stir in tomato paste until fully blended.
  6. Cover and bring to a boil.
  7. Reduce heat and simmer uncovered for approximately 15 minutes.
  8. Add salt, pepper and thyme to taste.

Nutritional information

Makes 10 servings

Calories: 160
Total fat: 8 g
Saturated fat: 1 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 220 mg
Total carbohydrate: 17 g
Dietary fiber: 5 g
Sugars: 7 g
Protein: 6 g

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*Recipe provided by Digestive Disease Health Team dietitians

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