Ingredients
Method
- Heat olive oil and garlic in a large pot or Dutch oven.
- Cook the garlic over medium heat, stirring frequently, for 2 to 3 minutes until fragrant.
- Add the frozen vegetables, tomatoes, marinara sauce, seasonings, vegetable broth, and vinegar. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Simmer for 20 to 25 minutes, or until the vegetables are tender.
Nutrition
Notes
Ingredient Swap: I love using a full can of fire-roasted tomatoes for a deeper flavor, but regular diced tomatoes work perfectly fine if that's what you have.
Storage Tip: This soup keeps beautifully in the fridge for up to 5 days, and I find the flavors meld and improve overnight.
Make-
Ahead Advice: I often double the batch and freeze portions in airtight containers for a quick, healthy meal on a busy day.
Common Mistake: Don't skip simmering for the full time.
It's crucial for thawing the frozen vegetables completely and developing the soup's rich, cohesive flavor.
Serving Suggestion: I always finish my bowl with a sprinkle of grated Parmesan and a drizzle of good olive oil for a restaurant-quality touch.
Equipment Note: A heavy-bottomed Dutch oven is my go-to for even heating, but any large soup pot will do the job just fine.
Personal Discovery: That splash of red wine vinegar at the end is my secret weapon.
It brightens all the flavors in a way I absolutely adore.