Ingredients
Method
Prep:
- Coarsely chop the vegetables on a cutting board; precision is unnecessary as the soup will be blended.
Make the soup:
- Heat a soup pot over medium heat. Add oil once hot, then sauté the vegetables for 7 to 10 minutes until softened.
- Stir in the tomato paste, Italian seasoning, and sugar. Add the tomatoes with their liquid and the vegetable stock, stirring to combine. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 15 minutes.
Make it smooth:
- For an immersion blender: Insert the blender directly into the soup pot and blend continuously, moving it around the pot for 2 minutes or until smooth. For a traditional blender: Ladle soup into the blender jar, filling it no more than halfway. Work in batches, blending each until smooth. Transfer each blended batch to a large bowl. Once all soup is creamy and smooth, return the combined batches to the pot.
- Return the blended vegetable tomato soup to a boil, then simmer uncovered for 5 minutes. For a thicker consistency, continue simmering to reduce excess liquid.
- Ladle the vegetable soup into bowls and serve with sliced crusty bread or a grilled cheese sandwich.
Nutrition
Notes
Ingredient Swap: I love using fire-roasted crushed tomatoes when I have them, they add a wonderful smoky depth that makes this soup feel extra special.
Storage Tip: This soup keeps beautifully in the fridge for up to 5 days, and I find the flavors meld and improve after a day.
It also freezes perfectly for up to 3 months.
Make-
Ahead Advice: You can chop all the vegetables a day in advance and store them together in a container in the fridge to make the cooking process even faster.
Common Mistake: Don't skip sautéing the vegetables before adding the liquid.
This step, called sweating, is crucial for building a rich flavor base and preventing a raw, watery taste.
Serving Suggestion: A dollop of plain Greek yogurt or a sprinkle of fresh basil on top just before serving adds a lovely, fresh contrast to the hearty soup.
Equipment Note: If you don't have an immersion blender, a regular blender works great.
Just be sure to let the soup cool slightly first and never fill the blender more than halfway to avoid a hot soup explosion.