Hearty Tomato and Vegetable Soup

Bright, hearty, amazingly delicious vegetable soup! Tomato soup with vegetables and corn is an excellent first course option for every day. You can use any broth for the recipe. If you cook the soup with plain water, it will still turn out tasty, rich and aromatic!
cook time: 30 min
Miles Denholm
Hearty Tomato and Vegetable Soup

Nutrition Facts (per serving)

53
Calories
3g
Fat
6g
Carbs
2g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Garlic 1 clove
Tomatoes 5 pc
Salt to taste
Ground black pepper to taste
Bouillon (or water) 1 l
Potato 3 pc
Tomato paste (or 2 tbsp. ketchup) 1 tbsp
Carrot 1 pc
Vegetable oil 3 tbsp
bell pepper 2 pc
Greenery to taste
Canned corn 140 g

Recipe instructions

Step 1

Step 1
How to cook soup with vegetables, tomatoes and canned corn? Prepare all the products indicated in the recipe. You can use regular or cherry tomatoes. If possible, use bell peppers of different colors, then your soup will turn out very bright and appetizing. If you want a spicy first course, then include chili pepper in the ingredients.

Step 2

Step 2
Peel potatoes, onions, carrots and garlic. Cut the bell peppers in half and remove the seeds and core. Rinse all vegetables and herbs in cold water.

Step 3

Step 3
Cut the potatoes into small cubes. In general, the cutting method can be any at your discretion.

Step 4

Step 4
Chop the onions, carrots and peppers into small squares.

Step 5

Step 5
Heat refined vegetable oil in a frying pan. Fry the onions, carrots and bell peppers. If you are using chili pepper, add that too. Cook over high heat, stirring, until vegetables are soft. This will take you about 10 minutes.

Step 6

Step 6
Cut the tomatoes into cubes. I usually use regular tomatoes and a few cherry tomatoes. If desired, remove the skins from the tomatoes in advance.

Step 7

Step 7
Send the tomatoes for frying. Add tomato paste and finely chopped garlic. Instead of tomato paste, it is permissible to use tomato sauce, ketchup or homemade adjika.

Step 8

Step 8
Cover with a lid and simmer over medium heat for 20 minutes. Stir the vegetables occasionally to prevent anything from burning. The tomatoes will give juice and you will get a flavorful vegetable sauce.

Step 9

Step 9
Place the potatoes in the broth. Place the pan on the stove, bring to a boil over high heat, reduce the flame and cook under a closed lid for about 10-15 minutes (until the potatoes are fully cooked). Instead of broth, you can use plain water, then you will get an excellent version of lean soup.

Step 10

Step 10
When the potatoes are ready, add the roasted vegetables, corn and bay leaf to the pan. Add salt to taste. Bring to a boil over high heat, then remove the pan from the heat and let simmer for at least 15-20 minutes.

Step 11

Step 11
When serving, sprinkle the soup with finely chopped herbs and ground allspice.

Additional rubrics

Related recipes