Tomato Vegetable Soup Recipe

Olive oil: Used for sautéing the vegetables, adding a rich flavor and healthy fats.

Onion: Provides a sweet and savory base for the soup.

Garlic: Adds a pungent and aromatic depth to the flavor.

Carrots: Bring a natural sweetness and vibrant color to the soup.

Celery: Adds a subtle crunch and enhances the overall flavor.

Vegetable broth: Forms the base of the soup, adding a savory and rich flavor.

Diced tomatoes: Provide a tangy and slightly sweet taste, along with a chunky texture.

Dried basil: Adds a sweet and slightly peppery flavor.

Dried oregano: Brings a warm and earthy taste to the soup.

Salt: Enhances the overall flavor of the soup.

Black pepper: Adds a mild heat and depth to the flavor.

Spinach: Adds a burst of color, nutrients, and a slight earthy taste.

When sautéing the onion and garlic, make sure to use medium heat to avoid burning the garlic, which can turn bitter. Stir frequently to ensure even cooking and to release the aromatic flavors. This step is crucial for building a flavorful base for your soup.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor.

• garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic for a similar flavor.

• carrots - Substitute with parsnips: Parsnips have a similar texture and a slightly sweeter taste.

• celery - Substitute with fennel: Fennel has a similar crunch and adds a slight anise flavor.

• vegetable broth - Substitute with chicken broth: Chicken broth can add a richer flavor, though it is not vegetarian.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes provide a similar tomato base with a slightly different texture.

• dried basil - Substitute with fresh basil: Use 1 tablespoon of fresh basil for each teaspoon of dried basil for a more vibrant flavor.

• dried oregano - Substitute with fresh oregano: Use 1 tablespoon of fresh oregano for each teaspoon of dried oregano for a more aromatic taste.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with additional umami.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• spinach - Substitute with kale: Kale has a similar texture and nutritional profile, though it is slightly more robust in flavor.

• Allow the tomato vegetable soup to cool completely before storing. This helps prevent condensation, which can lead to a watery soup.

• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual serving-sized containers.

• Label each container with the date and contents. This ensures you know exactly what’s inside and when it was made.

• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The vegetable broth and diced tomatoes will keep the soup fresh for this duration.

• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 3 months without losing its flavor or texture.

• When ready to reheat, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the integrity of the carrots, celery, and spinach.

• Reheat the soup on the stovetop over medium heat, stirring occasionally. This ensures even heating and prevents the soup from sticking to the pot.

• Alternatively, you can reheat the soup in the microwave. Use a microwave-safe container and heat in 1-2 minute intervals, stirring in between, until the soup is hot throughout.

• If the soup appears too thick after reheating, add a splash of vegetable broth or water to reach the desired consistency.

• Enjoy your reheated tomato vegetable soup with a fresh slice of crusty bread or a side salad for a complete meal.

• Stovetop Method:

  1. Pour the leftover tomato vegetable soup into a pot.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the soup reaches a gentle simmer, continue to heat for an additional 5 minutes.
  4. Serve hot and enjoy the rejuvenated flavors of the vegetables and herbs.

• Microwave Method:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional minute if necessary.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Slow Cooker Method:

  1. Pour the leftover tomato vegetable soup into the slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 1-2 hours, stirring occasionally.
  4. Once the soup is thoroughly heated, serve directly from the slow cooker.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the soup to an oven-safe dish and cover with foil.
  3. Heat in the oven for about 20-30 minutes, stirring halfway through.
  4. Check the temperature and heat for an additional 10 minutes if necessary.
  5. Carefully remove from the oven and serve hot.

• Double Boiler Method:

  1. Fill the bottom pot of the double boiler with water and bring it to a simmer.
  2. Place the tomato vegetable soup in the top pot of the double boiler.
  3. Heat, stirring occasionally, until the soup is hot and steamy.
  4. This method ensures gentle, even heating without the risk of burning.

• Large pot: Used for cooking the soup and combining all the ingredients.

• Wooden spoon: Ideal for stirring the soup and ensuring even cooking.

• Chef's knife: Essential for chopping the onion, garlic, carrots, celery, and spinach.

• Cutting board: Provides a safe surface for chopping vegetables.

• Measuring spoons: Used to measure the olive oil, dried basil, dried oregano, salt, and black pepper accurately.

• Can opener: Necessary for opening the cans of diced tomatoes.

• Ladle: Useful for serving the soup into bowls.

• Bowls: For serving the finished soup.

• Stove: Required to heat and cook the soup.

Prep ingredients ahead: Chop the onion, garlic, carrots, and celery the night before to save time.

Use pre-chopped vegetables: Buy pre-chopped carrots and celery to cut down on prep time.

Opt for canned tomatoes: Using canned diced tomatoes instead of fresh ones speeds up the process.

Batch cook: Make a larger batch of vegetable broth and freeze portions for future use.

Quick spinach prep: Use pre-washed and chopped spinach to save time on washing and chopping.

Efficient sautéing: Sauté onion and garlic together to save time and enhance flavor.