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Home » Food » Recipes » soups and stews » Tomato Vegetable Soup (Instant Pot or Stovetop)

Tomato Vegetable Soup (Instant Pot or Stovetop)

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Tomato vegetable soup is a simple, comforting and tasty way to eat more veggies. And you can make it on the stovetop or in your Instant Pot.🎉

Tomato vegetable soup is a simple, comforting and tasty way to eat more veggies. And you can make it on the stovetop or in your Instant Pot. | APinchOfHealthy.com

So we were pretty much stuck in the house most of last week due to another snow/ ice storm. 🙄 Y’all, we are NOT cut out for this nonsense. We don’t have the infrastructure for this down in Alabama. 🙅🏼‍♀️ When it snows even a little bit, everything shuts down.

You want to know the bright side? I guess all the sick germs have a few days of quarantine to calm down. So I took the opportunity to boost our family’s immunity.✅ In the form of THIS bone broth based tomato vegetable soup. 🙌🏻

Tomato vegetable soup is a simple, comforting and tasty way to eat more veggies. And you can make it on the stovetop or in your Instant Pot.

This soup makes a great light meal or side dish. I love to make a big batch and eat it with sandwiches for lunch all week. Or if I make it for dinner, I like to round it out with a grilled cheese sandwich or a pan of southern skillet cornbread. YUM!😍😋

Also, I have made this for years on the stovetop. But I made this batch in my Instant Pot. So, so yummy!

Tomato vegetable soup is a simple, comforting and tasty way to eat more veggies. And you can make it on the stovetop or in your Instant Pot. | APinchOfHealthy.com

And I included instructions for both. 🎉🎉

Side note: If you haven’t jumped on the Instant Pot bandwagon yet, you may want to check out my Instant Pot review here.

Also, even if you don’t have any bone broth, you can make this with store-bought stock OR water plus Better Than Bullion Chicken base (or vegetable based to make it vegetarian). We have made it all of these ways over the years, and it has always turned out great.

Tools Used to Make Tomato Vegetable Soup

This post may contain affiliate links, which pay a referral fee to me at no additional cost to you. My full affiliate disclosure can be seen here.

  • Instant Pot, enameled cast iron dutch oven or large multipurpose pot
  • Knife and cutting board
  • Liquid measuring cup
  • Measuring cups
  • Measuring spoons – I have these magnetized ones, and they are fantastic!
  • Ladle for serving

👉🏻👉🏻To shop more of my kitchen favorites, click here. 👈🏻👈🏻

Tomato Vegetable Soup Recipe (Instant Pot or Stovetop)

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Tomato vegetable soup
4.5 from 4 votes
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Tomato Vegetable Soup (Instant Pot or Stovetop)

Tomato vegetable soup is a simple, comforting and tasty way to eat more veggies. And you can make it on the stovetop or in your Instant Pot.🎉

Course Soup
Cuisine American
Keyword instant pot, tomato vegetable soup, vegetable soup recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 209 kcal
Author Marjorie @APinchOfHealthy

Ingredients

  • 1/2 Tablespoon oil (or use cooking spray)
  • 1/2 yellow onion, diced
  • 2 stalks celery, diced
  • 1 cup carrots, diced
  • 1.5 cups frozen corn
  • 1 cup green beans (frozen or fresh)
  • 1 can diced tomatoes (14.5 ounce)
  • 1/2 can tomato sauce (14.5 ounce)
  • 2 cups diced potatoes (I like to use baby red or golden potatoes to avoid peeling)
  • 4 cups chicken bone broth (OR store-bought stock/ broth, or 4 cups water + 1 1/3 Table spoon Better Than Bullion Base, chicken or vegetable)
  • salt and pepper, to taste

Instructions

Instant Pot

  1. Use the sauté setting, and cook the onion, celery and carrots in the oil until tender, about 5 minutes.

  2. Add the broth, plus all remaining ingredients to the Instant Pot.

  3. Put the lid in place, lock it, and cook for 5 minutes on manual high pressure. 

  4. Allow the pot to natural release (NPR) for 15 minutes, and then quick release (QR) any remaining pressure.

  5. Taste test to see how much salt and pepper needs to be added. (This will vary greatly, based on how much salt is already in your chicken stock, tomatoes and tomato sauce.)

Stovetop

  1. Cook the onion, celery and carrots in the oil over medium heat until tender, about 5 minutes.

  2. Add the broth, plus all other ingredients, and bring to a boil.

  3. Cook until potatoes are tender, about 15 to 20 minutes, stirring occasionally.

  4. Taste test to see how much salt and pepper needs to be added. (This will vary greatly, based on how much salt is already in your chicken stock, tomatoes and tomato sauce.)
Nutrition Facts
Tomato Vegetable Soup (Instant Pot or Stovetop)
Amount Per Serving
Calories 209 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 1509mg66%
Potassium 1539mg44%
Carbohydrates 45g15%
Fiber 8g33%
Sugar 10g11%
Protein 8g16%
Vitamin A 6115IU122%
Vitamin C 56.3mg68%
Calcium 126mg13%
Iron 6.6mg37%
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions

Comments

  1. Marilyn says

    November 12, 2022 at 8:54 pm

    5 stars
    We love this soup! I usually just use whatever veggies I have on hand. I also like to use fire roasted diced tomatoes.

    Reply
    • Marjorie @APinchOfHealthy says

      November 13, 2022 at 4:55 pm

      Yay Marilyn! I am so happy to hear it.❤️

      Reply
  2. Jim says

    January 23, 2021 at 3:01 pm

    My wife and I love this soup so much.
    I use 1 cup of carrots & 1 cup of parsnip.
    I NR for only 10 minutes so the veggies are still cooked but firmer.

    Reply
    • Marjorie @APinchOfHealthy says

      January 24, 2021 at 3:03 pm

      Yay, Jim!👌🏻

      Reply
  3. Jean says

    February 3, 2020 at 4:09 pm

    Quantity of each serving?

    Reply
    • Marjorie @APinchOfHealthy says

      February 6, 2020 at 9:35 am

      Hi Jean! People are always asking me this, or a similar question. It can vary, based on the size of the produce you are using. But approximately 1 and 2/3 cups.

      Reply
      • Jen says

        May 23, 2020 at 11:31 am

        People are always asking you this because your nutrition chart doesn’t specify the serving amount. Also…where dies this data originate from? Source please?

        Reply
        • Marjorie @APinchOfHealthy says

          May 23, 2020 at 12:23 pm

          Hi Jen! It comes from my recipe card app in the back end of my site and should be considered approximate (but close). It takes the amounts of each ingredient and matches to a database for the info for each ingredient. It is very close, from what I have matched it to on my own. It divides by the number of servings to get a per-serving amount. It is nearly impossible (or time-consuming at best) to calculate this perfectly on a micro level, especially if any fresh produce is included. Some bloggers stopped including any nutritional info because of this. My decision was that an approximate estimate is more useful than nothing at all.

          Reply
          • Jen says

            May 30, 2020 at 5:11 am

            Thanks! I was just curious how you figured that out. The soup is delicious and my family wants me to make it again this weekend. Thank you for this great recipe!

  4. April says

    September 9, 2019 at 8:26 am

    4 stars
    This has potential to be a quick and tasty soup, but as is seems like it’s missing something. It didn’t have enough broth to really call it a soup, more of a stew. i added rice (added more broth to accommodate) and black beans to it to make it more hearty and filling. I also used one 28oz can diced tomatoes with juices instead of a can of tomatoes and a can of sauce since it’s what I had on hand. I suspect you can add or change vegetables if you have other ones on hand. As something simple and hearty I enjoyed this & with my added changes would make it again.

    Reply
  5. Christy says

    October 23, 2018 at 12:47 pm

    5 stars
    Dad and I love this soup!

    Reply

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I am a home cook, recipe developer, coffee drinker, wife and mom of two. My recipes are simple and tasty. I enjoy lots of fresh, healthy food, plus full treats without guilt. Thanks so much for stopping by! Read more here.

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