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.🎉
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. 🙌🏻
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!
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
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- 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
Tomato Vegetable Soup Recipe (Instant Pot or Stovetop)
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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.
- 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
Use the sauté setting, and cook the onion, celery and carrots in the oil until tender, about 5 minutes.
Add the broth, plus all remaining ingredients to the Instant Pot.
Put the lid in place, lock it, and cook for 5 minutes on manual high pressure.
Allow the pot to natural release (NPR) for 15 minutes, and then quick release (QR) any remaining pressure.
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.)
Cook the onion, celery and carrots in the oil over medium heat until tender, about 5 minutes.
Add the broth, plus all other ingredients, and bring to a boil.
Cook until potatoes are tender, about 15 to 20 minutes, stirring occasionally.
- 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.)