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
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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.
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
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Use the sauté setting, and cook the onion, celery and carrots in the oil until tender, about 5 minutes.
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Add the broth, plus all remaining ingredients to the Instant Pot.
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Put the lid in place, lock it, and cook for 5 minutes on manual high pressure.
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Allow the pot to natural release (NPR) for 15 minutes, and then quick release (QR) any remaining pressure.
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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
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Cook the onion, celery and carrots in the oil over medium heat until tender, about 5 minutes.
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Add the broth, plus all other ingredients, and bring to a boil.
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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.)
Jim says
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.
Marjorie @APinchOfHealthy says
Yay, Jim!👌🏻
Jean says
Quantity of each serving?
Marjorie @APinchOfHealthy says
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.
Jen says
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?
Marjorie @APinchOfHealthy says
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.
Jen says
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!
April says
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.
Christy says
Dad and I love this soup!