Customizing Your Soup: Easy Additions and Smart Substitutions

One of the best aspects of this tomato vegetable soup is its incredible flexibility. It’s designed to be easily adaptable, allowing you to tailor it to your dietary needs, personal preferences, or whatever ingredients you have readily available. Don’t hesitate to get creative!

• Aromatic Alternatives: If fresh onion and garlic aren’t on hand, or if you’re looking for a quicker prep, you can easily substitute with powdered versions. Approximately 1 teaspoon of onion powder and 1 teaspoon of garlic powder can be added along with the other dried herbs, offering a convenient way to achieve a similar depth of flavor.
• Broth Variations: While bone broth is recommended for its high protein content and rich flavor, this recipe is equally delicious with other types of broth. Feel free to use chicken broth for a familiar savory taste, beef broth for an even deeper umami, or vegetable broth to keep the recipe entirely plant-based and vegan-friendly.
• Vegetable Swaps & Additions: The beauty of a vegetable soup lies in its ability to accommodate almost any vegetable.
  • Omissions: If a specific vegetable, such as kale or zucchini, isn’t to your liking, simply leave it out. The soup will still be wonderfully flavorful.
  • New Additions: Expand the veggie rainbow by incorporating other nutritious ingredients. Sliced celery adds a classic aromatic note, cauliflower florets soften beautifully and absorb flavors, colorful bell peppers introduce a sweet crunch, and sweet potatoes can replace regular potatoes for a touch of sweetness and extra nutrients.
• A Touch of Heat: For those who enjoy a little kick, a pinch or two of red pepper flakes added during the simmering stage will introduce a pleasant warmth and subtle heat to your bowl. Adjust the quantity to your preferred spice level.

Step 1: Build the Flavor Base. Begin by heating 1.5 tablespoons of olive oil in a large soup pan or Dutch oven over medium heat. Once shimmering, add the diced onion, minced garlic, sliced leeks, and sliced carrots. Sprinkle in ½ teaspoon of dried rosemary and ½ teaspoon of dried thyme. Sauté this aromatic mixture gently for 6-8 minutes, stirring occasionally. The goal is to soften the vegetables and allow their sweet, savory flavors to develop, creating a rich foundation for your soup.

Step 2: Introduce Liquids and Spices. To the sautéed vegetables, pour in 6 cups of your chosen broth (bone, chicken, beef, or vegetable broth). Stir in 3 cups of chopped or crushed tomatoes, 1 teaspoon of salt, ¼ teaspoon of pepper, an additional ½ teaspoon of dried thyme, ½ teaspoon of dried rosemary, ½ teaspoon of dried oregano, 1 teaspoon of dried basil, and ½ teaspoon of dried parsley. Finally, add the diced potatoes. Give everything a good stir to ensure all the ingredients are well combined and coated in the flavorful broth.

Step 3: Simmer to Perfection. Increase the stovetop heat to high and bring the soup mixture to a rolling boil. Once boiling, reduce the heat to medium-low, cover, and allow the soup to simmer gently for 15 minutes. This initial simmer allows the flavors to meld and the potatoes to begin softening. After 15 minutes, add the green beans, sliced zucchini, and chopped kale. Continue to simmer for another 10 minutes, or until the potatoes are cooked through and tender, and the newly added vegetables are just soft but still retain a slight bite.

Step 4: Season and Serve! Once all the vegetables are tender, taste the soup and adjust the seasoning as needed. You might find it benefits from an extra ½ teaspoon of salt and ¼ teaspoon of pepper, or perhaps a dash more of your favorite herbs. Serve hot, perhaps with a sprinkle of fresh parsley or a drizzle of good quality olive oil, and enjoy this incredibly satisfying and healthy meal!

Absolutely! To effortlessly transform this recipe into a delicious vegan-friendly soup, simply make one key substitution: use a high-quality vegetable stock or broth instead of bone broth. All other ingredients are naturally plant-based, ensuring a flavorful and satisfying vegan meal.

Don’t worry if you find yourself without chopped tomatoes. If you’re in a pinch, a good quality marinara sauce can serve as a flavorful substitute. Opt for a plain, unflavored marinara to best mimic the tomato base without introducing competing flavors. You could also use tomato puree mixed with a bit of water or broth for a similar consistency.

One of the easiest and most effective ways to boost the protein in this dish is by utilizing bone broth. A generous 6 cups of quality bone broth can contribute an impressive 40-60 grams of protein to the entire dish, distributed across multiple servings. For even more protein, consider adding cooked shredded chicken, ground turkey, or lentils during the last simmering stage.

For this hearty soup, sturdier potatoes that hold their shape well are ideal. Yukon Gold or red potatoes are excellent choices as they become tender without turning mushy. Russet potatoes can also work but might break down a bit more, creating a slightly thicker broth.

Certainly! While kale is fantastic for its texture and nutrients, feel free to experiment with other leafy greens. Spinach or Swiss chard are great alternatives. Add them during the last 5-10 minutes of simmering, as they tend to cook down much faster than kale.

By: Dominique

Servings: 6 people

Prep Time: 15 mins

Cook Time: 40 mins

Total Time: 55 mins

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Ingredients

Adjust servings: 1x | 2x | 3x

• 1.5 Tablespoons olive oil
• ½ onion, diced
• 4 cloves garlic, minced
• 1 leek, with the inner rings removed from within each other (approx. 1.5 cups)
• 4 carrots, sliced
• 1 teaspoon dried thyme, divided
• 1 teaspoon dried rosemary, divided
• 6 cups organic bone broth (or chicken broth or veggie broth)
• 3 cups chopped tomatoes, canned or carton (crushed tomatoes work as well)
• 1 teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon dried parsley
• 1.5 pounds potatoes, diced (cut into 1-inch cubes)
• 1 zucchini, sliced and quartered
• 1 ½ cups green beans, cut into 4 pieces
• 6 cups chopped kale (Tuscan kale works great here for its softer texture)

Instructions

1. Sauté Aromatics: Heat the olive oil in a large soup pan or Dutch oven over medium heat. Add the diced onion, minced garlic, sliced leeks, sliced carrots, ½ teaspoon dried rosemary, and ½ teaspoon dried thyme to the pan. Cook for 6-8 minutes, stirring occasionally, until vegetables are softened and fragrant.
2. Add Liquids and Initial Seasonings: Pour in 6 cups of broth and stir in 3 cups of chopped or crushed tomatoes. Add 1 teaspoon of salt, ¼ teaspoon of pepper, the remaining ½ teaspoon dried thyme, ½ teaspoon dried rosemary, ½ teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon of dried parsley, and the diced potatoes. Mix well to combine all ingredients.
3. Simmer & Finish Vegetables: Increase the stovetop heat to high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 15 minutes. After 15 minutes, add the green beans, zucchini, and kale. Continue to simmer for another 10 minutes, or until the potatoes are cooked through and tender, and all vegetables are softened to your liking.
4. Adjust Seasoning & Serve: Taste the soup and adjust salt and pepper as needed (an additional ½ tsp of salt and ¼ tsp of pepper might be desired at this point). Ladle into bowls and serve hot. Garnish with fresh herbs if desired.

Notes

• For convenience, if you don’t have fresh onion and garlic, 1 teaspoon of onion powder and 1 teaspoon of garlic powder can be used as a substitute.
• To ensure this recipe remains vegetarian or vegan, always use vegetable broth instead of bone, chicken, or beef broth.
• Tuscan kale (Lacinato kale) is highly recommended for this soup due to its tender texture when cooked, which integrates beautifully into the broth.

Nutrition Information (Approximation per serving)

Nutrition information is automatically calculated and should only be used as an approximation. Individual results may vary based on exact ingredients and preparation methods.

Additional Info