One-Pot Fire-Roasted Tomato and Vegetable Soup Recipe
Fire-roasted tomato and vegetable soup is the ultimate cozy meal, packed with fresh veggies and fire-roasted tomatoes. Pair it with toasted sourdough bread for a warm, comforting dinner that’s perfect for chilly winter evenings!
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Table of Contents
Fun fact: this recipe was one of the first I ever shared on my blog. A year later, I’m updating the pictures and post—because let’s just say my early attempts weren’t quite as polished as I thought, haha! It’s amazing how much you can learn in a year.
Alright, but let’s focus on the real star here—this insanely delicious veggie soup—not my past, newbie blurry blog photos, haha!
This one-pot dinner is everything you want on a busy winter weeknight: hearty, delicious, and packed with healthy veggies.
With unseasonably cold 20°F nights here in southeastern North Carolina, this veggie soup has been our go-to dinner.
I’ve been serving it with sourdough toast, and tonight we are having it in sourdough bread bowls.
There’s nothing quite like a soul-warming bowl of soup on a chilly evening, and this one doesn’t disappoint.
It’s healthy, versatile, and—surprisingly—even my “meat-and-potatoes” husband devours it!
Why You’ll Love This Fire-Roasted Tomato Vegetable Soup Recipe
- One pot: One-pot is another way to say, “Easy cleanup!” And I’m always here for that, especially on busy weeknights. For other one-pot meals, check out my one-pot Japanese curry and Cuban garbanzo stew.
- Easy: Ready in about 40 minutes, this easy weeknight soup makes getting a healthy dinner on the table a cinch.
- Versatile: This recipe is a great way to use up veggies you have on hand. Toss in whatever you have. You can’t go wrong!
- Cozy: This soup is a one-pot comfort food. It is perfect for a chilly evening when you want to snuggle up. But the fresh veggies keep it bright and healthy.
- Healthy and hearty: Filled with veggies, this is a healthy family soup recipe that is packed with nutrition.
Tools You’ll Need
- Dutch oven or stock pot: Use a heavy-bottomed cast iron Dutch oven or stock pot.
- Knife: You’ll need a sharp knife to chop the veggies.
- Cutting board: I swear by an end-grain cutting board. It keeps your knives sharper and looks beautiful in the kitchen, too.
- Large spoon: You don’t need anything fancy here. Just a spoon for stirring the soup.
- Garlic press: A garlic press makes mincing garlic super easy.
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End-Grain Cutting Board (Maple Butcher Block)
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Vegetable Soup Ingredients & Substitutions
This fire-roasted tomato vegetable soup features hearty, nutrient-rich ingredients perfect for a cozy meal. Here’s what you’ll need and how to substitute with what you already have on hand.
- Olive oil: Use a drizzle of oil for sautéing the onions and carrots. I used olive oil, but avocado oil will work, too.
- Onion: White, yellow, or sweet onions will work. You could even use lacto-fermented onions or freeze-dried onion powder.
- Carrots: Carrots add a little sweetness to this soup recipe. I used 4 carrots, but you can use more or less depending on the size of the carrots and your preferences.
- Sweet potatoes: Sweet potatoes add a heaping dose of nutrition. You could also use white potatoes or butternut squash.
- Fire-roasted tomatoes: This is the secret ingredient! I wouldn’t recommend skipping the fire-roasted tomatoes, but regular diced tomatoes will work in pinch. You could even use leftover Instant Pot stewed tomatoes.
- Garlic: I used 3 cloves of garlic. Use as much or as little as you prefer.
- Oregano: Dried oregano is my go-to, but you can use any seasonings you have. Italian seasoning, basil, and parsley are good choices.
- Chicken broth: I used chicken broth. But I’ve also made this with beef broth, and it was delicious.
- Bay leaves: Bay leaves add flavor, but they aren’t essential. If you don’t have any, don’t sweat it.
- Cherry tomatoes: Cherry tomatoes add a bite of fresh flavor. I used freeze-dried cherry tomatoes from my garden.
- Green beans: Green beans add extra nutrition and heartiness. You could also add zucchini, yellow squash, or any other seasonal veggies.
- Kale: I recommend using hearty greens like kale or chard. Delicate greens like spinach can become overcooked and slimy.
- Red wine vinegar: Red wine vinegar is the other secret ingredient in this recipe. Adding it right at the end brightens up the soup.
Step-by-Step: How to Make Fire-Roasted Tomato Vegetable Soup
Heat the olive oil in a large stock pot or Dutch oven.
Add the onion and carrots. Season with salt and pepper to taste. Cook until slightly softened (about 8-10 minutes).
Toss in the sweet potatoes, and cook for another 3 minutes.
Add the garlic and cook until aromatic (about 2 minutes). Do not overcook the garlic or it will become bitter.
Pour in a little broth to deglaze the pot. Scrape up any brown bits of flavor stuck to the bottom or sides of the pot.
Stir in the remainder of the broth, fire-roasted tomatoes, oregano, and bay leaves.
Bring to boil. Then, reduce the heat, and cover. Simmer, covered, for 15-20 minutes or until sweet potatoes are tender.
Add cherry tomatoes, green beans, and kale. Recover, and simmer until beans are tender and kale is wilted.
Stir in red wine vinegar, season with salt and pepper to taste, and enjoy!
How To Store Leftover Veggie Soup
Store leftover veggie soup in an airtight container in the fridge for 3-5 days.
Like many soups, this veggie soup gets even better after sitting for a day or so. So, I recommend making enough to have leftovers for lunch!
Tips for Making Fire-Roasted Tomato and Veggie Soup
- Use what you have: This recipe is a great way to make use of veggies stashed in the fridge. Toss in whatever seasonal produce you have. You can’t go wrong!
- Make it hearty: Add beans or even slow-cooked beef to make this a heartier meal.
- Mind the garlic: Fresh garlic burns and turns bitter easily, so toss it in just a minute or so before adding the broth.
- Add toppings: Add croutons, a little shredded parmesan, or toasted pinenuts as a garnish.
Veggie Soup Variations
- Vegetarian soup option: Swap out the chicken broth for veggie broth for a vegetarian/vegan option.
- Pack it with protein: Add beans, lentils, or meat for added protein. This would be delicious with slow-cooked beef mixed in!
- Mix up the flavors: Use any spices or seasonings to change the flavors. For example, add a little cayenne pepper to make it spicy.
What To Serve with Vegetable Soup
- Sourdough: Sourdough bread was made to pair with soup. Serve it with no-knead sourdough and a little homemade garlic herb butter.
- Salad: If you are making this in the summer, pair it with lemon cucumber salad for a garden-fresh meal.
- Protein: For a full meal, serve it with a side of sourdough fried chicken or a crusted pork chop.
- Biscuits: For a cozy dinner, pair a piping hot bowl of veggie soup with a cheddar einkorn biscuit.
Let me know your favorite veggie soup pairings in the comments below!
FAQs
This recipe is also great for freezer meals. If you make this recipe for bulk meal prepping, you can double-bag it (that way if one bag leaks, you won’t have a huge mess). Store it in the freezer for up to three months
Blend a portion of the soup with an immersion blender. Then, combine it with the rest of the soup. Or you can add regular potatoes. The starch in the potatoes will thicken it. Also, you can reduce the broth by cooking it longer.
I always recommend chopping the veggies into equal, bite-sized pieces. That way, each spoonful has a little of every ingredient.
Let’s Make Simple Meals
Getting scratch-made food on the table doesn’t have to be complicated. Check out these posts for simple cooking inspo:
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One-Pot Fire-Roasted Tomato and Vegetable Soup
This easy garden vegetable soup is the ultimate cozy meal, packed with fresh veggies and fire-roasted tomatoes. Pair it with toasted sourdough bread for a warm, comforting dinner that’s perfect for chilly winter evenings!
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 3-4 large carrots, diced
- 2 medium sweet potatoes, diced
- 1 (14.5 oz) can fire-roasted tomatoes (including the liquid)
- 3 cloves garlic
- 2 teaspoons dried oregano (or 2 tablespoons fresh oregano)
- 8 cups chicken broth (homemade bone broth or store-bought)
- 2 bay leaves
- 1 cup cherry tomatoes, halved
- 2 cups chopped green beans
- 2 cups kale, chopped
- 2 tablespoons red wine vinegar
Instructions
- Heat the olive oil in a large stock pot or Dutch oven.
- Add the onion and carrots. Season with salt and pepper to taste. Cook until slightly softened (about 8-10 minutes).
- Toss in the sweet potatoes, and cook for another 3 minutes.
- Add the garlic and cook until aromatic (about 2 minutes). Do not overcook the garlic or it will become bitter.
- Pour in a little broth to deglaze the pot. Scrape up any brown bits of flavor stuck to the bottom or sides of the pot.
- Stir in the remainder of the broth, fire-roasted tomatoes, oregano, and bay leaves.
- Bring to boil. Then, reduce the heat, and cover. Simmer, covered, for 15-20 minutes or until sweet potatoes are tender.
- Add cherry tomatoes, green beans, and kale. Recover, and simmer until beans are tender and kale is wilted.
- Stir in red wine vinegar, season with salt and pepper to taste, and enjoy!
Notes
- This recipe is a great way to use up veggies you have on hand. Toss in whatever you have. You can't go wrong!
- Add beans or even slow-cooked beef to make this a heartier meal.
- Store leftover veggie soup in an airtight container in the fridge for 3-5 days.
- Like many soups, this veggie soup gets even better after sitting for a day or so. So, I recommend making enough to have leftovers for lunch!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 133Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 1313mgCarbohydrates: 22gFiber: 6gSugar: 9gProtein: 6g
Nutrition is auto-calculated and may not reflect your final product.