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!
Servings: 6 servings
Calories: 133kcal
Ingredients
- 1 tablespoon 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!
Video
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
Serving: 1 | Calories: 133kcal | Carbohydrates: 22g | Protein: 6g | Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 1313mg | Fiber: 6g | Sugar: 9g
