Tomato Vegetable Soup

Soup season is upon us which is my favourite season! Without a doubt it is crucial for me to have a hearty tomato vegetable soup on my rotation. Especially since I eat soup almost every day in the cold months! 

There is just something about soup that acts as a comfort food for me. As a result, I make soup weekly. Especially since Canadian winters tend to drag on and on! What I love about soup is it is quick, easy, keeps well and can feed the masses. For another soup recipe idea click here for the BEST crushed lentil soup recipe.

I love a good tomato soup, but this tomato vegetable soup is so hearty and flavourful making it my favourite soup by far! I kept it vegan by adding some tofu as a protein source although you can always switch up the tofu for feta cheese instead to make it vegetarian. It only takes about 30 minutes to make from start to finish so you can have it for lunch or dinner tonight! 

Ingredients 

1Tbsp olive oil

1 small onion diced

1 cup carrots diced 

½ cup broccoli chopped

2 mushrooms finely chopped **

2 garlic cloves minced 

½ tsp oregano & fennel seeds

¼ tsp sugar (optional)** salt and pepper

1 cup of tofu pressed and cut in chunks **

1.5 cups strained tomatoes (passata)

2 TBSP Tomato paste

2.5 cups vegetable broth

1 cup water 

Instructions 

1. In a large saucepan add 1 Tbsp of olive oil along with diced onion over medium heat. Stir occasionally for about 3 minutes until onion is softened. 
2. Add carrots, broccoli and mushrooms stirring often for about 4 minutes. 
3. Add garlic, oregano, fennel seeds, sugar, salt and pepper and cook for approx. 1 minute.
4. Stir in tomato paste until combined
5. Stir in broth, strained tomatoes and 1 cup of water; bring to a boil. 
6. Stir in tofu
7. Reduce heat and simmer
8. Stir occasionally until veggies are softened for about 15-20 minutes. 
9. This serves my family of 4, each having seconds!
10. Serve with your favourite sandwich or garlic bread and enjoy!

**Notes

1. As you can see in the pictures, I cut my mushrooms in large slices as my children don’t like mushrooms. This makes it easier to pick out. If all family members like mushrooms than chop in small pieces as suggested. 
2. As suggested, you can replace tofu with feta cheese adding a handful of crumbled feta to each bowl. If not vegan then use both!!
3. Sugar simply helps to cut the acidity of the tomato but certainly is not necessary.

Add this tomato vegetable soup to your soup recipes! I can promise you will love it! It will be a staple for you through these long cold months. 

Also, if you enjoyed this recipe please like and share on Pinterest!

Cheers to a healthier you!

Tricia

xoxo