This easy spicy tomato vegetable soup is hearty, healthy and can be made with both fresh and frozen vegetables.
There have been many bowls of soup on the menu recently and I don’t envision that coming to an end anytime soon.
I have to say I’m always in the mood for a warming bowl of soup or stew, especially this time of year, It’s one of the most comforting of meals and so endlessly adaptable. Preparing big batches of spicy vegetable soup on the weekend for the week ahead has become a welcome routine I’m not eager to let go of.
This particular soup has been in my repertoire for some time now; it’s a robust, full flavored tomato vegetable soup filled with big chunks of vegetables that’s a snap to make and just the sort of thing I've been craving lately.
What's in this spicy vegetable soup?
The soup itself is inspired by the flavors of the classic Italian Puttanesca sauce.
It’s simple but warming stuff; filled with tomatoes, garlic, capers, olives and hearty pinch of red pepper for heat which makes for an intense and spicy bath for a hearty mix of broccoli, cauliflower, green beans and fennel.
Tomato season is still some months ahead so jarred strained tomatoes stands in for fresh here quite nicely.
Enriched with a nice fruity olive oil and intensely seasoned this easy vegetable soup becomes even easier if you use frozen vegetables in place of fresh.
How to make a tomato vegetable soup:
Making this soup couldn't be easier.
Throw your seasonings into the pot with a little olive oil, add your vegetables (fresh and/or frozen) and tomatoes, cover and simmer and less than 30 minutes later you have yourself a nice pot of soup that keeps beautifully for days in the fridge and is excellent for lunches or dinners when you’re short on time. You can also substitute whatever vegetables you have lying around your crisper drawer or freezer to suit your tastes.
This bright lively soup is sure to bring warmth and comfort to even the chilliest of days.
More vegetable soup recipes:
Spicy Vegetable Soup
This easy spicy tomato vegetable soup is hearty, healthy and can be made with both fresh and frozen vegetables.
Ingredients
- 2 Tablespoons/30ml extra virgin olive oil
- ½ teaspoon sea salt
- 1 teaspoon crushed red pepper flakes
- A pinch of freshly ground pepper
- 3 to 4 large garlic cloves, finely minced
- 1 small or ½ a large fennel bulb, quartered and cut into small wedges
- 1 cup/100g Cauliflower florets (fresh or frozen)
- 1 cup/100g Broccoli florets (fresh or frozen)
- 1 cup/ 120g Haricots Verts (fresh or frozen)
- 24 oz/ jarred strained tomatoes
- 2 cups /240 ml filtered water
- 2 Tablespoons salt packed capers, rinsed and drained
- ¼ cup/30g pitted black and green olives, coarsely chopped
- The zest of ½ a small lemon to finish (optional)
- ¼ cup chopped flat leaf parsley to finish (optional)
Instructions
- Heat the olive oil in a medium sauté pan over medium-high heat. Add the red pepper and garlic and stir until fragrant (less than a minute).
- Add the vegetables, salt, pepper and stir to coat.
- Add the strained tomatoes, water, capers, and olives. Bring to a gentle simmer then cover and cook, stirring occasionally, until the vegetables are tender (about 15 to 20 minutes) .
- Stir in the lemon zest and chopped parsley if using, and serve immediately.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 130Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 2429mgCarbohydrates: 9gFiber: 3gSugar: 4gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Ash-foodfashionparty says
All those spices and vegetable are so warm and beautiful. Such a comforting hearty dish.
Mirta Porley says
Me encanta este tipo de recetas.Saludos desde Montevideo-Uruguay
Sommer @ASpicyPerspective says
Huge fan of spice! Loving the colorful flavors in this delicious soup recipe. Will warm up my heart and stomach!
Cookin Canuck says
I'm craving nothing but soup right now, and this one sounds so hearty and satisfying. Puttanesca flavors are some of my favorites. Bring on the capers and olives!
Shaina says
I love the combination of vegetable soup and tomato soup. Perfection.
Kristen says
I love soups that are full of vegetables like this one. I'd need a fork and a spoon to eat it...just the way I like it!
Tiffany says
This looks divine!!
Arthur in the Garden! says
Yummy!
Stacy | Wicked Good Kitchen says
A beautiful, warming and yet versatile bowl of vegetable soup! I love the addition of fennel along with capers and lemon zest to balance the red pepper flakes and olive oil for robust flavors. Thank you for sharing, Sylvie!