Looking for a way to jump into cozy comfort deliciousness with the barest minimum of effort? Try this Easy Tomato Vegetable Soup. It’s tailor-made for drab, dreary, chilly fall days!

We have definitely hit soup season guys! Even though it hasn’t been all that cold lately here in the Northeast, we’ve had a lot of damp weather which in my mind always calls for a warm nourishing bowl of soup.

It’s so great to have a pot of this around and it literally comes together in minutes with pantry and fridge staples—and when I say easy, I’m not exaggerating! In just about 30 minutes (and most of this is hands-free) you can whip up this healthy vegetarian gem and know that you are doing good for yourself, heart and soul!

Perfect for balancing out the candy onslaught of next week! 😘

Looking to add more soup to your life? Click here!

Easy Tomato Vegetable Soup

Makes 4-5 servings

Prep Time: 30 minutes

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 large yellow onion, diced

• Kosher salt and black pepper

• 3 garlic cloves, minced

• 2 large carrots, peeled and diced

• 1 celery stalk, diced

• Pinch of chile flakes (use more or less depending on how much heat you like)

• One 14.5 ounce can fire-roasted diced tomatoes

• Water

The Recipe

1. Heat the oil in a large pot over medium heat. Add the onions and a generous pinch of salt and cook for about 1 minute, stirring. Add in the garlic and let cook for about 5 minutes, stirring often.

2. Add in the carrots, celery, chile flakes and another pinch of salt and cook for a few minutes, until carrots begin to soften a bit. Add in the tomatoes and 3 cans of cold water, using the empty tomato can. Bring the mixture to a boil, then give it a big stir, turn down the heat and let simmer for about 10 minutes. Taste and season with pepper and more salt if needed. Ladle into bowls and serve.

Enjoy!

Note: Recipe adapted from Carla Hall’s Soul Food. As usual I tinkered. Feel free to add or subtract what you do or don’t like or have on hand.