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Easy Tomato Vegetable Soup Recipe

User Rating 4 Star Rating (1 Review)


Easy Tomato Vegetable Soup Recipe

This incredibly easy weeknight soup takes only fifteen minutes to whip together.

© 2009 Ashley Skabar, licensed to About.com, Inc.

This quick soup is a great weeknight solution for cooks with busy lives, and it is incredibly versatile; just throw in whatever vegetables you have on hand. Couscous is a nice surprise in this soup; it cooks quicker than pasta and really adds a lovely texture.

When selecting tomato juice for this recipe, I prefer a high-quality low-sodium juice like R.W. Knudsen's Organic Low-Sodium Very Veggie over canned tomato juices, which have high amounts of sodium.

Serves 6 to 8

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


  • 2 cups low sodium vegetable broth
  • 2 cups high-quality tomato-vegetable juice (see Head Note)
  • 2 cups water
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • ½ cup chopped yellow onion
  • 1 15-ounce can diced tomatoes, no-salt added variety
  • 1 10-ounce bag frozen broccoli
  • 1 cup wheat couscous
  • 1 4 ounce bag baby spinach
  • Salt and pepper, to taste
  • 1-2 T. extra virgin olive oil (optional)


1. In a large stock pot, bring the vegetable broth, tomato-vegetable juice, water, carrots, celery and onion to a boil. Cook until the vegetables are tender, about 10 minutes. Add the diced tomatoes (do not drain), broccoli and couscous. Return the mixture to a rolling boil, then turn down and let simmer, covered, for 5 minutes. Add the spinach, and cook for just 2-3 minutes more, or until the spinach is just wilted. Salt and pepper to taste, add olive oil if desired, and serve.

User Reviews

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 4 out of 5
Very good!, Member mcpeon

Really is a surprise, my family love it . I use V8 juice, I believe adds flavor and white onion that I have at home.

3 out of 3 people found this helpful.

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