Classic Vegan Italian Vegetable Soup

Nassima Rothacker

Classic Vegan Italian Vegetable Soup

This is simple, comforting, herbed, plant-based goodness in a bowl.

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Serves: 4

Serve this nourishing bowl of soup from the Quick & Easy Plant-Based Deliciousness cookbook with slices of warm, rustic country bread and olive oil for the ultimate comfort meal. 

What you need:

1 tablespoon olive oil
1 onion, minced
2 garlic cloves, minced
3 small carrots, quartered lengthwise and finely diced
2 celery stalks, quartered lengthwise and finely diced
½ teaspoon salt
1 tablespoon dried mixed herbs
1 tablespoon dried oregano
2 zucchini, chopped into bite-sized chunks
4 large vine tomatoes, chopped into bite-sized chunks
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
1 tablespoon apple cider vinegar
1 vegetable stock cube
1 (14-ounce) can plum tomatoes
2 cups boiling water
¼ cup basil, coarsely chopped
¼ teaspoon black pepper

What you do:

  1. In a large saucepan over medium heat, add olive oil. Once warm, add onion, garlic, carrots, and celery, and salt. Stir and cook for 5 to 10 minutes, until soft. 
  2. Stir in dried herbs and cook for 2 minutes. Add zucchini, vine tomatoes, tomato paste, balsamic, and apple cider vinegar. Cook for 2 more minutes. 
  3. Once mixture begins to simmer, stir in vegetable stock cube, canned tomatoes, and water. 
  4. Cover pan, bring to a boil, and then reduce to a simmer for 10 minutes. Stir in basil and serve. 
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