Easy Vegetable Tomato Soup – Cleveland Clinic

Bowl of tomato and vegetable soup.

Soup is a great way to use leftover veggies. Any vegetables you have on hand will work in this recipe, so feel free to get creative! Use the half-empty bags of frozen vegetables, the last handful of baby carrots or the leftover tomatoes you chopped for taco night. It’s a party of flavors, and all veggies are welcome.

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy


  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 2 sliced carrots
  • 2 sliced celery stalks
  • 1/2 medium onion, chopped
  • 16-ounce can whole tomatoes with juice
  • 1 sliced zucchini
  • 1 sliced yellow squash
  • 2 cups edamame
  • 1 cup broccoli
  • 1 cup corn
  • 6 cups low-sodium vegetable stock
  • Water as needed
  • 1/2 teaspoon dried thyme
  • 1/2 cup tomato paste
  • Salt and pepper to taste


  1. Sauté the onions, carrots, celery and garlic with olive oil in a large stockpot on medium heat.
  2. Add salt and pepper and cook until vegetables are soft and translucent, approximately 5 minutes.
  3. Mix 1/2 cup of stock, zucchini and squash. Simmer for 5 minutes until vegetables are soft.
  4. Add remaining vegetables (corn, broccoli, edamame, tomatoes) and stock.  Bring to a simmer.
  5. Stir in tomato paste until fully blended.
  6. Cover and bring to a boil.
  7. Reduce heat and simmer uncovered for approximately 15 minutes.
  8. Add salt, pepper and thyme to taste.

Nutrition information (per serving)

Makes 10 servings

Calories: 160
Total fat: 8 g
Saturated fat: 1 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 220 mg
Total carbohydrate: 17 g
Dietary fiber: 5 g
Sugars: 7 g
Protein: 6 g

Recipe provided by Digestive Disease Health Team dietitians.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top