Garden Fresh Vegetable Soup

Garden Fresh Vegetable Soup

A tomato-based soup that will use up those vegetables you got at the farmers' market.
Course Soups and Stews
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 152 kcal
Author Adapted from VB6 by Mark Bittman


  • 2 tablespoons olive oil
  • 1/2 large onion chopped
  • 3 cloves garlic minced
  • 2 stalks celery diced
  • 1/4 teaspoon coarse kosher salt
  • garlic pepper
  • 28 ounces crushed tomatoes
  • 3 cups vegetable or chicken stock
  • 1 small head cauliflower separated into bite-sized florets
  • 2 large carrots sliced
  • 1 large red bell pepper chopped
  • 2 yellow squash halved lengthwise, then sliced into half moons
  • 4 stalks of kale stems removed and leaves finely chopped
  • 1/2 cup chopped fresh basil


  1. Heat the oil in a large pot over medium-high heat. Add onion, garlic, and celery. Cook, stirring occasionally, until onions begin to look translucent, about 5 minutes. Add salt and garlic pepper. Stir.
  2. Add tomatoes and stock. Stir to incorporate well. Add the cauliflower and carrots, bring the mixture to a boil, reduce heat and simmer for about 15 minutes, stirring occasionally.
  3. Add the bell pepper, squash, and kale. Bring the mixture back to a boil, reduce heat, and simmer for about 10 minutes, stirring occasionally.
  4. When vegetables are as soft as you like them, the soup is done. Spoon into bowls and garnish with basil.

Recipe Notes

Want a thinner soup? Add more stock.
Watching sodium? Reduce the amount of (or eliminate) the kosher salt and use low-sodium or homemade stock and fresh (peeled) tomatoes.