This veggie soup is warm, cozy, and full of flavor—without a single tomato in sight.
Whether you’re out of tomatoes or just not a fan, this soup still gives you all the comfort and taste you’d want in a bowl.
It’s easy to throw together and perfect when you need something nourishing and simple.
What You’ll Need
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, peeled and sliced into rounds
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced
- 2 tablespoons olive oil
- ½ cup green beans, trimmed and chopped
- ½ cup frozen peas
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Optional: chopped fresh parsley for garnish
Why I Love This Recipe
I made this soup once when I ran out of canned tomatoes—and honestly, I didn’t miss them at all. This version is lighter but still hearty, and you can really taste the veggies. It quickly became a go-to for weeknights and lazy weekends alike.
- No tomato? No problem—still packed with flavor
- Uses fresh, simple ingredients
- Comes together fast in one pot
- Feels clean, light, and comforting
Servings and Cook Time
Servings: 4
Cook Time: 40 minutes
Macros (Per Serving – Approximate)
Calories: 210
Protein: 5g
Fat: 8g
Carbs: 32g
Fiber: 6g
Why This Recipe Works (Quick Science)
The mix of starchy potatoes and fiber-rich veggies creates natural body and richness in the broth. Sautéing the onion, garlic, and veggies before simmering builds depth, and frozen peas add a pop of color and natural sweetness at the end. Skipping tomatoes lets the other flavors shine.
Common Mistakes
- Not sautéing the veggies first – Skipping this step makes the soup flat in flavor
- Overcooking the potatoes – They’ll turn mushy if simmered too long
- Adding peas too early – They can get dull and mushy if overcooked
What to Serve With
- Crusty bread or dinner rolls
- Vegan grilled cheese
- Simple mixed greens salad
- Crackers or seed-based crisps
FAQ
Can I make this in a crockpot?
Yes, just add everything except the peas and parsley and cook on low for 6 hours. Add peas in the last 30 minutes.
Can I freeze it?
Yep! Let it cool completely, then store in airtight containers for up to 3 months.
Can I add other vegetables?
Totally—zucchini, corn, cabbage, or spinach work great too.
Is it gluten-free?
Yes, this recipe is naturally gluten-free. Just double-check your broth label to be safe.
Make Ahead Tips
Chop all the veggies ahead of time and store them in airtight containers in the fridge for up to 2 days. You can also make the full soup 1–2 days in advance—it tastes even better the next day.
Instructions
Step 1: Sauté onion and garlic
Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced onion and 2 minced garlic cloves. Cook for 4–5 minutes until the onion is soft and starting to turn golden.
Step 2: Add carrots and celery
Add 2 sliced carrots and 2 diced celery stalks to the pot. Cook for another 5 minutes, stirring occasionally.
Step 3: Add potatoes, green beans, broth, and seasoning
Stir in 2 diced potatoes, ½ cup chopped green beans, 4 cups vegetable broth, 1 teaspoon dried thyme, 1 teaspoon salt, and ½ teaspoon ground black pepper. Bring to a gentle boil.
Step 4: Simmer
Reduce heat to low and simmer the soup for 20–25 minutes, uncovered, until the potatoes are fork-tender and the broth has thickened slightly.
Step 5: Add peas and finish
Stir in ½ cup frozen peas. Let them heat through for 2–3 minutes, then turn off the heat.
Step 6: Serve and garnish
Ladle soup into bowls and top with chopped fresh parsley if using. Serve hot.
Final Thoughts
This vegetable soup without tomatoes is one of those comforting recipes you’ll come back to again and again. It’s simple, satisfying, and perfect when you want something clean and veggie-packed. Try it out and leave a comment to let me know how it turned out!