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Fresh Tomato-Vegetable Soup

Fresh Tomato-Vegetable Soup Fresh Tomato-Vegetable Soup Fresh Tomato-Vegetable Soup

A very tasty and light soup, and also packed with goodness. It certainly helped me use up some of the garden-fresh tomatoes that tasted amazing, and it warmed me up instantly, an ideal soup for fall.













Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


6 medium tomatoes
¾ cup red onion
¾ cup celery
diced, include tops
4 teaspoons olive oil
3 large garlic cloves
¾ cup zucchini
¾ cup corn
4 ½ cups vegetable stock
¾ teaspoon salt
5 teaspoons basil
½ cup pasta shells
black pepper
to taste


Plunge the tomatoes into boiling water and then into iced water to remove their skins.

Chop the tomatoes and set aside.

In a stockpot, sauté the onions and celery in the oil over medium heat until tender, 5 minutes.

Stir in the garlic, zucchini, corn and sauté for another 2 minutes.

Add the broth and bring to a boil.

Add the tomatoes, salt and basil.

Reduce the heat, cover and simmer for 15 minutes, stirring occasionally.

Add the pasta, cover and simmer for 30 minutes (Seems rather a long time to me!).

Sprinkle with the pepper & serve hot.


* not incl. in nutrient facts

Add review




This is the best soup I ever had. I tried to put 5 stars, but it won't let me.

9 months ago

I am glad that you loved the soup, and it is so easy to make. You should be able to submit the rating just below the name of the recipe.


Nutrition Facts

Serving Size 398g (14.0 oz)
Amount per Serving
Calories 8936% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 323mg 13%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 11%
Sugars g
Protein 5g
Vitamin A 23% Vitamin C 39%
Calcium 5% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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