Hearty Vegetable Rotini Tomato Soup

Tomato based soup filled with vegetables and rotini pasta. This hearty vegetable rotini tomato soup is warm and comforting, perfect for a cold winter day.

Happy Sunday!

Just preparing for more rainy days ahead.

This past week we had a rainstorm, and it was so dark and gloomy and cold. I was at work all day and indoors, but all I wanted to do was stay in bed in PJs wrapped in layers of blankets and throws. I mean, wouldn’t it be amazing if rainy days were all off days? You know, like snow days, but for rain? Especially on days when umbrellas can’t stand up against the torrential rains and heavy winds?

I’d really much rather hang out at home sipping tea and eating warm comforting soups. But that’s unlikely. So, the next best thing. I’m preparing myself and you for the winter cold with this hearty vegetable rotini tomato soup.

And guess what? I’m breaking in my brand new Le Creuset Dutch oven just for this soup. If you’re on the fence about getting one, I think it’s worth it. It’s super easy to clean. Just kinda heavy. So maybe consider the size of the Dutch oven before getting one.

This vegetable rotini tomato soup is soo perfect for the cold weather. It’s loaded with vegetables and rotini pasta. It’s super filling, delicious, and my kind of food when it’s cold out.

Add a little vegetable oil to the pot, and allow it to heat for a minute or two. Add minced garlic to the oil and allow it to cook for a minute or two until aromatic and golden brown. Then add chopped onions, carrots, and celery to the mix. Cook for a few minutes until the vegetables have softened.

Pour in the vegetable broth and stir in the dried oregano and dried basil. Add bay leaf and stir to incorporate all the ingredients. Add sprigs of thyme. Let it simmer for a few minutes.

Stir in diced tomatoes and tomato paste. Season with salt. Then add a little bit of sugar to balance out the acidity of the tomatoes.

Add chopped broccoli and sliced zucchini. Cook until the vegetables are soft and tender.

Serve this hearty vegetable rotini tomato soup warm.

Enjoy!

Hearty Vegetable Rotini Tomato Soup

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Author: Andrea Giang

Recipe type: Soup

Serves: 4 servings

Ingredients

• 4 cloves of garlic, minced
• 1½ cups diced onions
• 1½ cups diced celery
• 1½ cups diced carrots
• 6½ cups vegetable broth
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried dried basil
• 2-3 sprigs fresh thyme
• 1 - 14 ounce diced tomatoes
• 1 - 6 ounce tomato paste
• 1 teaspoon salt, more to taste
• 1½ teaspoons granulated sugar
• 2 cups chopped broccoli
• ½ large zucchini, sliced

Directions:

1. In a large pot, add a little vegetable oil over low to medium heat, and allow it to warm up for a minute or two. Add minced garlic to the oil and allow it to cook for a minute or two until aromatic and golden brown. Then add chopped onions, carrots, and celery to the mix. Cook for a few minutes until the vegetables have softened.
2. Pour in the vegetable broth and stir in the dried oregano and dried basil. Add bay leaf and stir to incorporate all the ingredients. Add sprigs of thyme. Let it simmer for a few minutes.
3. Stir in diced tomatoes and tomato paste. Season with salt. Then add a little bit of sugar to balance out the acidity of the tomatoes.
4. Add chopped broccoli and sliced zucchini. Cook until the vegetables are soft and tender.
5. Serve this hearty vegetable rotini tomato soup warm.

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