Market Fresh Tomato Vegetable Soup

Although it is still August, the temperature took a dive this week making me crave warm and cozy comfort food. The markets are overflowing with fresh local produce this time of year, so it was the perfect opportunity to make a tomato vegetable soup. I recommend using your favourite fresh local produce for the best flavours.

Serving size – 5 very large bowls

Vegetables for Tomato Vegetable Soup


6-7 whole field tomatoes (or 9-10 plum tomatoes) diced
3 small carrots (I used tri-coloured ones)
1 1/2 cups green beans, diced into bite-sized pieces
1 medium zucchini diced
1 green pepper, diced
3 cloves garlic, minced
Fresh basil, sliced thin
4 cups organic vegetable broth
1 cup brown rice
Sea salt, pepper, cayenne to taste
1 lb organic ground beef (optional)


Cook 1 cup of brown rice and keep warm on the side (cooking the rice separately will keep it from absorbing all the liquids in your leftovers) . In a large pot, add ground beef (if using), garlic, half the basil and cayenne pepper to taste. Cook until meat is no longer pink. Add diced tomatoes and vegetable broth. Cover and bring to a boil. Reduce heat to a simmer and let tomatoes stew for about 10 minutes. Next, add all the diced vegetables and remaining basil. Simmer until vegetables are cooked; about 7 minutes. Season with sea salt and pepper to taste.

Simmering Tomato Vegetable Soup

To serve, place some of brown rice in the bottom of the bowl, then generously scoop soup over top.  Enjoy!

Tomato Vegetable Soup

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