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When it comes to tomato soup, I’m all about keeping things quick and easy. This Mediterranean tomato soup is exactly that: super fast and seriously delicious, because in the end, that’s what really matters, right? It’s also an easy way to add some extra vegetables to your meal. I used a bag of pre-cut soup vegetables and canned tomatoes here. Perfect for a quick tomato soup!
The Italian seasoning, smoked paprika, and ras el hanout make it just a little different from your standard tomato soup. That last one may not be strictly Mediterranean, but it is very tasty. And ultimately, that’s the important part.
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Tip from Simone
This Mediterranean tomato soup is perfect for freezing. Make an extra batch and keep it in the freezer. It’s ideal for those days when you don’t feel like cooking but still want something tasty and quick on hand.
Recipe Ingredients
To make this delicious tomato soup with vegetables, you’ll need the following basic ingredients. Always check the recipe card below for the full details and exact quantities.
- Diced tomatoes – For this soup, I use two cans of diced tomatoes. Super convenient, and you can use them all year round. You can also use whole peeled canned tomatoes and break them up a little while the soup cooks.
- Soup vegetables – I use 400 grams of pre-cut soup vegetables. That makes this soup extra quick. Of course, you can chop your own vegetables too. Think leeks, carrots, bell pepper, celery, or zucchini. It’s also a great way to use up leftover vegetables from the fridge.
- Onion and garlic – The base of the soup and, in my opinion, essential for extra flavor.
- Italian seasoning – A dried Italian seasoning blend works perfectly here. You can also use oregano, thyme, and basil separately. Fresh herbs work too, of course.
- Ras el hanout – Gives the soup a warm, aromatic flavor. If you don’t have it, simply leave it out or add a little extra smoked paprika instead.
- Red pepper flakes – For a little heat. Not a fan? Just leave them out. And if you like things spicy, feel free to add more.
- Smoked paprika – Adds a delicious smoky flavor. Regular paprika works too, although you’ll miss that smoky note.
- Bouillon cube – Use a vegetable bouillon cube to keep the soup vegetarian.
- Fresh basil – Delicious scattered over the soup just before serving. Parsley works too.
How To Make Mediterranean Tomato Soup
Step 1: Sauté the onion and garlic
Heat the olive oil in a large soup pot and sauté the chopped onion until translucent. Add the garlic and cook briefly.
Step 2: Add plenty of vegetables
Add the soup vegetables to the pot and cook for a few minutes, until they start to soften slightly.
Step 3: Add the tomatoes
Add both cans of diced tomatoes. Fill one empty can with water and pour that into the pot as well. Crumble in the bouillon cube.
Step 4: Season the soup
Add the red pepper flakes, Italian seasoning, ras el hanout, and smoked paprika. Bring the soup to a boil, then reduce the heat and simmer until the vegetables are tender.
Step 5: Taste and serve
Season the tomato soup with salt and pepper. Is the soup a little too thick for your taste? Add some extra water or broth. Serve with plenty of fresh basil.
Pack Your Tomato Soup with Vegetables
One of the reasons I like this soup so much is that it’s incredibly easy to add lots of different vegetables. Pre-cut soup vegetables are obviously perfect when you’re short on time, but it’s also worth checking what’s hanging around in your fridge.
Half a zucchini, a lonely carrot, some bell pepper, or a piece of leek? Just chop it up and throw it in. That way, you naturally eat a wider variety of vegetables and keep those random leftovers from ending up in the trash. Win-win!
If you want to make the soup even more vegetable-packed, you can easily add extra veggies. Just pour in a little more broth or water if the soup becomes too thick.
How to Store Mediterranean Tomato Soup
Refrigerator: Let the soup cool completely, then store it in an airtight container in the refrigerator. It will keep for about 2 to 3 days.
Freezer: This soup is also excellent for freezing. Divide it into individual portions if you like and freeze for up to about 3 months. Thaw in the refrigerator, then reheat thoroughly in a saucepan or microwave.
FAQ Mediterranean Tomato Soup
Absolutely. I actually like being able to see and taste the pieces of vegetables, but if you prefer a smooth tomato soup, simply blend it at the end with an immersion blender. You can also blend only part of the soup. That will make it a little thicker while still leaving some pieces of vegetables.
You can vary this quite a bit. Carrots, leeks, celery, zucchini, and bell peppers all work well with the tomato flavor. A mixture of different vegetables is especially nice.
Yes, although canned tomatoes are definitely the easiest option for this quick soup. They also have great tomato flavor all year round. If you want to use fresh tomatoes, choose very ripe, flavorful ones.
That depends on the stock cube you use. With vegetable stock, the soup is vegetarian. All the other ingredients are plant-based.
Add some good bread and you’ve got an easy meal. Baguette, focaccia, or crispy croutons all work well. If you want to make the soup a little more filling, you can also add white beans or chickpeas. They go really well with the Mediterranean flavors and make the soup more substantial.
More Tomato Soup Recipes
I’ve got quite a few tomato soup recipes on the site. So if you don’t like the Mediterranean version, have a look at one of the below! (And I added a pumpkin soup as well)
Jamie Oliver’s pumpkin soup with pear and chestnuts
Recipe: Mediterranean Tomato Soup
Mediterranean Tomato Soup with Vegetables
Ingredients
- 2 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic
- 400 grams soup vegetables pre-cut
- 800 grams diced tomatoes 2 cans
- 1 stock cube
- 1 tsp red pepper flakes
- 1 tbsp dried Italian seasoning
- 1 tsp ras el hanout optional
- ½ tsp smoked paprika
- Salt and pepper
- Fresh basil for serving
Instructions
- Heat the olive oil in a large soup pot. Sauté the onion until translucent. Add the garlic and cook briefly. Add the soup vegetables and sauté until they start to soften slightly.
- Add both cans of diced tomatoes. Fill one empty can with water and add it to the pot. Crumble in the stock cube. Bring to a boil and cook until the vegetables are tender.
- Add the red pepper flakes, Italian seasoning, smoked paprika, and ras el hanout.
- Season with salt and pepper. If the soup is too thick, thin it with a little extra water or broth.
- Serve with fresh basil.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
