Easy Tomato Vegetable Soup with Harissa is a quick soup I cook often. A variety of vegetables are sauteed and cooked with tomatoes and green lentils in a vegetable stock. I like to add a spoon of spicy harissa paste to add depth of flavour and just the right amount of chilli heat.
This is a favourite tomato vegetable soup recipe, the green lentils are packed with protein making this a filling and nutritious bowl of soup. An ideal lunch, but also great a light dinner option too.
Containing no meat or dairy products, this vegan tomato vegetable soup makes great use of fresh vegetables, perfect for those of you growing an abundance of vegetables in your gardens at home.
What I like about this best tomato vegetable soup recipe is that it can be easily adapted to suit your own tastes. Don't like chilli, leave out the harissa. No can of green lentils, swap it for a can of chickpeas. As with all good soup recipes it's not too prescriptive, so use what you have in your stores at home.
Why you'll love this recipe
- This soup is packed full of vegetables so is a great way towards your 5-a-day.
- Get ahead by making this soup earlier in the day or the day before and warm up when you are ready to enjoy.
- Feed a crowd as this recipe is easily doubled up.
- A fresh bowl of soup cooked and ready to enjoy in around 30 minutes.
Recipe ingredients & substitutions
- Oil - I use olive oil as it has the best flavour to work with the tomatoes and other vegetables in this soup.
- Onion - I've used a red onion for its mellow flavour, but you can also use a regular onion or shallots.
- Vegetables - I added a combination of celery, courgette, red peppers and garlic to the soup.
- Tomatoes - I used good quality canned plum tomatoes to make the soup as they have great flavour. You could also use tomato passata or fresh tomatoes if you prefer.
- Lentils - for ease I used a 400g can of green lentils, which once drained will give you approximately 240g of lentils.
- Stock - I like to use vegetable stock in this soup, but provided you are not serving to meat free diners you could also use a chicken stock.
- Harissa paste - I added a tablespoon of Belazu Rose Harissa Paste as this brand is my favourite for flavour. You can use any other variety of harissa paste.
- Seasoning - I kept the seasoning simple with some sea salt & black pepper.
- Fresh herbs - I've added a garnish of freshly chopped parsley as I think fresh herbs always freshen up a soup.
How to make Tomato Vegetable Soup
- Pour the olive oil into a large pan over a medium heat. Add the onions and saute for 5 minutes to soften, but not colour the onions.
- Add the celery, courgettes, peppers and garlic and continue to saute for another 2 minutes.
- Now add the remaining ingredients, stir to combine and turn the heat down to low. Simmer the soup gently for 15 minutes.
- Remove the soup from the heat and serve.
Recipe variations
- Add other vegetables to the soup, try carrot, squash, sweet potato.
- Add a handful of leafy greens like spinach, chard or kale, 5 minutes before the end of the cook time and allow the greens to wilt.
- Stir some fresh herbs through the soup while cooking, try parsley, basil, thyme or a bay leaf.
- Swap the green lentils for a can of chickpeas, mixed beans, cannellini beans, or black beans.
Serving suggestions
This filling and nutritious vegan tomato and vegetable soup makes a great lunch or light dinner option. I like to serve it with some crusty bread, or toasted bread alongside.
Useful hints and tips
- Take time to properly season the soup. Tomatoes need salt to really shine, so add some seasoning to the soup as it cooks, then taste the soup and add more if required.
- Containing no meat or dairy products, this soup is suitable for dairy free and vegan diners.
- For a gluten free soup, use a gluten free vegetable broth.
- Allergy advice: gluten free, dairy free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
Soup is a great make ahead meal, as most soups and stews will taste better the next day once they's have a change to rest. The vegetables almost marinate in the tomato vegetable broth and as a result the soup has a more intense flavour the following day. For this reason I always like to make soup in advance then leave it to sit.
Once cooked and cooled, leftover soup can be stored in an airtight container in the fridge for up to 3 days.
Yes, absolutely. In fact I usually make a double portion of soup, enjoying some now and freezing the rest for a quick and easy meal another day. Once cooked and cooled, place the soup into an airtight container in the freezer for up to 3 months. This soup can be reheated to piping hot from frozen.
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Additional recipe suggestions
If you like this recipe then try some of my other vegetable laden vegan soup recipes:
- Vegetable Barley Broth
- Sweet Potato, Coconut & Chilli Soup
- Potato & Leek Soup with Chickpeas
- Tomato & Basil Soup
- Spicy Bean & Vegetable Soup
- Simple Curried Chickpea & Lentil Soup
- Spicy Tomato & Lentil Soup
For some great hints and tips on how to make a great bowl of soup, have a read of my Simple Soup Recipes post, which also features a variety of delicious recipes.
Easy Tomato Vegetable Soup with Harissa
Ingredients
- 2 tablespoon olive oil
- 1 red onion (diced)
- 2 stalks celery (diced)
- 2 small courgettes (zucchini) (diced)
- 2 red peppers (diced)
- 2 cloves garlic
- 400 g can plum tomatoes
- 240 g canned green lentils (drained from 400g can)
- 500 ml vegetable stock
- 1 tablespoon harissa paste
- sea salt & black pepper
- handful fresh parsley (optional garnish)
Instructions
- Pour the olive oil into a large pan over a medium heat. Add the onions and saute for 5 minutes to soften, but not colour the onions.
- Add the celery, courgettes, peppers and garlic and continue to saute for another 2 minutes.
- Now add the remaining ingredients, stir to combine and turn the heat down to low. Simmer the soup gently for 15 minutes.
- Remove the soup from the heat and serve.
Notes
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
sisley says
This is the perfect soup for the change in the weather. The harissa paste was such a good addition.
Lesley says
Thank you Sisley, I find soups appearing far more regularly on the menu with the change in weather.
Chloe says
I went a bit mad with the harissa because I'm a spicy girl and I have zero regrets!
Lesley says
I thoroughly approve, I'm known to spoon extra through my own bowl.
Cat says
This soup is fantastic! Packed with so many vegetables and loads of flavour. I've frozen some which I am already looking forward to eating.
Lesley says
Thank you Cat, this is a great soup for batch cooking as it freezes really well.
Janice says
I'm a massive fan of soup and this one ticks all the boxes. I loved how easy it was to make and the harissa really brings something extra to all the lovely veggies.
Lesley says
Thank you Janice, you really can't beat homemade soup and the harissa adds a nice hit of chilli heat to the soup.