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Home » Light Meals, Salads & Soups

Easy Tomato Vegetable Soup with Harissa

Modified: Jan 23, 2024 by Lesley · Published: Sep 26, 2023 · This post may contain affiliate links · 8 Comments

Pinnable image with recipe title and two bowls of tomato and vegetable soup garnished with fresh parsley, with a bowl of sliced crusty bread set alongside.
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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.

Two bowls of tomato and vegetable soup garnished with fresh parsley, with a bowl of sliced crusty bread set alongside.

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.

Two bowls of tomato and vegetable soup garnished with fresh parsley, with a bowl of sliced crusty bread set alongside.

Table of Contents

Toggle
  • Why you'll love this recipe
  • Recipe ingredients & substitutions
  • How to make Tomato Vegetable Soup
  • Recipe variations
  • Serving suggestions
  • Useful hints and tips
  • FAQs
  • Pin the recipe
  • Additional recipe suggestions
  • Easy Tomato Vegetable Soup with Harissa
    • Ingredients
    • Instructions
    • Notes

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

Tomato and vegetable soup recipe ingredients set into individual bowls.
  • 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

A large saucepan filled with sauteed red onions.
A large saucepan filled with sauteed red onions with added red pepper, courgettes and garlic.
  • 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.
A large saucepan filled with sauteed vegetables, green lentils, canned tomatoes and vegetable stock.
A large saucepan filled with cooked tomato and vegetable soup.
  • 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.
Two bowls of tomato and vegetable soup garnished with fresh parsley, with a bowl of sliced crusty bread set alongside.

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

  1. 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.
  2. Containing no meat or dairy products, this soup is suitable for dairy free and vegan diners.
  3. For a gluten free soup, use a gluten free vegetable broth.
  4. Allergy advice: gluten free, dairy free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.
Two bowls of tomato and vegetable soup garnished with fresh parsley, with a bowl of sliced crusty bread set alongside.

FAQs

Why is homemade soup better the next day?

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.

How do you store leftover soup?

Once cooked and cooled, leftover soup can be stored in an airtight container in the fridge for up to 3 days.

Can you freeze homemade tomato vegetable soup?

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.

Pin the recipe

Pinnable image with recipe title and two bowls of tomato and vegetable soup garnished with fresh parsley, with a bowl of sliced crusty bread set alongside.

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.

Two bowls of tomato and vegetable soup garnished with fresh parsley, with a bowl of sliced crusty bread set alongside.

Easy Tomato Vegetable Soup with Harissa

Easy Tomato Vegetable Soup with a variety of vegetables cooked with tomatoes and green lentils in a vegetable stock. Add a spoon of spicy harissa paste to add depth of flavour and just the right amount of chilli heat.
5 from 6 votes
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Prep Time: 10 minutes mins
Cook Time: 25 minutes mins
Total Time: 35 minutes mins
Servings: 4
Calories: 207kcal
Author: Lesley Garden

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

Canned green lentils are a quick and easy option. Once drained a 400g can of lentils will give you approximately 240g of lentils.
Nutrition Facts
Easy Tomato Vegetable Soup with Harissa
Amount Per Serving
Calories 207 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 720mg31%
Potassium 903mg26%
Carbohydrates 29g10%
Fiber 9g38%
Sugar 11g12%
Protein 9g18%
Vitamin A 2562IU51%
Vitamin C 108mg131%
Calcium 80mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Soup
Cuisine : Italian, Mediterranean
Keyword : Easy Tomato Vegetable Soup, Easy Vegetable Soup, Spicy Tomato Soup
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Comments

  1. sisley says

    October 02, 2023 at 1:24 pm

    5 stars
    This is the perfect soup for the change in the weather. The harissa paste was such a good addition.

    Reply
    • Lesley says

      October 04, 2023 at 10:13 am

      Thank you Sisley, I find soups appearing far more regularly on the menu with the change in weather.

      Reply
  2. Chloe says

    September 28, 2023 at 12:07 am

    5 stars
    I went a bit mad with the harissa because I'm a spicy girl and I have zero regrets!

    Reply
    • Lesley says

      September 28, 2023 at 1:38 pm

      I thoroughly approve, I'm known to spoon extra through my own bowl.

      Reply
  3. Cat says

    September 27, 2023 at 9:33 am

    5 stars
    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.

    Reply
    • Lesley says

      September 28, 2023 at 1:40 pm

      Thank you Cat, this is a great soup for batch cooking as it freezes really well.

      Reply
  4. Janice says

    September 26, 2023 at 1:59 pm

    5 stars
    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.

    Reply
    • Lesley says

      September 26, 2023 at 5:49 pm

      Thank you Janice, you really can't beat homemade soup and the harissa adds a nice hit of chilli heat to the soup.

      Reply

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Recipe Rating




5 from 6 votes (2 ratings without comment)

Hi, I’m Lesley.

I’m the blogger, cook and creator behind Lost in Food.

More about me

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