1. Can I make this vegetable soup without tomatoes ahead of time?

Yes, this soup stores very well! You can make it ahead and store it in the refrigerator for up to 4-5 days. If you want to keep it longer, freeze it for up to 2–3 months in an airtight container. When reheating, you may need to add a little water or broth to adjust the consistency.

2. What vegetables can I use in this soup if I don’t have the ones listed?

One of the best things about this vegetable soup without tomatoes is its flexibility! You can swap in vegetables you already have in your kitchen. Feel free to substitute the sweet potatoes with regular potatoes, or add any other veggies you enjoy, like bell peppers, green beans, or peas. Just be sure to keep the amounts similar to maintain the balance of flavors and textures.

3. Can I make this vegetable soup without coconut milk?

Yes, you can substitute the coconut milk with other plant-based milks, such as almond or oat milk. Coconut milk adds a richer, creamier texture, but other plant-based milks will still make the soup delicious and creamy.

4. How can I make this soup heartier?

If you want to make this soup even heartier, consider adding some cooked quinoa, rice, or pasta. These additions will give the soup more substance and turn it into a more filling meal. You could also add some protein like lentils or chickpeas to boost the nutritional value.

Vegetable Soup Without Tomatoes – Healthy & Delicious

Name: Vegetable Soup Without Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; ½ white onion, diced; 1 celery stalk, diced; 2 medium carrots, peeled and diced; 1 teaspoon dried thyme; 1 teaspoon dried parsley; 2 garlic cloves, minced or finely diced; 2 medium sweet potatoes, peeled and diced; 1 cup broccoli, diced; ½ cup corn, fresh or frozen; 1 cup zucchini, diced; 2 cups vegetable broth; ½ cup plant milk or coconut milk; ⅛ teaspoon salt; ⅛ teaspoon black pepper (optional); Fresh parsley to garnish

Description

This vegetable soup without tomatoes is packed with flavorful veggies and herbs, perfect for a cozy lunch or light dinner. It’s ideal for those who need a tomato-free, low-histamine meal while still enjoying a rich, comforting soup.

Ingredients

Scale

1 tablespoon olive oil
½ white onion, diced
1 celery stalk, diced
2 medium carrots, peeled and diced
1 teaspoon dried thyme
1 teaspoon dried parsley
2 garlic cloves, minced or finely diced
2 medium sweet potatoes, peeled and diced
1 cup broccoli, diced
½ cup corn, fresh or frozen
1 cup zucchini, diced
2 cups vegetable broth
½ cup plant milk or coconut milk
⅛ teaspoon salt
⅛ teaspoon black pepper (optional)
Fresh parsley to garnish

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Instructions

Drizzle olive oil in a large soup pot. On medium heat, sauté diced onion, celery, and carrots for 4–5 minutes, until they soften.
Add minced garlic, thyme, parsley, diced sweet potatoes, broccoli, zucchini, and corn. Stir well and cook for 4–5 minutes to combine the flavors.
Pour in vegetable broth and bring the soup to a boil. Reduce the heat and stir in the plant milk. Let the soup simmer for 18-20 minutes, or until the vegetables are fork-tender.
Ladle about a third of the soup into a blender. Blend until smooth, then return it to the pot and stir. Continue to cook for an additional 2-3 minutes.
Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

Notes

Dice the vegetables into uniform pieces to ensure even cooking.
Peel the sweet potatoes before adding them to the soup for the best texture.
If you prefer a thicker soup, reduce the amount of vegetable broth or cook it longer to allow it to naturally reduce.
This soup can be made ahead and stored in the fridge for up to 4–5 days, or frozen for up to 2–3 months.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 401 kcal
Sugar: 20g
Sodium: 365mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 73g
Fiber: 13g
Protein: 11g
Cholesterol: 0mg