Base Vegetables:
Carrots (3 medium, sliced): Add natural sweetness and color. Carrots balance the acidity of the tomatoes while providing beta-carotene and fiber.
Celery (3 stalks, chopped): Brings aromatic freshness and crunch that softens beautifully during slow cooking.
Onion (1 large, diced): The foundation of flavor — it infuses the soup with subtle sweetness and savory notes as it caramelizes slowly.
Garlic (3 cloves, minced): Adds aromatic depth and enhances every other flavor in the pot.
Hearty Vegetables:
Potatoes (2 medium, diced): Give the soup body and a creamy texture without the need for dairy. They also make it more filling.
Green beans (1 cup, trimmed and chopped): Add freshness and a satisfying bite.
Corn kernels (1 cup, fresh or frozen): Lend a touch of sweetness that balances the savory broth.
Zucchini (1 medium, diced): Absorbs the flavors of the broth while adding a tender texture and extra vitamins.
Tomato Base:
Diced tomatoes (1 can, 14.5 oz): Provide acidity and richness, forming the backbone of the broth.
Tomato paste (2 tablespoons): Deepens the tomato flavor and adds a velvety consistency.
Broth and Seasonings:
Vegetable broth (6 cups): The liquid foundation — choose a good-quality broth for a richer taste.
Bay leaf (1): Adds an aromatic, subtle depth to the soup as it simmers.
Dried thyme (1 teaspoon): Brings earthy, herbal notes that complement root vegetables perfectly.
Dried basil (1 teaspoon): Adds a hint of sweetness and pairs beautifully with the tomato base.
Salt and black pepper (to taste): Essential for balancing all flavors. Start light and adjust before serving.
Optional Additions (for variety):
