There is something really comforting about a good tomato soup, and this is probably my life long favorite of them all. It is a hearty, vegetable-packed tomato soup that already stands on its own, but the addition of vegan pesto swirled in at the end turns it into something that feels so special. The first time I had it was when I was, give or take, 13 years old. It used to be on the Panera Bread menu and I would order it in a bread bowl and literally have a teenage time of my life. In fact, up until they took it off the menu when I was in college, it was the only thing I ever ate there, and the only reason I ever ate there. Whole heartedly, they lost a customer the day they removed it from the menu.
The good news was that I knew how to cook by the time they did, and I knew that soup like the back of my hand. Plus, over the years I had acquired a few photos of it to jog my memory. And yes, while this might be aging me prematurely, I will forever align with the early 00s love for a tomato vegetable soup at pretty much any diner around.
The base is built on a combination of canned crushed tomatoes and fresh or lightly roasted vegetables. I like to include whatever I have on hand but the classics include green beans, bell peppers, carrots, onion, celery, peas, and kale (or spinach). I say anything goes because truly, this soup is designed to absorb everything you throw at it. The tomatoes give it that rich, slightly acidic base, and then you build from there with aromatics, broth, and a good amount of seasoning. That makes it so that corn, potato, herbs, the random veggie withering away in your produce drawer in your fridge longing to be loved and seen… they can all also be included in here with pride and gusto!
The vegan pesto here is *the moment* and the reason this soup goes from traditional classic to OMG, this is THE BOMB! Whether you use a store-bought version or make your own, adding a spoonful on top or stirring it in just before serving completely changes the flavor. It brings brightness and fresh herb flavor that cuts through the richness of the tomatoes and makes the whole bowl feel alive. Basil pesto is the classic move, but if you have a different kind on hand, go for it! Arugula or kale pesto, walnut pesto, herb pesto… all of them work here.
This soup is great as-is but also very good with a piece of crusty bread on the side for dipping, or if you are wanting to go the extra mile, a full on bread bowl just like Panera Bread does it. It reheats beautifully throughout the week and the flavor actually improves as time goes on, so it is a wonderful wonderful option for meal prep! If you want to blend it smoother, use an immersion blender directly in the pot. If you prefer it chunky, just leave it as is. I definitely recommend leaving as is, but I love to offer suggestions to texture sensitive friends when I can.
Soups like this one are why I love that I’ve become great at cooking. I don’t need Panera to have my favorite dish anymore, and the knowledge is something I’ll have forever (and now you too, here!). They are simple, nourishing, adaptable, and genuinely makes you feel good. I hope this becomes one you come back to as often as I do during soup season! Let me know how it turns out and tag me @herbyeats!
Tomato Vegetable Soup with Vegan Pesto
Equipment
- Cutting board
- Knife
- Large Pot
- Large Spoon (Wooden or Metal preferred)
- Ladle
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 4 garlic cloves minced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 cup green beans diced
- 1 cup green peas
- 1 red bell pepper diced
- 2 cans 28 oz each crushed tomatoes
- 4 cups vegetable broth
- 1 tsp dried oregano
- ½ tsp red pepper flakes optional
- Salt and pepper to taste
- 2 cups baby spinach or chopped kale
- ½ lemon squeezed
- ¼ cup vegan basil pesto store-bought or homemade, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until softened. Add garlic and cook 1 more minute.
- Add carrots, celery, green beans, and bell pepper. Cook for 5–7 minutes, stirring occasionally.
- Pour in crushed tomatoes and vegetable broth. Add oregano, smoked paprika, chili flakes, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in peas and spinach or kale and cook for 2 more minutes until wilted.
- For a smoother soup, blend partially with an immersion blender. Taste and adjust seasoning.
- Ladle into bowls and finish each serving with a generous spoonful of vegan pesto dolloped or swirled on top.