Gluten Free Classic Vegetable Soup

Total time1 hr

Prep time20 min

Cook time40 min

This is the kind of soup that makes a kitchen feel warm the moment the onions, carrots, and celery hit the pot — a classic mirepoix base built up with garlic and tomato paste until it turns deeply savory. Diced tomatoes and broth simmer together with tender Yukon Gold potato cubes, thyme, oregano, and bay leaf until the whole pot turns rich and fragrant. Green beans, zucchini, and sweet corn go in toward the end so they stay bright and hold their shape rather than turning mushy. Finished with a scatter of fresh parsley, it's the kind of nourishing, vegetable-packed bowl you'll want on repeat all season. It's also a great fit for a gluten free table, so you can ladle out big bowls without a second thought.

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Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
4 cloves garlic, minced
2 tbsp tomato paste
1 can (14.5 oz) diced tomatoes, with juices
6 cups low-sodium chicken broth or vegetable broth
2 medium yukon gold potatoes, cut into ¾-inch cubes
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
1 cup green beans, trimmed and cut into 1-inch pieces
1 medium zucchini, cut into ½-inch half-moons
1 cup frozen corn kernels
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
2
Add the garlic and tomato paste and cook, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly, about 1–2 minutes.

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