Soup Recipes For Dinner

When the evening calls for something warm and satisfying, a simple soup can be the star of the table. This recipe relies on staples you likely already have in your pantry, so no special shopping trips are required. In about thirty‑to‑forty minutes you’ll have a bowl of comforting broth, vegetables, and tender pasta that feels homemade. The flavors develop quickly, thanks to a blend of aromatics, tomatoes, and herbs, giving you depth without long simmering. Serve it with crusty bread for a complete, cozy dinner.

Ingredients

• 2 tbsp (30 mL) olive oil
• 1 medium onion (150 g / 5 oz), diced
• 2 carrots (200 g / 7 oz), sliced
• 2 celery stalks (100 g / 3.5 oz), chopped
• 2 garlic cloves, minced
• 1 tsp (5 g) dried thyme
• 1 tsp (5 g) dried basil
• 1/2 tsp (2.5 g) black pepper
• 1 (28 oz / 800 g) can diced tomatoes
• 4 cups (960 mL) low‑sodium chicken broth
• 1 cup (240 mL) water
• 1 cup (150 g / 5 oz) small pasta (such as ditalini) or rice

This soup combines classic aromatics with tomatoes and broth to create a balanced, flavorful base.

All measurements are provided in both metric and imperial units for convenience.

Essential Kitchen Tools

Tool	Purpose
Large pot (6‑qt)	Even heat distribution for simmering soup
Wooden spoon	Stirring without scratching the pot
Chef’s knife	Chopping vegetables uniformly
Measuring spoons	Accurate seasoning
Measuring cup	Consistent liquid volumes

Why This Recipe Works

The combination of onion, carrot, and celery—often called the "holy trinity" of soup making—provides a natural sweetness and depth that form the backbone of the flavor profile. By sautéing these vegetables first, you unlock the Maillard reaction, which adds a subtle caramelized note without requiring long cooking times.

Adding canned diced tomatoes introduces acidity and umami, balancing the richness of the olive oil and broth. The dried herbs are introduced early so their oils can infuse the liquid, while the final seasoning adjustment ensures the soup is perfectly balanced right before serving.

Pro Tips for Better Results

Use a heavy‑bottomed pot to prevent scorching, especially when you deglaze the browned vegetable bits after sautéing. This step lifts flavorful caramelized particles, enriching the broth.

When adding pasta, consider under‑cooking it by one minute; the pasta will continue to soften as the soup sits, preventing it from becoming mushy if leftovers are reheated.

Nutrition Facts (per serving)

Nutrient	Amount
Calories	480 kcal
Protein	12 g
Carbohydrates	68 g
Fat	14 g
Sodium	620 mg
Fiber	6 g

Instructions

1. Heat the olive oil in a large 6‑quart pot over medium heat, allowing it to coat the bottom evenly.
2. Add the diced onion, carrots, and celery, sautéing for 4‑5 minutes until the vegetables begin to soften and the onion turns translucent, which builds a sweet flavor base.
3. Stir in the minced garlic, dried thyme, dried basil, and black pepper; cook for another 30 seconds, letting the aromatics release their essential oils.
4. Pour in the canned diced tomatoes with their juices, scraping the bottom of the pot to lift any browned bits, which adds depth to the broth.
5. Add the chicken broth and water, bringing the mixture to a gentle boil; the liquid volume ensures the soup stays hearty without becoming overly thick.
6. Reduce the heat to a simmer and let the soup cook for 10 minutes, allowing the vegetables to become fully tender and the flavors to meld.
7. Stir in the pasta or rice, cooking according to package directions (usually 8‑10 minutes) until al dente, which gives the soup a pleasant texture.
8. Taste the soup and adjust seasoning with a pinch more salt or pepper if needed, ensuring balanced flavor before serving.
9. Ladle the soup into bowls, garnish with a sprinkle of fresh herbs if desired, and serve immediately while hot.