With lots of tasty vegetables and herbs, this vegetable soup without tomatoes or beans is so delicious for a cozy lunch or light dinner! It's perfect for those who aren't keen on tomatoes or have to avoid them due to histamine issues, and is so simple to make as a light, almost brothy soup on the stovetop.
Do check out my vegetable gnocchi soup for another family meal time!
Much like my vegetable orzo soup and celery leek soup, this vegan vegetable soup without tomatoes is packed with tasty veggies and herbs! It's cozy and warming, and has the best chunky yet kind-of creamy texture too.
Why without tomatoes? Well my low histamine readers will know that tomatoes are a high histamine food, per the SIGHI list. So I'm always looking to make regular recipes that are just as tasty, but made without tomatoes. You may like to see my tomato substitutes post, as well as recipes such as my turkey stew without tomatoes, no tomato pasta sauce recipes and salsa without tomatoes, amongst others!
And have a peek at my potato leek cauliflower soup and carrot parsnip and ginger soup for more cozy (tomato free) lunch ideas!
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⭐ Why this recipe is so good
Packed with veggies! We use a whole heap of tasty veggies, including sweet potatoes, corn and carrots, as well as herbs for fragrant flavor.
Without tomatoes or beans. Many vegetable soup recipes use both, but this recipe is a no tomato and no beans veggie soup!
Affordable ingredients. We use ingredients that are all easy to find in stores as fresh produce or pantry staples.
🥕 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Vegetables - this recipe is quite forgiving so you can do a little swapping of fresh produce in and out, but I like to use broccoli, zucchini, carrots, celery and corn.
- Sweet potatoes - I do suggest to peel these before adding to the soup.
- Plant milk - you can either use coconut milk from a can or a non-dairy milk.
- Herbs - dried thyme and parsley are good, but you could also use Italian seasoning.
📖 Swaps and variations
Swap sweet potatoes for white potatoes. You can easily use Yukon gold potatoes or russet potatoes in the soup.
Use the veggies you have to hand! This can be quite a 'fridge-cleaner' soup, so use the veggies you have, just keep the amounts about the same.
Add some spice. A pinch of sweet paprika is always nice!
🔪 Step by step instructions
Making this no tomato vegetable soup is super simple, uses basic ingredients and comes together easily on the stovetop.
All the instructions are set out in the recipe card below, but these step by step photos should help guide you.
Step 1: Cook diced veggies
Cook diced onion, celery and carrots in a little olive oil in a large soup pot to soften (image 1).
Step 2: Add veggies and herbs
Add minced garlic, thyme, parsley, diced sweet potatoes and remaining vegetables to the pot (image 2).
Step 3: Pour in liquids
Pour in vegetable broth and bring the soup to a boil. Reduce the heat and pour in the plant milk. Cook for about 20 minutes (image 3).
Step 4: Blend some of the soup
Ladle about a third of the soup into a blender and blend. Pour the blended soup back into the pot and stir into the vegetables to thicken (image 4). Ladle into your bowls to serve!
💭 Recipe tips and notes
- Dice the onion, celery and carrots into fairly small pieces as they are part of the flavor base of the soup.
- I highly suggest to peel the sweet potatoes as they will be quite tough with skins on.
- Dice the other vegetables into pieces of roughly similar size for an even cook time.
- This recipe makes quite a 'brothy' thin soup, so use a little less broth if you prefer it thicker.
📋 Frequently asked questions
This is a broth-based soup with whole diced vegetables. It has a little creamy texture and taste from the plant milk.
Adding some just-cooked pasta, rice or quinoa to the soup will make it a more hearty meal.
It's very easy to freeze this soup. Ladle your soup into freezer-safe containers, allow to cool and then freeze for up to 2-3 months (USDA). My low histamine readers may wish to read the SIGHI guidance on freezing (in the food storage section).
🍽 How to serve
Add some sides or toppings to this vegetable soup without tomatoes to make it heartier and even more flavorful!
- If bread works for you, a crusty roll is always good!
- Stir in some of my pumpkin seed pesto or my macadamia nut pesto for lots of herby flavor!
- If you're gluten free, my chia and flax seed cracker recipe is packed with seeds, and made without flour.
- Soup and a salad is always a good combo, so perhaps have a peek at my fennel quinoa salad and my quinoa arugula salad!
- For those who are not vegan, a side of my air fryer chicken bites or my pan fried panko chicken add some protein.
🥣 More soups
Find so many warming soup recipes here for lunch or a light dinner, including my popular cabbage zucchini soup and zucchini broccoli soup, as well as these recent recipes:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you - so please do leave a star rating ⭐⭐⭐ if you've tried the recipe!
📖 Recipe
Vegetable Soup without Tomatoes
Ingredients
- 1 tablespoon olive oil
- ½ white onion diced
- 1 celery stalk diced
- 2 medium carrots peeled, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 garlic cloves minced or finely diced
- 2 medium sweet potatoes peeled, 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
Instructions
- Drizzle olive oil in a large soup pot. On a low heat, saute diced onion, celery and carrots for 4-5 minutes.
- Add garlic, dried thyme, dried parsley, diced sweet potatoes, broccoli, zucchini and corn. Stir well and cook for 4-5 minutes.
- Pour in vegetable broth and bring to a boil. Reduce the heat, then pour in the coconut milk. Cook the soup for 18-20 minutes, or until the vegetables and sweet potatoes are fork tender.
- Ladle about a third of the soup into a blender. Blend, then pour back into the soup pot and stir well. Ladle into your bowls, garnish with fresh parley and enjoy!
Notes
- Dice the vegetables into small pieces, of roughly the same size, for an even cook time.
- Make sure to peel the sweet potatoes!
- Check the sweet potatoes are fork tender before blending some of the soup.
- Nutritional information is auto-generated and should be understood to be an estimate.
- garlic, which scores 1.
- vegetable broth will depend upon ingredients used.
- black pepper, which scores 2.
- plant milk has various scores.
Michelle says
So delicious!! I didn't have coconut milk, so used almond milk and it was still so good! I just discovered your web site and every recipe I have tried has been delicious! Thank you for making this low histamine journey much easier!
Claire says
Oh, lovely to hear that you enjoyed the soup and other recipes too Michelle! Thanks so much for taking the time to leave a comment 🙂
Jules says
A really hearty balanced soup. Will definitely make this often.
Claire says
Lovely to hear you enjoyed it Jules!
Leslie Miller says
Yummy!
Claire says
Glad you enjoyed the soup Leslie!
Liz says
Made this recipe several times now, it's a staple in my freezer! Each time I use slightly different combinations of vegetables and every iteration has been delicious. It's been hard to adjust to life with histamine intolerance from Long COVID but your recipes make it easier. Thank you for your hard work!
Claire says
Oh lovely to hear that you enjoy it and it works for you! It's a good soup for using different veggies isn't it. I often swap veggies in and out too, depending on what I have in the fridge. Thanks for taking the time to comment 🙂
SisterSage718 says
Thank you for sharing this recipe. It's delicious! Added white potato and okra, don't currently have corn and zucchini. Didn't want a Thai feel so I used unsweetened almond milk. Again, thanks!
Claire says
Very happy to hear that you enjoyed the soup, and made some swaps to make it work for you!
Kathi says
Having people for Christmas, one is a vegan and 1 cannot have any food tomato based. I tried this soup today and it is delicious. Just wondering, can this soup be made ahead of time and frozen?
Claire says
Hi Kathi! So glad to hear that you enjoyed the soup. Yes, you can freeze in suitable containers, once fully cooled. It may need a touch of water or broth added when you reheat it. If you are cooking for low histamine guests then I would suggest to make it and freeze it as close to hosting as you can. Hope you have a good time over Christmas!
Gypsy says
This is a really nice soup for lunch. I love all the different veggies in it and that basically you can use up whatever’s on hand. The coconut milk is a great addition. I also added some cooked quinoa for a little more protein and sustenance and then garnished with pumpkin seeds for a bit of texture and colour.
Thank you for sharing this recipe. 💜
Claire says
Lovely to hear that you enjoyed the veggie soup, and added some extras that you like too!
Kassie says
I absolutely love soup and this is delicious. I am only 3 weeks into a low histamine diet and everything I've tried from your site is to do for! Thank you for all that you do. We are foodies in my household and you've shown us that a diet doesn't have to mean sacrifice!
Claire says
Aww so happy that you've found recipes that you enjoy and work for you Kassie! Thanks so much for being in touch, and hope you enjoy all the recipes I have to come too!
Luisa Valbuena says
I found it very balanced. Lots of good veggies for us and very tasty
Claire says
So glad to hear you all enjoyed it Luisa!
Emily Majors says
For those of us who can't have broth, and need to substitute with water, how would you adjust the salt/pepper/other spices to make up for that lack of flavor? And do you recommend coconut or a different non dairy milk, specifically? Thanks, looks great!
Claire says
You can easily add more herbs, salt and pepper (if tolerated) as you wish. It would depend on how much flavor you like. And I don't specifically recommend a plant milk, you would want to speak with a dietician if you aren't too sure on which works best for you.