- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 3 cups vegetable broth
- 14.5 ounces canned diced tomatoes with juice
- 1/4 teaspoon dried thyme leaves
- Heat the oil in a large pot over medium heat.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Add the carrots and celery and cook until softened, about 5 minutes.
- Add the bell pepper and cook for another 2 minutes.
- Add the broth, tomatoes with juice and thyme.
- Bring to a boil then reduce heat to low and simmer for 15 minutes.
- Serve hot.
vegetarian
vegan
soup
tomato soup
dinner