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Vegetable Soup for One
This quick, single-serving vegetable soup comes together entirely in the microwave for a fast and comforting meal. It is a smart way to use up leftover fresh and frozen vegetables stored in the refrigerator. A savory tomato base gets a creamy boost from hummus or mashed beans, creating a thick texture without hours of simmering. Garlic, dried oregano, and a finishing drizzle of olive oil bring bright Mediterranean flavors to the bowl. It is perfect for a simple work-from-home lunch or a cozy weeknight dinner when you need something nourishing in minutes.
Ingredients
- 1½ cups fresh or canned tomatoes (diced or crushed with their juices), divided
- ¼ cup chopped raw vegetables of choice (see headnote)
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- ¼ teaspoon black pepper
- ¼ cup hummus or canned beans, drained, rinsed, and mashed
- ½ cup frozen vegetables or canned beans, drained and rinsed
- ¼ cup chopped fresh parsley, cilantro, or basil, leaves and stems
- 1 teaspoon extra-virgin olive oil
Instructions
- 1Place half a cup of the tomatoes and their juices, the chopped raw vegetables, minced garlic, dried oregano, and black pepper into a large microwave-safe bowl. Microwave on high for 2 minutes.
- 2Mix the hummus or mashed beans into the bowl until smooth. Stir in the frozen vegetables or canned beans, then microwave on high for 1 minute.
- 3Test the vegetables to see if they are tender enough for your preference. Microwave for an additional 30 to 60 seconds if you prefer softer vegetables.
- 4Pour in the rest of the tomatoes and their juices. Microwave on high for 1 final minute.
- 5Stir the fresh parsley into the hot soup. Drizzle the olive oil over the top and serve immediately in the same bowl.
Nutrition
221kcal
Calories
10g
Protein
6g
Fat
16g
Fiber
580mg
Sodium