Can I make a soup without stock?

[MicroCrisis]

I've seen a few recipes online which claim to, and am happy to try!
Thought I would check here too, since many of you are so much wiser than I at this sort of thing.

I want to make a med style soup to freeze.
Plan to use tomato (mutti) or fresh cherry toms.
With red lentils, courgette, bell pepper and herbs/spices, etc.

I don't like the ingredients in most stock, including palm oil and other additives. I also don't have the time, money or inclination to create my own from bones or spending all day boiling old veg.

Is it possible? I would likely use a base of onion and garlic and herbs to flavour.

Any tips appreciated!

I use Marigold Bouillon in a lot of my soups instead of stock (not my lentil soup as it’s heavily seasoned with cumin, coriander and other spices, like a dal). I freeze most soups, don’t use cream often (apart from in mushroom soup) but it freezes fine.

I often use finly chopped onion, celery & carrot all in equal parts fried in a bit of olive oil instead of stock. (I use the a chopper)
You can add tomato puree, garlic, herbs and spices to give it the taste you want.

It also freezes well before or after frying.

I does add bulk to soup & sauces so you'll need either add extra water or use less.

I use dried porcini mushrooms, use the soaking water as stock. It’s delicious. Also Parmesan tind, I freeze them and then pop in soup as needed. Also the marigold vegan stock is very good. Also if you have a slow cooker home made stock from chicken carcass is dead easy.

Excellent tips all, thanks again!

I had heard about parmesan rind in soups, quite interesting. May try the mushrooms, definitely.

Mmm - Parmesan rind adds an amazing depth to Borlotti bean soup. The perfect Autumn soup!