Tomato Herb Soup

27 Sep

Now that it’s fall and the weather is getting cooler, I find myself making soups more often. This fabulous tomato soup is from one of my favourite food sites – Budget Bytes. There are so many incredible recipes to be found there, and a good number of them have become regular staples in my house. This soup is super quick and simple to make and is packed with flavour. An added bonus is that this is completely vegan – yay!

Tomato Herb Soup

  • 1/4 cup olive oil
  • 2 cloves garlic
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • pinch red pepper flakes
  • 10-15 cranks freshly cracked black pepper
  • 1 can tomato paste
  • 1 tablespoon brown sugar
  • 1 can crushed tomatoes
  • 3 cups vegetable broth

Mince the garlic and add it to a sauce pot, along with olive oil, oregano, basil, thyme, rosemary, red pepper flakes and pepper. Turn the heat onto medium low and saute for about 2 minutes or until the garlic has softened.

Add tomato paste and brown sugar. Stir until everything is mixed (the oil will stay partially separated). Cook the mixture while stirring continuously for 3-5 minutes, or until it takes on a darker, almost burgundy hue.

Add crushed tomatoes and vegetable broth. Whisk the mixture together until smooth. Turn the heat up to medium and heat through, stirring occasionally.

tomato herb soup

I didn’t have any rosemary on hand, so I just added a little bit extra of all the other herbs. I also added a pinch of salt, and it tasted fabulous! The soup is VERY thick, so it’s the perfect consistency for marinara sauce. I have some fancy pasta that’s just begging to be used, and the leftover soup I have will be excellent to use with that.

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