Because I am always looking for new recipes that utilize my favorite (not) sun dried tomato sauce, I have been experimenting with the sauce for a while.
When I was thinking to myself the other day, I wondered if it would be possible to simply make it into a wonderful soup. I discovered that the answer is yes.
And this is such a simple recipe that gives such a delicious soup, Apronese was really surprised by this.
Definitely, that deliciously tangy, herb-infused sauce is the perfect start to a super quick, easy, and delicious tomato herb soup recipe that is made in an instant.
How Does Tomato Herb Soup Taste?
As opposed to your typical canned condensed tomato soup, this tomato herb soup has a lot of herbs in it, and it doesn’t taste too sweet. It’s thick, very rich, and has a lot of herby flavor in it.
This recipe is so amazing as a result of a melange of dried herbs and a quick caramelization process that creates a rich sweetness.
So delicious, and as soon as it goes into the refrigerator, it gets even better. Did I mention that it is vegan?
Tomato Herb Soup: What to serve with it
You can prepare something like a classic grilled cheese sandwich with home made garlic bread or a pesto cheese toast with homemade croutons on top. If you wish to make a salad to go with it, then use homemade croutons on top of the regular bread and make it simple.
Is it Freezer Friendly?
Yes, this soup holds up really well to freezing, so feel free to stash a couple servings in there for later.
I try to use up my frozen foods within three months for best quality, but you may get a longer life out of it. In the refrigerator, the soup should stay good for about 4-5 days.
Soup With Tomato and Herbs
This tomato herb soup is made by combining basic pantry items to make a simple, quick, and delicious meal. It is thick, rich, flavorful, and can be served as a dipping sauce for grilled cheese sandwiches.
Prep Time: 5 mins/ Cook Time: 20 mins/ Total Time: 25 mins
Servings: 5 (1.5 cups each)
- 2 cloves garlic ($0.16)
- 1/4 cup olive oil ($0.64)
- 1/2 tsp dried oregano ($0.05)
- 1/2 tsp dried basil ($0.05)
- 1/2 tsp dried thyme ($0.05)
- 1/4 tsp dried rosemary ($0.03)
- 1 pinch crushed red pepper ($0.02)
- 1/4 tsp freshly cracked black pepper ($0.03)
- 1 6oz. can tomato paste ($0.39)
- 1 Tbsp brown sugar ($0.02)
- 1 28oz. can crushed tomatoes ($0.79)
- 3 cups vegetable broth ($0.39)
- Turn the heat on to medium-low so that the sautéed garlic can soften before adding it to the sauce pot with the olive oil, oregano, basil, thyme, rosemary, red pepper flakes, and freshly cracked pepper. After starting the skillet over medium-low heat, keep it stirred occasionally until the garlic is softened, usually about 2 minutes.
- You should also add the tomato paste and brown sugar to this mixture and stir everything until it is mixed well (the oil may remain partially separated after a few minutes). Continue stirring for 3-5 minutes, or until the tomato paste starts getting darker and almost burgundy in colour.
- Turn the heat up to medium and add the crushed tomatoes, vegetable broth, and the basil leaves. Whisk the mixture until it is smooth, then turn up the heat and cook for another 4-5 minutes, stirring occasionally until it is hot.
Serving: 1.5 Cups ・ Calories: 168.16 kcal ・ Carbohydrates: 17.6 g ・ Protein: 2.86 g ・ Fat: 11.44 g ・ Sodium: 731.8 mg ・ Fiber: 4.68 g
The nutritional values shown here are only estimates. Please see our full nutrition disclaimer .
Tomato Herb Soup: How to Make It – Step by Step Photos
As a starting point, add 14 cups of olive oil, 2 cloves minced garlic, half a teaspoon of dried oregano, half a teaspoon of dried basil, half a teaspoon of dried thyme, a teaspoon of dry rosemary, 1 pinch of crushed red pepper flakes, and a little freshly cracked black pepper to a sauce pan.
After turning the heat to medium-low and adding the herbs and garlic, sauté them for about two minutes until they have become soft.
You will need at least 6 oz. of tomato paste and 1 Tbsp brown sugar in the pot. Stir everything together until well combined (the oil may not fully mix in).
Cook for about 5 minutes more, or until the tomato paste starts to take on a burgundy color (see photo below).
This recipe calls for a 28 oz. can of crushed tomatoes. Crushed tomatoes have smaller pieces than diced tomatoes, but they are also not smooth as tomato sauce.
Crushed tomatoes are in the middle, not perfectly smooth like tomato sauce, and they don’t include any seasoning.
In addition, you will also need to add 3 cups of vegetable broth to the soup, which will ensure that it is thinned out, will add depth of flavor, and will add the perfect amount of salt.
I use Better Than Bouillon to mix up just the right amount of broth that I need immediately.
Once all the ingredients have been whisked together and heated through, you create a delicious dish that tastes even better the next day.
Then you can give yourself a high-five for making such a delicious soup in less than thirty minutes, and with only five ingredients.
Please comment your homemade experience and your own recipe to let Apronese know.
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