Because it’s so delicious, I’m always looking for new ways to use my favourite (not Sun-Dried Tomato Sauce) in recipes. I thought, “Hmmm… I wonder if it’s possible to make this into a delicious soup.” This herb-infused sauce makes a great base for a delicious, tangy homemade tomato herb soup.
WHAT IS TOMATO HERB SOUP LIKE?
This tomato herb soup will not be your average canned condensed tomato soup. It is not sweetened with sugar but thick and rich with tons of herby flavours. The rich sweetness comes from the combination of dried herbs and the quick caramelization of the tomato paste. It tastes great and gets even better when it cools. Did I mention it is also vegan?
WHAT TO SERVE WITH TOMATO HERB SOUP
While a classic grilled cheese sandwich is always a good idea, you can also make Homemade Garlic bread or Pesto Cheese toast or even add Homemade Croutons to the top. You can also make a simple side salad.
Is IT FRIENDLY AND FREEZER?
This soup can be frozen very well, so keep a few servings for later. To ensure the best quality, I recommend using frozen food within three months. However, you might get longer shelf life. The soup will keep for approximately 4-5 days in the refrigerator.
In a large pot or dutch oven, carmelize onions in olive oil. Add garlic, Basil, Oregano, chives and diced tomatoes. Do not peel the tomatoes. You do not need to add any liquid, as the tomatoes will release liquid as they cook. Lower heat to medium, cover and cook for 20 minutes, stirring occasionally. When tomatoes are cooked, let cool a bit and process small batches in a food processor or blender for one minute. Return to pot, add fat-free half and half, and season with salt and pepper. Cut fat free cream cheese into small chunks and stir until melted. Serving is 1 cup. Sprinkle finely chopped herbs on top.
TOMATO HERB SOUP
This quick and easy Tomato Herb Soup can be made with basic pantry staples. This soup is rich and flavorful and great for dipping grilled cheese!
Prep time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes
- 2 cloves of 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 teaspoon dried rosemary ($0.03)
- 1 teaspoon crushed red pepper ($0.02)
- 1/4 teaspoon freshly cracked black pepper ($0.03)
- 1 6oz. can tomato paste ($0.39)
- 1 Tbsp brown sugar ($0.02)
- 1 28oz. 128oz. can of crushed tomatoes ($0.79)
- 3 cups vegetable broth ($0.39)
- Add the minced garlic to a saucepan, olive oil, and red pepper flakes. Reduce heat to medium and cook for 2 minutes or until garlic is softened.
- Mix in the tomato paste and brown sugar. Mix everything (the oil might remain partially separate). Stirring continuously, cook the mixture for about 3-5 minutes or until the tomato paste turns a dark, almost burgundy.
- Mix in the vegetable broth and crushed tomatoes. Mix the mixture until smooth. Heat the mixture on medium heat and stir occasionally. Serve warm.
1.5 cups Calories: 168.16 Kcal Carbohydrates: 17.6 G Protein: 2.86 G Fat: 11.44g Sodium: 731.8 mg Fiber: 4.68g