I’m constantly looking for new ways to use my favorite (not) Sun Dried Tomato Sauce in recipes because it’s just SO good. So, the other day I was thinking, “Hmmm, I wonder if I can just make it into a really tasty soup.” The answer is yes. Yes, you can make it into a delicious soup.
This tomato soup is for all of you out there who are like me and would love to just sit down with a bowl of marinara, a few slices of crusty bread, and go to town. The soup is fairly thick, very rich, and has tons of herby flavor. The magic comes from the melange of dried herbs and the quick act of caramelizing the tomato paste to create a rich sweetness. So yum and it gets better as it refrigerates. Oh, did I mention that it’s VEGAN? *wink wink*
If you’re just looking for a good red sauce, simply reduce the amount of vegetable broth by about half and this makes a fantastic sauce for dipping or drenching over pasta.
Tomato Herb Soup
- ¼ cup olive oil $0.64
- 2 cloves garlic $0.16
- ½ tsp dried oregano $0.05
- ½ tsp dried basil $0.05
- ½ tsp dried thyme $0.05
- ¼ tsp dried rosemary $0.03
- pinch red pepper flakes $0.02
- 10-15 cranks freshly cracked black pepper $0.05
- 1 (6 oz.) can tomato paste $0.53
- 1 Tbsp brown sugar $0.02
- 1 (28 oz.) can crushed tomatoes $1.00
- 3 cups vegetable broth* $0.39
- Mince the garlic and add it to a sauce pot along with the olive oil, oregano, basil, thyme, rosemary, red pepper flakes, and freshly cracked pepper. Turn the heat on to medium-low and sauté for about 2 minutes, or until the garlic has softened.
- Add the 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 the crushed tomatoes and vegetable broth. Whisk the mixture together until smooth. Turn the heat up to medium and heat through, stirring occasionally. Serve hot.
Crushed tomatoes are more blended than diced tomatoes, but not quite as smooth as tomato sauce.
Step by Step Photos
Start by adding the olive oil, minced garlic, oregano, basil, thyme, rosemary, crushed red pepper flakes, and freshly cracked black pepper to a sauce pot.
Turn the heat on to medium-low and sauté the herbs in the oil for about two minutes, or until the garlic has softened.
Add the tomato paste and brown sugar. Stir until everything is pretty well combined (the oil will never fully mix in). Continue to stir and cook for about 5 minutes more, or until the tomato paste takes on a darker burgundy hue (it actually got a little darker than this).
Add one (28 oz.) can of crushed tomatoes. Crushed tomatoes are smaller bits than diced tomatoes, but not quite as smooth as tomato sauce. It’s somewhere in between, but generally doesn’t have any seasoning added.
Also add 3 cups of vegetable broth, which will thin it out, add depth of flavor, and just the right amount of salt. I use this Better Than Bouillon to quickly mix up the exact amount of broth that I need. Plus, it’s inexpensive.
Then just whisk everything together and heat through! The end! The flavors are even better the next day.
OMG – grilled cheese + tomato soup FTW!
Now give yourself a high-five for making such a delicious soup in under 30 minutes.