Print Recipe
5 from 26 votes

Tomato Herb Soup

This simple Tomato Herb Soup uses basic pantry staples to create a thick, rich, herb infused soup. 
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Total Cost: $2.99 recipe / $0.50 serving
Servings: 6 about 7 cups
Author: Beth M

Ingredients

  • 1/4 cup olive oil $0.64
  • 2 cloves garlic $0.16
  • 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
  • pinch red pepper flakes $0.02
  • freshly cracked black pepper (10-15 cranks of a pepper mill) $0.05
  • 6 oz can tomato paste $0.53
  • 1 Tbsp brown sugar $0.02
  • 28 oz can crushed tomatoes $1.00
  • 3 cups vegetable broth* $0.39

Instructions

  • 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.

Notes

*I use Better Than Bouillon Brand soup base to make the vegetable broth, which is much less expensive than canned or boxed broths.
Crushed tomatoes are more blended than diced tomatoes, but not quite as smooth as tomato sauce.