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, that deliciously tangy, herb-infused sauce is the great beginning to a super fast, easy, and delicious homemade Tomato Herb Soup.
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What Does Tomato Herb Soup Taste Like?
This tomato herb soup is not your everyday canned condensed tomato soup. It’s not sugary sweet, it’s 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 just happens to be VEGAN?
What to Serve with Tomato Herb Soup
A classic grilled cheese sandwich is never a bad idea, but you could also do something like Homemade Garlic Bread, Pesto Cheese Toast, or drop a few Homemade Croutons on top, and make a super simple salad to go on the side.
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.
Tomato Herb Soup
Servings 5 1.5 cups eachIngredients
- 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)
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 may stay partially separated). Cook the mixture while stirring continuously for 3-5 minutes, or until the tomato paste 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.
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Notes
Nutrition
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How to Make Tomato Herb Soup – Step by Step Photos
Start by adding ¼ cup olive oil, 2 cloves minced garlic, 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/2 tsp dried thyme, 1/4 tsp dried rosemary, 1 pinch crushed red pepper flakes, and some 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 6 oz. tomato paste and 1 Tbsp brown sugar to the pot. Stir until everything is pretty well combined (the oil may 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 (see photo below).
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, and doesn’t have any seasoning added.
Also add 3 cups of vegetable broth, which will thin the soup 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.
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.
So good! I’ve been missing tomato soup (they don’t seem to have it here in Spain)! I followed this exactly (even chopping the thyme) and it was wonderful and so easy! Great mix of herbs!
Can I use plain tomato sauce in place of the crushed tomatoes?
I have a crowd to feed and no time to run to the store.
Tomato sauce has some other herbs and spices (and more salt) than crushed tomatoes, so the flavor may differ, but it might still be good!
I substituted diced tomatoes this time and it came out fine. Not as rich but still good.
This is my new favourite tomato soup. I love that it doesn’t use any cream base or addition, and the spice blend is great. I’ve made it a few times and added a little balsamic vinegar and wine to give the flavor something more wintery. It turned out great. Thanks for sharing!
Is this recipe freezer friendly??
Yes, definitely. :)
I made this tonight and added meatballs and ditalini noodles. My young boys ate it up! You’ve done it again, Beth!
i added some meat-filled tortellini to mine (cuz it’s been sitting in the freezer unused for way too long), and it was excellent.
I followed the recipe exactly and it was very tasty. Will make again.
Made this twice already, love it so much. Tonight I blended roasted red pepper in with the crushed tomatoes. This soup is so clutch! And, as a vegan, thanks for all your wonderful vegan and vegan-izable recipes!
Also! I read here or on facebook that your book won’t have step-by-step photos! That is my absolute favorite part of your blog, I hope someday you can make one with the in-progress pics (though I’m sure it’ll cost more…).
I think I’ll buy a copy anyway though, because I love the free recipes on the blog so much :)
thanks again!
This is cookin up on my stove right now!
I used “better than boullion” chicken broth instead of vegetable since that’s what I had on hand. I also added a little extra salt, and it tastes like it’s gonna be yummy! I also have some home made bread in the oven at the same time. Can’t wait! :D
WOW! I was extremely skeptical as I am particular about tomato soups but this was seriously delicious and seriously cheap. Even my tomato soup hating roommate loved it (she stole two bowls from me!). 10/10 will make again.
Mmm so wonderful! Had this with grilled cheese on my sick and it cheered me right up!
You made a different version of tomato soup last year or the year before last. I make it all the time, it’s delicious. Differences: you used chicken base instead of vegetable base, and there’s rosemary and thyme in this one.
Tomato soup is my absolute favorite! And this recipe was so much better than canned varieties! I hate buying processed food, and this was a perfect alternative! I also added a can of white beans for protein. I think next time I will try adding small pasta to it, like shells or maccaroni. Either way, it was absolutely delicious!
Orecchiette is also a hearty pasta to add to soups, but for me it is hard to find.
Delicious, easy and perfect. As usual. Thanks for what you do!