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.
Tasted more like marina sauce than tomato soup. I like BB recipes, this one was just too savory for my taste.
I will never buy canned tomato soup again. This recipe tastes awesome and is so easy to make!
I just made the soup and can’t explain how appetizing and sinful this recipe is… It’s an absolute healthy delight everyone can have every day.. Thanks so much for sharing!
So easy to make and simple recipe. I love tomato soup.
Hi Beth! Did you drop your recipe for Super Quick Tomato Soup (the one with the breadcrumbs)? It’s my family’s favorite but I can’t find it anymore! Thanks!
Hi Erin! Shoot us an email at support at budgetbytes.com and we’ll get you all set.
I am a bit confused by the nutritional information- it says 7 cups, which I take to mean the whole pot. So do the nutritional data refer to the whole batch of soup, or 1 cup?
The recipe makes 7 cups. But the nutritional information is per cup. Enjoy!
Holy cow. This is amazing.
So simple to make, too! I love this site.
This is a keeper. I’m going to make sure I have a the ingredients for this it’s a great emergency meal. Also those blocks of cheddar, 8 oz store for a while in the fridge unopened for emergency grilled cheese!
This is very good recipe but its missing one MAIN ingredient
Salt!
She uses better than boullion in recipes and omits salt because that stuff is salty already
One of my absolute favorite recipes! I add in some cayenne because I think it combats the natural sweetness of tomatoes. I also use chicken brother over vegetable broth – mostly because that’s just what I have on hand. All together just totally astounding and so simple. Perfect to pair with a grilled cheese ;)
lmao this is my second review of this recipe because I love it SO much, I forgot I’ve already rated it!
Probably the best tomato soup I’ve ever had.
I do make some alterations. I add way more garlic (because I’m a garlic fiend) and cayenne because I think the spice only does good things for the natural tomato sweetness. I also typically prefer to use chicken broth but I still use the cubes because it means I don’t have to add additional salt!
Can’t have too much garlic!
Hi there !
just made this amazing tomato soup (little extra garlic) !! Never buy canned soup ! You rocked this one out of the park !!
“thanks for the recipe !!”
OH wow ! My luncheon guests said “Better than Panera” , and I agreed.
I used BRAGG brand Organic Sprinkle 24 herbs & Spices seasoning 1 1/4 tsp in place of the individual herbs. Tried out mt new immersion blender. Added some milk to the leftover for hubby and me next day and it was wonderful also..
So happy to read that it freezes well.
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Just made this for the first time and holy cow.
It’s delicious as-is, but with a splash or two of half-and-half (I think I’ll add it to taste per bowl), it will very easily replace my busy/exhausted-night reliance on Panera’s creamy tomato soup, while being much cheaper and healthier to boot.
Thanks for another awesome recipe, Beth!
Great idea
For a few years now I have made the same basic soup with crushed tomatoes, broth, and garlic. I never thought of an herb-infused version. Sounds yummy. Must try this recipe this week. I have a can of crushed tomatoes calling my name. Other options I have taken with the basic recipe are a splash of evaporated milk topped with cracked pepper or chopped herb & topped with grated cheddar and chopped green onion. I love forward to trying this version. Looks like big flavor.
I have made this soup many times and it is always my go too. It is really good, easy, and fast. Now that I have made it numerous times, sometimes I switch it up a bit depending what I have. Thrown in a little cream at the end to make it decadent. Add onions with the garlic. Use fresh basil when the tomatoes are added instead of dry. It is so versatile and easy to make when running low on groceries! It is better the next day, so I usually make it at least a day in advance. It freezes well too.