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.
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.
I threw this together for lunch today – pantry staples and a half-can of diced tomatoes that needed to be used. So, so good. Thank you, Beth, for another invincible recipe!
This is my all time favorite tomato soup recipe. It’s easy, delicious and the kids love it.
I have to say I think this is my favorite Budget Bytes recipe so far. It’s so delicious, easy, and affordable. I love to eat it with a gooey grilled cheese sandwich. Classic comfort food at its best! :)
Best Tomato Soup! This is a repeat in our homes and we pair with Beth’s Spinach/Artichoke grilled cheese. Today were making it in the instant pot.
Quick, flavorful, and satisfying. Used chicken better than bouillon because that’s what I had. In a pinch could see using “leftovers” as a pasta or pizza sauce. It’s that good.
Just made this and it was by far the easiest tomato soup I’ve ever made – will definitely be making it again. I remember the tomato base from your tangy tomato pasta, I used to live off that when I was a poor university student!
This tomato soup is easy to make and delicious! I will make it again. Bonus: my husband likes it too!
This is my go-to tomato soup! My 5 year-old declared this his favorite!
Thank you!
JP
What’s the sugar content in this soup. It’s not in the nutritional value information. I have to watch my sugar intake.
I’m sorry, I don’t have that information.
This is a family favorite! So good & easy to make.
I just had to leave a review to say how life changing this soup was for me! I’ve never understood the hype around “grilled cheese and tomato soup” because I always thought tomato soup from the can was gross. I finally decided to try this recipe to see if I could find a way to enjoy the combo, and oh my goodness, what a difference!!! Seriously SO good. I froze half the batch and had it again a couple weeks later and it was just as good out of the freezer as it was fresh! My husband and 2 year old loved it as well. We will definitely be having this again!
I’m so glad this changed your mind about tomato soup! :D
buona grazie
This was great! easy, cheap and delicious, I ate it with some garlic bread. I used 2 cans of 15oz tomato sauce instead of crushed tomatos.
This was so good! Such a simple recipe to pull together for a quick dinner. Didn’t have broth so substituted water + 3 T of nutritional yeast and was still very flavorful. Also had some leftover cream that I threw in and that really threw it over the edge :)
Made it and then decided to do what my grandma used to do with tomato soup- add small sized noodles (farfalle in this case) and grated some Colby cheese over it all. Tasted delicious- like my childhood but upgraded with the toasted spices. Thanks Beth!