Tomato Plus Soup (recipe)

We’ve been eating a lot of soup for lunch recently, and I wanted tomato soup one day. Problem was, I didn’t have any canned tomato soup. I did, however, have lots of canned tomato products and boxes of broth, plus some veggies in the fridge. So I came up with this recipe.

I’ve made tomato soup in the past, but only blended recipes. Unfortunately, I wasn’t careful enough that day and ended up covered in hot soup. Not fun, and not something I wanted to repeat, so I left the vegetables intact – and in fact embraced that aspect by including diced tomatoes as well as the sauces. This aspect is where the soup got its name. When I served it, my husband said, “It’s like tomato soup, plus.”

I hope if you try it, you like it. 


Tomato Plus Soup 

1 medium onion, chopped 

2 carrots, peeled and sliced 

2 stalks celery, chopped

1 can (15 oz) tomato sauce

1 can diced tomatoes (14.5 oz)

2 cans (6 oz each) tomato paste 

1 box (32 oz) vegetable broth 

1 tablespoon dried basil

1 teaspoon dried thyme

1 tablespoon dried parsley

2-3 teaspoons sugar, to taste (this keeps it from tasting like spaghetti sauce)

Saute the veggies in a bit of oil until the onion begins to soften, about 3-5 minutes. Add in the remaining ingredients and bring to a simmer. Let soup cook 15 minutes or more to give the herbs time to soften. Serve with your favorite grilled cheese sandwich!


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