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!