Tomato Herb Soup

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 […]

The post Tomato Herb Soup appeared first on Budget Bytes.

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.

Originally published 9-16-2013, updated 10-12-2020.

A mug of tomato herb soup on a plate with a grilled cheese

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, 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.

Overhead view of a mug full of tomato soup with a black spoon in the center
 
Tomato herb soup in a mug on a plate with grilled cheese

Tomato Herb Soup

Use basic pantry staples to create this quick and easy Tomato Herb Soup. It's thick, rich, flavorful, and perfect for grilled cheese dipping!
Total Cost $2.62 recipe / $0.52 serving
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 5 1.5 cups each
Calories 168.16kcal
Author Beth - Budget Bytes

Ingredients

  • 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.

Nutrition

Serving: 1.5Cups | Calories: 168.16kcal | Carbohydrates: 17.6g | Protein: 2.86g | Fat: 11.44g | Sodium: 731.8mg | Fiber: 4.68g

How to Make Tomato Herb Soup – Step by Step Photos

Oil garlic and herbs in a soup pot

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.

Tomato paste and brown sugar added to the pot

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).

crushed tomatoes being poured into the pot

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.

Vegetable broth being poured into the pot

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.

finished tomato herb soup being lifted with a ladle

Then just whisk everything together and heat through! The end! The flavors are even better the next day.

Tomato herb soup in a mug on a plate with grilled cheese

OMG – grilled cheese + tomato soup FTW!

Now give yourself a high-five for making such a delicious soup in under 30 minutes.

The post Tomato Herb Soup appeared first on Budget Bytes.

Ultimate Veggie Pizza

As a vegetarian for over a decade, I’ve eaten quite a few veggie pizzas. Truly fantastic veggie pizzas are few and far between. So, I combined all…

The post Ultimate Veggie Pizza appeared first on Cookie and Kate.

best veggie pizza recipe

As a vegetarian for over a decade, I’ve eaten quite a few veggie pizzas. Truly fantastic veggie pizzas are few and far between. So, I combined all of the elements I’ve enjoyed over the years to create my own “ultimate” veggie pizza pie. This is the best homemade veggie pizza I’ve ever had, and I hope you’ll say the same!

This vegetarian pizza recipe will delight vegetarians and carnivores alike. It’s fresh and full of flavor, featuring cherry tomatoes, artichoke, bell pepper, olives, red onion and some hidden (and optional) baby spinach. You’ll find a base of rich tomato sauce and golden, bubbling mozzarella underneath, of course.

veggie pizza ingredients

The trick with loaded veggie pizzas, as many pizza shops seem to forget, is that they require a few extra minutes in the oven to develop full flavor and structure. Don’t stop baking until the cheese is deeply golden in spots. Otherwise, you might end up with floppy pizza that doesn’t live up to its true potential.

Start with my easy whole wheat pizza dough, and this recipe is ready in about 45 minutes, start to finish. This veggie pizza is quicker and healthier than delivery!

Continue to the recipe...

The post Ultimate Veggie Pizza appeared first on Cookie and Kate.

Oven Roasted Autumn Medley

Years ago I made Nature’s Candy, which was a deliciously sweet and savory oven roasted side dish that was so good I’d almost call it a dessert. Well, I decided to take that amazing flavor combination and turn it into a sheet pan dinner. I added some sweet Italian sausage, a red onion for a […]

The post Oven Roasted Autumn Medley appeared first on Budget Bytes.

Years ago I made Nature’s Candy, which was a deliciously sweet and savory oven roasted side dish that was so good I’d almost call it a dessert. Well, I decided to take that amazing flavor combination and turn it into a sheet pan dinner. I added some sweet Italian sausage, a red onion for a slightly more savory twist, and a few more fall-inspired herbs. This Oven Roasted Autumn Medley has all the best flavors of the season in one sheet pan!

Originally posted 9-26-2013, updated 10-5-2020.

Oven Roasted Autumn Medley on a plate with mashed potatoes and a black fork on the side

How to Serve Oven Roasted Autumn Medley

I served this sheet pan mix with a side of mashed potatoes, but you could also serve the roasted sausage and vegetables over a bed of greens for a fall-inspired salad. Or just serve it on its own with a nice piece of crusty bread and some butter on the side. :)

Can I Use a Different Sausage?

Yes, if you don’t like or can’t get sweet Italian sausage, you can use a maple or apple flavored turkey sausage in its place. Any type of sausage with those fall vibes will work great!

Other Vegetable Options

This dish is also pretty flexible when it comes to the vegetables. You can swap out the sweet potato or just add some butternut squash, acorn squash, or pumpkin. All of those hard, slightly sweet winter squashes work great. Carrots, with their subtle sweetness, are another great option!

Tips for Roasting Vegetables

One of the goals when roasting vegetables in the oven is to get that nice caramelization on the edges. The caramelized edges are sweeter and have a deep, intense flavor. To get this nice browning action, make sure your vegetables are not too crowded on the baking sheet. They should be in a single layer. If the vegetables are piled too high on top of each other the steam will get trapped and the vegetables will essentially steam in their juices instead of getting that nice caramelization. 

So, if you decide to double this recipe, make sure to use two sheet pans!

side view of a fork picking up some oven roasted autumn medley from the plate

 
Oven roasted autumn medley on a plate with mashed potatoes and a black fork

Oven Roasted Autumn Medley

This Oven Roasted Autumn Medley is an herb-infused, sweet and savory sheet pan dinner with sausage, apples, sweet potatoes and more.
Total Cost $4.38 recipe / $2.19 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2
Calories 671.2kcal
Author Beth - Budget Bytes

Ingredients

  • 1 red onion $0.44
  • 1 lb. sweet potato $1.07
  • 2 apples $0.76
  • 8 oz. sweet Italian sausage $1.40
  • 2 Tbsp olive oil $0.32
  • 1 tsp dried basil $0.10
  • 1 tsp dried sage $0.10
  • 1 tsp dried rosemary $0.10
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1 Tbsp chopped fresh parsley (optional) $0.11

Instructions

  • Preheat the oven to 400ºF. Core and dice the apples into 1-inch pieces. Peel and dice the sweet potato and red onion into 1-inch pieces.
  • Place the chopped apples, onions, sweet potatoes, and Italian sausage links on a large 9x13-inch baking sheet. Drizzle the olive oil over top, then add the basil, sage, rosemary, salt, and freshly cracked pepper. Toss until everything is well coated in oil and herbs.
  • Transfer the baking sheet to the preheated oven and roast for 20 minutes. After 20 minutes, remove the baking sheet and use tongs to transfer the sausage to a cutting board. Slice the sausage into medallions, then add them back to the baking sheet. Return the baking sheet to the oven.
  • Roast the autumn medley for another 20 minutes, or until it reaches your desired level of browning. Top with chopped parsley for garnish after roasting, then serve.

Nutrition

Serving: 1Serving | Calories: 671.2kcal | Carbohydrates: 77.65g | Protein: 23.05g | Fat: 32.4g | Sodium: 1746.95mg | Fiber: 13g

A forkful of Oven Roasted Autumn Medley held close to the camera

 

How to Make Oven Roasted Autumn Medley – Step by Step Photos

Oven roasted autumn medley ingredients on the sheet pan, whole

For this recipe I used two sweet Italian sausage links, one sweet potato (about 1 lb.), two apples, one red onion, 2 Tbsp olive oil, 1 tsp dried basil, 1 tsp dried sage, 1 tsp dried rosemary, ½ tsp salt, and ¼ tsp pepper. Preheat the oven to 400ºF.

Diced apples, sweet potatoes, and sausage being seasoned with herbs

Core and dice the apples, peel and dice the sweet potato, and peel and dice the red onion (all 1-inch pieces). Place the apple, sweet potato, onion, and sausage links on a large sheet pan. Drizzle with 2 Tbsp olive oil, then sprinkle the herbs and spices over top (basil, sage, rosemary, salt, and pepper). 

autumn medley ready to roast on the sheet pan

Toss to coat everything really well in oil and herbs. Make sure everything is spread out on the sheet pan as evenly as possible.

Half-roasted autumn medley with sliced sausage.

Roast the autumn medley for 20 minutes, then remove it from the oven. The sausage will be about half-cooked at this point, but firm enough to slice into medallions. Carefully remove the sausage with tongs to a cutting board, slice, then return the slices to the sheet pan. Return the sheet pan to the oven.

Finished oven roasted autumn medley on the sheet pan

Roast the autumn medley for another 20 minutes, or until it achieves the level of browning that you like. Top with a tablespoon of chopped parsley, if desired (just for garnish). 

Oven roasted autumn medley on a plate with mashed potatoes and a black fork

Serve immediately and enjoy! This mix also works great for meal prep!

The post Oven Roasted Autumn Medley appeared first on Budget Bytes.

Pasta alla Norma

We’re going back to Sicily! Pasta alla Norma is a delicious Sicilian pasta dish with eggplant, marinara and basil. I’m excited to introduce you to this dish…

The post Pasta alla Norma appeared first on Cookie and Kate.

pasta alla norma recipe

We’re going back to Sicily! Pasta alla Norma is a delicious Sicilian pasta dish with eggplant, marinara and basil. I’m excited to introduce you to this dish because it is a completely satisfying vegetarian dinner. I’m craving a bowl as I type.

Most pasta alla Norma recipes are made with fried eggplant, but this recipe features roasted eggplant. Eggplant really absorbs oil like a sponge, so this lightens up the dish. Another plus? Roasting eggplant is easier and less messy.

I further lightened this classic recipe by using more eggplant and less pasta, so this dish won’t put you to sleep. It’s nice and saucy, just the way I like it.

pasta alla norma ingredients

I don’t speak Italian, so I first assumed that “norma” meant eggplant. Not the case! Norma is capitalized because she’s a lady. Or an opera, depending on how you look at it.

Here’s the backstory: Pasta alla Norma comes from Catania, a city on the eastern coast of Sicily. Catania is the hometown of Vincenzo Bellini, an Italian opera composer who lived in the early 1800s. One of Bellini’s most famous operas, Norma, is named after its lead character.

Folklore has it that playwright Nino Martoglio, after his first bite of this pasta dish, exclaimed, “Chista è ‘na vera Norma!” (“This is a true Norma!”) That’s quite a compliment.

Continue to the recipe...

The post Pasta alla Norma appeared first on Cookie and Kate.

Vegetarian Succotash

Sufferin’ succotash! I promise, that’s my last Loony Tunes reference. This vegetarian succotash recipe is fresh, vibrant and bacon-free. It features pan-seared corn, plump lima beans and…

The post Vegetarian Succotash appeared first on Cookie and Kate.

succotash recipe

Sufferin’ succotash! I promise, that’s my last Loony Tunes reference. This vegetarian succotash recipe is fresh, vibrant and bacon-free. It features pan-seared corn, plump lima beans and fresh peppers.

Make this recipe now with fresh early fall produce, or bookmark it for your Thanksgiving table. You can easily use thawed frozen corn if fresh sweet corn is hard to come by.

succotash ingredients

As you’ll read below, succotash has Native American roots and many variations. Here in Kansas City, succotash is the namesake dish at a local restaurant called Succotash.

This recipe is my own interpretation of this uniquely American dish. I seared the corn in a skillet to develop more complex flavor. I added a variety of peppers (poblano, bell pepper and optional jalapeño) for some spice to help balance the sweetness of the corn. I’ve written the recipe to give you as much control as possible over the spice level, since individual preferences and corn’s sweetness can vary so much.

I omitted tomatoes because they made this dish more stew-like, and it’s more of a warm salad without. Creamy butter (no cream) and fresh herbs make this produce-driven, vegetarian side dish completely irresistible.

Continue to the recipe...

The post Vegetarian Succotash appeared first on Cookie and Kate.

Thai Drunken Noodles (Pad Kee Mao)

My favorite recipe for Thai drunken noodles (pad kee mao), made with your choice of protein and veggies and the most irresistible Thai basil sauce. It’s no secret that I’m obsessed with pretty much all kinds of stir-fried noodles.  But I have to say, I think that Thailand’s famous drunken noodles — pad kee mao […]

My favorite recipe for Thai drunken noodles (pad kee mao), made with your choice of protein and veggies and the most irresistible Thai basil sauce.

Drunken Noodles (Pad Kee Mao)

It’s no secret that I’m obsessed with pretty much all kinds of stir-fried noodles.  But I have to say, I think that Thailand’s famous drunken noodles — pad kee mao (ผัดขี้เมา) — will forever be my favorites.

I absolutely adore these noodles. ♡

By contrast to what their name may imply, drunken noodles aren’t typically made with any alcohol at all.  Rather, they are traditionally made with rice noodles, fresh veggies, and your choice of protein (I used chicken here).  But the magic of this recipe lies fully in that “drunken” sauce.  It’s made with a blend of savory, slightly-sweet, and however-spicy-you-prefer base sauce that’s already delicious on its own.  But once it’s tossed with lots and lots of anise-flavored Thai holy basil, get ready, because this sauce transforms into something extra-special and tastes downright irresistible.

If you want to give this recipe a try, I’m really going to insist here that you make the trip to your local southeast Asian grocery to pick up some fresh Thai basil, which is slightly different than Italian basil and provides the je ne sais quoi flavor that I consider key to this dish.  And while I can’t guarantee here that this recipe is 100% authentic, it is the closest I’ve come to recreating the Thai-American restaurant version that I fell in love with years ago and tastes ridiculously good.

The good news for all of us is that this dish is quite easy to make and also makes for fantastic leftovers too.  So go round up some Thai basil and let’s make homemade pad kee mao together!

(more…)

Vegetable Lasagna

Vegetable lasagna with layers of noodles, marinara sauce, roasted vegetables, and lots of cheese. You are going to love this classic vegetarian lasagna recipe! Vegetarian lasagna has always been one of my favorite meals. Big, thick pasta noodles, robus…

Vegetable lasagna with layers of noodles, marinara sauce, roasted vegetables, and lots of cheese. You are going to love this classic vegetarian lasagna recipe! Vegetarian lasagna has always been one of my favorite meals. Big, thick pasta noodles, robust marinara sauce, a variety of vegetables, and lots of cheese. What’s not to love? Serve with…

The post Vegetable Lasagna appeared first on Two Peas & Their Pod.

Roasted Tomato Basil Soup

This classic Roasted Tomato Basil Soup is made with roasted tomatoes, fresh basil, and garlic. . Serve a grilled cheese on the side for the ultimate comforting meal! Is there anything better than a bowl of tomato basil soup? It’s one of my all-time fav…

This classic Roasted Tomato Basil Soup is made with roasted tomatoes, fresh basil, and garlic. . Serve a grilled cheese on the side for the ultimate comforting meal! Is there anything better than a bowl of tomato basil soup? It’s one of my all-time favorites! It always hits the spot.  It has fresh, familiar flavors…

The post Roasted Tomato Basil Soup appeared first on Two Peas & Their Pod.

Caramelized Onion and Burst Tomato Pasta Skillet.

No better way to close out summer than with caramelized onion tomato pasta! Super caramely onions, bursting tomato gems, lots of fresh basil ribbons and of course – parmesan. Because life is nothing without cheese!  This is late summer in a skillet.  In case you haven’t noticed, this has basically been the year of caramelized […]

The post Caramelized Onion and Burst Tomato Pasta Skillet. appeared first on How Sweet Eats.

No better way to close out summer than with caramelized onion tomato pasta!

caramelized onion tomato pasta with basil

Super caramely onions, bursting tomato gems, lots of fresh basil ribbons and of course – parmesan. Because life is nothing without cheese! 

This is late summer in a skillet. 

caramelized onions and cherry tomatoes

In case you haven’t noticed, this has basically been the year of caramelized onions for me. I mean, sure, I’ve used them in many recipes over the last decade, but this year I’ve really gone over the top.

And I can only assume that’s because we have so much time at home, that right now I’m like “oh, I have to caramelize onions for 30 minutes? Sweet! Something to do!”

You know?

caramelized onions and burst cherry tomatoes

Anyway, that’s why I don’t feel terribly awful about sharing so many recipes recently that require you to caramelize onions for a half hour before you really make the meal.

Promise promise it’s worth it. 

caramelized onions and burst cherry tomatoes in a skillet

So I know I just gave you a whole spiel about the onions taking quite a while, but other than that, this is such a quick and easy pasta. It’s one that comes together in a matter of minutes once the onions are caramelized and the tomatoes have popped. Throw the ingredients in the skillet and check them every so often. That’s all it takes! 

caramelized onion burst tomato pasta up close

There are a few major flavor players here in this skillet:

The caramelized onions, of course. They have so much sweet and savory flavor that I can’t help but use them in everything.

Burst cherry tomatoes! The best of summer, adding a little acid and a bit more sweet to the skillet.

Fresh basil, for an herby, refreshing pop.

And parmesan. Nutty and buttery and savory all in the one. It brings everything together and tastes so lovely. 

caramelized onion tomato pasta with basil in a skillet

Any pasta you love works here. Any shape, any kind. This is my idea of a perfect meatless meal, but it can also be a great side dish too. Or a pot luck dish, you know, when we can do that again in ten years. It’s even tastes good when it’s cold.

The leftovers are TOPS. The flavors just marry together even more in the fridge and taste incredible.

caramelized onion tomato pasta with basil

This is everything I want for dinner.

caramelized onion tomato pasta with basil

Caramelized Onion Tomato Pasta

Print

Caramelized Onion and Burst Cherry Tomato Pasta

This caramelized onion tomato pasta is super simple and flavorful. Perfect for the end of summer! Delicious as a main dish or side.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 to 4 people
Author How Sweet Eats

Ingredients

  • 2 sweet onions, thinly sliced
  • 2 tablespoons butter
  • salt and pepper
  • 8 ounces pasta
  • 3 garlic cloves, minced
  • 2 cups whole cherry tomatoes
  • cup fresh chopped basil ribbons, plus extra for topping
  • ¼ cup finely grated parmesan cheese
  • shaved parmesan for topping

Instructions

  • Heat the butter in a large skillet over medium-low heat. Stir in the onions with a big pinch of salt and pepper. Cook, stirring often, for 25 to 35 minutes, until the onions are golden and caramely.
  • Towards the end of the onions caramelizing, bring a pot of salted water to a boil and cook the pasta according to the package directions.
  • Add the garlic and cherry tomatoes into the skillet with the onions. Cook, stirring often, until the tomatoes begin to burst, about 10 minutes.
  • Stir the pasta into the skillet. Stir in the basil ribbons and the parmesan cheese. Taste and season with a pinch of salt and pepper if you feel it needs it.
  • Serve immediately with extra basil and parmesan for topping.

caramelized onion tomato pasta with basil and parmesan

Cute little springs!

The post Caramelized Onion and Burst Tomato Pasta Skillet. appeared first on How Sweet Eats.

Easy Tomato Salad

We have a surplus of tomatoes this summer, and it’s glorious. I dreamed up this simple tomato salad recipe to make use of the excess. I simply…

The post Easy Tomato Salad appeared first on Cookie and Kate.

best tomato salad recipe

We have a surplus of tomatoes this summer, and it’s glorious. I dreamed up this simple tomato salad recipe to make use of the excess. I simply sliced ripe tomatoes into bite-sized pieces, then I added some crisp red onion, lots of fresh basil, and drizzled it all with olive oil and good balsamic vinegar.

The end result is so delicious! This salad really lets raw, peak-season tomatoes shine. The recipe is also quite versatile, so you’ll never tire of it. Try adding some cucumber, mozzarella, avocado, arugula or even peaches.

Serve this tomato salad as a fresh, healthy side salad to any summer meal. It’s best when it’s freshly made, so I recommend cutting the recipe in half if you’re not serving a crowd.

tomato salad ingredients

I grew heirloom tomatoes from seed for the first time this spring. It was a fun process that proved easier than expected. In fact, I underestimated how many of the seeds would sprout. I grew so many tomato plants that we filled our family’s three garden plots and passed along the extra to friends.

Strangely enough, our growing tomato plants have provided a sense of continuity and hope during a tumultuous year. I’ll do it all again next spring, but maybe leave some room for more peppers and cucumbers. Or maybe I need a bigger garden plot. I think I’m hooked!

Continue to the recipe...

The post Easy Tomato Salad appeared first on Cookie and Kate.