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.

Roasted Vegetable Baked Penne

This was actually supposed to be a baked ziti, but it turns out ziti is just about impossible to find in grocery stores right now, so I went with a Roasted Vegetable Baked Penne instead. Sometimes you just have to roll with it! This recipe is a very vegetable-forward version of my Classic Baked Ziti, chock […]

The post Roasted Vegetable Baked Penne appeared first on Budget Bytes.

This was actually supposed to be a baked ziti, but it turns out ziti is just about impossible to find in grocery stores right now, so I went with a Roasted Vegetable Baked Penne instead. Sometimes you just have to roll with it! This recipe is a very vegetable-forward version of my Classic Baked Ziti, chock full of colorful vegetables, a quick homemade red sauce, and layers of ooey-gooey cheese. This recipes makes a LOT of pasta but the leftovers are awesome and freezable! 

Overhead view of a casserole dish full of roasted vegetable baked penne

Take a Short Cut

This roasted vegetable baked penne is kind of a labor of love because there are so many moving parts, BUT you can take a short cut by using some jarred pasta sauce instead of making your own. Use about one and a half 24oz. jars of store-bought pasta sauce in place of the homemade sauce listed below.

How to Store Leftovers

As I mentioned in the intro, this makes a LOT of pasta. But the leftovers are super yummy, and it makes a really great item to stash in your freezer for grab-n-go lunches or quick dinners on busy nights. After baking, divide the pasta into single serving containers and transfer to the refrigerator. Once fully cooled, you can transfer some (or all) of the containers to the freezer for longer storage. I usually leave as many as I can eat in one week in the fridge and freeze the left. The leftovers can be reheated quickly in the microwave.

What Vegetables Can You Use?

I used a classic mix of zucchini, yellow squash, red onion, and bell pepper so I could have a really colorful mix. If you want to substitute any of these vegetables, here are some other good options:

  • Mushrooms
  • Eggplant
  • Broccoli
  • Cauliflower
  • Carrots

In general you want to opt for softer vegetables for this dish, as opposed to harder root vegetables, but if you do want to include vegetables that are more firm, make sure to cut them into much smaller pieces to help them soften more quickly while they roast.

Close up front view of roasted vegetable baked penne being scooped out of the casserole dish

 
Overhead view of roasted vegetable baked penne being scooped out of the casserole dish

Roasted Vegetable Baked Penne

Layers of pasta, flavorful roasted vegetables, a simple homemade red sauce, and melty cheese make this roasted vegetable baked penne to die for!
Total Cost $11.34 recipe / $1.42 serving
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 8
Calories 494.86kcal
Author Beth - Budget Bytes

Ingredients

Roasted Vegetables

  • 1 red onion $0.44
  • 1 zucchini $0.79
  • 1 yellow squash $1.11
  • 1 bell pepper $1.69
  • 2 Tbsp olive oil $0.26
  • tsp salt $0.02
  • tsp pepper $0.02

Simple Red Sauce

  • 1 yellow onion $0.32
  • 2 Tbsp butter $0.26
  • 1 28oz. can crushed tomatoes $0.79
  • 3 Tbsp tomato paste $0.12
  • 1 Tbsp Italian seasoning* $0.30
  • ¼ tsp salt $0.02
  • ½ cup water $0.02

Pasta & Cheese

  • 1 lb. penne $1.00
  • 15 oz. ricotta $2.19
  • 2 cups shredded Italian cheese blend**, divided $1.86
  • 1/4 tsp pepper $0.02
  • 1/4 tsp salt $0.02
  • 2 Tbsp chopped fresh parsley (optional garnish) $0.11

Instructions

  • Preheat the oven to 400ºF. Dice the red onion, zucchini, yellow squash, and bell pepper into 1-inch pieces. Spread the diced vegetables out over a large baking sheet. Drizzle with oil and a pinch of salt and pepper. Toss until all the vegetables are coated in oil.
  • Roast the vegetables in the preheated oven, stirring once half way through, for about 45 minutes or until the vegetables are soft and the edges are brown and caramelized.
  • While the vegetables are roasting, begin the red sauce. Finely dice the yellow onion and add it to a sauce pot with the butter. Sauté for a few minutes, or until the onion is soft. Add the crushed tomatoes, tomato paste, Italian seasoning, salt, and water.
  • Stir the sauce to combine. Allow the sauce to come up to a simmer, then turn the heat down to low and let the sauce simmer, stirring occasionally, until the vegetables are finished roasting (about 30 minutes).
  • In a medium bowl, stir together the ricotta cheese, 1 cup of the shredded Italian cheese blend, and ¼ tsp each of salt and pepper.
  • Bring a large pot of water to a boil for the penne. Once boiling, add the penne and continue to boil until the pasta is tender. Drain the penne in a colander, then return it to the pot with the heat turned off.
  • Stir one cup of the red sauce into the drained pasta to coat the pasta in flavor. Add the roasted vegetables to the remaining red sauce and stir to combine.
  • To layer the casserole, place half of the sauce coated penne in the bottom of a 9x13" or 3 quart casserole dish. Add half of the cheese mixture on top in dollops, followed by half of the roasted vegetable and red sauce mixture. The ingredients do not need to create a solid layer or completely cover the previous layer. Repeat with a second layer of pasta, cheese, and vegetable red sauce. Finally, top the casserole with the second cup of shredded Italian cheese blend.
  • Cover the casserole with foil, making sure it doesn't touch the cheese on top. Place the casserole in the oven (still turned on to 400ºF) and bake for 35 minutes. After 35 minutes, remove the foil and switch the oven from bake to broil. Broil the top of the casserole to brown the cheese for 3-5 minutes (watch closely as broilers can vary quite a bit from oven to oven). Top with chopped parsley if desired and serve!

Notes

*If you do not have Italian seasoning, you can replace this with equal parts dried basil, dried oregano, dried morjoram, and thyme.
*If you do not have shredded Italian cheese blend, use equal amounts shredded mozzarella, Parmesan, and provolone. 

Nutrition

Serving: 1serving | Calories: 494.86kcal | Carbohydrates: 60.24g | Protein: 20.76g | Fat: 19.79g | Sodium: 681.56mg | Fiber: 5.35g

How to Make Roasted Vegetable Baked Penne

Whole vegetables on a cutting board

For the roasted vegetables I used one red onion, one zucchini, one yellow squash, and one red bell pepper. You can choose just about any vegetable you’d like (see notes above the recipe for suggestions).

Diced vegetables on a baking sheet

Preheat the oven to 400ºF. Dice the vegetables into 1-inch pieces. Place the diced vegetables on a large baking sheet, drizzle with 2 Tbsp olive oil, and a pinch of salt and pepper. Toss the vegetables until they are coated in oil.

Roasted vegetables on the baking sheet

Transfer the baking sheet to the oven and roast, stirring once halfway through, for about 45 minutes or until the vegetables are soft and caramelized on the edges.

Diced onion and butter in a sauce pot

While the vegetables are roasting, begin the rest of the casserole. Start with the homemade red sauce. Dice one yellow onion and add it to a sauce pot with 2 Tbsp butter. Sauté over medium heat until the onions are soft.

Red sauce ingredients in the pot

Once the onions are soft, add one 28oz. can crushed tomatoes, 3 Tbsp tomato paste, 1 Tbsp Italian seasoning, 1/4 tsp salt, and ½ cup water. Stir to combine. Allow the sauce to come up to the simmer, then turn the heat down to low and let it continue to simmer, stirring occasionally, until the vegetables are done roasting (about 30 minutes). 

Cheese mixture ingredients in a bowl

While the vegetables are roasting and the red sauce is simmering away, prepare the cheese. Stir together 15oz. ricotta, 1 cup shredded Italian cheese blend, ¼ tsp pepper, and ¼ tsp salt.

Stirring red sauce into cooked pasta.

Bring a large pot of water to a boil for the pasta. Once boiling, add 1 lb. penne and continue to boil until the penne is tender. Drain the pasta in a colander, then return it to the pot with the heat turned off. Add 1 cup of the red sauce and stir to coat.

Roasted vegetables added to the pot of red sauce.

Stir the roasted vegetables into the rest of the red sauce.

Layer one of baked penne in the casserole dish

Now that the sauce, cheese, and pasta are done, it’s time to start layering! Add half of the sauce coated pasta to the bottom of a 9×13″ (3 quart) casserole dish. Next, add half of the cheese mixture in dollops, followed by half of the vegetable red sauce. Each layer will not fully cover the previous layer. You don’t need to spend time trying to spread it out. It will all melt together as it bakes.

Second layers of baked penne in the casserole dish

Repeat with a second layer of pasta, cheese, and vegetable red sauce. Finally, add the second cup of shredded Italian cheese blend on top.

Baked Penne casserole with foil covering half the dish

Cover the casserole dish with foil, taking care not to let it touch the cheese. Bake the casserole for 35 minutes.

Finished roasted vegetable baked penne in the casserole dish

After 35 minutes, remove the foil and change the oven from bake to broil. Let it broil for a few minutes, or until the cheese is golden brown on top. Top with a couple tablespoons of chopped fresh parsley for garnish, if desired.

Overhead view of roasted vegetable baked penne being scooped out of the casserole dish

Enjoy!

The post Roasted Vegetable Baked Penne appeared first on Budget Bytes.

Marinara Sauce

This homemade marinara sauce recipe is easy to make, naturally gluten-free and vegan, and slow-simmered with the BEST tomato, basil and garlicky flavors. Friends, do you have an amazing homemade marinara sauce recipe in your repertoire? If not, bookmark this one. ♡♡♡ It’s the classic marinara sauce that I have made countless times over the […]

This homemade marinara sauce recipe is easy to make, naturally gluten-free and vegan, and slow-simmered with the BEST tomato, basil and garlicky flavors.

Homemade Marinara Sauce Recipe

Friends, do you have an amazing homemade marinara sauce recipe in your repertoire?

If not, bookmark this one. ♡♡♡

It’s the classic marinara sauce that I have made countless times over the years and it is my absolute favorite.  It’s incredibly easy to make with a few classic ingredients, which also happen to be naturally gluten-free and vegan.  It’s made with a blend of herbs and seasonings that perfectly compliment those slow-simmered rich tomato marinara flavors, without completely overpowering them.  It only requires about 10 minutes of active hands-on prep time, giving you time to work on the rest of dinner while the sauce simmers on the stove.  And best of all, this marinara sauce is just so incredibly nostalgic and comforting and flavorful.

Serve it up with your favorite pasta, pizza, lasagna, meatballs (new recipe coming tomorrow!), parmigiana, subs, or whatever sounds good.  And while you’re at it, I also highly recommend doubling the recipe anytime you make this marinara sauce, as the leftovers keep beautifully in the fridge or freezer for later.

So many good reasons to make this marinara sauce…so let’s do it!

Marinara Sauce Recipe | 1-Minute Video

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Classic Baked Ziti

As soon as the weather turns cool, I grab the cozy sweaters and start cooking the comfort food, like this Classic Baked Ziti. It’s rich and gooey with its layers of pasta, homemade red sauce with Italian sausage, and three types of melty cheese. Total comfort in a bowl. And the best part is that […]

The post Classic Baked Ziti appeared first on Budget Bytes.

As soon as the weather turns cool, I grab the cozy sweaters and start cooking the comfort food, like this Classic Baked Ziti. It’s rich and gooey with its layers of pasta, homemade red sauce with Italian sausage, and three types of melty cheese. Total comfort in a bowl. And the best part is that Baked Ziti is not fussy. You don’t have to worry about delicate sheet pasta or getting your layers perfect. It’s freeform, messy goodness at its best!

Classic Baked Ziti with Sausage

Overhead view of a wooden spoon scooping baked ziti out of the corner of a white casserole dish

Can I Use a Different Pasta Shape?

If you can’t find ziti (a smooth, tubular shaped pasta), you can substitute penne or rigatoni in this recipe. Rigatoni is the most similar to ziti, the only difference being that it has a ridges and is slightly shorter and wider. 

Can I Add Vegetables to Baked Ziti?

Yes! I almost always add extra vegetables to whatever I’m cooking, but today I decided to go with the classic form of Baked Ziti. If I were to add vegetables, I would probably add some fresh spinach into the sauce and stir until it is wilted. Or, roast some broccoli, zucchini, or eggplant, and then toss that into the sauce. 

Can I Substitute the Sausage?

The Italian sausage adds a lot of flavor to this dish, but there are still a few options for substituting the sausage. You can use ground beef, turkey, or chicken, but you’ll probably want to double the Italian seasoning blend to make up for the herbs that are found in Italian sausage. You can also use a vegetarian Italian sausage alternative, or substitute with a pound of chopped mushrooms.

Front view of a wooden spoon lifting a scoopful of Baked Ziti from the casserole dish

What Should I Serve with Baked Ziti?

Homemade Garlic Bread is awesome with baked ziti, but if you want some vegetables on the side I would go with something like Oven Roasted Frozen Broccoli, or do a simple side salad of mixed greens with Italian dressing, and whatever vegetables you have in your fridge (tomatoes, mushrooms, carrots, etc.). 

How Long Does This Last?

This Baked Ziti will keep in the refrigerator for 4-5 days. I highly suggest dividing the leftovers into single servings so they cool quickly in the refrigerator. This recipe makes 8 large servings, so once the servings are cooled completely in the refrigerator, you can transfer a few to the freezer for longer storage. Then each serving is just a quick microwave away from being a filling last-minute dinner!

 

Classic Baked Ziti

Like a freeform lasagna, this Baked Ziti has layers of pasta, homemade red sauce with Italian sausage, and three types of melty cheese!

  • 1 lb. Italian sausage (sweet, mild, or hot) ($3.49)
  • 1 yellow onion ($0.27)
  • 3 oz. tomato paste ($0.27)
  • 1 28 oz. can crushed tomatoes ($1.00)
  • 1 Tbsp Italian seasoning blend ($0.30)
  • 1/2 cup water ($0.00)
  • 1 lb. ziti ($1.67)
  • 1/2 Tbsp salt (for pasta water) ($0.05)
  • 15 oz. ricotta ($1.69)
  • 1 cup Italian cheese blend* ($1.15)
  • freshly cracked black pepper ($0.05)
  • 2 cups shredded mozzarella ($2.29)
  • 1 handful chopped parsley (optional, for garnish) ($0.20)
  1. Brown the sausage in a large skillet or pot over medium heat, until it's brown and crispy on the edges (pork sausage contains a lot of fat, so I didn't add any extra to the skillet).

  2. While the sausage is browning, finely dice the onion. Add the onion to the skillet once the sausage has browned, and continue to sauté over medium heat until the onion is soft and translucent.

  3. Add the tomato paste, crushed tomatoes, Italian seasoning, and 1/2 cup water to the skillet with the sausage and stir to combine. Place a lid on the skillet and allow it to come up to a simmer. Once simmering, turn the heat down and allow it to continue to simmer while you cook the ziti. Stir the sauce occasionally as it simmers.

  4. After getting the sauce started, begin the ziti. Bring a large pot of water with 1/2 Tbsp salt to a boil over high heat. Once boiling, add the ziti, and let it continue to boil until the ziti is tender (about 7-8 minutes). Drain the ziti in a colander. Shake the colander a bit to shake excess water out of the pasta.

  5. While the pasta and sauce are cooking, prepare the cheese filling. Add the ricotta, Italian cheese blend, and some freshly cracked black pepper (about 10 cranks of a pepper mill) to a bowl and stir to combine. Begin to preheat the oven to 350ºF.

  6. After draining the ziti, return it to the pot and add 1 cup of the red sauce. Stir to coat the cooked pasta in sauce.

  7. Pour half of the ziti to a 9×13" baking dish. Add half of the ricotta mixture on top of the ziti in small dollops. Finally, spoon half of the red sauce and sausage over the pasta and ricotta. It's okay if the ingredients don't cover in a solid layer. Repeat these layers with the second half of the pasta, ricotta mixture, and sauce. Finally, top with 2 cups shredded mozzarella.

  8. Cover the baking dish with foil, making sure it's slightly tented so that it doesn't touch or stick to the melted cheese. Transfer the covered casserole to the oven and bake for 20 minutes.

  9. After baking for 20 minutes, remove the foil, and turn the oven on to broil (keep the casserole on the middle rack, about 10-12 inches from the broiler). Broil for 5 minutes, or just until the cheese is slightly browned. Keep a close eye on the baked ziti as it broils, because broilers can vary in intensity. Top with chopped parsley, if desired, then serve.

*In place of Italian cheese blend you can use a mix of mozzarella and Parmesan.

Scroll down for the step by step photos!

A white plate with baked ziti, garlic bread, and a black fork.

 

How to Make Baked Ziti – Step by Step Photos

Browned Italian sausage in a skillet

Begin by browning 1 pound Italian sausage in a skillet until it is brown and crispy on the edges. Pork sausage has quite a bit of fat in it on its own, so I didn’t add any extra to the skillet.

Diced onion added to the skillet with the sausage

While the sausage is browning, finely dice a yellow onion. Add it to the skillet with the browned sausage and continue to sauté for a few minutes more, or until the onion is soft and translucent.

Crushed tomatoes being poured into the skillet, with sausage, onions, tomato paste, and Italian seasoning

Add 3 oz. tomato paste (half of a 6 oz. can – don’t forget to freeze the rest of the can!), 1 Tbsp Italian seasoning blend, one 28 oz. can of crushed tomatoes, and 1/2 cup water. Stir to combine, place a lid on the skillet, and let it come up to a simmer. Once simmering, turn the heat down to low and let it continue to simmer, stirring occasionally, while you begin cooking the ziti.

Boiled ziti in a pot of water with a wooden spoon

Once the sauce is simmering away, begin cooking the ziti. Bring a large pot of water with 1/2 Tbsp salt to a boil over high heat. Once boiling, add 1 lb. ziti. Continue to boil the ziti until tender, then drain in a colander. Shake the colander a bit to shake out the excess water.

Ricotta, Italian cheese, and black pepper in a bowl

While the ziti is boiling and the sauce is simmering, make the ricotta cheese blend. Add 15 oz. ricotta, 1 cup Italian cheese blend, and some freshly cracked black pepper to a bowl. Stir to combine. Also begin to preheat the oven to 350ºF at the time.

Sauce being added to cooked ziti in the pot.

After draining the ziti, return it to the pot and add 1 cup of the red sauce. Stir to coat the ziti in the sauce.

First layers of pasta, cheese, and sauce in the casserole dish

Pour half of the sauce coated ziti into a 9×13″ casserole dish. Add half of the ricotta mixture on top of the ziti in small dollops, then add half of the red sauce on top. Don’t worry if the layers don’t cover each other in a solid layer. It doesn’t have to be perfect!

Second layers of pasta, ricotta, and sauce, and final layer of mozzarella

Repeat with a second layer of pasta, ricotta mixture, and sauce, then top with 2 cups shredded mozzarella.

Baked ziti with melted cheese and foil peeled back

Cover the casserole with foil and bake for 20 minutes. Make sure the foil is slightly tented so it doesn’t touch the cheese and stick when it melts.

Broiled baked ziti with browned cheese on top

After baking for 20 minutes, remove the foil, turn the oven to broil, and return the casserole to the oven (keep it on the middle rack, about 10-12 inches from the broiler). Broil for about 5 minutes, or just until the cheese is browned on top. Keep a close eye as it broils because broilers can vary in intensity.

Finished baked ziti casserole topped with chopped parsley and a wooden spoon on the side

Garnish with a little chopped parsley, if desired, then serve!

Overhead view of a spoon just beginning to dig into the baked ziti casserole

The post Classic Baked Ziti appeared first on Budget Bytes.

Secret Ingredient Tomato Soup

I don’t know if I’ve told you, but I’m a little bit of a tomato soup fanatic. I’ve made several tomato soup recipes for Budget Bytes over the past ten years, but this week I tried something a little different. This Secret Ingredient tomato soup has not one, but two secret ingredients that make it ultra […]

The post Secret Ingredient Tomato Soup appeared first on Budget Bytes.

I don’t know if I’ve told you, but I’m a little bit of a tomato soup fanatic. I’ve made several tomato soup recipes for Budget Bytes over the past ten years, but this week I tried something a little different. This Secret Ingredient tomato soup has not one, but two secret ingredients that make it ultra rich, without using any dairy, or animal products at all, in fact. This super luscious, warm and comforting, thick and delicious Secret Ingredient Tomato Soup is 100% vegan.

Five different white bowls of Secret Ingredient Tomato Soup with whole grain croutons and fresh thyme garnishes

Shown garnished with Easy Baked Homemade Croutons and fresh tyme.

What are the Secret Ingredients??

After the success of my Easy Rosemary Garlic White Bean Soup, which uses puréed cannellini beans to thicken and make the soup extra creamy, I wondered how puréed beans would work in other soups. The cannellini beans did a great job giving this tomato soup body and richness, without having to use butter or cream.

The second secret ingredient is nutritional yeast. If you’ve never had nutritional yeast before, it’s a flakey dehydrated powder that has a slightly nutty or cheesy flavor (it also happens to be high in B vitamins!). The slight cheesy flavor of the nutritional yeast was the final magic touch that took the flavor of this soup over the top. The flavor is super subtle, but rounds out the base notes to keep the flavor deep and rich.

Can I Use a Different Type of Bean?

While I haven’t tried other varieties, I will say that cannellini are particularly smooth and creamy. I wouldn’t expect other beans to give quite as good results.

Can I Freeze This Tomato Soup?

Yes, this tomato soup should freeze beautifully. Just as a reminder, make sure to cool the soup completely in the refrigerator before transferring to the freezer. It’s always a good idea to divide the soup into smaller portions for faster cooling.

A hand holding a white mug full of secret ingredient tomato soup, garnished with croutons and thyme

 

Secret Ingredient Tomato Soup

This super thick, warm, and comforting tomato soup has two secret ingredients that make it rich and delicious without any dairy. 100% vegan!

  • 2 Tbsp olive oil ($0.32)
  • 1 clove garlic, minced ($0.08)
  • 1/2 tsp dried oregano ($0.05)
  • 1/2 tsp dried basil ($0.05)
  • 1/4 tsp dried thyme ($0.03)
  • 1/4 tsp dried rosemary ($0.03)
  • 1 pinch crushed red pepper ($0.02)
  • freshly cracked black pepper ($0.02)
  • 3 oz. tomato paste ($0.27)
  • 1 Tbsp brown sugar ($0.04)
  • 1 28 oz. can crushed tomatoes ($0.89)
  • 2 cups vegetable broth ($0.26)
  • 1 15 oz. can cannellini beans ($0.49)
  • 1 Tbsp nutritional yeast ($0.06)
  • 1/4 tsp salt, or to taste ($0.01)
  1. Add the olive oil, minced garlic, oregano, basil, thyme, rosemary, crushed red pepper, and some freshly cracked black pepper (about 10 cranks of a pepper mill) to a soup pot. Cook and stir the herbs and oil over medium heat for about one minute, or until the garlic is soft and fragrant.

  2. Add the tomato paste and brown sugar. Continue to stir and cook the tomato paste mixture over medium heat for 2-3 minutes.

  3. Pour the crushed tomatoes and vegetable broth into the pot and stir to combine. As the soup begins to heat through, add a can of cannellini beans (with the liquid from the can) to a blender and purée until completely smooth. Pour the pouréed beans into the soup and stir to combine again.

  4. Place a lid on the pot and allow it to come up to a simmer. Once simmering, turn the heat down to medium low and let it simmer, stirring occasionally, for 20 minutes.

  5. After simmering for 20 minutes, add the nutritional yeast and stir to combine. Taste the soup and add salt to taste (about 1/4 tsp). Serve hot.

Scroll down for the step by step photos!

Close up of a bowl of secret ingredient tomato soup with whole grain croutons and a black spoon lifting a bite

How to Make Secret Ingredient Tomato Soup – Step by Step Photos

Garlic, herbs and olive oil in a soup pot

Start by adding 2 Tbsp olive oil, 1 clove of garlic (minced), 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/4 tsp dried thyme, 1/4 tsp dried rosemary, a pinch of crushed red pepper, and some freshly cracked black pepper to a pot. Cook and stir over medium heat for about one minute, or just until it begins to sizzle and the garlic becomes fragrant.

Add tomato paste and brown sugar to the soup pot with oil and herbs

Next, add 3 oz. tomato paste (just eyeball 1/2 of a 6 oz. can, or about 5 Tbsp) and 1 Tbsp brown sugar to the soup pot with the oil and herbs. Continue to cook and stir for 2-3 more minutes.

Cooked tomato paste with oil and herbs

The tomato paste and oil mixture looks weird, and won’t really mix together, but don’t worry, you’re doing it right.

Crushed tomatoes and vegetable broth added to soup pot

After cooking the tomato paste for a few minutes, add 1 28 oz. can of crushed tomatoes and two cups of vegetable broth. Stir to combine and let it begin to heat through, still over medium heat.

Pureed white beans in a blender, from above.

Pour one 15 oz. can of cannellini beans, with the liquid in the can, into a blender and purée until completely smooth.

Pureed cannellini beans being stirred into tomato soup

Pour the puréed cannellini beans into the pot with the tomato soup and stir to combine. Place a lid on the pot, and allow it to come up to a simmer. Once simmering, turn the heat down to medium-low, and let it simmer for 20 minutes, stirring occasionally.

Simmered soup, with nutritional yeast added

After simmering for 20 minutes, add 1 Tbsp nutritional yeast and stir to combine. Taste the soup and add salt to your liking (I added 1/4 tsp). You can also add more nutritional yeast for extra cheesy goodness, if you like!

Five different bowls full of tomato soup with the soup pot and ladle at the top

It’s sooooo rich and delicious!!

Overhead view of secret ingredient tomato soup in a white bowl with black rim, and a black spoon.

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