Herbed Fresh Tomato Soup
Description
This Herbed Fresh Tomato Soup is a celebration of summer produce, combining ripe, peeled tomatoes with sweet onions and a robust blend of fresh basil and thyme. The result is a velvety, bright red broth that feels both luxurious and comforting. By simmering the vegetables slowly, the natural sweetness of the tomatoes develops, creating a rich base that requires no heavy cream to feel satisfying. It is incredibly versatile; serve it hot as a light lunch, pair it with crusty bread for a cozy dinner, or freeze portions for quick meal prep. The vibrant herbal notes make it a fresh alternative to heavy, canned soups, offering a clean, garden-fresh taste that appeals to vegans and omnivores alike.Ingredients
Directions
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Heat olive oil in a large saucepan over medium heat.
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Add thinly sliced onions and cook until tender and translucent, about 5-7 minutes.
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Stir in water, peeled tomatoes, tomato paste, basil, thyme, bouillon granules, sugar, salt, pepper, and hot pepper sauce.
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Bring the mixture to a boil.
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Reduce heat to low, cover, and simmer for 40 minutes to allow flavors to meld.
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Carefully transfer about one-third of the hot tomato mixture into a blender or food processor.
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Blend until completely smooth. (Alternatively, press through a food mill).
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Repeat blending process with the remaining soup mixture in batches.
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Return blended soup to the saucepan and reheat gently if desired.
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Ladle into bowls and sprinkle with fresh parsley before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 113.3kcal
- % Daily Value *
- Total Fat 7.8g12%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 9.5mg1%
- Total Carbohydrate 10.5g4%
- Dietary Fiber 2.6g11%
- Sugars 6.0g
- Protein 1.9g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To store leftovers, let the remaining soup cool completely. Pour into a 3-cup freezer-safe container, seal tightly, label with the date, and freeze. To serve frozen soup, transfer to a medium saucepan, cover, and cook over medium heat for 20-25 minutes, stirring occasionally until heated through.
For a strictly vegan version, substitute the instant chicken bouillon granules with vegetable bouillon or additional salt and soy sauce.
Fresh basil and thyme provide the best flavor, but dried herbs work well in a pinch. If using dried herbs, crush them slightly before adding to release their oils.
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