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Tomato Soup with Fresh Thyme and Oregano

Tomato Soup with Fresh Thyme and Oregano

According to the calendar we still technically have over six weeks of summer left. But vacations are wrapping up, kids will be back in school soon and schedules are starting to shift. These are the days we’re frequently on the run and need something quick and simple for dinner. This luscious soup, loaded with Roma tomatoes and fresh herbs is the perfect answer!

The smooth creaminess of this soup evokes memories of the tomato soup many might remember from their childhood but with far more taste. This is a great tomato soup recipe from Vitamix with a few variations on our end. I’m obsessed with my Vitamix and using it to make soup is incredibly easy. You can use other blenders or a food processor though the soup might not be quite as smooth though it will still be delicious. The recipe makes about 5-1/2 cups and because it is so easy to pull together I typically whip up two batches whenever I make it.

The soup starts with red ripe Roma tomatoes, which are particularly wonderful during warm summer months. They’re also a variety available throughout the year making this a soup perfect in any season. Layer upon layer of tomato goodness is added from both sundried and packed tomatoes plus rich tomato paste. Then fresh carrots, sweet onion and garlic along with thyme and oregano are tossed in for more fresh flavors. Process the ingredients until the soup is silky smooth, about five minutes, soften with a bit of milk and you’ve got a comforting and satisfying meal.

Revive those childhood memories – serve this beautiful tomato soup piping hot with a grilled ham and cheese on the side!

Tomato Soup with Fresh Thyme and Oregano

1-1/2 cups chicken or vegetable stock

1 can peeled tomatoes, 14-ounces with their juices

2 fresh Roma tomatoes cut in half

1 medium carrot, scrubbed and cut in half

¾ cup sundried tomatoes packed in oil, drained

1-1/2 teaspoons chopped sweet onion

½ teaspoon chopped garlic, about 1 clove

½ tablespoon fresh thyme leaves or ½ teaspoon dried

1 teaspoon fresh oregano or 1/3 teaspoon dried

½ teaspoon kosher salt

¼ teaspoon freshly cracked black pepper

1-1/5 tablespoons tomato paste

1 teaspoon concentrated chicken bouillon

½ cup milk

Shaved or grated Parmesan cheese for garnish, optional

Pour the chicken stock into the canister of the blender then add the canned tomatoes and the fresh tomatoes.

Toss in the carrot, the sundried tomatoes along with the onion and garlic. Then add the thyme, oregano, kosher salt and pepper plus the tomato paste and chicken bouillon.

Process on the “hot soup” setting (if available on your blender) or start on low and blend for about 30 seconds then on high for about 5 minutes, or until very smooth. Remove the lid and pour in the milk, then process on low for about 15 to 20 seconds.

You can transfer the soup to a saucepan over medium-low heat to keep warm.

Tomato Soup with Fresh Thyme and Oregano, courtesy of Preserving Good Stock

August 8, 2018
: 3 to 4

This luscious soup, loaded with Roma tomatoes and fresh herbs is the perfect answer for busy days!

By:

Ingredients
  • 1-1/2 cups chicken or vegetable stock
  • 1 can peeled tomatoes, 14-ounces with their juices
  • 2 fresh Roma tomatoes cut in half
  • 1 medium carrot, scrubbed and cut in half
  • ¾ cup sundried tomatoes packed in oil, drained
  • 1-1/2 teaspoons chopped sweet onion
  • ½ teaspoon chopped garlic, about 1 clove
  • ½ tablespoon fresh thyme leaves or ½ teaspoon dried
  • 1 teaspoon fresh oregano or 1/3 teaspoon dried
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 1-1/5 tablespoons tomato paste
  • 1 teaspoon concentrated chicken bouillon
  • ½ cup milk
  • Shaved or grated Parmesan cheese for garnish, optional
Directions
  • Step 1 Pour the chicken stock into the canister of the blender then add the canned tomatoes and the fresh tomatoes.
  • Step 2 Toss in the carrot, the sundried tomatoes along with the onion and garlic. Then add the thyme, oregano, kosher salt and pepper plus the tomato paste and chicken bouillon.
  • Step 3 Process on the “hot soup” setting (if available on your blender) or start on low and blend for about 30 seconds then on high for about 5 minutes, or until very smooth.
  • Step 4 Remove the lid and pour in the milk, then process on low for about 15 to 20 seconds. You can transfer the soup to a saucepan over medium-low heat to keep warm.
  • Step 5 This soup is so simple, whenever I whip it up I always make two batches.


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