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Tomato Soup
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Makes 4 servings 1x
Time 30 minutes
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Ingredients
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 large onion, sliced
- 1 carrot, diced
- Salt and pepper
- 3 cups peeled, seeded, and chopped tomatoes (canned are fine; include their juice)
- 1 tablespoon chopped fresh thyme or
- 1 teaspoon dried thyme
- 3 cups vegetable stock or water, plus more as needed
- 1 teaspoon sugar (optional)
- 1/4 cup chopped fresh parsley, basil, or dill for garnish
Instructions
- Put the oil in a large pot over medium heat. When it’s hot, add the tomato paste and cook, stirring constantly, until it’s fragrant and darkens a little, less than a minute.
- Add the onion and carrot, sprinkle with salt and pepper, and cook, stirring, until the onion begins to soften, 3 to 5 minutes.
- Add the tomatoes and thyme and cook, stirring occasionally, until the tomato pieces break up, 10 to 15 minutes. Add the stock, stir, and taste. Adjust the seasoning; if the soup is flat tasting, stir in the sugar. (You can make the soup in advance up to this point. Cool, cover, and refrigerate for up to 2 days.) If the mixture is too thick, add a little more stock or water. Garnish with the herbs and serve.
— How to Cook Everything Vegetarian