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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

  1. 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.
  2. Add the onion and carrot, sprinkle with salt and pepper, and cook, stirring, until the onion begins to soften, 3 to 5 minutes.
  3. 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