Tomato Herb Soup

So as Grad students and working part-time, money can be tight by times. Because of this, we are always on a budget and have to be very cautious when grocery shopping by ensuring what we get is on sale, or at least a good price. We also try to make meals that will last us a couple of days or something that we can freeze and have later on when we start to run low on food. We also love trying new recipes and when we find recipes we love, we make it all the time 🙂

I stumbled upon this amazing blog a few months ago called, Budget Bytes and it is exactly what Evan and I have been looking for. It is such a blessing to us. The recipes she has are DELICIOUS, the ingredients are all a good price, most of the ingredients she uses are in a lot of her recipes so things are not wasted and best of all, as her slogan goes, “my stomach’s full and my wallet is too”. Perfect for grad students like us haha

I was a bit leery of trying this recipe because Evan doesn’t like Tomato (I LOVE it) but thankfully he loves this soup (so that says something about the soup if someone who doesn’t like tomatoes likes this tomato soup!

Source: of Recipe: Budget Bytes

 What You Need:

  • ¼ cup olive oil
  • 2 cloves garlic
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ½ tsp dried thyme
  • ¼ tsp dried rosemary
  • pinch red pepper flakes
  • Black Pepper
  • 1 (6 oz.) can tomato paste
  • 1 Tbsp brown sugar
  • 1 (28 oz.) can crushed tomatoes
  • 3 cups vegetable broth

Directions:

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. (If you have fresh herbs, I find that the recipe is even better with fresh, but if not, no worries! Dried is still yummy too!)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 will stay partially separated). Cook the mixture while stirring continuously for 3-5 minutes, or until it 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.

* For the two of us, this usually does us for supper, and then I’m usually able to freeze 3 containers so I have 3 lunches all ready to go in the freezer 🙂 So if you don’t go for seconds, this recipe is good for approx. 5 meals (depending on how big your serving size is of course).

If your on a budget, love REAL food, love cooking and love trying new foods, please visit Budget Bytes, you will not be disappointed!

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