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Best tomato soup in the world. I promise you.

This tomato soup recipe includes lots of yummy veggies, delicious herbs, and absolutely no cream or cheese. (It's wonderful without - but if you're feeling brave, add a little in. It can only make it better!) It's super healthy - lots of fiber and very little fat!

It's also a great tomato soup recipe for freezing, too - it makes a ton, so you can probably feed a family twice. Especially if you do tomato soup and grilled cheese. (Which is the best way to eat it.)

Step 1: Ingredients!

It might look like a lot, but you're bound to have most of this on hand:
  • two 28 oz. cans diced tomatoes (low or no sodium is best)
  • one small onion
  • 2-3 cloves garlic
  • one small zucchini
  • one small yellow squash
  • two small carrots
  • 1/4 cup red wine
  • 1/4 cup soy sauce
  • eight cups of veggie stock
  • one tablespoon hot sauce of choice
  • 1 1/2 teaspoons thyme
  • 1 1/2 teaspoons basil
  • 1 1/2 teaspoons oregano
  • 1 1/2 teaspoons Cajun seasoning (pick one without salt)
  • 1 1/2 teaspoons dill
  • salt and pepper to taste
  • olive oil
You'll need a nice big pot and a food processor/blender/immersion blender to make this happen.

Step 2: Dice Your Veggies!

Dice all the veggies down to around the same size - this will ensure they cook nice and evenly. :)

Step 3: Cook the Veggies!

Warm a pan over medium heat and put a couple tablespoons of olive oil in the bottom.

Dump all the veggies in at once and add a pinch of salt. Cook these veggies until they start to get nice and soft - it could take up to ten minutes. Make sure to stir it frequently - you don't want anything to burn!

It shouldn't be too much of a risk, though - the salt will help them release some moisture.

The first picture shows them before they're cooked - the second shows what they should look like when you're done!

Step 4: Add the Herbs & Spices, Then the Wine!

Put all of your herbs and spices in the pot and cook, stirring frequently, until everything is very fragrant. It should only take a minute or two.

Once that's done, deglaze the pan with the 1/4 cup of red wine. Scrape extra hard with a wooden or plastic spoon to get all the yummy bits off the bottom!

Step 5: Add Tomatoes and Broth and Simmer!

Dump in your cans of tomatoes and the eight cups of broth and stir well to combine.

You'll want to bring this up to a boil, and then back down to a simmer. You'll let it simmer at least 30 minutes, but longer is even better. I went about 45 minutes this time. Simmer it without a lid on the entire time - you'll want some of the liquid to evaporate off so the flavors get more intense. :)

Step 6: Turn Off the Heat, Add in Hot Sauce and Soy Sauce!

Stir them into the soup and you're good to start the most difficult bit - blending it up!

Step 7: Blending/processing.

Let it be known that if you have an immersion blender you are super cool and I wish I was you. I will have one of those one day!

If you are not fancy enough to have an immersion blender, process the soup in small batches in a food processor or blender. If you're using a food processor, don't fill it more than halfway full or you'll have a mess on your hands. I learned the hard way. I am impatient. :D

You're looking for a smooth texture, no big chunks! Mine was a teeny bit grainy, and that's fine. Just do what your equipment will allow.

Once everything is processed, return it to the pot to keep it warm!

Step 8: Serve!

It's best served nice and warm with crusty bread or a grilled cheese. :)

If you have leftovers, make sure to freeze them in nice serving sized containers to reheat on nights you're feeling sick or lazy. You'll thank yourself later!

Defrosting tip: start defrosting in the microwave, until you can get the giant tomato soup ice cube out of the container, and then put the whole frozen mess into a saucepan and heat over low until melted and warm - works like a charm, and not hot spots! :D
<p>My kingdom for a creamy tomato soup recipe that uses fresh tomatoes in a slow cooker! Is it even possible?</p><p>EVERY recipe I've seen on making tomato soup uses canned tomatoes (diced or paste (Roma)). What does it have that couldn't be done with a peeled, pureed, ripe tomato? How it's blanched?</p>
Just finished this, eating it now! Its delicious. Instead of all the individual herbs and spices I just used a mixed spices bottle (which has basil, rosemary, thyme, etc.) and I used mushroom instead of squash. Warning, it makes a massive amount, I had to switch pans in the middle of cooking to a bigger one! And I didnt have any vegetable stock so I used chicken. Still absolutely amazing! Good because Im sick at the moment x
I love to see that you use organic ingredients too!! The soup looks fantastic!

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Bio: part of the Instructables Design Studio by day, stitch witch by night. follow me on instagram @makingjiggy to see what i'm working on! ^_^
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