Half-Baked by Liz  recipes, crafting, & other fun things

Tomato Soup

May 5, 2016 / by Liz

Tomato Soup

Yield: serves 2 to 4

Tomato Soup


  • 2 tablespoons olive oil
  • 1 small onion, peeled and chopped
  • 1 garlic clove, finely sliced
  • ½ carrot, peeled and chopped
  • 5 fresh medium tomatoes (500-600 g), quartered
  • ½ teaspoon sugar
  • ½ teaspoon dried oregano
  • 1 teaspoon salt
  • fresh parsley
  • 60 mL red wine
  • 500 mL vegetable stock


  • In a medium pot, combine the olive oil, onion, garlic, and carrot. Sauté over medium-high heat for several minutes, until the onion is soft.
  • Add the tomatoes, sugar, oregano, salt, and several sprigs of parsley to the pot, reduce the heat to medium, and cook for 10 minutes or so, stirring occasionally.
  • Add the wine and vegetable stock, and bring to a boil over high heat. Then reduce the heat to low, and simmer, covered, for 25 minutes.
  • Transfer the mixture to a blender, and blend until smooth (with a cloth covering the top vent so that the steam can escape but the mess stays in). Return to the pot to keep warm until ready to serve.
  • *See original blog post here.

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