Classic Tomato Soup with Pepper Relish


There is nothing better than a hot bowl of tomato soup. On occasion, I will buy cans or cartons of tomato soup from the store and am usually disappointed with the product. While making your own can take a few more minutes, if you have the energy, it’s totally worth it.

Once you get everything into the pot, you simply let it simmer until the veggies are tender. There is very little labor necessary for this recipe. With most soup/stew recipes, feel free to get creative – add cream or fresh herbs, or incorporate a fun spice like berbere!



  • 1 14 oz can diced tomatoes
  • 1 28 oz can whole tomatoes
  • 6 Tbls butter
  • 1 onion, chopped
  • 1 carrot, diced
  • 2 cloves garlic, minced
  • 1 Tbls flour (optional, it just helps thicken the soup a bit)
  • salt, pepper, thyme, paprika to taste
  • 1/2 c tomato sauce (optional, I just happened to have some leftover that I wanted to use)
  • 3 small sweet peppers
  • olive oil and balsamic


  1. Melt the butter in a pan – please feel free to reduce this amount as I went a little stir crazy with the amount… although if you keep it at 6 Tbls, you won’t be disappointed
  2. Sauté the onion and carrot for 5-7 minutes. Add the garlic. Once this becomes fragrant after a few minutes, add the flour, spices, herbs, and tomatoes. Make sure to crush the whole tomatoes with your spoon. Bring so a simmer, then cover
  3. While the soup is simmering, roast some sweet peppers at 400F until charred. Once they cool, peel the skins and slice them. Dress them with a little olive oil, balsamic, salt and pepper
  4. When the soup is ready, garnish with sweet pepper relish

Garden Greatness

Last nights meal came courtesy of my parent’s garden. We had fresh tomatoes, zucchini, eggplant, and herbs. I found these perfect recipes to try out, a warm quinoa salad and a summer ratatouille. For dessert we had zucchini brownies!

Warm Quinoa Salad from Oh She Glows


  • 1 c dry quinoa
  • 1 1/2 c water
  • 1 tsp olive oil
  • 2 garlic cloves, minced
  • 1 lb mixed cherry tomatoes
  • 1 can of corn (you should use fresh or frozen though)

3-Herb Green Sauce (food process the following):

  • 1 clove garlic
  • 1/2 c lightly packed basil
  • 1 tbls fresh dill
  • 2 tbls fresh chives
  • 1 small yellow tomato
  • 3 tbls olive oil
  • 1 tbls lemon juice
  • salt and pepper to taste
  1. Combine water and quinoa. Bring to a boil. Cover. Reduce heat and cook for 15 minutes
  2. Saute garlic in oil. When fragrant add tomatoes and corn

3. When the quinoa is done, let sit for a few minutes, then fluff with a fork

4. Add tomato/corn mixture to quinoa

5. Drizzle with sauce

Summer Ratatouille derived from Oh She Glows

  • 2 c white onion
  • 2 cloves garlic, minced
  • 2 summer squash
  • 1 zucchini
  • 1 eggplant
  • 2/3 green pepper (whatever floats your boat, yo)
  • 1 red pepper
  • 1 c marinara sauce (we used our homemade tomato relish)
  • 1 tsp thyme (dried)
  • 1/4 c basil (fresh)
  • few sprigs of chives
  • salt and pepper to taste
  1. Saute the onion and garlic in light oil
  2. When fragrant, add the other veggies and herbs
  3. Reduce heat and cover

4. When veggies cook down, add the marinara

5. Cook until the veggies are soft

Butternut Tomato Soup

My dad has been graced by the gardening gods this season with a truckload of tomatoes. After a recent visit I gladly took some off his hands. I wanted to make something creative with them, other than dressing up a salad or sandwich. I came across a recipe for a butternut tomato soup in How it all Vegan! and decided to give it a go. I made a batch for myself and two friends, and while the serving size suggests 4-6 people, the 3 of us polished the pot off in one sitting. Please give this one a try!

  • 5 cloves of garlic
  • 1 tbls fresh grated ginger
  • 1 medium butternut squash
  • 1 tbls olive oil
  • 1 c vegetable stock (I used some leftover kale water)
  • 1 28oz can of diced tomatoes or 5-8 fresh tomatoes, diced
  • salt and pepper to taste
  • 1 c soy milk (plaaaain!)

Saute garlic, ginger and squash until garlic is softened (5 minutes-ish). Add stock, tomatoes, and salt and pepper. Simmer on medium heat for 15-20 minutes (I cut too large of squash pieces, so it simmered a bit longer). Once squash can be pierced with a fork, transfer to a food processor. Blend well. Return to stove, add 1 c of soy milk and simmer for 5 minutes more. Serve over rice. Enjoy!!