Tomato Herb Soup

 

• 1/2 tsp. garlic powder
• 1/4 cup olive oil
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp dried thyme
• 1/4 tsp dried rosemary
• 1 pinch crushed red pepper
• 1/4 tsp freshly cracked black pepper
• 1 (6oz.) can tomato paste
• 1 T. brown sugar
• 1 (28oz.) can crushed tomatoes
• 3 cups vegetable broth

• In a sauce pot add garlic powder with the olive oil, oregano, basil, thyme, rosemary, red pepper flakes, and freshly cracked pepper. Turn the heat on to medium-low and sauté for about 2 minutes.
• Add the tomato paste and brown sugar. Stir until everything is mixed (the oil may stay partially separated). Cook the mixture while stirring continuously for 3-5 minutes, or until the tomato paste 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.