Tomato Thyme Soup with Arugula Topping

The combination of whole canned tomatoes and tomato paste give this soup plenty of flavor without having to chop a single tomato. An arugula and ricotta salata topper adds peppery, salty notes and a nice change in texture.

Pair this soup with a grilled cheese sandwich for an easy weeknight meal. 

Prep Time
15 min
20 min


  • 1 28-oz BPA-free can whole peeled tomatoes, with juices
  • 1 cup low-sodium vegetable broth
  • 1 large shallot, roughly chopped
  • 3 tbsp unsalted tomato paste
  • 1 tbsp fresh thyme leaves
  • 1 tsp chopped fresh oregano
  • 1 small clove garlic, roughly chopped
  • ¼ tsp each sea salt and ground black pepper + additional to taste
  • 3 tbsp + 1 tsp extra-virgin olive oil, divided
  • 2 cups packed baby arugula
  • 1/3 cup crumbled ricotta salata or grated Parmesan cheese
  • 1/4 cup thinly sliced fresh basil


1. In a blender, purée tomatoes, broth, shallot, tomato paste, thyme, oregano, garlic and 1/4 tsp each salt and pepper. With blender running, add 3 tbsp oil in a steady stream.

2. Transfer soup to a medium saucepan, cover and heat on medium, whisking occasionally, until warmed, about 10 minutes.

3. Meanwhile, in a bowl, toss arugula, ricotta salata, basil and remaining 1 tsp oil; season with additional salt and pepper. Divide soup among bowls; top with arugula mixture. 

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Nutrition Information

  • Serving Size 2 1/4 cups
  • Calories 413
  • Carbohydrate Content 28 g
  • Cholesterol Content 27 mg
  • Fat Content 32.5 g
  • Fiber Content 10 g
  • Protein Content 11 g
  • Saturated Fat Content 7 g
  • Sodium Content 781 mg
  • Sugar Content 15 g
  • Monounsaturated Fat Content 20 g
  • Polyunsaturated Fat Content 3 g