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Tomato-and-Garlic Soup

(recipe, Oxfam)


Recipe contributed to Oxfam America by Mark Bittman.


  1. 1 chopped onion
  2. 1 chopped carrot
  3. 2 Tbsp. tomato paste
  4. 2 Tbsp. minced garlic
  5. 3 Tbsp. olive oil
  6. 3 cups tomatoes
  7. 3 cups water
  8. Salt and pepper to taste
  9. Chopped or torn basil


  1. You’ll want to use a 2.5- to 4-quart (medium or large) pot.
  2. If you want a supersmooth soup, use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it.
  3. Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.
  4. Sauté onion, carrot, tomato paste, and garlic in olive oil for 5 minutes.
  5. Add tomatoes and water, and salt and pepper to taste. Boil, lower the heat, and simmer for 15 minutes.
  6. Garnish with lots of chopped or torn basil.


Adapted from Mark Bittman, “Creamy, Brothy, Earthy, Hearty,” The New York Times Magazine, March 3, 2011. Used with permission. © 2011 Oxfam America, Inc. All Rights Reserved.