Copycat Dr. McDougall's Tomato Basil Pasta Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 4
  • 4 tomatoes, peeled and diced
  • 1 red bell pepper, sliced
  • 1 carrot, shredded
  • 1 shallot or small onion, diced
  • 4 cloves of garlic, diced
  • 1 cup vegetable broth
  • 1 cup water
  • ½ can of kidney beans, rinsed
  • 1 bay leaf
  • 1 kombu strip
  • 1 TBS oregano
  • 1 sprig of fresh thyme
  • 1 handful of fresh basil
  • 1 TBS Italian Seasoning
  • 1 tsp olive oil
  • salt and pepper to taste
  • 8 oz rotini pasta (I used brown rice pasta, but whole wheat would work)
  1. Chop all the veggies.
  2. In a food processor or blender, combine the tomatoes and red bell pepper. Pulse until you have a thin salsa consistency.
  3. Heat saucepan on medium heat.
  4. Coat the bottom of the pan with olive oil.
  5. Add shallots, cook until soft.
  6. Next combine the shredded carrots and garlic with the shallots.
  7. Spoon in the tomato-pepper mix.
  8. Stir in the veggie broth, water, and beans.
  9. Add herbs, bay leaf, kombu strip and combine.
  10. Cook for 1 hour on med-low heat. Salt and pepper to taste
  11. Prepare gluten free pasta according to package instructions.
  12. When cooked, rinse noodles and mix into the soup.
  13. Serve topped with fresh basil.
Recipe by Breast Cancer Maven at