Tomato Soup

By bridgetinma

Nutrition Facts
Serving Size 470 g
Amount Per Serving
Calories 136 Calories from Fat 32
% Daily Value*
Total Fat 3.6g 6%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 462mg 19%
Total Carbohydrates 19.1g 6%
Dietary Fiber 6.9g 27%
Sugars 11.9g
Protein 7.1g
Vitamin A 43% • Vitamin C 27%
Calcium 11% • Iron 18%

Nutrition Grade B
* Based on a 2000 calorie diet
Nutritional Analysis
Good points
Low in saturated fat
No cholesterol
Very high in dietary fiber
High in iron
Very high in vitamin A
High in vitamin C

Bad points
High in sodium
Very high in sugar

Ingredients

• 1 tablespoon extra virgin olive oil
• 1/2 medium onion, diced
• 3 stalks celery, diced
• 2 teaspoons minced garlic
• 1/2 teaspoon red pepper flakes
• Salt and freshly ground black pepper
• 1 (28-ounce) can crushed tomatoes
• 4 cups low sodium chicken broth

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

In a medium pot, over medium heat, add the olive oil. Stir in the onions and celery, and saute until the onions are soft and translucent, about 5 minutes.

Add the garlic, red pepper flakes, and salt and pepper, to taste, and saute an additional 2 minutes.

Stir in the crushed tomatoes and chicken broth. Bring to a boil, then reduce the heat to a simmer.

Cook, covered for 30 minutes. Puree until smooth. Season with salt and pepper, to taste.