Homemade Tomato Soup

By aamundson

Ingredients

• 2 Tbsp olive oil
• 1 medium onion, chopped (1 1/2 cups)
• 1 Tbsp tomato paste
• 2 cloves garlic, minced (2 tsp)
• 1 tsp sugar
• 1 15 oz can diced tomatoes
• 1 vegetable bouillon cube, optional
• 2 tsp balsamic vinegar
• 1/2 tsp dried thyme

Details

Servings 8
Preparation time 10mins
Cooking time 30mins
Adapted from vegetariantimes.com

Preparation

Step 1

1. Heat oil in medium saucepan over medium heat. Add onion, and saute 4 minutes, or until soft and translucent. Stir in tomato paste, garlic, and sugar, and cook 1 minutes, or until tomato paste darkens. Stir in diced tomatoes, bouillon cube (if using), balsamic vinegar, thyme and 4 cups water. Cover pan, bring soup to a boil, then reduce heat to medium-low, and simmer, covered, 15 minutes.
2. Remove from heat, and blend soup with immersion blender or in blender or food processor until smooth. Season with salt and pepper, if desired.

Per 1/2-cup serving: 60 calories; <1g protein; 3 g total fat (<1 g sat fat); 7 g carb; 0 mg chol; 122 mg sodium; 1 g giver; 4 g sugar