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Tomato Soup


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  • 1 tablespoon olive oil
  • 3/4 cup chopped onion
  • 2 garlic cloves chopped
  • 1 tablespoon chopped fresh oregano or basil
  • 1 teaspoon chopped fresh thyme (or 1/4 tspn dried thyme)
  • 5 cups diced fresh tomatoes - (2 lbs)
  • 1 1/2 cups low-sodium vegetable broth
  • 2 1/2 tablespoons tomato paste
  • 2 teaspoons sugar
  • Fresh herb sprigs for garnish


Servings 4


Step 1

In large saucepan, heat oil over medium heat. Add onion, garlic, oregano or basil and thyme and cook, stirring often, until onion begins to soften, about 5 minutes. Add tomatoes and cook, stirring occasionally, 5 minutes. Stir in broth, tomato paste and sugar. Season to taste with salt and freshly ground pepper.

Bring soup to a boil. Reduce heat; simmer, uncovered, 15 minutes. Using immersion blender, process until smooth.

Ladle into serving bowls and garnish with fresh herbs.

This recipe yields 4 servings.

Per Serving: 137 Cal; 4g Prot; 4g Total Fat (1 Sat. Fat); 17g Carb.; 0mg Chol; 172mg Sod.; 3g Fiber.

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