Tomato Soup
By á-170456
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Ingredients
- 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
Details
Servings 4
Preparation
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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