Homemade Tomato Soup

By cserumga

Per 1/2-cup serving:
Calories: 60
Protein: <1 g
Total Fat: 3 g
Saturated Fat: <1 g
Carbohydrates: 7 g
Cholesterol: 0 mg
Sodium: 122 mg
Fiber: 1 g
Sugar: 4 g

Ingredients

• 2 Tbs. olive oil
• 1 medium onion, chopped (1 1/2 cups)
• 1 Tbs. 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
Adapted from vegetariantimes.com

Preparation

Step 1

1. Heat oil in medium saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft and translucent. Stir in tomato paste, garlic, and sugar, and cook 1 minute, 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.