Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 3/4 cup 46g / 1.6oz Chopped onion

  3. 2 Garlic cloves - chopped

  4. 1 tablespoon 15ml Chopped fresh oregano or basil

  5. 1 teaspoon 5ml Chopped fresh thyme

  6. 1/4 tspn dried thyme

  7. 5 cups 312g / 11oz Diced fresh tomatoes - (2 lbs)

  8. 1 1/2 cups 355ml Low-sodium vegetable broth

  9. 2 1/2 tablespoons 37ml Tomato paste

  10. 2 teaspoons 10ml Sugar Fresh herb sprigs - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. Description: "Fresh tomato soup is easy to make with a hand-held blender. This version is bursting with flavor."


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