Quick Tomato Soup
Author: Kelly Hutchinson
Prep time:
Cook time:
Total time:
Serves: 4
- ½ onion
- 2 cloves garlic
- 2 - 15 oz cans diced tomato or 28 oz can diced tomato (organic and/or natural, preferred)
- 1 tsp fresh oregano, chopped (or any fresh or dried herbs you have on hand)
- ½ c vegetable broth
- ⅔ c tomato sauce
- 1 - 2 tbsp. sugar
- salt and pepper to taste
- Mince the onion and garlic.
- In a saucepan over medium heat (spritz with nonstick spray or line with a little bit of water), sauté the onion and garlic.
- When the onion and garlic are soft, add the canned tomatoes, broth, and oregano.
- Cover and bring to a boil. Let boil for 5 minutes.
- Reduce heat and let cool slightly.
- Remove the cover and blend with an immersion blender. If you don't have an immersion blender, use a regular blender at the end of cooking.
- Add the tomato sauce and sugar, increasing if your tomatoes are particularly tangy. (If you haven't blended yet, this would be the time for it)
- Add salt and pepper to taste, and serve.
I served mine with a drizzle of truffle oil on top. A small amount of extra virgin olive oil or flavored oil will provide more richness and depth.
Serving size: about 1 c Calories: 80 Fat: 1 Carbohydrates: 18 Fiber: 4 Protein: 3
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2014/02/10/quick-tomato-soup/
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