Tomato Soup

Recipe Ingredients

1 tablespoon	15ml	Olive oil
3/4 cup	46g / 1.6oz	Chopped onion
2		Garlic cloves - chopped
1 tablespoon	15ml	Chopped fresh oregano or basil
1 teaspoon	5ml	Chopped fresh thyme
		= (or 1/4 tspn dried thyme)
5 cups	312g / 11oz	Diced fresh tomatoes - (2 lbs)
1 1/2 cups	355ml	Low-sodium vegetable broth
2 1/2 tablespoons	37ml	Tomato paste
2 teaspoons	10ml	Sugar
		Fresh herb sprigs - for garnish

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."

Source:
Vegetarian Times, November 2001

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