Tomato Soup
Homemade Tomato-Basil Soup
Prep: 30 minutes
Total: 1 hour
Servings: 4
Ingredients:
2 Tbsp olive or vegetable oil
1 medium carrot, finely chopped
1 medium onion, finely chopped
1 clove garlic, finely chopped
*6 large tomatoes, peeled, seeded and chopped
1 can (8 ounces) tomato sauce
¼ cup thinly sliced fresh basil or 2 tsp dried basil leaves
dash pepper
*3 cans (14.5 ounces) diced tomatoes, undrained, can be substituted for the fresh tomatoes
In 3-quart saucepan, heat oil over medium heat. Cook carrot, onion and garlic in oil about 10 minutes, stirring occasionally, until tender but not brown.
Stir in tomatoes. Cook uncovered about 10 minutes, stirring occasionally, until heated through.
Stir in remaining ingredients. Cook uncovered about 10 minutes, stirring occasionally until hot.
For a pureed texture, use a food processor and puree the soup mixture in 2-3 batches until smooth.
Nutrition information (1 cup serving): 170 calories, 8 gms fat, 115 mgs sodium, 22 gms carbohydrates, 6 gms fiber, 4 gms protein
Prep: 30 minutes
Total: 1 hour
Servings: 4
Ingredients:
2 Tbsp olive or vegetable oil
1 medium carrot, finely chopped
1 medium onion, finely chopped
1 clove garlic, finely chopped
*6 large tomatoes, peeled, seeded and chopped
1 can (8 ounces) tomato sauce
¼ cup thinly sliced fresh basil or 2 tsp dried basil leaves
dash pepper
*3 cans (14.5 ounces) diced tomatoes, undrained, can be substituted for the fresh tomatoes
In 3-quart saucepan, heat oil over medium heat. Cook carrot, onion and garlic in oil about 10 minutes, stirring occasionally, until tender but not brown.
Stir in tomatoes. Cook uncovered about 10 minutes, stirring occasionally, until heated through.
Stir in remaining ingredients. Cook uncovered about 10 minutes, stirring occasionally until hot.
For a pureed texture, use a food processor and puree the soup mixture in 2-3 batches until smooth.
Nutrition information (1 cup serving): 170 calories, 8 gms fat, 115 mgs sodium, 22 gms carbohydrates, 6 gms fiber, 4 gms protein