Lunch

Tomato Soup

October 11, 2017

Ingredients

  • 2 Tbs. olive oil
  • 1 medium onion, chopped (11/2 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

Preparation

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.

Nutrition Information

  • Calories: 60
  • Carbohydrate Content: 7 g
  • Fat Content: 3 g
  • Fiber Content: 1 g
  • Protein Content: 0.5 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 122 mg
  • Sugar Content: 4 g


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