Tomato Soup
2018-02-08 20:33:27
Yields 8
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Nutrition Facts
Serving Size
1760g
Yields
8
Amount Per Serving
Calories 364
Calories from Fat 138
% Daily Value *
Total Fat 16g
24%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 7437mg
310%
Total Carbohydrates 55g
18%
Dietary Fiber 13g
53%
Sugars 31g
Protein 8g
Vitamin A
342%
Vitamin C
147%
Calcium
22%
Iron
27%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 3 cups fresh or canned tomatoes
- 1 medium onion
- 2 stalks celery
- 1 tablespoons oil or margarine
- 1 carrot
Seasonings
- 3/4 teaspoons oregano
- 1-1/2 teaspoons basil
- 1 quart hot vegetable stock (faux chicken is good too)
- 1-1/2 teaspoons salt
- Pepper to taste
Instructions
- Chop the tomatoes into small pieces if you don't mind including the skins, or simply rub them over a grater to get the juice and pulp. Chop the onion and celery and grate the carrot.
- Sauté the onion along with the celery and carrot. Cook these vegetables until the onion is soft.
- Add oregano, basil, and tomatoes to the pot and simmer gently for 15 minutes. At this point, if you want a smooth, creamy texture, puree the soup in a blender or food mill.
- Add the hot stock and bring the soup to a boil. Simmer on low heat for 5 minutes. Season with salt and pepper.
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