Tomato Soup (from Laurel’s Kitchen)

Tomato Soup
Yields 8
Print
364 calories
55 g
0 g
16 g
8 g
1 g
1760 g
7437 g
31 g
0 g
13 g
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
  1. 3 cups fresh or canned tomatoes
  2. 1 medium onion
  3. 2 stalks celery
  4. 1 tablespoons oil or margarine
  5. 1 carrot
Seasonings
  1. 3/4 teaspoons oregano
  2. 1-1/2 teaspoons basil
  3. 1 quart hot vegetable stock (faux chicken is good too)
  4. 1-1/2 teaspoons salt
  5. Pepper to taste
Instructions
  1. 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.
  2. Sauté the onion along with the celery and carrot. Cook these vegetables until the onion is soft.
  3. 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.
  4. Add the hot stock and bring the soup to a boil. Simmer on low heat for 5 minutes. Season with salt and pepper.
beta
calories
364
fat
16g
protein
8g
carbs
55g
more
NoMayo https://nomayo.us/