ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Melanie's Garden-Tomato Soup

Yield 5 servings (serving size: 1 cup)

Ingredients

  • 2 teaspoons olive oil
  • 3/4 cup chopped onion
  • 1 tablespoon chopped fresh oregano or basil
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
  • 2 garlic cloves, chopped
  • 5 cups diced tomato (about 2 pounds)
  • 1 1/2 cups water
  • 2 1/2 tablespoons tomato paste
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Thinly sliced fresh basil (optional)

Nutrition Information

  • calories 81
  • caloriesfromfat 29 %
  • fat 2.6 g
  • satfat 0.4 g
  • monofat 1.4 g
  • polyfat 0.5 g
  • protein 2.3 g
  • carbohydrate 14.6 g
  • fiber 2.9 g
  • cholesterol 0.0 mg
  • iron 1.3 mg
  • sodium 140 mg
  • calcium 29 mg

How to Make It

  1. Heat olive oil in a large saucepan over medium heat. Add the onion, oregano, thyme, and garlic; cook 4 minutes, stirring frequently. Stir in tomato and next 5 ingredients (tomato through pepper). Bring to a boil. Reduce heat; simmer 15 minutes. Place half of soup in a blender or food processor; process until smooth, and pour into a bowl. Repeat procedure with the remaining soup. Serve warm or chilled. Sprinkle with fresh basil, if desired.