Melanie's Garden-Tomato Soup

Melanie's Garden-Tomato Soup Recipe


5 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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


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)


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.

June 1999
My Notes

Only you will be able to view, print, and edit this note.

Add Note