Melanie's Garden-Tomato Soup

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 81
  • Calories from fat: 29%
  • Fat: 2.6g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.3g
  • Carbohydrate: 14.6g
  • Fiber: 2.9g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 140mg
  • Calcium: 29mg

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)

Preparation

  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.
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