Melanie's Garden-Tomato Soup

4 Reviews
ADD YOUR REVIEW
Yield
5 servings (serving size: 1 cup)
June 1999
RECIPE BY Cooking Light

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)

Nutritional Information

  • Calories 81
  • Caloriesfromfat 29%
  • Fat 2.6g
  • Satfat 0.4g
  • Monofat 1.4g
  • Polyfat 0.5g
  • Protein 2.3g
  • Carbohydrate 14.6g
  • Fiber 2.9g
  • Cholesterol 0.0mg
  • Iron 1.3mg
  • Sodium 140mg
  • Calcium 29mg

How to Make It

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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Ratings & Reviews

cyclegal's Review

kccovert
October 29, 2013
N/A

LauraJM's Review

cyclegal
September 19, 2011
I made this yesterday and it's great! It's very refreshing and satisfying. I followed the directions exactly. I used turbinado sugar for the called for sugar. So, if you prefer raw sugar over white sugar go for it. I will be making many more batches of this in the next couple weeks!!

Carolinabev's Review

LauraJM
November 11, 2010
I made this last night with cherry tomatoes from my garden. It was magnificent! I just sliced them and put in the pot. After using food processor, I used a sieve to get rid of the seeds. Will definitely make again.

kccovert's Review

Carolinabev
October 03, 2010
Best with fresh tomatoes . Grate a little parmesan cheese on top