Creamy Veggie Tomato soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1 tsp olive oil3 carrots2 stalks of Celery1 large onion3-4 cloves of garlic1 red pepper1 orange/yellow pepper2 green onions1 handful of fresh parsley1 large can of whole tomatoes1 medium can of seasoned diced tomatoes2 small cans of tomato paste1 tsp vegetable boullion (or a cube)2 tsp real brown sugar (not a substitute)1 tsp salt (or to taste)1 tsp oregano1/2 cup of cream (optional)
This makes a large batch (at least 15 1 cup servings)
I use a food processor to finely chop the veggies because it is faster, but you can do it by hand.
Finely chop or process in food processor: carrots, celery, onion, green onion, parsley, peppers and garlic.
Heat soup pot with a tsp of olive oil and add the chopped veggies and cook for a few minutes.
Add the canned whole tomatoes and diced tomatoes to the food processor and blend, then add to the pot.
Add the tomato paste and the spices and let simmer for about 30-45 min, stirring occasionally.
With a hand blender, food processor or blender, blend the soup completely and return to a simmer for another 5 min. Remove from heat, adjust seasonings and add the cream. (Or add a drizzle of cream right to the bowl while serving)
Number of Servings: 15
Recipe submitted by SparkPeople user LOSINGTHEPAX.
I use a food processor to finely chop the veggies because it is faster, but you can do it by hand.
Finely chop or process in food processor: carrots, celery, onion, green onion, parsley, peppers and garlic.
Heat soup pot with a tsp of olive oil and add the chopped veggies and cook for a few minutes.
Add the canned whole tomatoes and diced tomatoes to the food processor and blend, then add to the pot.
Add the tomato paste and the spices and let simmer for about 30-45 min, stirring occasionally.
With a hand blender, food processor or blender, blend the soup completely and return to a simmer for another 5 min. Remove from heat, adjust seasonings and add the cream. (Or add a drizzle of cream right to the bowl while serving)
Number of Servings: 15
Recipe submitted by SparkPeople user LOSINGTHEPAX.
Nutritional Info Amount Per Serving
- Calories: 59.1
- Total Fat: 1.5 g
- Cholesterol: 3.0 mg
- Sodium: 497.6 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 2.4 g
- Protein: 2.0 g