Double Tomato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 medium onion -- chopped 3/4 cup carrot -- shredded1 tablespoon garlic -- minced1 tsp Splenda (or sugar)1 teaspoon Splenda1/4 teaspoon black pepper2 teaspoons dried basil14 grams sun-dried tomatoes -- chopped15 ounces canned diced tomatoes 15 ounces chicken broth1 tsp olive oil
Heat oil in medium sized saucepan generously . Add chopped onion, shredded carrot, garlic to pan, and cook for 5 minutes or until vegetables are tender, stirring frequently. Add Splenda, pepper and 1 teaspoon basil and cook 5 minutes. Add sun-dried tomatoes, diced tomatoes, and broth, and bring to a boil. Reduce heat, and simmer 1 hour. Remove from heat. Place half of soup in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup. Add remaining basil .
Number of Servings: 3
Recipe submitted by SparkPeople user LOLIESPAGNOLIE.
Number of Servings: 3
Recipe submitted by SparkPeople user LOLIESPAGNOLIE.
Nutritional Info Amount Per Serving
- Calories: 82.8
- Total Fat: 2.3 g
- Cholesterol: 3.1 mg
- Sodium: 875.5 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 3.5 g
- Protein: 3.2 g
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