Creamy Veggie Tomato soup
Nutritional Info
- Servings Per Recipe: 15
- 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
View full nutritional breakdown of Creamy Veggie Tomato soup calories by ingredient
Introduction
This is a delicious and easy soup that is a kid pleaser in my house. Even though the cream is optional, it adds that extra bit of flavour and texture and even with the cream it is low calorie.(I believe that whole food is good food and healthy food and I don't use any chemicals or artificial ingredients, good fats and natural sugars don't have to be scary.) This is a delicious and easy soup that is a kid pleaser in my house. Even though the cream is optional, it adds that extra bit of flavour and texture and even with the cream it is low calorie.
(I believe that whole food is good food and healthy food and I don't use any chemicals or artificial ingredients, good fats and natural sugars don't have to be scary.)
Number of Servings: 15
Ingredients
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1 tsp olive oil
3 carrots
2 stalks of Celery
1 large onion
3-4 cloves of garlic
1 red pepper
1 orange/yellow pepper
2 green onions
1 handful of fresh parsley
1 large can of whole tomatoes
1 medium can of seasoned diced tomatoes
2 small cans of tomato paste
1 tsp vegetable boullion (or a cube)
2 tsp real brown sugar (not a substitute)
1 tsp salt (or to taste)
1 tsp oregano
1/2 cup of cream (optional)
Directions
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.
Member Ratings For This Recipe
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