Tomato Vegetable Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 110.6
- Total Fat: 3.9 g
- Cholesterol: 0.7 mg
- Sodium: 773.9 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 3.0 g
- Protein: 3.6 g
View full nutritional breakdown of Tomato Vegetable Soup calories by ingredient
Introduction
Easy, delicious tomato vegetable soup. Leave it chunky or opt to use a food processor for a bisque type texture. Easy, delicious tomato vegetable soup. Leave it chunky or opt to use a food processor for a bisque type texture.Number of Servings: 6
Ingredients
-
• 1 T extra virgin olive oil
• 1 onion, chopped
• 2-3 ribs celery, chopped
• 3 carrots, chopped
• 1 clove garlic, minced
• 1 bay leaf
• 1/2 c. tomato paste
• 2 T flour
• 16 oz. diced tomatoes
• 24 oz. low sodium vegetable stock
• 1/3 c. milk, soy milk, or rice milk
• salt and freshly ground pepper to taste
• 2 T sugar or sucanat
• 2 T apple cider vinegar
Directions
1. Make a roux
2. Add the aromatics
3. Add the tomatoes
4. Add the broth and the milk
5. Make a gastrique and add that last.
Begin with a roux (oil and flour). Add these two ingredients to an enamel or stainless steel saucepan or stockpot. This is what will thicken the soup, but you will not see how thick it will be until it boils.
Next mix in your aromatics: garlic, celery, onions, and carrots. Stir occasionally until they cook through (about 5 min).
Add the bay leaf and tomato paste. Stir and cook for about 1 min. Add the diced tomatoes and veggie stock. Simmer and stir occasionally for 10 min.
Add the milk of your choice and cook for 3 min. If you want your soup to be creamier, you can blend it in a blender at this point. Be sure to blend it in batches and never fill the blender more than half full.
In a separate saucepan, make a gastrique. To do this, caramelize the sugar or sucanat over low heat. Add the vinegar and stir. Add your gastrique to your soup.
Serving Size: 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user KAITMEND.
2. Add the aromatics
3. Add the tomatoes
4. Add the broth and the milk
5. Make a gastrique and add that last.
Begin with a roux (oil and flour). Add these two ingredients to an enamel or stainless steel saucepan or stockpot. This is what will thicken the soup, but you will not see how thick it will be until it boils.
Next mix in your aromatics: garlic, celery, onions, and carrots. Stir occasionally until they cook through (about 5 min).
Add the bay leaf and tomato paste. Stir and cook for about 1 min. Add the diced tomatoes and veggie stock. Simmer and stir occasionally for 10 min.
Add the milk of your choice and cook for 3 min. If you want your soup to be creamier, you can blend it in a blender at this point. Be sure to blend it in batches and never fill the blender more than half full.
In a separate saucepan, make a gastrique. To do this, caramelize the sugar or sucanat over low heat. Add the vinegar and stir. Add your gastrique to your soup.
Serving Size: 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user KAITMEND.