Vegetarian Low Fat Tomato Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 86.8
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 49.8 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 3.6 g
- Protein: 2.4 g
View full nutritional breakdown of Vegetarian Low Fat Tomato Soup calories by ingredient
Number of Servings: 12
Ingredients
-
2 cups chopped carrots
2 cups chopped celery
3 cups diced onions
6 cloves garlic, minced
12 cups chopped fresh tomatoes
2 Tbsp olive oil
2 cups water
Directions
Rough chop all the vegetables. It doesn’t matter what they look like because the soup will be blended later, but make sure the carrots, onions and celery are all about the same size so they cook at the same rate.
In a large soup pot, heat the olive oil. Add in the carrots, celery and onions and cook until the onions are translucent, about 10 minutes. Add in the garlic and cook another 5 minutes, but don’t let the vegetables brown. Add in the tomatoes and water. Allow to simmer for about an hour, stirring occasionally, until the tomatoes break down and the carrots are soft.
Turn off the heat and allow to cool for 15 minutes.
Puree the soup, either with a stick blender or in batches in a conventional blender.
Once the soup is all pureed, push it through a sieve or strainer to get out the tomato skins and seeds, and but push through the rest of the vegetables. If you use too fine a mesh strainer, you will just end up with tomato juice.
If desired, add salt and pepper.
Serving Size: 12 servings
In a large soup pot, heat the olive oil. Add in the carrots, celery and onions and cook until the onions are translucent, about 10 minutes. Add in the garlic and cook another 5 minutes, but don’t let the vegetables brown. Add in the tomatoes and water. Allow to simmer for about an hour, stirring occasionally, until the tomatoes break down and the carrots are soft.
Turn off the heat and allow to cool for 15 minutes.
Puree the soup, either with a stick blender or in batches in a conventional blender.
Once the soup is all pureed, push it through a sieve or strainer to get out the tomato skins and seeds, and but push through the rest of the vegetables. If you use too fine a mesh strainer, you will just end up with tomato juice.
If desired, add salt and pepper.
Serving Size: 12 servings