Light and Easy Tomato Soup
Pack on the vitamins in a bowl of great summer soup. Tomato Soup that is light, healthy, and easy to make.
Total Time1 hour hr 30 minutes mins
Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: American
Allergy: Nut Free
Servings: 5
Calories: 129kcal
garlic press
Can opener
Soup pot
- 3 Tbsp olive oil
- 1 small onion, chopped
- 1 large clove garlic, minced
- 2 Tbsp unbleached flour
- 3 cups chicken broth
- 28 oz can whole peeled tomatoes, or 2 12-oz cans
- salt and pepper, to taste
- parmesan cheese, for garnish
- croutons, optional
- fresh dill, or parsley, for garnish
In a medium size soup pot, heat up olive oil.
3 Tbsp olive oil
Add onion and garlic, then sear until slightly golden-brown.
1 small onion,, 1 large clove garlic,
Add flour and stir to coat the onion and garlic.
2 Tbsp unbleached flour
Add in chicken broth and tomatoes.
3 cups chicken broth, 28 oz can whole peeled tomatoes,
Bring to a boil and add salt and pepper to taste.
salt and pepper,
Let it cool down.
Blend the mix together.
Put the mix back on the stove and heat it up.
Garnish with cheese, croutons, and parsley.
parmesan cheese,, croutons,, fresh dill,
- Use Organic tomatoes.
- Substitute chicken broth for vegetable broth if you'd like.
- Serve with pumpkin seeds or croutons (optional)
- Salt and pepper at the end to your taste.
Calories: 129kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 744mg | Potassium: 449mg | Fiber: 2g | Sugar: 5g | Vitamin A: 189IU | Vitamin C: 26mg | Calcium: 64mg | Iron: 2mg