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Tomato Soup Recipe

Recipe by: CORWYNN DARKHOLME

"This is a very simple, creamy and yummy soup, I do believe all will love it!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook30 m
  • Ready In1 h
  • 1Heat oil in a large Dutch oven over medium-high heat. Saute onion and garlic until onion is tender.
  • 2Add carrot and celery; cook 7 to 9 minutes until tender, stirring frequently. Stir in tomatoes, broth, Worcestershire sauce, salt, thyme, pepper and hot pepper sauce. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently.
Ingredients
  • 6 servings
  • 141 cals
  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup chopped carrot
  • 1/4 cup chopped celery
  • 2 (28 ounce) cans crushed tomatoes
  • 3 1/2 cups vegetable broth
  • 1 tablespoon vegetarian Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 4 drops hot pepper sauce
Nutrition

Amount per serving ( 5 total)

  • Calories:
    141
    7%
  • Fat:
    3.4
    5%
  • Carbs:
    26.5
    9%
  • Protein:
    5.4
    11%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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