| 2 tsp olive oil 3/4 c. chopped onion 1 Tbsp chopped fresh oregano or basil 1 tsp chopped fresh or 1/4 tsp dried thyme 2 garlic cloves, chopped | 5 c. diced tomatoes (~2 lbs.) 1 1/2 c. water 2 1/2 Tbsp tomato paste 2 tsp sugar 1/4 tsp each salt & pepper |
Heat olive oil in a large saucepan over medium heat. Add the onion, oregano/basil, thyme and garlic. Cook four minutes, stirring frequently. Stir in tomatoes and remaining ingredients. Bring to a boil. Reduce heat and simmer for 15 minutes. Let cool for 15 minutes. Place half of soup in a blender or food processor. Process until smooth or your desired consistency. Repeat procedure with the remaining soup. Serve warm or chilled. Sprinkle with fresh basil, if desired.
Yield: 5 servings, 1 cup each
Nutritional Information:
Calories 81; Fat 2.6g; Protein 2.3g; Carbohydrate 14.6g; Fiber 2.9g; Iron 1.3g; Calcium 29mg
