Tomato Soup recipe
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- 1 tablespoon vegetable oil 1 cup chopped onion 2 cloves garlic, minced ½ cup chopped carrot ¼ cup chopped celery 2 (28 ounce) cans crushed tomatoes 3 ½ cups vegetable broth 1 tablespoon vegetarian Worcestershire sauce 1 teaspoon salt ½ teaspoon dried thyme ½ teaspoon ground black pepper 4 drops hot pepper sauce
Nutrition Info
- 141.2 caloriescarbohydrate: 26.5 gcholesterol: : -fat: 3.4 gfiber: 6.5 gprotein: 5.4 gsaturatedFat: 0.4 gservingSize: -sodium: 1072.6 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Tomato Soup
Directions
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Heat oil in a large Dutch oven over medium-high heat. Saute onion and garlic until onion is tender.
Add 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.