Herby Tomato Soup

Name: Herby Tomato Soup
Cook time: 30

5 out of 5 stars (based on 8 reviews)

30 min total

4 servings

Carrot Icon for Number of Ingredients Size

10 ingredients

With the help of our Quick Tomato Sauce...

2 tablespoons olive oil
½ large onion, diced
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon fennel seed (optional)
¼ teaspoon dried thyme (optional)
2 cups Quick Tomato Sauce or 1 (28-ounce) can diced tomatoes
2 cups low-sodium vegetable stock or water
Fresh basil and/or parsley, chopped (optional)
Salt to taste

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Nutrition Facts

Calories

89 cals

Fat

7 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g

Carbohydrates

6 g

Sugar

4 g

Fiber

3 g

Protein

1 g

Sodium

603 mg

Directions

Warm olive oil in a medium saucepot over medium heat. Add onion and sweat onions until translucent, about 5 minutes. Add dried spices and stir into cooked onions until fragrant, about 1 minute.
Add Quick Tomato Sauce or diced tomatoes to pot, stirring occasionally until mixture starts to bubble and color darks slightly.
Add stock or water, and fresh herbs if using, and bring soup back up to slow simmer for 15-20 minutes, uncovered. Ladle a few cups into a blender and process in batches or use an immersion blender until smooth. Taste for seasoning.
Serve immediately, store in an airtight container in a refrigerator for up to a week or freeze for up to two months.

Chef Tips

If you don’t want to pull out the blender, you can enjoy this soup unblended as well.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Herby Tomato Soup