15 Minute Tomato Soup
This 15 minute tomato soup was the first tomato soup we made, and it came out deliciously refreshing. Homegrown tomatoes and homemade vegetable stock certainly made the soup taste more flavorful.
Yield
2 servingsPrep
5 minCook
10 minReady
15 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil
|
|
| 1 | small |
onions
chopped |
|
| 1 | small |
zucchini
diced |
|
| 1 |
tomatoes
peeled, diced |
|
|
| 1 | cup |
tomato juice
|
|
| 1 | cup |
chicken broth
or vegetable stock |
|
| ½ | teaspoon |
sugar
|
|
| ¼ | teaspoon |
oregano
|
|
| ¼ | teaspoon |
basil
|
*
|
| ½ | cup |
corn
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
olive oil
|
|
| 1 | small |
onions
chopped |
|
| 1 | small |
zucchini
diced |
|
| 1 | each |
tomatoes
peeled, diced |
|
| 237 | ml |
tomato juice
|
|
| 237 | ml |
chicken broth
or vegetable stock |
|
| 2.5 | ml |
sugar
|
|
| 1.3 | ml |
oregano
|
|
| 1.3 | ml |
basil
|
*
|
| 118 | ml |
corn
|
|
Directions
In saucepan, heat oil over medium heat.
Cook onion and zucchini, stirring occasionally, 3 minutes.
Add tomato, tomato juice, stock, sugar, oregano and basil.
Bring to boil.
Reduce heat and simmer 5 minutes.
Add corn; simmer 2 to 4 minutes or until heated through.
Season with salt and pepper to taste.
Serves 2
