15 Minute Tomato Soup
196
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.
Ingredients
| 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
|
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
Nutrition Facts
Serving Size 441g (15.6 oz)Amount per Serving
Calories 17435% of calories from fat
% Daily Value *
Total Fat 7g
10%
Saturated Fat 1g
6%
Trans Fat
0g
Cholesterol 4mg
1%
Sodium 200mg
8%
Total Carbohydrate
8g
8%
Dietary Fiber 4g
14%
Sugars g
Protein
14g
Vitamin A 25%
•
Vitamin C 76%
Calcium 4%
•
Iron 8%
* based on a 2,000 calorie diet
How is this calculated?
