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Very Easy Tomato Soup


Very Easy Tomato Soup recipe













Low Cholesterol, Trans-fat Free, Good source of fiber


2 medium onions
coarsely chopped
2 tablespoons olive oil
1 ½ pounds potatoes
2 teaspoons oregano
1 teaspoon basil
2 teaspoons parsley leaves
1 teaspoon salt
2 teaspoons black pepper
28 ounces tomatoes, canned
7 cups stock


Heat oil in large soup pot.

When hot, sauté onion for 5 minutes, take care not to let it brown.

Add potatoes and fry for, covered for 3 minutes.

Add oregano, basil, parsley, salt and pepper.

Cook covered for 2 minutes.

Add tomatoes and cook for another 5 minutes.

Add the stock, bring to a boil, reduce heat and simmer for 20 minutes, or until the potatoes are tender.

Check seasonings.

Let cool, blend until smooth. Reheat before serving, but take care not to let it boil.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 433g (15.3 oz)
Amount per Serving
Calories 20826% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 751mg 31%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 13%
Sugars g
Protein 16g
Vitamin A 4% Vitamin C 32%
Calcium 6% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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