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Fire Roasted Tomato Soup
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Servings
4
Ingredients
1x
2x
3x
1
tablespoon
olive oil
1
medium
onion
chopped
2
15-oz. cans
fire roasted tomatoes
with juice drained, but saved
2
cloves
garlic
pressed
1
handful
fresh basil leaves
chopped (remember to remove stems)
Pinch
sugar
2 1/2
cups
low sodium chicken broth
1/2
cup
lowfat milk
optional
Sea salt and freshly ground black pepper
to taste
4
sprigs
flat leaf Italian parsley
Instructions
In a saucepan, heat the oil over medium heat.
Add the onions and cook till onions are translucent.
Add the drained tomatoes, garlic, basil and sugar.
Cook this mixture for 10 minutes or so, stirring every so often.
Stir in the broth, drained tomato juice, bring to a boil and simmer for a couple of minutes.
Remove from the heat and let cool.
If you prefer creamier soup, blend in a blender in batches otherwise, serve it up, top with a sprig of parsley and enjoy!
Notes
Per Serving: 144 Calories; 4g Fat; 12g Protein; 17g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 1086mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Points: 4
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