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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Deliciously warm and comforting, but so simple. And it is low fat too. The author of the site mentions using the Muir Glenn brand of organic Fire Roasted Tomatoes, which is what I used when I made this. I believe this recipe is WW Core, if the sugar is not added. Ingredients:
cooking spray |
1 medium onion, chopped |
1 stalk celery, chopped |
1 (14 1/2 ounce) can diced fire-roasted tomatoes |
1 (14 1/2 ounce) can fire-roasted tomatoes, crushed |
1 1/2 cups vegetable broth |
1 tablespoon oregano |
1 teaspoon rosemary, crushed between your fingers |
4 roasted garlic cloves |
1 tablespoon minced parsley or 1 tablespoon chopped basil |
salt and pepper |
1/2-1 teaspoon sugar (if needed) |
Directions:
1. Over medium heat, sauté the onion and celery in a medium non-stick saucepan sprayed with no stick cooking spray.
2. When the onion is translucent, add the tomatoes, broth, oregano, rosemary.
3. Simmer on very low heat for 10 minutes.
4. Transfer soup to the blender, (work in batches if you need to) add the roasted garlic, and puree until fairly smooth.
5. Add the parsley and salt and pepper to taste, and simmer for about 10 minutes to allow the flavors to blend.
6. Taste the soup, and if it is too acidic, add a little sugar to taste.
7. Serve with some chopped fresh basil.
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