[untested] Tomato Soup

Home made tomato soup.
Original Source

Nutrition Facts 1-1/4 cups: 76 calories, 2g fat (0 saturated fat), 0 cholesterol, 627mg sodium, 13g carbohydrate (9g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Yields Prep Time Total Time
4 30 Minutes 30 Minutes

Ingredients

  • 2 tsp canola oil

  • 1/4 c. onion, finely chopped

  • 1/4 c. celery, finely chopped

  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained

  • 1-1/2 c. water

  • 2 tsp brown sugar

  • 1/2 tsp salt

  • 1/2 tsp dried basil

  • 1/4 tsp dried oregano

  • 1/4 tsp coarsely ground pepper

  • Minced fresh basil (optional)

Directions

  • In a large saucepan, heat oil over medium-high heat. Add onion and celery; cook and stir until tender, 2-4 minutes. Add remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes to allow flavors to blend.

  • Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. If desired, top with fresh minced basil.