12 Jan Warming Tomato Soup with Peas and Carrots
Warming Tomato Soup with Peas and Carrots
By: Toby Amidor
Nutrition Information
- Serves: 4 servings
- Serving size: 1¾ cups
- Calories: 203
- Fat: 5 g
- Saturated fat: 1 g
- Carbohydrates: 39 g
- Sodium: 1098 mg
- Fiber: 11 g
- Protein: 9 g
Prep time:
Cook time:
Total time:
Photo courtesy of Kristen Massad
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 (28-ounce) cans crushed tomatoes
- 2 cups low sodium vegetable broth
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 (8.5 oz) can no-salt added peas and carrots, drained and rinsed
Instructions
- Heat oil in a large saucepan over medium heat. When the oil is shimmering add the onions and cook until onions are translucent and garlic in fragrant, about 3 minutes. Add the crushed tomatoes, broth, parsley, basil, oregano, garlic powder, salt and black pepper and bring to a boil over high heat. Reduce the heat to medium-low and simmer, covered, until the flavors combine, about 25 minutes.
- Remove the soup from the heat and allow to cool for 10 to 15 minutes.
- Pour the soup into the blender and blend until smooth. Place soup back into the saucepan and add the canned peas and carrots. Bring the mixture to a boil and then lower the heat to medium-low and simmer, for 5 minutes.
- Serve warm
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