Warming Tomato Soup with Peas and Carrots

Warming Tomato Soup with Peas and Carrots



Warming Tomato Soup with Peas and Carrots
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
  • 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
  1. 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.
  2. Remove the soup from the heat and allow to cool for 10 to 15 minutes.
  3. 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.
  4. Serve warm


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