In June 1999, Cooking Light readers Melanie and Buddy Colvin gave us an inside look at their expansive vegetable garden. They also shared some of its bounty in this pure, uncomplicated soup, full of vine-ripe tomatoes and fresh herbs.
INGREDIENTS (for 5 servings):
- 2 teaspoons olive oil
- 3/4 cup chopped onion
- 1 tablespoon chopped fresh oregano
- 1 teaspoon chopped fresh thyme
- 2 cloves garlic, chopped
- 5 cups diced tomatoes
- 1 1/2 cups water
- 2 1/2 tablespoons tomato paste
- 2 teaspoons white sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Thinly sliced fresh basil (optional)
Heat olive oil in a large saucepan over medium heat. Add the onion, oregano, thyme, and garlic; cook 4 minutes, stirring frequently. Stir in tomato and next 5 ingredients (tomato through pepper). Bring to a boil. Reduce heat; simmer 15 minutes.
Place half of soup in a blender or food processor; process until smooth, and pour into a bowl. Repeat procedure with the remaining soup. Serve warm or chilled. Sprinkle with fresh basil, if desired.
Reprinted with permission of Cooking Light® magazine. All rights reserved.CALORIES 81 (29% from fat); FAT 2.6g (sat 0.4g, mono 1.4g, poly 0.5g); PROTEIN 2.3g; CARB 14.6g; FIBER 2.9g; CHOL 0mg; IRON 1.3mg; SODIUM 140mg; CALC 29mg