Ingredients for Backyard Garden Tomato Soup
- 1 tbsp olive oil
- 1 large onion, chopped
- Sweet Red Pepper
- 2 cloves garlic, minced
- 2 (14 1/2 ounce) cans diced tomatoes, undrained
- Water
- 4 cups vegetable broth
- 1/4 cup fresh basil, chopped
- Of Fresh Mint
- 1 tsp dried oregano
- 1 tsp sugar (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup heavy cream or 1/2 cup coconut milk (optional)
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How to Make Backyard Garden Tomato Soup
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute more, until fragrant.
- Stir in chopped tomatoes, vegetable broth, oregano, sugar (if using), salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until tomatoes are soft.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot. Stir in heavy cream or coconut milk and chopped basil. Heat through, but do not boil.
- Taste and adjust seasoning as needed. Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
34g
Fat
2g
Carbs
5g