Ingredients
- 4 Tablespoons Oil
- ½ Onion Large, cut into wedges
- 2 cans Diced Tomatoes Low-sodium
- 1½ cups Water
- Salt To taste
Equipment
- Stovetop
- Large Saucepan
- Immersion Blender or Regular Blender
Instructions
- Heat oil over medium heat in a large saucepan.
- Add onion wedges, tomatoes and their juices, and salt. Bring to a simmer.
- Cook uncovered for 40 minutes, stirring occasionally.
- Blend the soup: If using an immersion blender, do this right in the pot. If using a regular blender, allow soup to cool slightly first. Then blend in small 1 cup batches.
Notes
- If you have dried herbs such as oregano or thyme, those can be added to this soup as well.
- This soup can be frozen for up to 3 months. To make reheating easy, freeze in zip-top bags in one-serving portions.
Nutrition
Nutrition Facts
Easy Tomato Soup
Amount per Serving
Calories
328
Calories from Fat 261
% Daily Value*
Fat
29
g
45
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Sodium
598
mg
26
%
Potassium
813
mg
23
%
Carbohydrates
19
g
6
%
Fiber
5
g
21
%
Sugar
11
g
12
%
Protein
4
g
8
%
Vitamin A
481
IU
10
%
Vitamin C
40
mg
48
%
Calcium
139
mg
14
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Diced Tomatoes, Gluten Free, Oil, Onion, Onions, Tomato, Tomatoes, Vegan, Vegetarian