Tomato Soup

Tomato Soup
  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup chopped carrot
  • 1/4 cup chopped celery
  • 2 (28 ounce) cans crushed tomatoes
  • 3 1/2 cups vegetable broth
  • 1 tablespoon vegetarian Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 4 drops hot pepper sauce


  1. Heat oil in a large Dutch oven over medium-high heat. Saute onion and garlic until onion is tender.
  2. Add carrot and celery; cook 7 to 9 minutes until tender, stirring frequently. Stir in tomatoes, broth, Worcestershire sauce, salt, thyme, pepper and hot pepper sauce. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently.

04/10/2017
Tomato Soup, recipe PT15M PT1H 5 455 calories

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