Total Time
45mins
Prep 15 mins
Cook 30 mins

This is a lower calorie soup I created from what I had on hand. It can be heated with added milk or thinned with water. I have just discovered this is actually really good as a sauce.

Ingredients Nutrition

Directions

  1. Heat the oil over medium heat in a large, heavy soup pot and add vegetables, garlic and dried herbs.
  2. Sauté until wilted (about 10 minutes).
  3. Add tomato products, water, wine, bouillon cube and sugar.
  4. Cover and cook for about 20 minutes (until boiling).
  5. Lower heat, uncover, remover bay leaves, and puree using an immersion blender being careful not to splatter and burn yourself.
  6. I like mine chunky, so I leave some chunks.
  7. Taste and correct seasoning (sugar, salt and pepper), if necessary.
  8. Substitute vegetable bouillon for beef for vegan recipe.
  9. Serve hot.

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