Total Time
30mins
Prep 10 mins
Cook 20 mins

Deliciously warm and comforting, but so simple! And it is low fat too. This is an adptation of a recipe I saw on the Fat Free Vegan Kitchen website. The author of the site mentions using the Muir Glenn brand of organic Fire Roasted Tomatoes, which is what I used when I made this. I believe this recipe is WW Core, if the sugar is not added

Ingredients Nutrition

Directions

  1. Over medium heat, sauté the onion and celery in a medium non-stick saucepan sprayed with no stick cooking spray.
  2. When the onion is translucent, add the tomatoes, broth, oregano, rosemary.
  3. Simmer on very low heat for 10 minutes.
  4. Transfer soup to the blender, (work in batches if you need to) add the roasted garlic, and puree until fairly smooth.
  5. Add the parsley and salt and pepper to taste, and simmer for about 10 minutes to allow the flavors to blend.
  6. Taste the soup, and if it is too acidic, add a little sugar to taste.
  7. Serve with some chopped fresh basil.
Most Helpful

5 5

Very good! Love it!

5 5

added sour cream, tortilla chips, and cheese for garnish and it was just like Paradise Cafe's!