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.

Reviews

(4)
Most Helpful

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

mswin23 March 18, 2010

5 Stars, we love tomatoes, and this was very satisfying. Not a fan of cooking spray, so used 1 tablespoon extra virgin olive oil to saute. Did not notice "roasted" garlic cloves until too late, so minced 4 garlic cloves and sauteed with onion and celery. Used immersion blender instead of moving soup to blender; would have been less messy if I had used a Dutch oven to prepare this soup, and left soup somewhat chunky due to personal preference. Served as soup prior to linguine with Recipe#308692 #308692 for very filling meal. Made for veg*n swap August 2008.

KateL August 17, 2008

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