Fresh Fire Roasted Tomato Soup

"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"
 
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photo by under12parsecs photo by under12parsecs
photo by under12parsecs
photo by KateL photo by KateL
photo by Kozmic Blues photo by Kozmic Blues
Ready In:
30mins
Ingredients:
12
Serves:
4
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ingredients

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directions

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

Questions & Replies

  1. Don't have any roasted garlic, can I just sauté it with onions and celery?
     
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Reviews

  1. Very good! Love it!
     
  2. added sour cream, tortilla chips, and cheese for garnish and it was just like Paradise Cafe's!
     
  3. 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.
     
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