Name: Tomato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 Tbsp Vegetable Oil; 1/2 Onion (Chopped); 1 Garlic Clove (Minced); 8 Tomatoes (Ripe and chopped, or 2 (14.5 ounce) cans chopped tomatoes); 1 1/2 cups Broth (Vegetable or chicken); 1 tsp Basil (Dried); Salt (Optional); Ground Black Pepper (Optional)

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Tomato Soup

Institute of Agriculture and Natural Resources at University of Nebraska-Lincoln

This soup is an excellent source of vitamin C. Vitamin C helps promote healing of cuts and scrapes.

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Prep Time 10

Cook Time 30

Total Time 40

Course Soup

Servings

Calories 87

Ingredients

1 Tbsp Vegetable Oil
1/2 Onion Chopped
1 Garlic Clove Minced
8 Tomatoes Ripe and chopped, or 2 (14.5 ounce) cans chopped tomatoes
1 1/2 cups Broth Vegetable or chicken
1 tsp Basil Dried
Salt Optional
Ground Black Pepper Optional

Equipment

Stovetop
Medium Saucepan
Blender Optional

Instructions

Wash hands with soap and water.
In a medium saucepan, heat oil.
Add onion and garlic. Cook for 2 minutes or until tender.
Stir in tomatoes. Cover, reduce heat, and simmer for 20 minutes. Stir a few times as soup is cooking.
Add broth and bring to a boil. Cover, reduce heat, and simmer for 10 minutes.
Stir in basil, salt, and pepper if desired.
For smooth soup, allow to cool slightly, move contents to a blender and blend to desired consistency. Return to saucepan and heat to simmer.
Store leftovers in a sealed container in the refrigerator for up to four days.