Tomato Soup

Ingredients

• Tomatoes

  Red, ripe, raw, year round average

  3 large whole or 546g

• Onions

  Raw

  1 medium or 110g

• Carrots

  Raw

  1 medium or 61g

• Celery

  Raw

  3 stalk, medium or 120g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Tomato puree

  Canned, without salt added

  2 tsp or 10g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Vegetable Broth

  From bouillons. Low sodium

  4 ½ cup or 1.08kg

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. Quarter tomatoes. Peel and dice onion and carrots. Chop celery.
2. Heat olive oil in a large pan over low heat. Add onion, carrot, and celery and cook until softened, about 10 minutes.
3. Add tomatoes, tomato puree, and salt and pepper. Stir, cover, and stew over low heat for 10 minutes.
4. Slowly pour in the vegetable broth. Raise heat to high, bring to a boil, then bring back to low and cover, cooking about 25 minutes.
5. Puree soup in batches or use an immersion blender. Divide into bowls and serve.

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