Tomato soup
This vegetarian soup is puréed and easy to swallow. Fresh tomatoes may help if you have a metallic taste in your mouth. This recipe can easily be doubled, and it freezes well.
Recipe by: Marjorie Matheson, cancer survivor
Ingredients
- 1 tbsp olive oil
- 1/2 cup finely diced carrots
- 1/2 cup finely diced celery
- 1 to 2 cloves garlic, chopped
- 1 large onion, finely diced
- 12 plum tomatoes, cut in half
- 3 cups vegetable (or chicken) stock
- 1 bay leaf
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
Preparation
Heat the oil in a large pot.
Add the carrots, celery, garlic and onion, and sauté for a few minutes.
Add the tomatoes, and cook for 10 minutes.
Add the stock, bay leaf, oregano and basil. Bring to a boil, turn heat down and simmer for 20 to 30 minutes until the vegetables are soft.
Remove the bay leaf and purée in a blender or with a hand blender.
Makes 4 servings
Nutrition facts
Per serving
- Calories: 156
- Fat: 6 grams
- Carbohydrates: 20 grams
- Fibre: 4 grams
- Protein: 7 grams