Tomato Soup
Updated Nov. 15, 2022
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1tablespoon olive oil
- ½large white onion, finely chopped
- 2small garlic cloves, minced
- ½red bell pepper, minced
- ¼cup red lentils
- 1teaspoon dry basil
- 1teaspoon dry thyme
- 6ripe tomatoes, blanched, peeled and chopped
- Juice of ½ lemon
- Sea salt
- 2cups vegetable broth
- 1 to 2tablespoons tomato paste (optional)
- 1tablespoon fresh basil, chopped, plus small sprigs for garnish
- Bragg Liquid Aminos to taste
Nutritional analysis per serving (6 servings)
85 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 4 grams protein; 562 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a saucepan, heat the olive oil over medium heat and sauté the onion, garlic, and red pepper until tender, about 10 minutes. Add the lentils, basil and thyme and sauté 3 minutes. Add the tomatoes, lemon juice and salt, heat to boiling and simmer 5 minutes, stirring occasionally. Add the vegetable broth and simmer 20 to 30 minutes, until the lentils are soft. If too thin, blend a little hot broth with the tomato paste in a small bowl and stir into soup. Simmer 3 minutes; if thick, add more broth.
- Step 2
Season with basil and Bragg Liquid Aminos and ladle into bowls. Garnish with a sprig of basil.
Private Notes