Creamy Veggie Tomato Soup Recipe

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Creamy Veggie Tomato Soup
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Ingredients:

Directions:

  1. I use a food processor to finely chop the veggies because it is faster, but you can do it by hand.
  2. Finely chop or process in food processor: carrots, celery, onion, green onion, parsley, peppers and garlic.
  3. Heat soup pot with a tsp of olive oil and add the chopped veggies and cook for a few minutes.
  4. Add the canned whole tomatoes and diced tomatoes to the food processor and blend, then add to the pot.
  5. Add the tomato paste and the spices and let simmer for about 30-45 min, stirring occasionally.
  6. With a hand blender, food processor or blender, blend the soup completely and return to a simmer for another 5 minute Remove from heat, adjust seasonings and add the cream. (Or add a drizzle of cream right to the bowl while serving).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 29.73 Kcal (124 kJ)
Calories from fat 11.59 Kcal
% Daily Value*
Total Fat 1.29g 2%
Cholesterol 2.98mg 1%
Sodium 175.45mg 7%
Potassium 117.04mg 2%
Total Carbs 4.06g 1%
Sugars 2.03g 8%
Dietary Fiber 1.01g 4%
Protein 0.73g 1%
Vitamin C 13.7mg 23%
Vitamin A 0.1mg 4%
Iron 0.1mg 1%
Calcium 23.8mg 2%
Amount Per 100 g
Calories 57.78 Kcal (242 kJ)
Calories from fat 22.52 Kcal
% Daily Value*
Total Fat 2.5g 2%
Cholesterol 5.8mg 1%
Sodium 340.97mg 7%
Potassium 227.47mg 2%
Total Carbs 7.88g 1%
Sugars 3.95g 8%
Dietary Fiber 1.96g 4%
Protein 1.42g 1%
Vitamin C 26.7mg 23%
Vitamin A 0.2mg 4%
Iron 0.2mg 1%
Calcium 46.3mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.5
    Points
  • 1
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

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