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Tomato Soup
Enough olive oil to fry the onion/garlic
1 medium red onion, chopped
1 tsp. crushed/minced garlic
1 can vegetable broth
2 (14.5 oz) cans fire roasted, diced tomatoes
1/4 tsp. each dill, oregano, thyme and sage
1/2 cup red wine
Salt and pepper to taste 1) Fry the onion and garlic until the onion becomes soft. 2) Add the rest of the ingredients, bring to a boil, reduce heat and simmer about 30 minutes, until tomatoes are soft & mushy. 3) Make smooth in a blender or immersion blender. Adjust seasoning to taste and serve. This is good with grated parmesan or sour cream on top, but I enjoy it plain as well. Enjoy! (As you can see, there is very little fat in this. If you want even less, use a small amount of the vegetable broth to fry the onion and garlic.)
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Contributor's Note
This was originally posted on my Active Rain blog at http://www.activerain.com/blogs/chrisfisher
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Easy tomato soup
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May, 2012
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