Tomato Soup
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Kathryn’s Pureed Tomato Soup

MAKES: 4 servings Ingredients:
Course: Soup


  • 2 tsp Canola oil
  • 1/4 cup onion finely chopped
  • 1/4 cup celery finely chopped
  • 2 14 1/2 oz cans Diced tomatoes Liquid included
  • 1 1/2 cups water
  • 2 tsp Brown Sugar
  • 1/2 tsp Salt
  • 1/2 tsp Dried Basil Substitute: 1/2 cup fresh chopped basil
  • 1/4 tsp dried Oregano you can use fresh oregano –chopped
  • 1/4 tsp coarsely ground pepper


  • In a large saucepan, heat canola oil over medium-high heat. Add onion and celery; cook and stir 2-4 minutes or until tender. Add remaining ingredients. Bring to a boil. Reduce the heat; simmer, uncovered, 10 minutes to allow flavors to blend.
  • Puree the soup using an immersion blender. If you are using a regular blender, make sure the opening on top is open and cover with a dish towel. Top with croutons, day-old bread cut up into cubes (French bread). Serve in small bowls. You can freeze the soup, as well, just make sure it is completely cool before freezing.


Serving size,  1 1/4 cups,  is 76 calories
2g fat
627 mg sodium
13g carbs (9g sugars, 4 g fiber)
2g protein