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Ingredients
1 small onion, peeled and finely chopped
1 small carrot, peeled and finely chopped
1 small rib celery, peeled and finely chopped
2 medium mushrooms, trimmed and thinly sliced
3 ½ cups plum tomato sauce (see Micro-Tip)
1 teaspoon chopped fresh oregano
2 teaspoons chopped fresh basil
1 tablespoon fresh lemon juice
1 ½ teaspoons kosher salt
Pinch ground black pepper
Nutritional analysis per serving (8 servings)
8 grams carbs; 34 calories; 2 grams fiber; 516 milligrams sodium; 2 grams protein; 5 grams sugar
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.
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Preparation
- Step 1
Combine onion, carrot, celery and mushrooms in a 2 ½-quart souffle dish. Cover with a paper towel. Cook at 100 percent power in a high-power oven for 5 minutes.
- Step 2
Stir in tomato sauce and oregano. Cook, uncovered, for 13 minutes, stirring once. Stir in basil. Cook for 2 minutes.
- Step 3
Remove from oven and uncover. Stir in lemon juice, salt and pepper.
Chart: "Micro-Tip: Plum Tomato Soup" lists ingredients and microwave cooking instructions for different amounts of tomato soup
Private Notes