Peasant Tomato Soup
Updated October 9, 2023
- Total Time
- 17 minutes
- Prep Time
- 10 minutes
- Cook Time
- 7 minutes
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Ingredients
¼ pound carrots (2 medium size), trimmed, scraped and cut in 2-inch pieces
¼ pound yellow onion (1 small or ½ large), peeled and quartered
¼ pound fennel bulb, trimmed and pared with a potato peeler
3 medium-size cloves garlic, peeled and smashed
2 tablespoons of olive oil
1 pound canned tomatoes with thick puree
1 tablespoon cornstarch
2 cups chicken broth
1 teaspoon coarse kosher salt
1 ½ tablespoons freshly squeezed lemon juice
Fresh basil, washed and shredded, to taste
Nutritional analysis per serving
19 grams carbs; 4 milligrams cholesterol; 167 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 5 grams fiber; 803 milligrams sodium; 5 grams protein; 9 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
Coarsely chop carrots, onion, fennel and garlic in food processor. In a 2 ½-quart ceramic or glass souffle dish, stir chopped vegetables and oil until well mixed. Cook, uncovered, at 100 percent for 4 minutes.
- Step 2
Meanwhile puree contents of tomato can in food processor. Dissolve cornstarch in chicken broth. Add pureed tomatoes and chicken broth mixture to vegetables. Cover tightly with polyvinyl plastic wrap. Cook at 100 percent for 7 minutes. Season with remaining ingredients.
Private Notes