| Title: | MacGregor Tomato Soup [Emily's] |
| Category: | Soups & Salads |
| From: | MacGregors |
| Ingredients: |
1 T olive oil
1 onion- chopped
2 celery stalks- chopped
1 t minced garlic
1 carrot- chopped
1 baking potato- peeled and chopped
1 can (28 oz.) tomatoes- in juice
3 c vegetable stock
1 t sugar substitute
1 bay leaf
Sea salt and ground black pepper to taste
|
| Directions: | Heat oil in a large saucepan or stock pot over medium-low heat. Add onion, celery and garlic. Cook, stirring frequently, until softened but not colored. Add the carrot and potato and stir for 1 minute. Add the tomatoes with their juice, the stock, sugar substitute and bay leaf. Season to taste with salt and pepper. Bring to a boil over high heat, then return the heat to medium-low. Cover and simmer for 45 minutes, or until the vegetables are very tender. Let cool slightly and remove bay leaf. In batches, puree in a blender. Return to pot and adjust seasoning if needed. Reheat and serve hot. Perfect for dipping grilled cheese sandwiches. |
| Makes: | 4 servings |