TOMATO SOUP

Tomato Soup image

Provided by Jonathan Reynolds

Categories dinner, lunch, weekday, appetizer, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1/2 large white onion, finely chopped
2 small garlic cloves, minced
1/2 red bell pepper, minced
1/4 cup red lentils
1 teaspoon dry basil
1 teaspoon dry thyme
6 ripe tomatoes, blanched, peeled and chopped
Juice of 1/2 lemon
Sea salt
2 cups vegetable broth
1 to 2 tablespoons tomato paste (optional)
1 tablespoon fresh basil, chopped, plus small sprigs for garnish
Bragg Liquid Aminos to taste

Steps:

In a saucepan, heat the olive oil over medium heat and sauté the onion, garlic, and red pepper until tender, about 10 minutes. Add the lentils, basil and thyme and sauté 3 minutes. Add the tomatoes, lemon juice and salt, heat to boiling and simmer 5 minutes, stirring occasionally. Add the vegetable broth and simmer 20 to 30 minutes, until the lentils are soft. If too thin, blend a little hot broth with the tomato paste in a small bowl and stir into soup. Simmer 3 minutes; if thick, add more broth.
Season with basil and Bragg Liquid Aminos and ladle into bowls. Garnish with a sprig of basil.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 551 milligrams, Sugar 5 grams

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