Try this All-year Tomato Soup recipe, or contribute your own.Suggest a better description
Melt the butter or margarine in a large pan. Add the onion and fry (saute) for 3 minutes, stirring. Add the celery and cook for 2 minutes, stirring. Add the remaining ingredients except the parsley and cover. Bring to the boil, reduce the heat and simmer for 10 minutes or until the vegetables are soft, cool slightly, then puree in a food processor or blender or pass through a sieve (strainer). Reheat taste and re-season if necessary, Ladle into warm soup bowls and sprinkle with chopped parsley before serving. If doing in pressure cooker it needs 3min on high pressure.
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|Serving Size: 1 Serving (30g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 41.2mg||1 %|
|Potassium 48mg||1 %|
|Total Carbohydrate 2.7g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 2.1g|
|Protein 0.3g||0 %|
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Calories per serving: 12
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