2 tablespoons olive oil
1/2 large onion, diced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon fennel seed (optional)
1/4 teaspoon dried thyme (optional)
2 cups Basic Tomato Sauce or 1 (28-ounce) can diced tomatoes
2 cups low-sodium vegetable stock or water
Fresh basil and/or parsley, chopped (optional)
Salt to taste
If you don’t want to pull out the blender, you can enjoy this soup unblended as well.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.