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
Calories
355 cals
Fat
29 g
Saturated Fat
4 g
Polyunsaturated Fat
3 g
Monounsaturated Fat
20 g
Carbohydrates
25 g
Sugar
16 g
Fiber
11 g
Protein
5 g
Sodium
2413 mg
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.