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Ingredients
| vegetable oil: 1 tsp |
| onions (chopped): 1 cup |
| garlic: 2 cloves |
| carrots (chopped): 1/2 cup |
| celery (chopped): 1/4 cup |
| canned crushed tomatoes: 28 oz |
| soup - vegetable broth: 3 1/2 cups |
| worcestershire sauce: 1 tsp |
| salt: 1 dash |
| fresh thyme: 1/2 tsp |
| black pepper: 1 dash |
| habanero hot sauce: 1/8 tsp |
Tomato Soup
Credit: allrecipes.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
- Heat oil in a large Dutch oven over medium-high heat. Saute onion and garlic until onion is tender.
- Add carrot and celery; cook 7 to 9 minutes until tender, stirring frequently. Stir in tomatoes, broth, Worcestershire sauce, salt, thyme, pepper and hot pepper sauce. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently.