Categories: Soup
Ingredients
- 2 tsp. canola oil
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery
- 2 cans (14.5 oz. each) diced tomatoes,
- drained
- 1n 1/2 cups water
- 2 tsp. brown sugar
- 1/2 tsp. salt
- 1/2 tsp. dried basil
- q/4 tsp. dried oregano
- 1/4 tsp. coarsely ground pepper
Directions
- In a large saucepan, heat oil over medium-high heat. Add onion and celery; cook and stir 2-4 minutes or until tender. Add diced tomatoes, water, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes to allow flavors to blend.
- Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through.