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Onion Tomato Soup

 Onion Tomato Soup
"Fresh herbs really make the difference in the flavor of this low-fat vegetarian soup," notes Lisa Blackwell from Henderson, North Carolina. "It tastes especially delicious when it's could out," she adds.
6 ServingsPrep: 10 min. Cook: 40 min.


  • 2 cups thinly sliced onions
  • 4 teaspoons olive oil
  • 2-2/3 cups tomato juice
  • 2 cups water
  • 2 tablespoons minced fresh basil
  • 2 teaspoons minced fresh oregano
  • 1 teaspoon sugar
  • 1 teaspoon celery salt
  • 2 cups diced seeded plum tomatoes


  • In a large saucepan, saute onion in oil until tender. Add the tomato
  • juice, water, basil, oregano, sugar and celery salt. Bring to a
  • boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring
  • occasionally. Add the tomatoes; cook 10 minutes longer. Yield: 6
  • servings.
Nutritional Facts: One 1-cup serving (prepared with reduced-sodium tomato juice) equals 82 calories, 3 g fat (trace saturated fat), 0 cholesterol, 265 mg sodium, 13 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchange: 1 starch.