5 small tomatoes (500 g), peeled and seeded, cut into pieces
3 cloves of garlic, minced
1 medium onion (100 g), cut into pieces
1 tablespoon butter
2 bouillon cubes dissolved in 4 cups of boiling water (960 ml)
2 tablespoons chopped parsley
1/2 teaspoon salt
5 small tomatoes (500 g), peeled and seeded, cut into pieces
3 cloves of garlic, minced
1 medium onion (100 g), cut into pieces
1 tablespoon butter
2 bouillon cubes dissolved in 4 cups of boiling water (960 ml)
2 tablespoons chopped parsley
1/2 teaspoon salt
In a large saucepan, combine the tomato, garlic, onion, and butter and cook over high heat, stirring occasionally with a wooden spoon, until the onion is soft (about 10 minutes)
Add the bouillon cubes and parsley and let it simmer
Reduce the heat, cover, and cook, stirring occasionally, until the tomato starts to break down (about 20 minutes)
In a blender, puree the soup until smooth
Season with salt
Transfer to a serving bowl and serve immediately
77 calories per serving.
