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 vegetable bouillon cubes dissolved in 4 cups of boiling water (960 ml)
2 tablespoons chopped fresh 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 vegetable bouillon cubes dissolved in 4 cups of boiling water (960 ml)
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
In a large pot, combine the tomato, garlic, onion, and butter
Cook over high heat, stirring occasionally with a wooden spoon, until the onion is soft (about 10 minutes)
Add the vegetable bouillon and parsley and let it simmer
Reduce the heat, cover, and cook, stirring occasionally, until the tomatoes start to break down (about 20 minutes)
Blend the soup in a blender until smooth
Season with salt
Transfer to a serving bowl and serve immediately
77 calories per serving.
