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Spanish Tomato Soup

Prep Time: 10 mins Cook Time 20-15 mins
2 tablespoons olive oil
1 onion, finely chopped
2 cloves of garlic, minced
4 cups tomato puree
1 cup vegetable broth
1 teaspoon sugar
1 teaspoon paprika Salt and pepper to taste
Optional toppings: croutons, fresh basil leaves, grated Parmesan cheese
  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
  2. In a separate bowl, dissolve the Folona Bone broth powder in the vegetable broth.
  3. Add the dissolved bone broth powder, tomato puree, sugar, and paprika to the pot with the onions and garlic. Stir well to combine.
  4. Bring the soup to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
  5. Taste the soup and season with salt and pepper according to your preference. Adjust the seasoning as needed.
  6. Remove the soup from the heat and let it cool slightly. You can either serve it as is for a chunky texture or use an immersion blender to puree the soup until smooth.
  7. Ladle the soup into bowls and garnish with your desired toppings, such as croutons, fresh basil leaves, or grated Parmesan cheese.
  8. Serve the Spanish tomato soup hot and enjoy!

Nutrition Facts 

Serving size: 1 cup (240 ml) Calories: 120

Total Fat: 7g  Saturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Sodium: 550mg Total Carbohydrate: 12g Dietary Fiber: 3g Sugars: 7g Protein: 2g 

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