Creamy Tomato Soup

Oxmoor House
This tomato soup is no sugary version out of a can. Top with a little cream, and serve with Parmesan Crisps to round out your meal. Make this a vegetarian option by using vegetable broth instead of chicken broth.

Yield:

Serves 9 (serving size: about 3/4 cup)

Recipe from

Recipe Time

Hands-On: 33 Minutes
Total: 1 Hour, 3 Minutes

Nutritional Information

Calories 95
Caloriesfromfat 0.0 %
Fat 6.6 g
Satfat 1.9 g
Monofat 3.9 g
Polyfat 0.6 g
Protein 2.5 g
Carbohydrate 6.4 g
Fiber 1.4 g
Cholesterol 7 mg
Iron 2.2 mg
Sodium 271 mg
Calcium 19 mg

Ingredients

3 tablespoons olive oil
1 cup chopped onion
3/4 cup chopped celery
1/3 cup chopped carrot
1/2 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
3 garlic cloves, minced
1 tablespoon tomato paste
3 cups fat-free, lower-sodium chicken or vegetable broth
1/2 cup white wine
1/4 cup chopped fresh basil
1 (28-ounce) can no-salt-added tomatoes, undrained
1/4 cup whipping cream
Fresh basil (optional)

Preparation

1. Heat a large saucepan over medium heat. Add oil; swirl to coat. Add onion and next 5 ingredients (through garlic) to pan; cook 10 minutes, stirring occasionally. Stir in tomato paste; cook 1 minute. Add broth and next 3 ingredients (through tomatoes). Bring to a boil; reduce heat and simmer, uncovered, 30 minutes.

2. Place one-third of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure twice with remaining tomato mixture. Stir in cream. Garnish with basil, if desired.

Note:

Amanda Haas,

Cooking Light Real Family Food

September 2012