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.
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)
How to Make It
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.
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.