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Creamy Tomato Soup

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 13 mins
Total time 30 mins
Yield Serves 6 (serving size: about 3/4 cup)
Smoked paprika and cumin round out the sweetness of San Marzano tomatoes. If you can't find these tomatoes, use a can of regular unsalted tomatoes. 

Ingredients

  • 1 tablespoon canola oil
  • 1 1/2 cups chopped onion
  • 1/2 teaspoon ground cumin
  • 3/8 teaspoon kosher salt
  • 1/4 teaspoon hot smoked paprika
  • 4 garlic cloves, minced
  • 1 (14.28-ounce) can chopped unsalted San Marzano tomatoes, undrained
  • 2 cups unsalted chicken stock (such as Swanson)
  • 1/4 cup half-and-half
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 74
  • fat 3.7 g
  • satfat 0.9 g
  • sodium 177 mg

How to Make It

  1. Heat a medium saucepan over medium heat. Add canola oil to pan; swirl to coat. Add onion, cumin, kosher salt, and paprika to pan; cook 8 minutes, stirring occasionally. Increase the heat to medium-high. Add minced garlic; sauté 1 minute, stirring constantly. Stir in tomatoes and chicken stock; bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally. Remove from heat; stir in half-and-half.

  2. Place half 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 with remaining tomato mixture. Top with parsley and freshly ground black pepper.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.