Tomato Soup

Tomato Soup Recipe
Linda Craig, 45, New Market, Tenn.

"This classic soup is so soothing, especially when paired with a grilled cheese sandwich."

 

5

Outstanding

Yield:

Serves: 8

Recipe Time

Prep: 10 Minutes
Cook: 35 Minutes

Nutritional Information

Calories 186
Fat 12 g
Satfat 2 g
Protein 6 g
Carbohydrate 21 g
Fiber 4 g
Cholesterol 82 mg
Sodium 839 mg

Ingredients

2 tablespoons unsalted butter
1/2 onion, chopped
2 carrots, chopped
2 ribs celery, chopped
Salt and pepper
3 28-oz. cans whole peeled tomatoes, undrained
2 1/2 cups low-sodium chicken broth
1 cup sour cream
1 cup whole milk
Pesto or grated Parmesan, optional

Preparation

1. Melt butter in a large pot over medium-low heat. Add onion, carrots and celery, sprinkle with salt and pepper, cover and cook until onions are translucent and veggies are tender, about 10 minutes, stirring once or twice. Add tomatoes with liquid and broth. Raise heat to high; bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until tomatoes are breaking up, about 25 minutes. Remove from heat. Let cool slightly.

2. Working in batches, ladle soup into a blender. Cover, making sure to leave a small vent; blend until smooth. Transfer to a large bowl. Repeat with remaining soup.

3. Add soup back to pot, stir in sour cream and milk and warm over medium heat until hot enough to serve, taking care not to boil. Serve topped with pesto or Parmesan, if desired.

Note:

Linda Craig, New Market, Tenn.,

June 2014
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