This simple tomato soup is perfect paired with your favorite grilled cheese sandwich. Make a double batch and freeze the extra for rainy-day emergencies.
8 servings, about 1 cup each
Active Time: 25 minutes |
Total Time: 35 minutes
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 teaspoon chopped fresh thyme or parsley
1 28-ounce can whole peeled tomatoes, with juice
1 14-ounce can whole peeled tomatoes, with juice
4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
1/2 cup half-and-half (optional)
1/2 teaspoon salt
Freshly ground pepper to taste
Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
Stir in canned tomatoes (with juice). Add broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook for 10 minutes.
Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.
Per serving :
3 g Fat;
1 g Sat;
2 g Mono;
4 mg Cholesterol;
8 g Carbohydrates;
3 g Protein;
2 g Fiber;
640 mg Sodium;
420 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1 fat
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 3 months.
Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “no-chicken” broth, it can be found with the soups in the natural-foods section of most supermarkets.