Cream of Tomato Soup

Name: Cream of Tomato Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 2 teaspoons olive oil; 1 large white or yellow onion diced (about 1 1/2 cups); 1 carrot diced (about 1/2 cup); 1 stalk celery diced (about 1/2 cup); 3 cloves garlic minced; 1 tablespoon tomato paste; 3 (14 ounce) cans diced tomatoes no salt added; 1/2 teaspoon black pepper; 1/2 teaspoon celery seed; Pinch red pepper flakes; 1 1/2 cups homemade vegetable stock; 1 slice whole wheat bread crust removed and diced; 1/2 cup 2% evaporated milk; 1 tablespoon chopped parsley leaves (optional)

(20)

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 6

Ingredients

2 teaspoons olive oil1 large white or yellow onion, diced (about 1 1/2 cups)1 carrot, diced (about 1/2 cup)1 stalk celery, diced (about 1/2 cup)3 cloves garlic, minced1 tablespoon tomato paste3 (14 ounce) cans diced tomatoes, no salt added1/2 teaspoon black pepper1/2 teaspoon celery seedPinch red pepper flakes1 1/2 cups homemade vegetable stock1 slice whole wheat bread, crust removed and diced1/2 cup 2% evaporated milk1 tablespoon chopped parsley leaves (optional)

Directions

Place a large saucepan over medium heat, then add the oil. Add the onions, carrots, and celery once the oil is hot. Cook for five minutes, until the vegetables start to soften.
Stir in the garlic and tomato paste, and cook for one more minute.
Add one can of the tomatoes, stirring and scraping the bottom of the saucepan to pull up any cooked-on bits.
Add the remaining tomatoes, black pepper, celery seed, red pepper flakes, and stock. Bring to a simmer, and cook for 15 minutes.
Add the bread, cook for five minutes, then remove from heat.
Transfer the soup to a blender or food processor and puree until smooth.
Pour the soup back into the pan, then stir in the evaporated milk and warm over medium heat.
Serve immediately or allow to cool and freeze in one-cup servings.
Garnish with parsley, if desired.

Serving Size:�Makes 6 one cup servings.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 108.6
Total Fat: 2.1 g
Cholesterol: 3.3 mg
Sodium: 97.5 mg
Total Carbs: 16.8 g
Dietary Fiber: 3.7 g
Protein: 4.2 g

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Member Reviews

CALIDREAMER76
Left out the bread (why is it in there?), red pepper flakes and celery seed, added a couple cranks of sea salt and it is AMAZING! - 4/3/13
BRENCOLSON
So I was looking at the break down of the calorie count and it doesn't add the bread in, so be careful if counting calories. Am excited to try this soup! - 1/12/13
CD12748686
Left out the bread to lower my calorie count. It was great tasting and lo salt. Great - 1/12/13
WINEALITTLE
Because the veggie flavors came through, I can't define this as a creamy tomato soup. Also, there was an acidic flavor that was undeniable. Served it with grilled cheese sandwiches, and dipping the homemade bread in the soup was delightful. - 1/13/13
CD12697987
Just a great recipe for guilt free comfort food. Served it with reduced cal grilled cheese on a cold winter day, wonderful! - 1/13/13
NICKYCRANE
Out of this world! I LOVE cream of tomato soup, but my tasty tomato soup didn't come into that category. Now I shall always make this one!! - 1/15/13
PATRICIAANN46
I did everything as the recipe suggested except for the bread, which I left out. Delicious!!! - 1/12/13
STEPHLOKI
Wonderful soup! Ok, I didn't have evaporate milk so I substituted with 2 TS of cream - 4/1/13
LIBBYFITZ
I dry roast fresh tomatoes on low heat for 2 hours then blend and add to other blended vegetables. At the moment I am having broccoli and tomato soup with garlic. - 3/13/13
GOULDSGRANITE
superb recipe, thank you. - 1/12/13
LAC936
Sounds yummy. Tomato soup is a family favorite and this sounds easy to make. Will try today. Thanks. - 1/12/13
CD12493665
Amazing soup - 1/12/13
CD8235728
This looks amazing I am looking forward to trying it this weekend. With temps in the 20's here in Phoenix I am sure it will warm us right up!!! :) - 1/12/13
NASFKAB
Great idea did not put the bread either - 3/5/21
SRIVERS1
This was really good nice and creamy. - 2/19/21
JANIEWWJD
I love this with Grilled Cheese sandwiches!!!! - 1/31/21
REDROBIN47
Used the bread for a grilled cheese to go with the tomato soup. We thought it was very good. - 9/5/20
ELRIDDICK
Thanks for sharing - 8/20/20
SPARKNB
Hmm, had trouble pInning but now works - 6/2/20
1CRAZYDOG
Made this w/o the bread, and it's delicious. - 1/10/20
4CONNIESHEALTH
This is a favorite! - 4/22/18
RACHBASTON
Really nice. I used aubergine instead of celery as i didnt have any. Only thing i would change is the amount of evap milk. I would put a smaller amount as made it more sweet than id like so had to add more tomatos etc to try cancel out some of the sweetness. - 5/30/17
DMSGLASS
Will try this without the bread and substituting coconut milk for the evaporated milk to make it both GF and dairy-free. - 1/15/14
BEACHBUMS
While this recipe was okay, I will continue to look for another one that is more creamy. Didn't like the texture way too much of a celery taste and quite acidic. - 1/14/14
IMBERNJ
I liked the hearty vegetable flavors and I didn't miss the salt at all. Made toasted cheese sandwiches (on low-sodium sourdough) to go with it - perfect combo.
I did use my immersion blender for this. I thought the texture was fine and I had a lot less to clean up! - 1/13/14