Tomato Soup - Homemade
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 10
Ingredients
• 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 teaspoon smoked paprika• 1 teaspoon Rooster Sauce (optional – adds a little kick)• 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 cup half-and-half (optional)• 1/2 teaspoon salt• Freshly ground pepper to taste
Directions
1. 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, paprika and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
2. 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.
3. Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when pureeing hot liquids.) I found that the immersion pureeing was not quite good enough. Suggest puree in a blender. Stir in fat free half-and-half (if using), salt and pepper.


Serving Size: 10 servings assuming 1 cup each

Number of Servings: 10

Recipe submitted by SparkPeople user LEEWORKMAN.
Servings Per Recipe: 10
Nutritional Info Amount Per Serving
  • Calories: 74.7
  • Total Fat: 2.9 g
  • Cholesterol: 4.3 mg
  • Sodium: 759.3 mg
  • Total Carbs: 10.1 g
  • Dietary Fiber: 2.4 g
  • Protein: 3.0 g

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