Tomato Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 98.9
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 212.0 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 1.5 g
- Protein: 2.5 g
View full nutritional breakdown of Tomato Soup calories by ingredient
Introduction
This tomato soup is so rich and thick you'll swear it's laden with cream and butter. The trick is really good tomatoes.This tomato soup is so rich and thick you'll swear it's laden with cream and butter. The trick is really good tomatoes.
Number of Servings: 8
Ingredients
-
2 tablespoons olive oil
1 yellow or white onion, chopped (about 1 cup)
3 cloves garlic, minced
2 pounds tomatoes, deseeded, chopped
1/4 teaspoon red pepper flakes
1 tablespoon brown sugar
1/2 teaspoon dried thyme
4 small slices white bread, crust removed
1 1/2 cups low-sodium chicken or vegetable stock
1 tablespoon balsamic vinegar
black pepper to taste
Tips
Not sure how to remove the skins and seeds from a tomato? Let Chef Meg show you how. Watch now!
In summer, when backyard gardens and farmers markets overflow with good tomatoes, use fresh ones. If you can't find really good tomatoes (or it's the middle of winter), use two 14.5 ounce cans of no salt-added tomatoes.
Want to get kids off to a healthy start this school year? So does SparkPeople! With
"A Month of Fun and Healthy School Lunches," you'll end the food fight and get kids excited about packing lunch--with fun yet simple meals they'll actually eat.
Directions
Heat the oil in a stock pot or large saucepan.
Add the onions and garlic; saute for 5 minutes.
Stir in the tomatoes, then add the pepper, sugar, thyme and bread; cook for 3 minutes.
Puree, using an immersion blender or food processor.
If you're using an immersion blender, take care not to splatter tomatoes all over yourself!
Slowly add the stock and simmer for 10 minutes. Add the vinegar and cook another two minutes.
Makes 8 one cup servings.
Add the onions and garlic; saute for 5 minutes.
Stir in the tomatoes, then add the pepper, sugar, thyme and bread; cook for 3 minutes.
Puree, using an immersion blender or food processor.
If you're using an immersion blender, take care not to splatter tomatoes all over yourself!
Slowly add the stock and simmer for 10 minutes. Add the vinegar and cook another two minutes.
Makes 8 one cup servings.
Member Ratings For This Recipe
-
NORASPAT
-
AURXDOC05
-
TRICIAN13
Similar to mine. No bread, but add diced celery, carrots & parsley, a dash of Worcestershire, 1/4 tsp. ground cloves; Cook longer to reduce. For Cream of Tomato, cut stock in half and add that amount of fat-free half & half or fat-free heavy cream. Can use no-salt added diced toms or puree if needed - 8/15/10
-
TEAGIRL3
I make a simplified version of this soup that features basil as the primary herb. One thing you will need to do is to peel the tomatoes first if you want it to be very smooth. I freeze my extra tomatoes in the summer (uncooked, in large chunks, in baggies), then make this soup in the winter. - 7/15/10
-
AMYLYNN_TN
Used canned diced tomoatoes and it turned out great! Easy to make and it tasted so fresh. I used a regular blender and it was smooth. Next time I will leave out 1/2 a can of tomatoes and add at the end to have chunks of tomato in the soup (like Progresso Hearty Tomato). Will not go back to canned! - 10/13/10
-
HLTHYETER
-
CD5091231
-
LIVNGLEGND
-
CD3460049
-
VICD25
-
LIBBYFITZ
-
BOSS3291
-
POPEYETHETURTLE
-
DAISY443
-
WMKING
-
GRANDMARUTH2
-
LEANMUSING
-
MOZIE84
-
AGNOSIA
-
AC7881
-
INOTIAM
-
MELANCHOLYKTTEN
-
SUGARSMOM2
-
SISSYFEB48
-
MISZEE
-
REETYTRU
-
AUTUMNPOTTER
I made this for lunch today with some tomatoes from the farmers market. It was great it tasted a little spicy but I think that was the red pepper flakes, I tend to be sensitive about that. I am looking forward to another bowl tomorrow and will make again probably without the red pepper Thanks Meg! - 7/28/12
-
CD10485635
-
CD7166770
-
FLASH8898
Easy recipe. I didn't bother w/skinning or de-seeding the tomatoes~had fresh from our garden tomatoes, yum! used a blender instead, which worked out fine except for the volume which required doing batches. Ran out of vinegar (1/2 T), needed more pepper flakes than listed, don't like blue cheese! - 9/9/10
-
_MOLLYFISH_
I followed the recipe as given, but I feel like 2 lbs tomatoes wasn't enough. After the peeling and seeding, it wasn't much and my tomato soup didn't taste all that tomato-y and only made about half the yield it was supposed to. I will definitely make again, but I'll double or triple the tomatoes. - 5/13/15
-
TENNESSEESTACY
-
SERIOUSLY22
-
SONALLY
-
BAILEYS7OF9
-
KIMHALLMARK
Didn't like the spicy hot from the red pepper and taste BEFORE balsamic addition much better. Used 2 dashes cayenne, half the vinegar. Next time no vinegar & small dash cayenne. My immersion blender made CHUNKS of garlic & onion & tomato skins SMOOTH as silk. Added powdered non-dairy creamer, GOOD! - 4/29/12
-
TREESAJ
-
DTYMITZ
-
MAGIK0731
-
CHRYSTALOATES83
-
JWARD199
-
GRETCHS319
-
A_YELLOWPENGUIN
-
CD1570174
-
CRBSMITH1968
i got a couple gallon bags of cherry and grape tomatoes from my neighbor and made this recipe with a few changes. I put the tomatoes through my juicer first. I didn't have white bread but I had hot dog buns so I used those but I pulverized them in my food processor first. smooth and delicious!! - 8/19/10
-
MAUIVAL
-
JOMONOMO1
-
JWALLD
-
TIME2LOOZ1
-
TRAVELGAL417
-
EVIE4NOW
-
RETIREDSUE
Just made this for the second time and added an extra half cup of broth as I didn't get anywhere near 8 cups - maybe 5 - the first time I made it. Only adjustments were using whole wheat crusts as we don't buy white bread, jarred roasted garlic, Italian seasoning, less onion, vinegar. pepper flakes - 2/17/21
-
PATRICKVAILLANT
-
CD2693807
-
EILEENNP
-
CKOUDSI617
-
CARD512002
-
JULIJULINN
-
SHERYE
-
THROOPER62
-
JANIEWWJD
-
CORVETTECOWBOY
-
NILDEGERLI
-
SISTERPRETTY
-
RAPUNZEL53
-
SHELLYBIR
-
ELRIDDICK
-
CKEYES1
-
DEE107
-
PREMAM
-
REDROBIN47
-
TRY4SLIM1
Instead of bread, use either butternut or acorn squash. Vinegar adds a luscious tang. Left out brown sugar. Used Muir Glenn San Marzano tomatoes canned, when we could, now Muir Glenn canned whole tomatoes. Thunderstick to make it smooth. We all loved it as did some friends. I make it often. - 1/16/20
-
GOFORGIN
-
PIZZA5152
-
PORTIA70
-
CD1987279
-
KITTYHAWK1949
-
BRENNAN_ARMACOS
-
NEPTUNE1939
-
BONDMANUS2002
-
METAFUKARI
-
ALEXTHEHUN
-
JIACOLO
-
SLIVERBULLET
-
HRTBRKR2013
-
RAZZOOZLE
-
JAMER123
-
TERMITEMOM
-
MOMMY445
-
AZMOMXTWO
-
SKIMBRO
-
RHOOK20047
-
ETHELMERZ
-
FISHGUT3
-
PLCHAPPELL
-
BABY_GIRL69
-
FIT4ME365
-
NANAW12001
-
HOTPINKCAMARO49
-
CHERYLHURT
