Tomato Soup - Homemade

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Tomato Soup - Homemade calories by ingredient


Introduction

This recipe is a perfect opportunity to experiment with your favorite spice(s) and vegatables (such as colored bell peppers) This recipe is a perfect opportunity to experiment with your favorite spice(s) and vegatables (such as colored bell peppers)
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

Tips

• Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze single servings (1 cup) for up to 3 months.


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.