- Active Time 25m
- Total Time 35m
8 servings, about 1 cup each
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.
- 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 Tip) or vegetable broth
- 1/2 cup half-and-half (optional)
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
Heat the butter and oil in a Dutch oven over medium heat until the butter melts. Add the onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add the garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
Stir in the canned tomatoes (with juice). Add the 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.
Tip: <br>Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called &#8220;no-chicken&#8221; broth, it can be found with the soups in the natural-foods section of most supermarkets.<br><br>Make Ahead: Cover and refrigerate for up to 4 days or freeze for up to 3 months.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
69 calories; 3g total fat; 1g total saturated fat; 4mg cholesterol; 640mg sodium; 8g carbohydrates; 2g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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