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Tomato Soup

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  35 Minutes
  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.

Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 3 months.
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 Note) or vegetable broth
1/2 cup  half-and-half (optional)
1/2 teaspoon  salt
Freshly ground pepper to taste

Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “no-chicken” broth, it can be found with the soups in the natural-foods section of most supermarkets.
Tomato Soup Recipe at
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 and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.

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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 03/01/2011
Part of These Recipe Collections Find Similar Recipes »
 Retro Soups
Nutrition Facts per Serving
Yield:   8 servings, about 1 cup each
Calories: 69
Fat. Total: 3g
Protein: 3g
Carbohydrates, Total: 8g
Fat, Saturated: 1g
Fiber: 2g
Cholesterol: 4mg
Sodium: 640mg
% Cal. from Fat: 39%
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