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21
Creamy Tomato Soup
This childhood classic is pure comfort food.
Makes about 6½ cups
2 tablespoons unsalted butter
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 celery stalk, finely chopped
1 small carrot, finely chopped
¾ teaspoon kosher salt, divided
1 teaspoon fresh thyme leaves
2 tablespoons tomato paste
1 can (28-ounce) whole, peeled plum tomatoes
4 cups vegetable broth, low sodium
1. Heat the oil and butter in a medium stockpot set over medium heat.
Once the butter melts, add the chopped vegetables with ½ teaspoon of
the salt and the thyme, and sauté until softened, about 5 to 6 minutes.
Stir in the tomato paste and cook 1 to 2 minutes.
2. Add the tomatoes with juices to the pot; gently break up tomatoes with
a wooden spoon or rubber spatula.
3. Add the broth and simmer, partially covered, to meld the flavors, about
20 to 25 minutes.
4. Remove soup from heat. Select Medium and blend, using a gentle
up-and-down motion. Gradually increase to High until very smooth,
about 1 minute 30 seconds. Add remaining salt; blend for an additional
10 to 15 seconds to incorporate.
5. Taste and adjust seasoning as desired.
Nutritional information per serving (1 cup): Calories 91 (51% from fat)
• carb. 10g • sugar 5g • pro. 2g • fat 5g • sat. fat 3g • chol. 9mg
• sod. 810mg • calc. 27mg • fiber 2g
Roasted Red Pepper Soup
This soup is so good and easy to make that it may become a new staple
in your household, especially if you have the ingredients on hand.
Makes 4 cups
1 tablespoon olive oil
1 garlic clove, finely chopped
1 small shallot, finely chopped
1 teaspoon fresh thyme leaves
¾ teaspoon kosher salt, divided
1 to 2 pinches freshly ground black pepper
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