Creamy Tomato Soup (No Cream) recipe
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Ingredients
- 2 tablespoons canola oil 1 onion, chopped 1 tablespoon chopped garlic 4 cups canned tomatoes 3 slices bread, cubed ¼ cup chopped fresh basil 1 tablespoon brown sugar 2 tablespoons butter 2 cups chicken broth salt and ground black pepper to taste
Nutrition Info
- 231.1 caloriescarbohydrate: 25.8 gcholesterol: 15.3 mgfat: 13.7 gfiber: 3.4 gprotein: 3.9 gsaturatedFat: 4.4 gservingSize: -sodium: 514.3 mgsugar: 11 gtransFat: : -unsaturatedFat: : -
Directions Creamy Tomato Soup (No Cream)
Directions
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Heat oil in a Dutch oven or heavy stockpot over medium-low heat, cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add tomatoes to onion mixture, crushing with a potato masher. Stir bread, basil, and brown sugar into tomato mixture and simmer until bread is completely saturated and starts to break down, about 10 minutes.
Pour tomato mixture into a blender no more than half full, add butter. Cover and hold lid down, pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven over medium heat, add broth and simmer until heated through, about 5 minutes. Season soup with salt and pepper.