Tomato Soup

Feb/March 2018 Magazine
Recipe By:
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Tomato Soup
Serving: Serves 8
Prep Time: 20 Minutes
Cook Time: 24 Minutes
Tomato Soup
Recipe By: Logo Site

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INGREDIENTS

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1 Tbsp. olive oil

4 garlic cloves, minced

1 large yellow onion, sliced

1 14.5-oz. can fire roasted tomatoes, drained

1 24-oz. jar Frigo’s marinara sauce

1 24-oz. can low-sodium tomato sauce

1 cup low-sodium vegetable broth

½ cup The Farmer’s Cow 2% reduced fat milk

-fresh ground black pepper to taste

-basil leaves for garnish (optional)

-Stonewall Kitchen basil pesto (optional)

DIRECTIONS

1. In a large saucepan over medium heat, add oil. Once hot add garlic and cook for 2 minutes or until fragrant. Add onion and cook, stirring as needed, for 5 minutes or until translucent. Add tomatoes and cook for 2 minutes. 2. Add marinara sauce, tomato sauce and vegetable broth; reduce heat and bring to a low simmer. Cook for 12 minutes. 3. Add milk and season to taste with pepper; let cook for 3 minutes. 4. Carefully transfer soup to a blender and puree until smooth. 5. Serve garnished with basil leaves and a drizzle of pesto if desired.

Nutrition facts:

Calories: 96 (Calories from 18); Total Fat: 2g (Saturated Fat: 0g); Protein: 4g; Total Carbohydrates: 17g (Dietary Fiber: 2g; Sugars: 11g); Cholesterol: 1mg; Sodium: 411mg
Prep Time: 10 Minutes
 
Prep Time: 20 Minutes
Cook Time: 23 to 27 Minutes
Prep Time: 20 Minutes
Cook Time: Grill 8-14 Minutes