Creamy Tomato Soup

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Serving: 8, 1-cup servings

Recipe featured in Baby Y e-newsletter, September 2018. Originally featured in the Living Well Eating Smart newsletter {Issue #56 11/20/14-1/14/15}.

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Ingredients

Directions

1. Wash hands with soap and water.

2. In a heavy-bottomed pot (or dutch oven), heat olive oil over medium-high heat. Add garlic and sauté for 30 seconds, or until fragrant.

3. Add onion and cook, stirring as needed, until translucent, about 8 minutes.

4. Add tomatoes, juice and all, cooking stock and sugar. Bring to a low simmer. Cook uncovered for 12 minutes, or until soup has thickened.

5. Add half and half, basil, oregano and season to taste with salt and pepper.

6. Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left.

7. Serve immediately or store in an airtight container in the refrigerator for up to 5 days or freezer for up to 3 months.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!

 

Nutrition Facts

Nutrition Facts Per Serving:
Calories 110
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 3 mg
Sodium 408 mg
Carbohydrates 13 g
Fiber 2 g
Protein 3 g

Recipe from Jessica Segarra and appears as Creamy Tomato Soup {Panera Copycat Recipe} on The Novice Chef blog.