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 Quick & Easy Tomato Soup |
 Ingredients. |
 Diced onion, celery and bell pepper. |
 Add vegetables to pot with oil. |
 Saute over medium low heat until translucent. About 10 minutes |
 Add garlic and saute until fragrant. About 1 minute. |
 Add all remaining ingredients except mild and cornstarch. Covedr and simmer on low for about 20 minutes. |
 Remove mixture from heat. Cool slightly then process until very smooth. |
 Add milk/cornstarch mixture. Return to a boil to thicken. Stir constantly to avoid sticking. |
 Leftovers can be refrigerated for several days. |
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This is a quick and easy tomato soup. It is rich and creamy. It works nice for a quick weeknight meal served with a sandwich or good bread and a salad. This recipe is adapted from one that appeared in Fine Cooking magazine several years ago. The recipe makes a fair amount and leftovers keep well refrigerated for a few days.
Ingredients
- 1 large onion, peeled and diced.
- 3 stalks celery, diced
- 1/2 large red bell pepper, diced
- 3 clove garlic, pressed and creamed
- 28 oz canned plum tomatoes, processed or blended until smooth.
- 32 oz chicken stock
- 3 oz tomato paste
- 3 tbs cornstarch
- 1 cup whole milk
- 3 tbs olive oil
- 1 1/2 tsp dried basil
- Salt/garlic pepper to taste
Directions
- Saute onion, celery and bell pepper in oil over medium heat until translucent. About 10 minutes.
- Add garlic and saute until fragrant. About 1 minute.
- Add plum tomatoes, chicken stock and tomato paste.
- Cover bring to a low simmer. Simmer for about 20 mintues until vegetables are soft and flavors meld.
- Remove the mixture from the heat and let the cool slighty. Blend in batches in a blender, processor or with an emulsion blender until very smooth.
- Mix corn starch and whole milk to combine.
- Bring soup mixture to a boil. Add the milk/cornstarch and return to boil to thicken. Stir constantly so cornstarch does not stick to pot.
- Taste for seasoning and adjust if necessary
- Soup is ready for service.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 317g | |
| Recipe makes 8 servings | |
| Calories 136 | |
| Calories from Fat 61 | 45% |
| Total Fat 6.92g | 9% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 496mg | 21% |
| Potassium 564mg | 16% |
| Total Carbs 15.81g | 4% |
| Dietary Fiber 3.0g | 10% |
| Sugars 8.09g | 5% |
| Protein 4.05g | 6% |
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