Tomato Soup

This simple tomato soup is perfect paired with your favorite grilled cheese sandwich. Make a double batch and freeze the extra for rainy-day emergencies.

Prep/Cook Time: 35 Minutes, Servings: 8

Ingredients

• 1 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, chopped
• 1 teaspoon chopped fresh thyme or parsley
• 1 28-ounce can whole peeled tomatoes, with juice
• 1 14-ounce can whole peeled tomatoes, with juice
• 4 cups reduced-sodium chicken broth, “no-chicken” broth or vegetable broth
• ½ cup half-and-half (optional)
• ½ teaspoon salt
• Freshly ground pepper to taste

Directions

1. Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
2. Stir in canned tomatoes (with juice). Add broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook for 10 minutes.
3. Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

Nutritional Information

Per Serving: 69 calories; 3 g fat (1 g sat, 2 g mono); 4 mg cholesterol; 8 g carbohydrate; 0 g added sugars; 4 g total sugars; 3 g protein; 2 g fiber; 640 mg sodium; 420 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.