Basic Tomato Soup
(from erkeller’s recipe box)
Approximate Calories, Fat, Fiber, and Price Per Serving:
118 calories, 4.5 g fat, 3.3 g fiber, $0.76
Source: Cheap Healthy Good.com
Categories: Soups
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 large cloves garlic, minced
- 1 tablespoon flour
- 2 26-oz. cans whole peeled plum tomatoes, one drained
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 2 cups reduced-fat, low-sodium veggie or chicken broth
- 1/8 teaspoon ground cloves
- Kosher salt and freshly ground black pepper, to taste
Directions
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1) In a large pot or small Dutch oven, melt butter and oil over low heat.
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2) Add onion and sweat until softened, about 9 minutes. Add garlic and cook another 2 minutes, until fragrant, stirring frequently. Add flour and cook for another 3 minutes, stirring frequently.
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3) Add tomatoes, tomato paste, sugar, and broth and bring to a boil. While mixture is heating up, cut tomatoes into large chunks with a pair of kitchen shears. Once boiling, reduce heat to medium-low and simmer 30 minutes (or until it reaches desired consistency), stirring occasionally. Add cloves, salt, and pepper to taste. Remove from heat and let cool for a few minutes.
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4) Puree soup using an immersion or regular blender. (Be careful if using regular blender – hot liquids can spill at first.) If you’re not into seeds, pour puree through a strainer back into the pot. (I didn’t. You don’t really notice them.) Warm a little, then serve.