Tomato Sunday continues! After making tomato sauce with tomatoes fresh from my garden, I made tomato soup too. I’m on a roll!
There’s something so comforting about tomato soup isn’t there? Maybe because it reminds me of when I was a kid and my mom made it 🙂 It was a bit chilly today (down from 30C last weekend to 15C this weekend–what?!). Soup seems like a nice, big hug.
- 2 tsp olive oil
- 1 medium uncooked onion(s), chopped
- 2 clove(s) (medium) garlic clove(s), minced
- 4 large fresh tomato(es), coarsely chopped
- 1 cup(s) reduced-sodium chicken broth
- 4 tsp fresh thyme, or 1 teaspoon dried
- 1 tsp table salt
- 1/4 tsp black pepper
- 3 cup(s) fat free skim milk
- 1/4 cup(s) canned tomato paste
INSTRUCTIONS (Serves 4)
- Heat the oil in a large nonstick saucepan over medium heat. Add the onion and garlic; cook, stirring, until softened, about 5 minutes.
- Stir in the tomatoes, broth, thyme, salt, and pepper. Cover and simmer until the vegetables are tender, about 5 minutes longer. Let cool 5 minutes.
- Puree the tomato mixture, in batches, in a blender. Return the mixture to the saucepan.
- Whisk together the milk and tomato paste in a small bowl; whisk it into the soup. Cook, stirring occasionally, just until heated through, about 5 minutes (do not boil). Yields 1 1⁄4 cups per serving
Recipe from Weight Watchers